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Christmas Morning Breakfast Casserole

Christmas morning breakfast casserole layers day-old bread with browned pork sausage and sharp cheddar in a make-ahead egg custard. Refrigerate it for at least 4 hours, then bake until the center is set and reaches 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Chill and rest 4 hours 10 minutes
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for greasing
  • 1 lb pork breakfast sausage
  • 8 cups bread about 1 pound; day-old, cut into 1-inch cubes
  • 2 cups cheddar cheese shredded sharp
  • 8 eggs large
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Cook the pork breakfast sausage in a large skillet over medium heat, breaking it into small pieces, for 8 to 10 minutes, until browned and cooked to 160°F.
  3. Drain off excess grease from the sausage.
  4. Spread the bread cubes in the prepared dish.
  5. Scatter the sausage and cheddar evenly over the top.
  6. Whisk the eggs, milk, dry mustard, kosher salt, and black pepper in a large bowl.
  7. Pour the egg mixture evenly over the bread.
  8. Cover the dish tightly and refrigerate for at least 4 hours or up to 12 hours.
  9. Heat the oven to 350°F.
  10. Let the casserole sit at room temperature while the oven heats, no more than 30 minutes.
  11. Cover the dish with foil and bake for 30 minutes.
  12. Uncover and bake for 20 to 30 minutes, until the center is set and reaches 160°F.
  13. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, use day-old bread so it absorbs the egg mixture without becoming soggy. Refrigerate leftovers for 3 to 4 days; this casserole can be frozen. For a dairy-free swap, use unsweetened plant milk and dairy-free cheddar.