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.
- Cook the breakfast sausage in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Drain any excess grease.
- In the same skillet, sauté the bell peppers and onion for about 5 minutes, until softened. Remove from the heat.
- Spread half of the bread evenly in the prepared baking dish. Top with half of the sausage, vegetables, and cheese. Repeat the layers with the remaining bread, sausage, vegetables, and cheese.
- In a large bowl, whisk together the eggs, milk, sour cream, Dijon mustard, garlic powder, thyme, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture evenly over the casserole. Gently press down with a spatula so the bread absorbs the liquid.
- Cover tightly with plastic wrap and refrigerate overnight or for at least 4 hours.
- When ready to bake, preheat the oven to 350°F. Let the casserole sit at room temperature while the oven preheats.
- Remove the plastic wrap and bake for 45–50 minutes, until the top is golden brown and the center is set.
- Let rest for 10 minutes before slicing. Garnish with 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
