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Christmas Breakfast Casserole

A delicious, savory make-ahead, quiche-like main dish that can be made for breakfast, lunch, or dinner. We have this every Christmas for brunch,
Servings 12 people

Ingredients

  • 4-6 cups day old bread (I use croissants)
  • 1 tsp olive oil
  • 1 lb bulk sausage sage sausage
  • 1 medium yellow onion, chopped finely
  • 14 large eggs
  • 1 1/2 cups whole milk, or half and half or a combinaton
  • 2 tsp fresh parsley, finely chopped
  • 1/2 tsp hot sauce optional, to taste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup grated cheese we like 1/2 cup more

Instructions

Make The Casserole

  • Spray a 9 x 13 oven-proof baking dish with nonstick spray and layer the bread cubes evenly on the bottom of the dish.
  • Remove any casing from the sausage. Heat the olive oil in a large skillet and add the bulk sausage and onions. Cook the sausage and the onions over medium heat, breaking the sausage up with a spatula or wooden spoon. Cook until the sausage is done. Take the sausage and onions from the pan with a slotted spoon and spread them evenly over the bread.
  • Layer the cheese evenly over the sausage.
  • Whisk the eggs, milk, parsley, hot sauce, salt, and pepper together in a large bowl. Pour the egg mixture over the bread.
  • Cover the casserole with plastic wrap and aluminum foil and refrigerate for up to 24 hours.

Bake

  • Preheat the oven to 375 °.
  • Take the casserole from the refrigerator for 15-20 minutes before baking it in the oven.
  • Take the plastic wrap off the casserole and replace the aluminum foil so the top of the casserole does not burn. Put a rimmed baking sheet under the casserole to catch any spillover.
  • Bake for 40 minutes. Remove the foil and bake for another 15 minutes until the casserole is golden brown and bubbly.

Serve

  • Let the breakfast casserole rest for 15. It will deflate a bit. Cut into squares and serve.