Christmas Morning Casserole

So, you’re dreaming of a white Christmas… and by white, you mean the delicious, cheesy, bread-y kind of breakfast magic that practically makes itself, right? Thought so! Christmas morning is for PJs, presents, and maybe a mimosa (or three), not for slaving over a hot stove while everyone else is tearing into gifts. This casserole is your culinary superhero, swooping in to save your morning and your sanity!

Why This Recipe is Awesome

Look, if I can make it without setting off the smoke detector, you definitely can. This Christmas Morning Casserole is basically idiot-proof. Seriously, it’s so easy, your slightly-too-enthusiastic-about-decorating-the-tree cat could probably make it. Almost.

What makes it so utterly fantastic? First, it’s a **make-ahead masterpiece**. Do all the heavy lifting the night before, pop it in the fridge, and wake up to the glorious smell of breakfast baking. Second, it feeds a crowd without breaking a sweat, meaning more time for holiday cheer and less time playing short-order cook. And third, it’s just plain delicious. Cheesy, savory, comforting perfection. **IMO, it’s the only way to do Christmas morning right!**

Ingredients You’ll Need

• 1 pound breakfast sausage: The savory star of our show, crumbled and cooked. None of that fancy link stuff, unless you’re feeling extra bougie.
• 10-12 slices day-old bread: Cubed. Day-old is best because stale bread finally gets its moment in the spotlight. Challah, brioche, or even basic white sandwich bread will do. Just not moldy, obvs.
• 2 cups shredded cheese: Sharp cheddar, Monterey Jack, a fancy blend – whatever makes your heart sing. Go wild!
• 6 large eggs: The glue that holds our cheesy dreams together.
• 2 cups milk: Whole milk for maximum creaminess, because it’s Christmas, not a diet.
• 1 teaspoon dry mustard: Don’t skip this! It’s the secret handshake that unlocks the cheesy flavor. Trust me.
• Salt and freshly ground black pepper: To taste, because even a casserole deserves proper seasoning.
• A pinch of red pepper flakes (optional): For a little razzle-dazzle, if you like a kick.
• Butter or cooking spray: For greasing that dish, because nobody wants a sticky situation.

Step-by-Step Instructions

1. **Cook the Sausage:** In a large skillet, cook your breakfast sausage over medium heat until it’s beautifully browned and cooked through. **Drain off any excess grease** like it’s a bad habit.
2. **Prep Your Dish:** Grab a 9×13 inch baking dish and grease it generously with butter or cooking spray. You don’t want anything sticking around, especially not a casserole.
3. **Layer the Bread:** Scatter your cubed, day-old bread evenly in the bottom of the prepared dish. It’s like building a carb-y foundation for deliciousness.
4. **Add the Sausage & Cheese:** Sprinkle the cooked sausage over the bread cubes, followed by a generous layer of shredded cheese. Because more cheese is always the answer.
5. **Whisk It Up:** In a large bowl, whisk together the eggs, milk, dry mustard, salt, pepper, and those optional red pepper flakes. Don’t overdo it; just combine everything until it’s nice and smooth.
6. **Pour & Soak:** Pour the egg mixture evenly over the bread, sausage, and cheese layers. Press down gently with a spatula to make sure all the bread gets a good soak. This is where the magic happens overnight!
7. **Chill Out:** Cover the dish tightly with plastic wrap and pop it in the refrigerator. Let it chill out for at least 4 hours, but **ideally overnight.**
8. **Bake It, Baby!** The next morning, pull the casserole out of the fridge about 30 minutes before baking to let it come closer to room temp. Preheat your oven to 350°F (175°C). Uncover the casserole and bake for 45-55 minutes, or until it’s puffed up, golden brown, and bubbly around the edges. A knife inserted into the center should come out clean.
9. **Rest & Serve:** Let the casserole rest for 5-10 minutes before slicing and serving. Patience, my friend, it’s worth it.

Common Mistakes to Avoid

• Not Draining the Sausage: Seriously, nobody wants a greasy casserole. Drain that fat like it’s a bad habit you’re trying to kick.
• Using Fresh, Soft Bread: It’ll get soggy and mushy. We want sturdy, day-old bread that can stand up to all that eggy goodness, not bread soup.
• Pulling It Out Too Early: If it’s still jiggly in the middle, it needs more oven time. Nobody likes a raw egg situation, especially on Christmas.
• Forgetting to Preheat the Oven: That’s like trying to run a marathon without stretching. Just… no. Give your oven time to get hot.

Alternatives & Substitutions

Feeling rebellious or just out of an ingredient? No stress, here are some fun twists:

• Meat Swap: Not a sausage fan? Swap it for diced ham, crispy crumbled bacon, or even vegetarian sausage crumbles. Or, for a full veggie take, sauté some mushrooms and spinach until tender.
• Bread Choices: Gluten-free bread works just fine, or try cornbread for a sweet-savory twist. Mmm. Stale croissants also make for an incredibly rich casserole!
• Cheese Galore: Mix up your cheese game! Gruyere for sophistication, pepper jack for a kick, or a Colby-Jack blend for ultimate meltiness. The world is your cheesy oyster.
• Veggies Unite: Sauté some diced onions or bell peppers with your sausage for extra pizzazz. Or sneak in some spinach – it basically disappears, so it’s a win for getting those greens in!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous ones).

• Can I skip the overnight chill? You *can*, but it’s like listening to your favorite song on mute. The flavors won’t meld as beautifully, and the bread won’t soak up all that eggy goodness. **Overnight is best for maximum deliciousness.**
• What if I don’t have dry mustard? It adds a subtle tang that really elevates the cheese. If you *must* skip it, maybe add a tiny pinch of garlic powder instead. But seriously, **FYI**, it’s worth getting for this recipe!
• Can I freeze this casserole? Yup! Bake it, let it cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to a month. Thaw overnight in the fridge and reheat gently in the oven. Perfect for future lazy mornings.
• My casserole is browning too fast on top, but not cooked in the middle! Help! Easy peasy! Tent it loosely with aluminum foil. That’ll shield the top while the inside catches up.
• Can I use skim milk instead of whole milk? Well, technically yes, but why hurt your soul like that? Whole milk provides that luxurious creaminess that makes this casserole extra special. It’s Christmas, live a little!
• Is this really good for Christmas morning? Is the Grinch green? Yes! This is *the* ultimate Christmas morning move. Hands down. Zero stress, maximum festive flavor.

Final Thoughts

So there you have it, folks! Your new go-to for making Christmas morning (or any morning you want to feel fancy but be lazy) an absolute breeze. Seriously, you’ll feel like a culinary genius without actually breaking a sweat. Now go forth and conquer that casserole! And maybe save me a slice? Just kidding… mostly. 😉

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!