Christmas Morning Breakfast Casserole
This Christmas Morning Breakfast Casserole is a savory, cheesy sausage strata designed to be fully assembled the night before. The bread soaks overnight in a rich egg custard, creating a fluffy, soufflé-like texture that bakes up perfectly golden and stress-free on Christmas morning.
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing bowl
- Whisk
- Aluminum foil
Ingredients
- 1 lb ground pork breakfast sausage
- 1 loaf white or French bread, cut into 1-inch cubes (about 10 cups)
- 2 cups sharp cheddar cheese, grated
- 8 large eggs
- 2 cups whole milk
- 1/2 cup half-and-half
- 1 tsp dry mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles. Drain excess grease and set aside.
- Grease a 9x13-inch baking dish. Spread half of the bread cubes evenly in the bottom.
- Top the bread with half of the cooked sausage and half of the shredded cheese.
- Repeat layers with remaining bread, sausage, and cheese.
- In a large bowl, whisk together eggs, milk, half-and-half, dry mustard, garlic powder, salt, and pepper until fully combined.
- Pour the egg mixture evenly over the casserole. Gently press the bread down so it absorbs the liquid.
- Cover tightly with foil and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F (175°C). Bake covered for 20 minutes, then uncover and bake an additional 25–35 minutes until golden and set in the center.
- Let rest for 5–10 minutes before slicing and serving.
Notes
For best texture, use day-old or lightly toasted bread and be sure to drain the sausage well. Let the casserole rest 5–10 minutes after baking before slicing for clean cuts.