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Golden-baked Christmas breakfast casserole with turkey sausage, sweet peppers and melted cheddar in a white baking dish

Christmas Breakfast Casserole: Make It the Night Before

A make-ahead overnight egg bake layered with whole-grain bread, turkey sausage, sweet peppers and sharp cheddar; assemble it in about 25 minutes on Christmas Eve, then bake it on Christmas morning. Serves 8.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 cups day-old whole-grain bread cut into 1-inch cubes, about 10 oz
  • 1 pound turkey breakfast sausage casings removed
  • 1 medium red bell pepper diced
  • 1 small yellow onion diced
  • 12 large eggs
  • 2 cups whole milk whole or 2%
  • 1 1/2 cups sharp cheddar cheese shredded, divided
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. The night before: cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the bell pepper and onion and cook until softened, 4 to 5 minutes. Drain off any excess fat.
  2. Grease a 9x13-inch baking dish. Spread the bread cubes in an even layer and spoon the sausage mixture over the top. Sprinkle on 1 cup of the cheddar.
  3. In a large bowl, whisk the eggs, milk, dry mustard, salt and pepper until smooth.
  4. Pour the egg mixture evenly over the bread mixture and press gently with a spatula so the cubes soak. Cover with foil and refrigerate at least 8 hours or overnight.
  5. Christmas morning: heat the oven to 350°F. Bake the covered casserole straight from the refrigerator for 30 minutes.
  6. Uncover, sprinkle with the remaining 1/2 cup cheddar and bake until puffed, golden and a knife inserted in the center comes out clean, 30 to 35 minutes more (160°F in the center).
  7. Let stand 10 minutes, then cut into 8 pieces and serve warm.