Christmas mornings can get busy when you have family staying over. Making a breakfast casserole ahead of time helps keep things simple. These recipes focus on ingredients you can find at most grocery stores. You will see options with eggs, bread, cheese, and different meats or vegetables. Each one is meant to feed a group without much last minute work.
Helpful Tips Before You Start
These tips will help your Christmas breakfast casseroles turn out well and reduce morning stress.
Assemble the night before
Most breakfast casseroles benefit from resting in the fridge overnight. This allows the bread or potatoes to soak up the egg mixture for better texture.
Choose the right baking dish
Use a 9×13 inch dish for recipes that serve 8 to 10 people. Avoid glass if you plan to broil the top for browning.
Plan oven timing
Casseroles take 45 to 60 minutes to bake. Start the first one as soon as guests arrive so everything stays hot.
Prep toppings in advance
Chop herbs, grate cheese, or cook extra bacon the day before. Keep them in small containers in the fridge for quick finishing touches.
Classic Sausage and Hash Brown Christmas Casserole
This casserole brings together browned sausage and tender hash browns in one dish that feeds a small group without much fuss. It works well on Christmas morning because it can be assembled the night before and baked fresh while presents are opened.
The finished dish has a crispy potato layer on top, savory sausage throughout, and melted cheese that holds everything together.
Serves 4 people.
Ingredients
- 1 pound ground breakfast sausage
- 3 cups frozen hash brown potatoes
- 1 small onion, diced
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground sausage and diced onion. Cook until the sausage is browned and the onion is soft, breaking up the meat as it cooks.
- Stir in the frozen hash brown potatoes and cook for 3 minutes to remove excess moisture.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Spread the sausage and hash brown mixture evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with the shredded cheddar cheese.
- Bake for 30 to 35 minutes until the eggs are set and the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Brown the sausage well before adding the hash browns so the flavor stays strong after baking. If you assemble the dish the night before, cover it tightly and add five extra minutes to the bake time straight from the fridge. Leftovers reheat nicely in a 350 degree oven for 10 minutes to keep the top from getting soggy.Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, Baking Dish
Apple Cinnamon French Toast Breakfast Casserole
This casserole brings together soft cubes of bread with tender apples and a gentle cinnamon flavor. It works well for Christmas morning because the dish can be assembled ahead and baked while you handle other tasks. The finished result has a creamy interior and lightly crisp top that feels comforting without much effort.
Serves 4 people.
Ingredients
- 8 slices day-old bread, cut into 1-inch cubes
- 2 medium apples, peeled and diced
- 4 large eggs
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and lightly grease an 8×8 inch baking dish with a small amount of the melted butter.
- In a large mixing bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt until smooth.
- Add the bread cubes and diced apples to the bowl. Stir gently until the bread is evenly coated and most of the liquid is absorbed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Drizzle the remaining melted butter over the top.
- Bake for 35 to 40 minutes until the top is golden and the center is set. Remove from the oven and let it rest for 5 minutes before serving.
Extra Tips
Use day-old bread so the cubes hold their shape instead of turning to mush. If the apples are very firm, give the mixture an extra five minutes in the oven. Leftovers reheat well in a 300 degree F oven for 10 minutes. You can assemble everything the night before, cover the dish, and bake it straight from the refrigerator the next morning, adding five minutes to the bake time.Course: Breakfast Cuisine: American Equipment: 8×8 inch baking dish, Large mixing bowl, Whisk
Festive Ham and Cheese Croissant Strata
This strata turns day-old croissants into a savory breakfast bake layered with ham and melted cheese. It works well for Christmas morning because you can assemble it the night before and bake it while gifts are opened. The finished dish has a crisp top, soft custard center, and salty-sweet bites from the ham.
Serves 4 people.
Ingredients
- 4 large croissants, torn into bite-size pieces
- 8 ounces diced ham
- 1 1/2 cups shredded Gruyere cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Grease an 8-inch square baking dish. Place half the torn croissants in an even layer on the bottom.
- Scatter half the diced ham and half the shredded Gruyere over the croissants. Repeat with the remaining croissants, ham, and cheese to create a second layer.
- In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth. Pour the mixture evenly over the layers in the baking dish, pressing down gently so the croissants absorb some liquid.
- Cover the dish and refrigerate for at least 30 minutes or overnight. When ready to bake, remove from the refrigerator while the oven heats to 350 degrees F.
- Bake uncovered for 45 to 50 minutes, until the top is golden and the center is set. Let the strata rest for 5 minutes, then sprinkle with the chopped chives before serving.
Extra Tips
Refrigerating overnight gives the croissants time to soak up the custard without turning soggy. If your ham is very salty, reduce the added salt to 1/4 teaspoon. Leftovers reheat well in a 300-degree oven for 10 minutes to restore the crisp top.Course: Breakfast Cuisine: American Equipment: 8-inch square baking dish, Medium bowl, Whisk
Cranberry Pecan Overnight Egg Bake
This overnight egg bake lets you prep everything the night before so Christmas morning stays relaxed. The combination of tart cranberries and toasted pecans gives it a holiday feel that works well for family gatherings or when you have guests staying over.
