Christmas morning at our house would not be complete without CHRISTMAS BREAKFAST CASSEROLE! I’ve made this delicious dish for decades! I’m sure most of you have had this scrumptious eggy-cheesy-sausage concoction… yummy! At our home Christmas Breakfast Casserole makes an appearance at every holiday, not only Christmas! But at Christmas it’s the star of our brunch table!
I’ve changed the original recipe just a tad and added toasted croissants instead of white bread and some savory onions. It does make quite a difference! I also use half and half and it tastes quite decedent!
This year I am making Christmas Breakfast Casserole in two deep 8×8 pans. It rises and puffs up high and light. This recipe is not rocket science you you can adjust it.
If I could choose, I’d also add grilled red pepper and/or broccoli, but I don’t want a family mutiny on my hands! So, here is the FAMOUS STONEGABLE CHRISTMAS BREAKFAST CASSEROLE just like I served it 25 years ago!!!!!
- 4-6 large croissants
- 1 1/2 lbs Bob Evan's original sage sausage (blue tube)
- l large onion, peeled and diced
- 12-14 large eggs
- 4-5 cups milk or combination of milk and half and half
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 dashes of hot sauce
- 2 TBS butter
- 2-3 cups good extra sharp cheddar cheese, grated
- Make this casserole the night before you want to cook and serve it.
- Preheat oven to 350 degrees.
- Cut croissants into 1 1/2 inch chunks. Put them on 2 large rimmed baking sheets. Bake until slightly golden brown, about 15 minutes.
- Meanwhile, in a large pan add the sausage and cook it over a medium heat, breaking the sausages into small pieces. When the sausage is completely cooked remove it to a bowl.
- Add the onions to the sausage drippings and cook until translucent, about 4 minutes. Remove the onions to another large bowl. Discard the drippings.
- To the bowl that has the onions add the eggs and whisk well. Add the milk, salt, pepper and hot sauce to the eggs. Whisk until incorporated and light making a custard.
- Grease the inside of a large rectangle pan (9 x 13) with butter. Add the croissants to the bottom of the pan. Gently and evenly pour the egg custard over the croissants. (If the croissants are still a little dry you may need to make a little more custard. Just add 1/4 cup of milk to every 2 eggs if you need more.)
- Crumble the sausage over the mixture and then sprinkle over the cheese. Gently push all the ingredients down so they are soaked with custard.
- Wrap the pan in foil and refrigerate overnight.
- The next morning preheat the oven to 350 degrees.
- Remove foil and bake for 1 hours or until the center of the casserole is set. Remove from the oven and rest for 10-15 minutes. Lightly tent with foil.
- Serve and enjoy!
- Other veggies can be added to this casserole along with the onions such as peppers, asparagus, broccoli etc. Just sauté them until they are tender crisp. And add them to the casserole along with the onions.
May your Christmas table be full of scrumptious food and loved ones!
You may want to pin this to your RECIPE or CHRISTMAS Pinterest board. You can follow me on Pinterest HERE and see all the New Year things I am pinning!