Breakfast • Christmas

Christmas Morning Casserole

Name: Christmas Morning Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 9 min
Yield: 10 servings
Ingredients: 1 lb breakfast sausage; 8 cups day-old bread cubes (1-inch); 8 large eggs; 2 cups whole milk; 2 cups shredded sharp cheddar, divided; 1 bell pepper, diced; 1 small onion, diced; 2 tsp Dijon mustard; 1 tsp salt plus 1/2 tsp black pepper

Overnight sausage, egg, and cheese strata with peppers that bakes golden while presents are opened.

Updated: Oct 6, 2026

⏱ 9 hr 15 mintotal

10servings

420 kcalper serving

Easylevel

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Why you'll like it

Ready in about 9 hr 15 min.
Serves 10 — easy to halve or double.
Easy level — everyday equipment only.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

Christmas Morning Casserole takes about 9 hr 15 min and serves 10. Christmas Morning Casserole is an overnight sausage, egg, and cheese strata assembled the night before and baked while the family opens gifts.

Helpful guides

Instructions

Step 1

Brown the sausage in a large skillet over medium-high heat for 8 to 10 minutes, breaking into crumbles until no pink remains. Fully cooked sausage keeps the casserole safe and prevents grease pooling. Drain on paper towels and cool slightly while you prep the dish.

Step 2

Butter a 9 by 13 inch baking dish and scatter in the bread cubes, sausage, bell pepper, onion, and half the cheddar. Even distribution puts meat and vegetables in every scoop. Whisk the eggs with milk, mustard, salt, and pepper until completely smooth.

Step 3

Pour the custard slowly over the layers, pressing bread down so every cube soaks. Soaked bread bakes custardy; dry tops turn hard. Cover tightly and refrigerate at least 8 hours or overnight so absorption finishes.

Step 4

Set the dish on the counter while the oven heats to 350 degrees F so the cold edge takes off. Taking the chill off shortens baking and evens the center. Uncover, top with remaining cheddar, and bake 50 to 55 minutes until puffed, golden, and set.

Step 5

Test doneness with a knife in the center: it should come out clean with no liquid egg, and the middle should read steaming throughout. Rest 10 minutes so slices cut neatly instead of slumping. Serve hot with fruit and coffee.

Step 6

Cool leftovers within 2 hours into shallow containers and refrigerate promptly for food safety. Reheat covered squares until steaming through, adding 5 minutes when starting from refrigerated cold, and serve with fruit on the side.

Troubleshooting — fixes, not repeats

If the center stays wet, soaking was short or the dish went in ice cold. Soak a full 8 hours and rest at room temperature while the oven preheats.
If the top browns before the middle sets, the oven runs hot or cheese went on early. Tent with foil and verify 350 degrees F.
If it tastes greasy, sausage was not drained. Brown fully, drain on towels, and use lean sausage or turkey sausage for a lighter dish.
If bread tops turn hard, cubes sat above the custard. Press everything submerged before chilling and spoon custard over exposed corners.

Make it your way

Old Dhaka style: Keep the overnight soak and full set test in every version so slices hold cleanly.
Serving with rice or naan: Hash-brown versions replace bread with 1 bag thawed shredded potatoes, baking 10 minutes longer.
For variation, swap sausage for diced ham or cooked bacon with the same method and timing.
A veggie version uses mushrooms, spinach, and Swiss instead of meat and cheddar.
Spicy versions add green chiles and pepper jack.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered at 350 degrees F for 15 to 20 minutes until steaming and the center reaches 165 degrees F.

Freeze baked squares up to 2 months wrapped tight; thaw overnight in the refrigerator before reheating.

FAQ

Can I skip the overnight soak?
A minimum 4-hour soak works but overnight is better. Short soaks leave dry pockets and leaking custard. If rushed, use smaller 1/2-inch cubes and press often during a 2-hour rest, then bake 5 minutes longer.

How do I know the eggs are done?
The center should puff, look set with no liquid shine, and a knife should come out clean. An instant-read thermometer in the middle should read 160 degrees F or above. Resting finishes the set.

Can I assemble two days ahead?
One night is ideal; two nights makes bread mushy. For longer planning, freeze the unbaked assembled dish up to 2 weeks, thaw overnight in the refrigerator, then bake as directed with 5 extra minutes.