Christmas Breakfast Casserole

This Christmas Breakfast Casserole is the classic cozy dish that lets you enjoy the morning instead of standing over the stove. Savory sausage, toasted bread cubes, and melty cheddar are baked into a fluffy, custardy egg base that tastes like a cross between a breakfast strata and a cheesy casserole. You mix it up the night before, stash it in the fridge, and just bake it while everyone opens gifts. It smells amazing, feeds a small crowd, and has that nostalgic, “mom always made this” holiday vibe. Leftovers reheat well too, so you can enjoy a second round later in the day.

Ingredients

• 1 lb ground sausage
• 1 tsp mustard powder
• ½ tsp kosher salt
• 4 large eggs, beaten
• 2 cups whole milk
• 6 slices white bread, toasted and cut into cubes
• 1 cup mild Cheddar cheese, shredded

Directions

1. Crumble the sausage into a medium skillet and cook over medium heat until evenly browned; drain off any excess grease.
2. In a medium bowl, whisk together the mustard powder, kosher salt, beaten eggs, and whole milk until well combined.
3. Add the cooked sausage, bread cubes, and shredded cheddar to the egg mixture and stir until everything is evenly coated.
4. Pour the mixture into a greased 9×13-inch baking dish and spread it into an even layer.
5. Cover the dish and chill in the refrigerator for 8 hours or overnight.
6. When ready to bake, preheat the oven to 350°F. Keep the casserole covered and bake for 45–60 minutes.
7. Uncover the dish, reduce the oven temperature to 325°F, and bake for an additional 30 minutes, or until the casserole is set in the center and lightly golden on top.
8. Let rest for 5–10 minutes, then cut into squares and serve warm.

Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 9 hours 35 minutes
Kcal: 467 kcal | Servings: 6

Tips

For the best texture, be sure to toast the bread before cubing it—this helps it hold up to the custard and gives you a nice balance of soft and slightly chewy pieces.

Assemble the casserole completely the night before and keep it tightly covered in the fridge; leftovers can be stored in an airtight container for up to 3 days and reheat well in the oven or microwave.

FAQ

Can I use a different type of sausage?
Yes, you can use sage sausage, spicy sausage, or even turkey sausage—just make sure it’s fully cooked and drained before adding.

Can I swap the bread for something else?
You can use croutons instead of toasted bread cubes, or substitute a sturdy bread like French or sourdough for extra texture.

Can I add vegetables to this casserole?
Absolutely—sautéed onions, bell peppers, or spinach can be added to the sausage mixture before combining with the eggs and bread.

Can I double the recipe for a bigger crowd?
Yes, you can double everything and bake it in two 9×13 pans; baking time will be similar, just check the centers for doneness.

How do I know when it’s fully baked?
The casserole should be puffed, golden around the edges, and set in the center—a knife inserted in the middle should come out mostly clean with no liquid egg.