Overnight Christmas Breakfast Casserole
An easy make-ahead Christmas breakfast casserole with sausage, eggs, bread and sharp cheddar. Assemble it the night before and bake it fresh on Christmas morning.
Ingredients
Casserole:
- 1 lb breakfast sausage pork, turkey or chicken
- 8 cups day-old French bread cut into 1-inch cubes (about one 1 lb loaf)
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1/3 cup green onions sliced
- 2 cups sharp cheddar cheese shredded (divided)
- 1 tablespoon butter for greasing the dish
Egg Mixture:
- 10 large eggs
- 2 1/2 cups whole milk
- 1 teaspoon dry mustard or 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Cook the sausage in a large skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 8 to 10 minutes. Drain the grease and let it cool slightly.
- Grease a 9x13 baking dish with butter. Spread half of the bread cubes in the dish.
- Sprinkle half of the sausage, half of the bell peppers, half of the green onions and 3/4 cup of cheddar over the bread. Repeat with the remaining bread, sausage, peppers, onions and another 3/4 cup of cheese. Save the last 1/2 cup of cheese for the morning.
- In a large bowl, whisk the eggs, milk, dry mustard, salt, pepper and garlic powder until smooth.
- Pour the egg mixture evenly over the casserole. Gently press the bread down with a spatula so every piece is soaked.
- Cover tightly with foil or plastic wrap and refrigerate for at least 8 hours or overnight.
- In the morning, take the casserole out of the fridge and let it sit on the counter for 30 minutes. Preheat the oven to 350°F (175°C).
- Remove any plastic wrap, cover the dish with foil and bake for 30 minutes.
- Uncover, sprinkle the remaining 1/2 cup of cheese on top and bake for another 20 to 25 minutes, until the top is golden and a knife inserted in the center comes out clean (160°F / 71°C).
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
Bread: Use day-old or slightly stale bread. If your bread is fresh, toast the cubes at 300°F (150°C) for 10 to 15 minutes so the casserole doesn't turn soggy.
Make ahead: Assemble up to 24 hours before baking.
Storage: Keep leftovers covered in the fridge for up to 4 days, or freeze baked slices for up to 3 months.
Reheat: Microwave single slices for 60 to 90 seconds, or reheat the whole dish covered at 350°F (175°C) for 15 to 20 minutes.
Variations: Swap the sausage for diced ham or crumbled bacon, use Swiss or pepper jack instead of cheddar, or make it vegetarian with mushrooms and spinach.
Make ahead: Assemble up to 24 hours before baking.
Storage: Keep leftovers covered in the fridge for up to 4 days, or freeze baked slices for up to 3 months.
Reheat: Microwave single slices for 60 to 90 seconds, or reheat the whole dish covered at 350°F (175°C) for 15 to 20 minutes.
Variations: Swap the sausage for diced ham or crumbled bacon, use Swiss or pepper jack instead of cheddar, or make it vegetarian with mushrooms and spinach.