Christmas Breakfast Casserole
This casserole layers cubed French bread with sautéed sausage, bell peppers, and melted cheddar, all bathed in a rich egg custard for a festive holiday brunch with golden, bubbling edges.
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.
Notes
Personal Testing Note (Prep): Letting the bread soak in the custard for the full 15 minutes ensures an even, silky center without dry spots.
Personal Testing Note (Cooking): If the center still jiggles, cover loosely with foil and bake an extra 5–10 minutes to avoid over-browning the edges.
Personal Testing Note (Storage): Freezing individual slices wrapped in foil preserves the creamy interior best; thaw overnight in the fridge before reheating.
Nutrition
Serving: 200gCalories: 380kcalCarbohydrates: 28g
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