There’s something truly magical about a Christmas Breakfast Casserole that has made it a beloved staple in my foodie life. The first time I stumbled upon this recipe, I was visiting a friend’s house during the holidays, and the moment the casserole came out of the oven, the whole room filled with warm, comforting aromas that instantly felt like Christmas morning itself. I thought, “I need to make this!” It was one of those kitchen wins that felt festive but totally doable.
This Christmas Breakfast Casserole brings so much joy because it’s more than just food—it’s the start of sharing and laughter under twinkling lights, the kind of dish that makes everyone feel cared for without hours of kitchen sweat. What I love most is how this holiday breakfast casserole fits perfectly into my holiday rhythm—easy to prep ahead, and ready to pull out and bake while I’m sipping coffee and soaking up the excitement of the day.
If you’ve ever found yourself stuck wondering what to serve on Christmas morning, this Christmas Breakfast Casserole is your answer. It’s a festive breakfast bake that feels special yet keeps things simple. Cooking it feels like a celebration of family and flavor rolled into one, and I can’t wait for you to try it and see why it’s become such a must-have in my holiday brunch lineup. Let’s dive into what makes this dish so irresistibly good and how you can make it yours!
What You’ll Need:
Here’s the scoop on the ingredients for this Christmas Breakfast Casserole—you’ll love how approachable the list is, keeping your shopping simple and your kitchen happy.
- 8 large eggs – the base for this hearty casserole.
- 2 cups whole milk – adds that silky richness.
- 1 teaspoon salt – season it just right.
- 1/2 teaspoon black pepper – for a subtle kick.
- 4 cups cubed bread (day-old works best) – French bread or even sturdy white bread.
- 1 pound breakfast sausage – browned and crumbled (out of pork? turkey sausage works great here too).
- 1 1/2 cups shredded cheddar cheese – sharp or mild, whichever you love.
- 1/2 cup diced onions – I usually keep these small so they melt into the bake.
- 1/2 cup diced bell peppers – red or green, for that pop of color and freshness.
- Optional: 1 cup chopped mushrooms – for an earthy twist (grab fresh at any grocery store).
This Christmas Breakfast Casserole stays wallet-friendly since most ingredients are kitchen basics, and sausage is usually easy to find on sale. Here’s a kitchen nugget: If you want to skip dicing, some grocery stores have pre-chopped veggies or even breakfast sausage crumbles, making prep a breeze. I always toss the bread cubes a day before baking so they soak up the egg mixture perfectly, and for leftovers—which I guarantee you’ll have—just pop them in an airtight container and it’ll keep well for 2-3 days.
Heads up: I love to sneak in extra sharp cheddar for my personal twist; the punch of cheese takes this Christmas breakfast casserole from good to “yeah, I’ll have a second helping!”
Let’s Cook This Together:
Ready to bring this Christmas Breakfast Casserole to life? Grab your apron, and let’s do this together step-by-step!
- Preheat your oven to 350°F. While it warms up, get a large skillet on medium heat.
- Brown your breakfast sausage, breaking it up as it cooks. When it’s nice and golden (about 7-10 minutes), scoop it out to drain on paper towels.
- In that same skillet, toss in the diced onions, bell peppers, and mushrooms if you’re going for them. Cook until soft and fragrant—about 5 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, milk, salt, and pepper. This egg mixture is where all the magic starts.
- Stir in the bread cubes, browned sausage, sautéed veggies, and cheese. Toss gently so everything gets cozy but the bread doesn’t mush.
- Pour the whole mixture into a greased 9×13-inch baking dish. Push down slightly to compact but don’t smush it flat.
- Bake uncovered for 45-50 minutes. This Christmas breakfast casserole is ready when the top is golden and a knife inserted in the middle comes out clean.
- If your casserole looks a bit puffed up or jiggly at first, no worries—that’s totally normal! It will set perfectly once out of the oven and starts to cool.
- Let it rest for about 10 minutes before slicing; this lets the layers settle and makes serving easier.
Start to finish, this Christmas Breakfast Casserole takes about an hour, including baking, which means you have time to set the table or pour a fresh cup of coffee. A quick tip: While the casserole is baking, I often prep fresh fruit or whip up a quick yogurt parfait for a bright contrast. Pro tip—makin an overnight casserole for Christmas? You can assemble everything the night before, cover, and refrigerate; just bake it fresh in the morning for a hands-off holiday morning.
How to Serve & Savor It:
This Christmas Breakfast Casserole shines brightest when it’s served warm with companions that complement but don’t overwhelm.
I love pairing it with crispy bacon or a side of roasted breakfast potatoes tossed in rosemary—perfect to round out the hearty vibe. A fresh fruit salad always feels right here, too; the sweet brightness balances the rich, cheesy casserole perfectly.
