A christmas morning breakfast casserole recipe should do one job well: let you sleep in while the oven does the work. This version layers crusty bread, savory breakfast sausage, sharp cheddar, and a spiced egg custard into a single dish that bakes to a golden, puffed finish. You assemble it the night before, refrigerate, and slide it into the oven while coffee brews.
The texture is the reason this format works so well. The bread soaks up the seasoned custard overnight, then bakes into a soft, almost French-toast-like base with crisp, cheesy edges. It feeds eight people from one pan, which keeps your holiday morning calm instead of crowded around a skillet. If you enjoyed this, our blue cheese olive is worth trying next. Making this christmas morning breakfast casserole at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Christmas Morning Breakfast Casserole
- Assemble the night before so morning prep takes under five minutes.
- One pan feeds eight, cutting down on dishes and stove space.
- Balanced ratio of protein, starch, and fat keeps everyone full until dinner.
- Customizable with pantry swaps when holiday shopping runs short.
Ingredients You’ll Need
- 1 lb (450 g) breakfast sausage, casings removed – provides the savory base note.
- 8 cups (about 12 oz) cubed day-old French bread, 1-inch pieces – soaks up custard without turning to mush.
- 2 cups (8 oz) shredded sharp cheddar cheese – splits between layers for even melt.
- 10 large eggs – the structure of the custard.
- 2 1/2 cups whole milk – thins eggs to a pourable custard.
- 1 tsp salt – seasons the egg mixture directly.
- 1/2 tsp black pepper – mild heat.
- 1/2 tsp dry mustard powder – sharpens cheese flavor.
- 1/4 tsp paprika – adds color and light smoke.
- 3 tbsp sliced scallions – fresh finish after baking.
Ingredient Substitutions
Breakfast sausage: Replace with 1 lb of diced ham or crumbled bacon using an equal weight. Ham lowers the fat rendered into the pan, so add 1 tbsp butter when browning the bread base. Expect a sweeter, less spicy profile and a slightly drier crumb without sausage grease. The christmas morning breakfast casserole works well for weeknight cooking when time is limited.
French bread: Use 8 cups of cubed brioche or challah in the same size. These enrich the custard with extra egg and butter, producing a softer, more dessert-like bite. Reduce milk by 1/4 cup so the base does not overshoot a soggy threshold. Storing leftover christmas morning breakfast casserole correctly keeps it tasting good for days.
Sharp cheddar cheese: Swap for an equal weight of Gruyère or Swiss. Both melt smoother and taste nuttier, though they brown faster, so check the top at 25–30 minutes. The casserole will taste less tangy and more mellow. For the best results with this christmas morning breakfast casserole, read through all the steps before starting.
Whole milk: Use 2 1/2 cups half-and-half for a richer custard. The higher fat content sets firmer and browns the top quicker, so drop oven heat by 10°C / 25°F. Flavor reads creamier but slightly heavier. For another easy option, check out our image.
Step-by-Step Instructions
- Brown the sausage in a 12-inch skillet over medium heat for 8 minutes, breaking it into pea-size pieces until no pink remains. Transfer to a paper towel-lined plate to drain excess grease.
- Butter a 9×13-inch baking dish. Spread half the cubed bread across the bottom, then half the sausage and 1 cup cheddar. Repeat with remaining bread, sausage, and cheese.
- Whisk eggs, milk, salt, pepper, mustard powder, and paprika in a large bowl for 30 seconds until uniform. Pour slowly over the layers, pressing bread gently so liquid reaches the dish bottom.
- Cover with foil and refrigerate up to 12 hours so the bread absorbs the custard fully. This rest is what prevents dry pockets after baking.
- Heat oven to 180°C / 350°F. Bake covered for 30 minutes, then uncover and bake 20 minutes more until the top is golden and crispy and the center reaches just set edges.
- Rest on the counter for 10 minutes before scattering scallions on top. The pause lets the custard firm for clean slicing.
Pro Tips
Cut bread pieces to a true 1-inch cube so they hydrate evenly; smaller bits turn to paste while larger ones stay dry inside. Dry, day-old bread holds shape better than fresh, which collapses under the custard.
A foil tent for the first half of baking stops the cheese from scorching before the center cooks. Remove it only when the edges look puffed and dry.
Read the egg cooking guide from The Kitchn if you want the exact doneness cues for set custard at altitude or in glass pans. Their temperature chart removes the guesswork on holiday mornings.
Let the chilled dish sit at room temperature for 20 minutes before it goes into the oven so the center does not lag behind the edges. Cold ceramic slows heat transfer and can leave a soggy middle.
Common Mistakes to Avoid
Skipping the overnight rest leads to floating bread and a separated, watery custard. The soak is not optional; it is the step that binds the layers.
Using fresh soft bread instead of stale cubes makes the base gummy because it cannot absorb the liquid. If you only have fresh, toast cubes at 160°C / 325°F for 10 minutes first.
