Christmas Breakfast Casserole for a Perfect Holiday Morning
on Sep 09, 2023, Updated Nov 18, 2023
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Looking for an easy breakfast casserole recipe that’s not mushy but is still delicious? I think you will like this Christmas breakfast casserole recipe. Because it’s prepared the night before, it’s perfect for Christmas Morning – or any other time of year!
Overnight Egg Casserole That’s Not Mushy!
I love the ease of breakfast casseroles, but was never satisfied with them before because I think they are “mushy.” You know what I mean, right? I’m a texture gal. I can’t stand mushy textured food.
I think anything that resembles oatmeal is gross…and I have really tried to like it because I know it is so healthy and frugal. But, I. Just. Can’t. Mushy stuff just doesn’t go down right.
Normally, I am not a fan of the breakfast casserole because of the texture. I attended a baby shower where this egg casserole was served, and I loved it. I’m convinced that the difference is using potatoes instead of white bread.
Have you had those breakfast casseroles made with bread? I always find them too soggy. I was originally skeptical about trying a new breakfast casserole, but potatoes do actually make all the difference.
Overnight Egg Breakfast Casserole with Hash Browns
Yes, potatoes! Every time I’ve used potatoes instead of bread, I am so happy with the resulting egg bake. Peel and shred them fresh or grab a bag of frozen – no judgment here!
Using potatoes instead of bread was a huge aha moment for me, and I haven’t looked back.
Ingredients and Tools for Easy Egg Breakfast Casserole
- Ground sausage
- Shredded hash browns
- Salt and pepper
- Cheddar cheese
- Eggs
- Milk
- Le Creuset braiser with lid
- Wood spoon
Steps to Making an Overnight Breakfast Bake
Start by browning the sausage and spread in lightly greased 9 X 13 baking dish. (I use my Le Creuset 5 qt braiser. It’s nonstick, oven safe, and so pretty.)
Spread shredded potatoes over cooked sausage. Put the shredded cheddar cheese on top of the potatoes. Then, combine eggs, milk, salt, pepper in a large bowl, and pour over hash browns, sausage, and cheese.
At this point, cover with plastic wrap, foil, or a lid, and refrigerate overnight. The next morning, preheat the oven to 350 degrees. Sprinkle a little extra cheese on top, and bake uncovered at 350 degrees for 35 minutes or up to 45 minutes. You can bake this immediately if you want, but I prefer it overnight for better flavor.
Tips for Making the Best Overnight Breakfast Casserole
Every time I’ve served this to my family, I add a little twist or change it up a bit. It all depends on what meat and vegetables I have in the refrigerator. This basic egg casserole recipe gets you started and then feel free to add items your family loves such as ham or bell peppers.
Want more delicious make-ahead breakfast recipes? Try these:
Egg Casserole that’s not too Mushy
Quick and easy overnight egg casserole perfect for Christmas morning or when you have company. Made with sausage, hash browns, and farm fresh eggs, this egg bake is always a hit!
Ingredients
- 1 lb. regular sausage
- 1 lb. frozen cubed or shredded frozen potatoes
- 6 eggs
- 1 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 2 - 3 cups grated cheddar cheese
Instructions
- Cook the sausage in an oven proof pan and drain the fat.
- Combine the eggs, milk, salt, and pepper, and whisk well.
- When the sausage is cooked, cover with the frozen potatoes, add 2 cups cheese, then pour the egg mixture on top. Stir well.
- Cover the casserole and place in the fridge over night to cook in the morning.
- Preheat the oven to 350 the morning you want to bake it.
- Before you bake, add an additional cup shredded cheese, if desired.
- Bake for 35-45 minutes.
- Or, cook it immediately and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 429Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 174mgSodium: 928mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 22g
Nutritional information is not always correct.
Quick Question: recipe states to use cubed hash browns, not shredded, yet picture clearly shows shredded hash browns being used. Does it matter?
Sorry about that! You can use either. I updated the recipe to reflect that. 🙂
Cook in slow cooker vs stovetop?
I haven’t cooked it in a slow cooker. While I’m sure you can, I don’t have directions.
This is just what I was looking for. However, I would like to add red and green peppers and sweet onion. How would you do that? Would you cook them ahead and would it add too much bulk to the pan? Also do you brown under the broiler at the end?