This is my Christmas gift to you! Christmas morning is all about family – NOT about being stuck in the kitchen. I ‘ve been making this Christmas breakfast casserole for years, and it’s a total holiday game-changer. It’s delicious, foolproof, and loved by everyone. Plus, you can make it ahead, giving you more time to soak up the holiday magic with your family!
Ahh, Christmas morning! The anticipation has ended, and the little ones are eagerly gathering around the tree . The last thing you want to do is wake up extra early to cook or miss out on the fun and laughter while you’re in the kitchen. That’s why I’m sharing one of my family’s favorite Christmas traditions today: this Christmas breakfast casserole recipe . We love having this for Christmas brunch because it’s simple to whip up the day before – or even the morning of. Then you pop it in the oven and forget about it until you’re ready for the ultimate comforting breakfast that feels special but is super easy to make.
5 reasons to deck the table with this Christmas breakfast casserole
It’s pretty simple to see why I love busting this out for a special Christmas (hello, hash brown crust – how could you not LOVE it)! This is why this Christmas breakfast casserole feels like a gift:
- Made ahead: If you’re like me, you’ll agree that Christmas morning is for soaking up time with your loved ones – not for running around in the kitchen. Making this ahead of time means merrier mornings on Christmas day.
- Delicious: With loads of savory flavors, this isn’t just for a hassle-free morning – it’s also tastes fantastic!
- Customizable: Whether you want to use up what’s in the fridge, or you have a flavor preference, you can throw in different veggies to make this Christmas breakfast casserole your own. Toss in sauteed mushrooms, baby spinach, or other yummy items.
- Festive: Using red and green peppers gives it a cheerful Christmasy vibe.
- Hash brown patty casserole : Using hash browns as a crust adds a crispy foundation to this cozy breakfast that perfectly contrasts the broiled cheese on top creates a golden, bubbly finish. It’s the ultimate hack for making this dish extra comforting and easy.
Variations
Another bonus about this easy breakfast casserole recipe is how adaptable it is. You can easily use up what’s in the fridge, or adjust it to your preferences. Here are some of my favorite variations:
- Veggie boost: Add sauteed mushrooms, diced zucchini, or baby spinach.
- Cheese choices: Swap the cheddar cheese for another favorite. I’d go with Swiss cheese, gruyere, or pepper jack.
- Spice it up : Sprinkle in some chili flakes or a dash of hot sauce for an extra warming Christmas morning.
- Herbal addition: Fresh herbs like parsley, chives, or thyme add a lovely fragrant note.
Make-ahead directions
To savor the time on Christmas morning, you can easily make this a Christmas make-ahead breakfast. To do so, simply follow the recipe up until step 5. Then cover it with aluminum foil and refrigerate it. Pull it out on Christmas morning, put it in the oven with the foil on, then set your oven temperature to 425 degrees Fahrenheit. When the oven comes to temperature, start the clock. You’ll want to bake it for a total of 45-50 minutes, until the eggs are set.
Christmas Breakfast Casserole Recipe
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Ingredients
- ▢ 17 hashbrown patties (see notes)
- ▢ 2 cups grated white cheddar (divided)
- ▢ 1 tablespoon olive oil
- ▢ 1 ½ lb breakfast sausage (sliced into 1-inch pieces)
- ▢ ½ medium onion (minced)
- ▢ 1 medium red bell pepper (chopped)
- ▢ 1 medium green bell pepper (chopped)
- ▢ 12 large eggs
- ▢ ¾ cup whole milk
- ▢ 1 teaspoon EACH: garlic powder and onion powder
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 ball fresh mozzarella
Instructions
- Bake the hashbrowns according to the package directions, until they are crispy. Lay half of them into a deep 9×11 baking dish and sprinkle with half of the cheddar cheese – about one cup. Lay the remaining hashbrowns on top in the opposite direction as the bottom ones so they overlap. 17 hashbrown patties
- While the hashbrowns bake, heat the olive oil in a large frying pan over medium-high heat. Add the sausage and cook until it is well-browned. Carefully drain all but one tablespoon of fat from the pan. You can also use paper towels to mop it up. 1 tablespoon olive oil, 1 ½ lb breakfast sausage, ½ medium onion
- Add the onion and peppers and cook just until they begin to soften, about 3 minutes. 1 medium red bell pepper, 1 medium green bell pepper
- In a large bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and pepper. 12 large eggs, ¾ cup whole milk, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper
- Spread the sausage and peppers over the hashbrowns and then pour the eggs over top. Sprinkle the remaining cheddar cheese over top. Then tear the ball of mozzarella apart and place pieces all over the casserole. Cover the casserole tightly with foil. 1 ball fresh mozzarella
- MAKE AHEAD: Cover the Christmas breakfast casserole with foil and place it in your fridge overnight. When baking in the morning, put the casserole dish into your oven when it is cold, and then turn your oven on. The baking time will be the same from when your oven comes to temperature. BAKING: Preheat your oven to 425 degrees Fahrenheit. Bake the casserole for 45-50 minutes, until the eggs are set. Remove the foil and broil for 3-4 minutes to brown the cheese. Let the casserole rest for 10 minutes out of the oven and then serve.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Christmas Breakfast Casserole Recipe
Ingredients
- 17 hashbrown patties , see notes
- 2 cups grated white cheddar , divided
- 1 tablespoon olive oil
- 1 ½ lb breakfast sausage , sliced into 1-inch pieces
- ½ medium onion , minced
- 1 medium red bell pepper , chopped
- 1 medium green bell pepper , chopped
- 12 large eggs
- ¾ cup whole milk
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 ball fresh mozzarella
Instructions
- Bake the hashbrowns according to the package directions, until they are crispy. Lay half of them into a deep 9x11 baking dish and sprinkle with half of the cheddar cheese - about one cup. Lay the remaining hashbrowns on top in the opposite direction as the bottom ones so they overlap. 17 hashbrown patties
- While the hashbrowns bake, heat the olive oil in a large frying pan over medium-high heat. Add the sausage and cook until it is well-browned. Carefully drain all but one tablespoon of fat from the pan. You can also use paper towels to mop it up. 1 tablespoon olive oil, 1 ½ lb breakfast sausage, ½ medium onion
- Add the onion and peppers and cook just until they begin to soften, about 3 minutes. 1 medium red bell pepper, 1 medium green bell pepper
- In a large bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and pepper. 12 large eggs, ¾ cup whole milk, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper
- Spread the sausage and peppers over the hashbrowns and then pour the eggs over top. Sprinkle the remaining cheddar cheese over top. Then tear the ball of mozzarella apart and place pieces all over the casserole. Cover the casserole tightly with foil. 1 ball fresh mozzarella
- MAKE AHEAD: Cover the Christmas breakfast casserole with foil and place it in your fridge overnight. When baking in the morning, put the casserole dish into your oven when it is cold, and then turn your oven on. The baking time will be the same from when your oven comes to temperature. BAKING: Preheat your oven to 425 degrees Fahrenheit. Bake the casserole for 45-50 minutes, until the eggs are set. Remove the foil and broil for 3-4 minutes to brown the cheese. Let the casserole rest for 10 minutes out of the oven and then serve.
Notes
https://www.theendlessmeal.com/christmas-breakfast-casserole/