Opening the oven repeatedly during the uncovered stage drops the temperature and flattens the rise. Check once at the 45-minute mark, then trust the timer. You might also like our recipe keys.
Serving Suggestions
Pair the casserole with a breakfast shot for a quick morning boost before gifts are opened. The small serve balances the rich pan without adding plates.
Add a simple cucumber bread on the side for a cool, herbal contrast to the warm cheese. Slice it thin so it reads as a garnish rather than a second main.
Set out orange juice and a apple cider cocktail for adults who want something warming with the savory slices. The cider spice echoes the paprika in the custard.
Storage and Reheating
Cool leftovers to room temperature within 2 hours, then store in an airtight container for up to 4 days. Cooked egg and sausage hold safely that long when kept below 4°C.
Freeze individual portions wrapped tight for freeze for up to 2 months. Reheat from frozen in a 175°C / 345°F oven until the internal temperature hits 74°C / 165°F for food safety with the sausage.
For fridge portions, warm a square in the microwave at 70% power for 90 seconds, then crisp the top under a broiler for 2 minutes. The two-step method avoids rubbery egg. Pair this with our default kit for more ideas.
Recipe Variations
Vegetable Version
Add 1 cup sautéed diced bell pepper and 1 cup chopped spinach between the bread layers. Both release water, so cut milk to 2 1/4 cups to keep the base from loosening. The result is lighter with a sweet, green note against the cheese.
Spicy Southwest
Swap sausage for chorizo and stir 1 tbsp chipotle powder into the custard. Top with pepper jack instead of cheddar for a hotter finish. Bake time stays the same, but the paprika can be dropped since chorizo carries its own smoke.
Make-Ahead Freezer
Assemble the uncooked dish in a disposable foil pan, wrap twice, and freeze for freeze for up to 2 months. Thaw overnight in the fridge, then bake as written. This version suits a holiday guest list that changes last minute.
Low-Carb Option
Replace the 8 cups bread with 4 cups riced cauliflower and 2 cups almond flour biscuits, cubed. The custard sets faster, so check at 35 minutes covered. Expect a denser, grain-free slice that still holds together when cut.
christmas morning breakfast casserole recipe
Description
This make-ahead breakfast casserole layers crusty bread, savory sausage, sharp cheddar, and spiced egg custard into one pan that bakes golden and puffed. Assemble it the night before so your holiday morning stays calm while the oven does the work.
Ingredients
Instructions
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Brown the sausage
Heat a 12-inch skillet over medium heat and cook the breakfast sausage for 8 minutes, breaking it into pea-size pieces with a spatula. Cook until no pink remains and the pieces are lightly browned, then transfer to a paper towel-lined plate to drain excess grease.
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Butter baking dish
Take a 9x13-inch baking dish and coat the interior with 1 tablespoon butter using a pastry brush or paper towel. This prevents the bread and cheese from sticking and helps the edges crisp during baking.
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Layer bread sausage cheese
Spread half the cubed bread across the bottom of the buttered dish, then top with half the drained sausage and 1 cup cheddar. Repeat with the remaining bread, sausage, and the rest of the cheese to build even layers.
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Whisk egg custard
In a large bowl, whisk together the eggs, milk, salt, pepper, mustard powder, and paprika for 30 seconds until the mixture is uniform and slightly frothy. This seasoned custard is what soaks into the bread overnight to bind the casserole.
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Pour and press custard
Pour the custard slowly over the layered bread and meat, then gently press the bread down so the liquid reaches the bottom of the dish. Cover the dish with foil and refrigerate for up to 12 hours so the bread fully absorbs the custard and prevents dry pockets.
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Preheat and bake covered
Heat the oven to 180°C / 350°F and let the chilled dish sit at room temperature for 20 minutes before baking. Bake covered with foil for 30 minutes until the edges look puffed and dry, which stops the cheese from scorching before the center cooks.
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Bake uncovered to finish
Remove the foil and continue baking for 20 minutes more until the top is golden and crispy and the center reaches a just-set texture with no wobble. The internal temperature of the egg custard should reach 71°C / 160°F for food safety.
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Rest and garnish
Rest the casserole on the counter for 10 minutes so the custard firms for clean slicing. Scatter the 3 tablespoons sliced scallions on top just before serving for a fresh finish.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 13g65%
- Cholesterol 290mg97%
- Sodium 780mg33%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool leftovers to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days below 4°C.
- Make ahead: The overnight rest is not optional; it binds the layers and prevents a separated, watery custard.
- Reheating: Reheat fridge portions in the microwave at 70% power for 90 seconds then broil 2 minutes to crisp, or from frozen at 175°C until 74°C internal; pair with our default kit for more ideas.
- Pro tip: Use true 1-inch stale bread cubes so they hydrate evenly and do not turn to paste or stay dry inside.
