Warm steam wafts from the pan, carrying a rich buttery smell and gentle sizzling as the glossy egg custard mingles with golden sausage bits. After three rounds of tweaking the soak time, I learned that letting the bread rest for a full 15 minutes before baking delivers a silky smooth center without any soggy spots. This Christmas Breakfast Casserole is my go-to festive morning treat, and it greets you with bubbling, toasty edges in every slice.
Why You’ll Love Christmas Breakfast Casserole
- A symphony of textures: tender bread cubes snugly encased in a creamy egg custard.
- Savory sausage and melted cheddar combine for a satisfying savory kick.
- Bright red and green bell peppers add visual flair and a pop of freshness.
- Make-ahead friendly—prep the night before to wake up to a fuss-free holiday morning.
- A comforting dish rooted in classic American brunch traditions.
A Little Background
Back when I first tried weaving crisp bell pepper into a breakfast bake, the colors looked festive but the peppers stayed raw. After sautéing them for five extra minutes in butter, they softened just right, blending into the rich sausage and bread base. This seasonal twist gives Christmas Breakfast Casserole its signature holiday vibe—and it all started on a bustling Christmas Eve morning trial.
Key Ingredients for Christmas Breakfast Casserole
- Bulk breakfast sausage: delivers savory depth; swap turkey sausage for a lighter touch.
- French bread cubes: soak up the custard; day-old brioche works beautifully.
- Sharp cheddar cheese: melts into gooey pockets; use Colby for a milder taste.
- Egg-milk custard: binds and gives structure; replace milk with half-and-half for extra creaminess.
- Red & green bell peppers: festive hues plus a subtle crunch; try swapping in poblano for smokiness.
How to Make Christmas Breakfast Casserole
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish; set aside.
- In a large skillet over medium heat, melt 1 Tbsp butter, then sauté 1 small diced yellow onion and ½ cup each of diced red and green bell pepper until softened, about 5 minutes.
- Add 16 oz bulk breakfast sausage; cook until no pink remains, about 7 minutes, breaking it into small pieces.
- Spread 9 cups cubed French bread evenly in the prepared dish. Sprinkle 2 cups shredded cheddar over top, then scatter the sausage–pepper mix.
- In a large bowl, whisk together 8 large eggs, 2 cups milk, 1 tsp Dijon mustard, 1 tsp salt, and ½ tsp black pepper until smooth.
- Pour the egg mixture over the bread, pressing cubes gently so they absorb the custard.
- Let the casserole rest for 15 minutes at room temperature to ensure even soaking. Personal Testing Note (prep): earlier trials with only 5 minutes of rest left middle pockets under-soaked.
- Bake uncovered on the center rack for 45–55 minutes, until the center is set and the edges turn golden brown.
- Remove from oven and let stand 5–10 minutes before slicing to allow gentle settling.
Pro Tips & Troubleshooting
- Technique discovery: Quickly pre-toasting the bread cubes for 5 minutes at 350°F adds a subtle crunch without drying them out.
- Common problem: If the center jiggles, cover the dish loosely with foil and bake an extra 5–10 minutes to prevent over-browning the edges.
- Flavor variation: Fold in ½ tsp smoked paprika or swap cheddar for Gruyère for a nuttier aroma.
- Scaling advice: To halve, bake in an 8×8″ dish for 35–45 minutes; to double, use two pans and extend bake by 10 minutes.
Storage & Make-Ahead Guide
Refrigerate within 2 hours of baking and store in an airtight container for up to 4 days. To freeze, wrap individual slices in foil or plastic wrap and place in a freezer-safe bag for up to 1 month. Reheat covered in a 350°F oven for 10–15 minutes or microwave until steaming hot. Personal Testing Note (storage): Freezing in single-serve wraps preserved the creamy interior best.
Serving Suggestions
Serve with a spoonful of cranberry chutney for a tart contrast, or a light arugula salad dressed in lemon vinaigrette to cut through the custardy richness. A side of warm mulled cider echoes the casserole’s nutty, spiced charm.
Frequently Asked Questions
- How do I store leftover Christmas Breakfast Casserole? Store cooled slices in an airtight container in the fridge for up to 4 days; freeze individual portions for up to a month.
- Can I make this breakfast casserole ahead of time? Yes—assemble, cover, and refrigerate the night before; bake straight from the fridge, adding 5–10 minutes to the bake time.
- What can I substitute for sausage in breakfast casserole? Use diced ham, crumbled bacon, or plant-based sausage for a vegetarian twist.
- How long does Easter or Christmas Breakfast Casserole last in the fridge? Properly cooled and sealed, it stays fresh for 3–4 days at 40°F or below.
- Can I freeze breakfast casserole with milk and eggs? Absolutely—freeze refined slices in well-wrapped packs; thaw overnight in the fridge and reheat thoroughly.
- What’s the best way to reheat breakfast casserole? Cover with foil and warm in a 350°F oven for 10–15 minutes, or microwave individual portions in 30-second intervals until heated.
Final Thoughts
This Christmas Breakfast Casserole has become my go-to for festive mornings—each bite revealing tender bread, savory sausage, and creamy custard with a hint of bright pepper. I’d love to hear how you customize it: share your favorite twists below and tag your holiday brunch photos so we can celebrate together!
More Recipes You’ll Love
- Cottage Cheese Egg Bake – another make-ahead savory egg dish with a silky custard texture
- Pancake Sausage Casserole – combining fluffy pancake layers with savory sausage for a brunch twist
- Christmas Appetizer Recipes – round out your holiday morning spread with festive bite-sized treats
- Christmas Gooey Butter Cookies – finish brunch on a sweet note with buttery, melt-in-your-mouth cookies
Christmas Breakfast Casserole
Ingredients
Sausage & Vegetables
- 1 tablespoon unsalted butter for sautéing
- 1 small yellow onion diced
- 0.5 cup green bell pepper diced
- 0.5 cup red bell pepper diced
- 16 ounce bulk breakfast sausage
Bread & Cheese
- 9 cups French bread day-old, 1″ cubes
- 2 cups sharp cheddar cheese shredded
Custard
- 8 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×13″ baking dish.
- Melt butter in a large skillet over medium heat.
Sauté & Sausage
- Sauté diced onion and bell peppers until softened, about 5 minutes.
- Add bulk breakfast sausage and cook until no pink remains, about 7 minutes, breaking into small pieces.
Assemble Bake
- Layer cubed bread in the dish, sprinkle shredded cheddar, then the sausage–pepper mixture.
Custard & Rest
- Whisk eggs, milk, Dijon mustard, salt, and pepper until smooth; pour over the bread and press gently to absorb.
- Let stand 15 minutes to allow the custard to soak.
- Bake uncovered for 45 minutes, until the center is set and edges are golden.
- Remove and let rest 5–10 minutes before serving to finish setting.