Holiday Breakfast Casserole You Can Make Ahead: 2 Best Hacks

That frantic holiday morning scramble, trying to get breakfast on the table while juggling gifts, excited kids, and maybe a pre-lunch mimosa? I’ve been there too many times. That’s precisely why a Holiday Breakfast Casserole You Can Make Ahead became my secret weapon. Just imagine waking up, brewing some coffee, and simply sliding a pre-assembled, delicious casserole into the oven. No fuss, no mess, just pure holiday magic. This recipe isn’t just about deliciousness—it’s about reclaiming your holiday morning.

Why You’ll Love This Dish

This casserole is an absolute lifesaver for those busy holiday mornings. It’s hearty, satisfying, and packed with all the classic breakfast flavors everyone loves. But what truly sets it apart are the two genius hacks we’re about to dive into, which transform it from a regular breakfast dish into a stress-free holiday essential. It’s perfect for family gatherings, a relaxed Christmas morning, or even a festive brunch with friends. You get to enjoy your company and the holiday spirit instead of being stuck in the kitchen.

> “This make-ahead casserole changed my holiday mornings! I used to dread cooking breakfast for everyone, but now I just pop this in the oven and enjoy my coffee. Huge time-saver!” — A Happy Home Cook

The Cooking Process Explained

Making this Holiday Breakfast Casserole is surprisingly simple, especially with our make-ahead strategies. It essentially involves cooking your breakfast meats, layering them with bread, eggs, cheese, and a few other delicious additions in a casserole dish. The magic happens overnight when all the flavors meld together, and the bread soaks up the eggy goodness. In the morning, it’s just a matter of baking it until golden and bubbly.

What You’ll Need

To assemble this delightful morning masterpiece, gather these items:

• Bread: About 8-10 slices of day-old bread, cubed (sourdough or challah work beautifully for texture).
• Expert tip: Using slightly stale bread prevents it from getting too soggy.
• Breakfast Meat: 1 lb breakfast sausage, cooked and crumbled, or chopped ham/bacon.
• Eggs: 8 large eggs.
• Milk: 2 cups of whole milk (or half-and-half for extra richness).
• Cheese: 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack).
• Seasoning: 1 tsp dry mustard, 1/2 tsp salt, 1/4 tsp black pepper.
• Optional Add-ins: 1/2 cup chopped bell peppers, 1/4 cup chopped green onions, a dash of hot sauce for a kick.

Directions to Follow

Here’s how to bring your holiday breakfast dreams to life:

1. Prep the Meat: If using sausage or bacon, cook it thoroughly in a skillet, then drain any excess fat. Set aside.
2. Cube the Bread: Cut your bread into 1-inch cubes. Spread half of the bread cubes evenly over the bottom of a 9×13 inch baking dish.
3. Layer the Good Stuff: Sprinkle half of the cooked breakfast meat and half of the shredded cheese over the bread layer.
4. Repeat Layers: Add the remaining bread cubes, then the rest of the meat and cheese. If using, sprinkle in bell peppers or green onions now.
5. Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined. If using, add a dash of hot sauce.
6. Pour and Soak: Carefully pour the egg mixture evenly over the layers in the baking dish, ensuring all the bread is moistened.
7. Hack #1: Overnight Chill: This is one of our key hacks! Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This allows the bread to fully absorb the egg mixture, resulting in a cohesive, flavorful casserole.
8. Hack #2: Morning Prep: The second hack! The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes while the oven heats up.
9. Bake: Uncover the casserole and bake for 45-55 minutes, or until golden brown, puffed up, and a knife inserted into the center comes out clean.
10. Rest and Serve: Let the casserole rest for 5-10 minutes before slicing and serving.

How to Serve It

This Holiday Breakfast Casserole is a star on its own, but it pairs beautifully with a few simple accompaniments. For a complete holiday brunch, consider serving it with a fresh fruit salad to add a bright, fresh contrast. A platter of crispy bacon or a side of cooked greens (like sautéed spinach) can also round out the meal. Don’t forget a pitcher of mimosas or a festive coffee bar for the ultimate holiday experience!

Storage and Reheating Tips

Any leftover Holiday Breakfast Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual slices in the microwave until heated through, or for a crispier result, place them in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until warm.