Presentation can be as simple as a rustic wooden board with little bowls of ketchup, hot sauce, or even a dollop of sour cream for those who want extra flavor layers. Passing around a basket of warm, buttered rolls or fresh pastries makes this Christmas morning casserole feel even more special.
This dish is a hit anytime during the holidays—whether you’re feeding family after midnight church, hosting a Christmas brunch, or simply enjoying a slow breakfast on a chilly winter weekend.
Leftovers transform beautifully into breakfast sandwiches or reheated bites alongside eggs for an easy grab-and-go. And if you want a seasonal twist, try stirring in some chopped sun-dried tomatoes or swapping the cheddar for gruyere to shake it up next year.
Your Questions, Answered:
I know this Christmas Breakfast Casserole sparks lots of thoughts—here are some common questions from fellow foodies I’ve chatted with!
Can I prep parts of this Christmas Breakfast Casserole ahead? Absolutely! This is one of the best overnight casseroles for Christmas because you can assemble it the night before and bake it fresh in the morning. Just cover it tightly and keep it chilled.
What if I don’t eat pork sausage? No problem! Turkey sausage or even a plant-based sausage crumble can be delicious swaps. You can also skip meat and add extra veggies or mushrooms for a vegetarian-friendly Christmas morning casserole.
Can I make this casserole for fewer people? Definitely. Just halve the ingredients and use a smaller baking dish, like an 8×8-inch. Cooking time might be shorter, so keep an eye out for that golden top.
What bread type works best for this Christmas breakfast casserole? I like using day-old French bread because of its texture, but you can also use challah, sourdough, or even cubed brioche for a rich, buttery note.
Can I freeze individual portions? Yes! After baking and cooling, slice into squares, then wrap and freeze. Reheat in a microwave or oven for a quick holiday breakfast anytime.
What if my casserole is too eggy or wet? This can happen if the bread is too fresh or too little cheese is used. Next time, add a bit more cheese and use slightly stale bread to soak up that custard perfectly.
Have you tried veggie-packed versions? For sure! Adding spinach, zucchini, or roasted cherry tomatoes works wonders. This idea reminds me of another favorite from Sweet Peas & Saffron with a veggie twist that’s just fabulous.
Final Foodie Thoughts:
This Christmas Breakfast Casserole holds a sweet spot in my heart because it wraps comfort, flavor, and ease into one glorious dish. It’s the kind of recipe I reach for year after year, especially when I want to serve something that feels both festive and effortless.
My Top Christmas Breakfast Casserole Tips:
- Always use bread that’s a day or two old—it soaks up the custard just right.
- Don’t rush the baking; a golden, set top means it’s perfectly cooked.
- Customize with your favorite cheese or sausage to make it truly yours.
I’ve loved trying variations—from swapping cheddar for Monterey Jack to adding crumbled bacon or even tossing in roasted sweet potatoes for warmth. The sausage and vegetable Christmas breakfast casserole at The Speckled Palate is a version I keep coming back to for a hearty veggie boost. And honestly, the classic cheddar-sausage combo is the one my family requests every single year.
When you make this Christmas Breakfast Casserole, don’t shy away from putting your spin on it. Whether you add extra veggies or experiment with cheeses, this is the kind of dish that rewards your favorite tweaks.
I hope you enjoy the cozy, crave-worthy magic it brings to your table as much as I do. I’m cheering you on to make this Christmas Breakfast Casserole the star of your holiday mornings—it’s easy, it’s joyful, and it’s downright delicious!
For more everyday foodie inspiration, check out Christmas Breakfast Casserole {Make Ahead!} | Lil’ Luna, Sausage and Veggie Christmas Breakfast Casserole, and My Famous Christmas Morning Breakfast Casserole – a tradition in … for some extra inspiration. Happy cooking, friends!
Christmas Breakfast Casserole
This festive Christmas Breakfast Casserole combines savory sausage, eggs, cheese, and bread for a warm and hearty holiday morning meal that’s easy to prepare ahead.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 pound breakfast sausage, cooked and crumbled
- 4 cups cubed day-old French bread
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped green onions
- Optional: 1/2 cup bell peppers, diced
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- Layer the bread cubes evenly in the prepared baking dish.
- Sprinkle the cooked sausage evenly over the bread.
- Sprinkle shredded cheddar cheese and green onions (and bell peppers if using) on top.
- Pour the egg mixture over the layered ingredients, pressing down lightly to soak the bread.
- Cover the dish with aluminum foil and refrigerate for at least 2 hours or overnight for best flavor.
- Remove from the refrigerator 20 minutes before baking. Bake covered for 30 minutes, then uncover and bake an additional 15 minutes, or until the top is golden and eggs are set.
- Let cool for 5 minutes before serving. Garnish with extra green onions if desired.
Notes
For a vegetarian option, substitute sausage with sautéed mushrooms or spinach. Serve with fresh fruit and warm coffee for a complete holiday breakfast.