Christmas Breakfast Casserole
Christmas Breakfast Casserole is the perfect Christmas Morning breakfast idea. It has rich savory flavors and is easy to prep ahead of time.
Servings: 8
Cost: $15.20, $1.90 per Servings
Ingredients
- 1 loaf 16 ounce day-old French bread, cut into 1-inch cubes
- 1 pound breakfast sausage
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 small onion diced
- 2 cups shredded sharp cheddar cheese
- 8 large eggs
- 2 cups whole milk
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- Chopped fresh parsley for garnish optional
Instructions
- Grease a 9x13 inch baking dish and set aside.
- In a large skillet over medium-high heat, cook 1 pound breakfast sausage, breaking it up into crumbles, until browned and cooked through. Drain any excess fat.
- In the same skillet, sauté 1 medium diced red bell pepper, 1 medium diced green bell pepper, and 1 small diced onion until softened, about 5 minutes. Remove from heat.
- Spread half of the 16 oz cubed day-old French bread evenly across the bottom of the prepared baking dish. Top with half of the cooked breakfast sausage, half of the sautéed veggies, and half of the 2 cups shredded sharp cheddar cheese. Repeat with the remaining bread, sausage, veggies, and cheese.
- In a large bowl, whisk together 8 large eggs, 2 cups whole milk, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground nutmeg until well combined.
- Pour the egg mixture evenly over the bread, sausage, and veggies. Press down gently with a spatula to ensure the bread soaks up the liquid. Cover the dish tightly with plastic wrap and refrigerate overnight (or for at least 4 hours).
- The next morning, preheat the oven to 350°F. Remove the casserole from the fridge and let it sit at room temperature while the oven preheats. Uncover and bake for 45-50 minutes, or until the top is golden brown and the center is set.
- Allow the casserole to rest for 10 minutes before slicing and serving. Garnish with chopped fresh parsley, if desired.
Notes
Using day-old bread is important because it soaks up the egg mixture better. If your bread is too fresh, you can toast it lightly to dry it out. The overnight soaking is key to the casserole's texture, but if you're short on time, let it soak for at least 4 hours before baking.
Store any leftovers covered or in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 572kcal | Carbohydrates: 37g | Protein: 30g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 244mg | Sodium: 1143mg | Potassium: 482mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1645IU | Vitamin C: 40mg | Calcium: 351mg | Iron: 4mg
