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Christmas breakfast casserole with sausage, eggs, bread, and melted cheddar cheese in a baking dish.

Christmas Breakfast Casserole

This easy Christmas Breakfast Casserole combines breakfast sausage, eggs, bread, milk, and cheddar cheese for a hearty holiday breakfast. Assemble it the night before and bake it on Christmas morning for a warm, family-friendly meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 Person
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage
  • 8 cups white or French bread cut into approximately 1-inch cubes
  • 10 large eggs
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese divided
  • 1 small yellow onion diced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • Butter or cooking spray for greasing the baking dish

Equipment

  • 9-by-13-inch baking dish
  • Large skillet
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Aluminum foil
  • Instant-read food thermometer

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish.
  2. Spread the bread cubes evenly across the bottom of the prepared dish.
  3. Cook the breakfast sausage in a skillet over medium heat for 7–10 minutes, breaking it into crumbles.
  4. Add the diced onion and cook for another 3–4 minutes, until softened. Drain excess grease and allow the mixture to cool slightly.
  5. Spread the cooked sausage and onion over the bread. Sprinkle with 1½ cups of cheddar cheese.
  6. Whisk the eggs, milk, Dijon mustard, garlic powder, salt, and black pepper in a large bowl.
  7. Pour the egg mixture evenly over the bread, sausage, and cheese. Gently press down any dry bread pieces.
  8. For a make-ahead casserole, cover and refrigerate for at least 4 hours or overnight. Otherwise, let it rest for 15–20 minutes before baking.
  9. Bake for approximately 40–50 minutes if unchilled, or about 50–60 minutes if cold from the refrigerator. Cover loosely with foil if the top browns too quickly.
  10. During the last 5–10 minutes, sprinkle the remaining ½ cup of cheese over the top if desired.
  11. Bake until the center is set and reaches 160°F (71°C).
  12. Rest for 5–10 minutes before slicing into eight servings. Serve warm.

Notes

  • Slightly stale bread helps absorb the egg mixture and reduces the risk of a soggy casserole.
  • Drain excess grease from the sausage before assembling.
  • For a vegetarian version, replace the sausage with cooked vegetables or a suitable meat-free alternative.
  • Turkey sausage can replace pork sausage.
  • Refrigerate leftovers within 2 hours and use within 3–4 days.
  • Freeze baked portions in suitable containers for best quality within about 2–3 months.
  • Reheat leftovers to 165°F (74°C).
  • Baking times vary by oven, dish material, and starting temperature. Check the center for doneness rather than relying on time alone.
Tip: For the best texture, use slightly stale bread and refrigerate the casserole overnight so the bread absorbs the egg mixture evenly.