Print

The Best Kid-Friendly Christmas Breakfast Casserole with Sausage

Christmas breakfast casserole - featured image
Print Recipe

A stress-free, make-ahead breakfast casserole with sausage, peppers, and cheese that’s perfect for Christmas morning. This crowd-pleasing dish comes together in just 15 minutes of prep and bakes to golden, bubbly perfection.

Ingredients

Scale
  • 1 lb breakfast sausage (bulk or links, casings removed)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 tsp dry mustard powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)
  • 6 cups day-old bread, cubed (about 6–8 slices)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Cook the Sausage and Peppers: In a large skillet over medium-high heat, add the breakfast sausage. Break it up with a wooden spoon and cook until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  2. Sauté the Vegetables: Add the diced red and green bell peppers and onion to the same skillet with the drippings. Cook over medium heat, stirring occasionally, until they are softened and starting to get a little color, about 4 minutes. Remove from heat and set aside.
  3. Prepare the Egg Mixture: In a large mixing bowl, crack the 8 eggs. Add the 1 1/2 cups milk, 1 tsp dry mustard powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (if using). Whisk vigorously until the eggs are fully beaten and the mixture is smooth and slightly frothy.
  4. Layer the Casserole: Lightly grease your 9×13 baking dish with butter or non-stick spray. Spread the cubed bread evenly across the bottom of the dish. Sprinkle the cooked sausage over the bread, then scatter the sautéed peppers and onions on top. Pour the egg mixture evenly over everything, making sure to saturate all the bread cubes. Gently press down on the bread with a spatula to help it absorb the liquid.
  5. Add the Cheese: Sprinkle the 2 cups of shredded sharp cheddar and 1/2 cup of mozzarella evenly over the top.
  6. Refrigerate Overnight: Cover the dish tightly with aluminum foil and place it in the refrigerator for at least 1 hour or overnight.
  7. Bake the Casserole: When ready to bake, preheat your oven to 350°F (175°C). Keep the foil on the dish and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The internal temperature should reach 160°F.
  8. Rest and Serve: Let the casserole rest on the counter for at least 10 minutes before slicing. Garnish with fresh parsley or chives if desired.

Notes

For best results, use day-old bread and let the casserole rest before cutting. The casserole can be assembled the night before and baked in the morning. For a gluten-free version, use gluten-free bread that has been dried out. For a dairy-free version, use unsweetened almond milk and dairy-free cheese.

Nutrition

Keywords: Christmas breakfast casserole, sausage casserole, kid-friendly breakfast, make-ahead breakfast, holiday breakfast, breakfast casserole with sausage and peppers

Find it online: https://coracooks.com/the-best-kid-friendly-christmas-breakfast-casserole-with-sausage/