I generally don’t recommend freezing an uncooked casserole, as the texture can become a bit watery after thawing. However, you can freeze baked and cooled slices in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat as directed above.

Helpful Cooking Tips

• Don’t Skimp on Soaking Time: The overnight soak is crucial for the best texture and flavor. It’s what makes Hack #1 so effective!
• Room Temperature Eggs/Milk: Starting with room temperature eggs and milk can help them combine more easily and absorb better into the bread.
• Cheese Choice: While cheddar is classic, feel free to experiment with Gruyere for a nutty flavor, or a sharp provolone for a tangier bite.
• Preventing Wateriness: If using vegetables with high water content (like mushrooms), pre-cook them to release moisture before adding to the casserole.

Creative Twists

• Veggie Loaded: Add sautéed mushrooms, diced zucchini, or even a handful of fresh spinach (stirred into the egg mixture) for extra nutrients.
• Spicy Kick: Incorporate diced jalapeños (fresh or pickled) or a pinch of red pepper flakes into the egg mixture for a bit of heat.
• Sweet & Savory: Drizzle a little maple syrup over the top during the last 10 minutes of baking for a touch of sweetness that complements the savory flavors.
• Different Meats: Experiment with different breakfast meats—smoked turkey sausage, crumbled chorizo for a spicy twist, or even vegetarian bacon alternatives.

FAQ

Can I prepare this casserole more than 24 hours in advance?

While overnight is ideal, you can prepare it up to 36 hours in advance without significant loss of quality. Just ensure it’s tightly covered in the refrigerator.

What kind of bread works best?

Slightly stale, crusty bread like sourdough, challah, or brioche holds up well to the egg mixture. Avoid very soft or fresh sandwich bread, as it can become too mushy.

Can I make this casserole vegetarian?

Absolutely! Simply omit the breakfast meat, or substitute it with sautéed vegetables like spinach, mushrooms, or roasted red peppers. You can also add a plant-based sausage alternative.

How do I know if the casserole is fully cooked?

The casserole is done when it’s golden brown and puffed up, and a knife or skewer inserted into the center comes out clean. If it’s browning too quickly on top, you can loosely tent it with foil.

Make-Ahead Holiday Breakfast Casserole with Cream of Mushroom

This hearty breakfast casserole is designed for stress-free holiday mornings. Prepare it the night before and simply bake in the morning for a delicious and satisfying start to your day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 8 servings

Calories 450 kcal

Equipment

• 9×13 inch baking dish
• Large bowl
• Whisk
• Spatula

Ingredients

  

Casserole

• 8-10 slices day-old bread (challah, brioche, or sourdough), cut into 1-inch cubes
• 1 lb cooked and crumbled sausage (or bacon/diced ham)
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups whole milk (or 2% milk)
• 1 can (10.5 oz) cream of mushroom soup (optional)
• 1/2 small onion finely diced
• 1/2 bell pepper (any color), diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Pinch nutmeg
• Butter for greasing the baking dish

Instructions

 

Prep

• Cook the sausage thoroughly, drain, and crumble. Sauté the diced onion and bell pepper until soft, about 5-7 minutes.

Assemble

• Grease a 9×13 inch baking dish and spread half of the bread cubes evenly over the bottom.
• Layer half of the cooked meat, sautéed vegetables, and shredded cheese over the bread, then repeat with the remaining ingredients.

Egg Mixture

• In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and nutmeg; optionally, whisk in the cream of mushroom soup.

Soak and Refrigerate

• Pour the egg mixture over the casserole layers, pressing gently to ensure all bread is saturated.
• Cover and refrigerate for at least 8 hours or overnight.

Bake

• The next morning, preheat the oven to 350°F (175°C) and remove the casserole from the refrigerator 30 minutes before baking.
• Bake covered for 30 minutes, then uncover and bake for an additional 20-30 minutes until golden, puffed, and set.
• Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

For an extra rich casserole, do not omit the cream of mushroom soup. You can customize this casserole with your favorite cooked breakfast meats and cheeses. Ensure the casserole is fully set in the center before removing from the oven to prevent a soggy interior.