The Ultimate Christmas Morning Breakfast Casserole (Make-Ahead)

Christmas morning is magical. It is filled with wrapping paper, excited squeals, and cozy pajamas. But you know what isn’t magical? Standing over a hot stove flipping pancakes while everyone else is playing with their new toys.

This year, give yourself the gift of presence.

This Christmas Morning Breakfast Casserole is the hero of the holiday season. It is a savory, cheesy, hearty sausage strata designed to be assembled entirely on Christmas Eve. It sits in your fridge overnight, allowing the bread to soak up the rich egg custard, and is ready to pop into the oven the moment you wake up.

By the time the gifts are unwrapped, your house will smell like savory sausage and baking bread, and breakfast will be served.

Why This Recipe Works

There are a lot of breakfast casseroles out there, but this one is the gold standard for a reason.

• The “Soak” Factor: Unlike quick frittatas, this is a strata. Because it sits overnight, the bread acts like a sponge, absorbing the egg and milk mixture. This transforms simple white bread into a souffle-like texture that is fluffy, not soggy.
• The Flavor Balance: We use savory pork sausage (like Jimmy Dean) which provides enough salt and spice to season the whole dish. We balance that with the sharp tang of cheddar cheese and a secret pinch of dry mustard powder.
• Feeds a Crowd: One 9×13 pan easily feeds 10-12 people. It is dense, filling, and incredibly satisfying.
• Forgiving: Did you sleep in? No problem. It can sit on the counter for 30 minutes or go straight from fridge to oven (just add a few minutes to the bake time).

Ingredients Notes

You need simple, hearty ingredients for this comfort food classic.

• Breakfast Sausage: Use a 1-pound roll of pork sausage. “Hot” or “Spicy” sausage adds a great kick that cuts through the rich eggs, but “Regular” or “Sage” works perfectly for kids.
• Bread: This is controversial, but plain cheap white bread often works best. It is soft and absorbent. However, for a more elevated texture, use a day-old French loaf, Brioche, or Sourdough. Pro Tip: If your bread is fresh, toast the cubes in the oven for 10 minutes to dry them out. This prevents mushiness.
• Eggs: You need a lot of them. 8 to 10 large eggs provide the structure.
• Milk & Half-and-Half: I use a mix of whole milk and half-and-half. The half-and-half adds a luxurious creaminess that skim milk just can’t match. It is Christmas, after all!
• Cheese: Sharp Cheddar is the king here. Its strong flavor stands up to the sausage. Pepper Jack is a fantastic runner-up if you want spice.
• Dry Mustard Powder: You won’t taste “mustard,” but this ingredient activates the cheese flavor and adds a savory depth (umami) to the eggs. Do not skip it!

Step-by-Step Instructions

The beauty of this recipe is that the work happens before the big day.

1. The Prep (Christmas Eve)

• Brown the Sausage: In a large skillet over medium-high heat, cook the sausage. Break it up with a wooden spoon into small crumbles. Cook until it is no longer pink and nice and browned. Drain the excess grease! You don’t want a greasy casserole.
• Cube the Bread: Cut your bread into 1-inch cubes. You want them chunky enough to hold their shape.
• Whisk the Custard: In a large bowl, whisk the eggs, milk, half-and-half, dry mustard, salt, pepper, and garlic powder until pale yellow and fully combined.

2. The Assembly

• Layer 1: Grease your 9×13 inch baking dish. Spread half of the bread cubes in the bottom.
• Layer 2: Top with half of the cooked sausage and half of the shredded cheese.
• Layer 3: Repeat! Add the remaining bread, remaining sausage, and remaining cheese.
• The Pour: Pour the egg mixture evenly over the whole casserole.
• The Press: Crucial Step: Use a spatula or your hands to gently press the bread down into the liquid. You want to make sure every single cube gets soaked.

3. The Wait

Cover the dish tightly with aluminum foil. Place it in the refrigerator for at least 4 hours or, ideally, overnight. This rest period is what makes the texture fluffy and uniform.

4. The Bake (Christmas Morning)

• Preheat: Preheat your oven to 350°F (175°C).
• Temper: Take the casserole out of the fridge about 20-30 minutes before baking to take the chill off. (If you forget, just add 5-10 minutes to the bake time).
• Bake: Bake covered with foil for 20 minutes. Then, remove the foil and bake for another 25-35 minutes.
• The Finish: You want the top to be golden brown and the center to be set (no liquid jiggling). A knife inserted in the center should come out clean.

How to Avoid the “Soggy Bottom”

The number one fear with stratas is a soggy, wet bottom layer. Here is how to guarantee success:

1. Use Stale Bread: Fresh bread turns to mush. Leave your bread cubes out on a baking sheet for a few hours, or toast them lightly before assembling.
2. Ratio Matters: Don’t add too much milk. The ratio in this recipe is tested to be moist but set.
3. Drain the Meat: If you pour the sausage grease into the pan, the bread will soak that up instead of the eggs, leading to a heavy, greasy slice.

Variations to Try

• Vegetarian: Swap the sausage for sautéed mushrooms, spinach, and onions. (Make sure to squeeze the water out of the spinach!).
• Ham & Swiss: Use cubed ham instead of sausage and Swiss cheese instead of cheddar for a Cordon Bleu vibe.
• Bacon: Use 1 lb of crispy, crumbled bacon.
• “The Kitchen Sink”: Add diced bell peppers and onions to the sausage while browning for a “Denver Omelet” style bake.

Serving Suggestions

Since this casserole is rich and heavy, pair it with light, bright sides.

• Fruit Salad: A citrus salad or berry bowl cuts the richness.
• Coffee: Obviously.
• Mimosas: Essential for the adults.

Storage and Leftovers

• Refrigerator: Leftovers keep beautifully in the fridge for up to 3 days. Reheat individual slices in the microwave.
• Freezer: You can freeze the baked casserole (wrapped tightly) for up to 2 months. Thaw in the fridge overnight before reheating in the oven.