Christmas Morning Breakfast Casserole
A hearty make-ahead breakfast casserole prepared with savory pork sausage, toasted bread, sharp cheddar, eggs, and half-and-half. The assembled dish rests in the refrigerator before baking, making it especially convenient for Christmas morning.
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Ingredients
- 6 large eggs beaten
- 2 cups sharp cheddar cheese freshly shredded for optimal melting
- 1 pound ground pork sausage such as Jimmy Dean’s
- ½ teaspoon salt
- 1½ cups half-and-half for added moisture and a tender texture
- 6 slices white bread toasted and cut into 1-inch cubes
Instructions
- Grease a 9×13-inch baking dish thoroughly, then set it aside.
- Place the ground pork sausage in a skillet over medium heat. Cook until completely browned, breaking it apart as needed during cooking.
- Drain away the excess grease once the sausage is fully cooked, then set the meat aside.
- Add the beaten eggs, half-and-half, and salt to a medium mixing bowl. Whisk until the mixture is evenly blended.
- Add the cooked sausage, toasted bread cubes, and shredded sharp cheddar cheese.
- Stir gently until the bread, sausage, and cheese are distributed throughout and evenly coated with the egg mixture.
- Transfer the combined mixture to the prepared 9×13-inch baking dish, spreading it evenly.
- Cover the baking dish securely with foil and refrigerate for a minimum of 2 hours. For best results, allow the casserole to rest in the refrigerator overnight.
- Preheat the oven to 350°F.
- Keeping the casserole covered with foil, place it in the preheated oven and bake for 50–60 minutes.
- Lower the oven temperature to 325°F and carefully remove the foil.
- Continue baking uncovered for another 20–30 minutes, or until the casserole is fully set and the center feels firm.
- Remove the finished casserole from the oven and allow it to cool slightly before serving.