The finished dish has a soft, custardy center with crisp edges and plenty of texture from the nuts and dried fruit. It is lightly sweet without being heavy.
Serves 4 people.
Ingredients
- 5 cups cubed day-old French bread
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup dried cranberries
- 3/4 cup chopped pecans
- 2 tablespoons butter
Instructions
- Use the butter to grease an 8×8-inch baking dish.
- Spread the bread cubes evenly in the dish, then scatter the dried cranberries and chopped pecans over the top.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until smooth.
- Pour the egg mixture over the bread and fruit, pressing down gently so the bread absorbs the liquid.
- Cover the dish and refrigerate overnight.
- In the morning, remove the dish from the refrigerator and let it sit at room temperature for 15 minutes while you heat the oven to 350°F.
- Bake uncovered for 45 to 50 minutes, until the top is golden and the center is set.
Extra Tips
If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes of baking. Leftovers reheat well in a 300°F oven for 10 minutes. You can swap the granulated sugar for maple syrup if you want a deeper flavor, but keep the amount the same.Course: Breakfast Cuisine: American Equipment: Mixing bowl, 8×8-inch baking dish, whisk
Spinach Artichoke Breakfast Casserole
This casserole brings the flavors of a spinach artichoke dip to the breakfast table in a hearty baked dish. It works well for Christmas morning because it feeds a small group without much last-minute work and reheats nicely for late risers. The texture is soft in the center with lightly browned edges, while the taste stays savory and cheesy with bright notes from the artichokes.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 cup whole milk
- 2 cups chopped fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Butter for greasing the dish
Instructions
- Preheat the oven to 350°F and grease an 8-inch square baking dish with butter.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Add the chopped spinach and cook until wilted, about 2 minutes. Remove the pan from heat.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
- Stir the cooked spinach mixture, chopped artichoke hearts, mozzarella, and Parmesan into the egg mixture until evenly combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the artichoke hearts well and pat them dry to avoid excess moisture in the finished casserole. You can assemble the dish the night before, cover it, and refrigerate, then bake in the morning. Leftovers keep in the fridge for up to three days and reheat best in a 300°F oven so the edges stay crisp.Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, 8-inch baking dish
Mexican Chorizo and Potato Casserole
This casserole brings bold, savory flavors to Christmas morning with spicy chorizo and tender potatoes baked under a layer of eggs and cheese. It works well for feeding a small group without much last-minute work, since the components come together in one skillet before going into the oven. The result is a hearty dish with crispy potato edges and a creamy, set egg base.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed
- 3 medium potatoes, diced into 1/2-inch pieces
- 1 small onion, diced
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and onion, season with salt and pepper, and cook for 10 minutes, stirring occasionally, until the potatoes begin to soften and brown.
- Add the chorizo to the skillet, breaking it up with a spoon. Cook for 6 to 8 minutes until the chorizo is browned and cooked through.
- In a mixing bowl, whisk together the eggs and milk until smooth.
- Spread the chorizo and potato mixture evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with the cheddar cheese.
- Bake for 25 to 30 minutes until the eggs are set and the cheese is melted and lightly golden.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Extra Tips
For a make-ahead version, cook the chorizo and potato mixture the night before, store it in the fridge, and assemble with the eggs just before baking. If you prefer less spice, choose a mild chorizo or drain excess fat after browning. Leftovers reheat well in a 350-degree oven for 10 minutes to restore crisp potato edges.Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 9×9 Baking Dish
Eggnog and Raisin Bread Pudding Casserole
This casserole turns classic holiday eggnog into a warm breakfast dish that feels special without extra effort. It works well for Christmas morning because it can be assembled the night before and baked while gifts are opened. The result is soft cubes of bread soaked in spiced custard with bursts of sweet raisins throughout.
The texture stays creamy in the center with slightly crisp edges from baking. Nutmeg and vanilla highlight the eggnog flavor while keeping the overall taste mild enough for all ages.
Serves 4 people.
Ingredients
- 6 slices raisin bread, cut into 1-inch cubes
- 2 cups eggnog
- 3 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350 degrees and lightly grease an 8×8 baking dish.
- Place the cubed raisin bread in a large mixing bowl.
- In a separate bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, and nutmeg until smooth.
- Pour the eggnog mixture over the bread cubes and gently stir to coat all pieces evenly.
- Transfer the mixture to the prepared baking dish and drizzle the melted butter over the top.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes before dusting with powdered sugar.
Extra Tips
For the best texture, use day-old raisin bread so it holds its shape after soaking. If you prepare the dish the night before, cover and refrigerate it, then add five extra minutes to the bake time. Leftovers reheat well in a 300-degree oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Whisk, Baking Dish
Smoked Salmon Asparagus Brunch Casserole
This casserole pairs flaky smoked salmon with tender asparagus in a light egg base. It suits Christmas morning because the dish comes together quickly and bakes while the family gathers. The result is creamy eggs with bright vegetable pieces and savory fish throughout.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup milk
- 8 ounces smoked salmon, chopped
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup shredded Swiss cheese
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 350 degrees F. Use the butter to grease an 8-inch square baking dish.
- Bring a small pot of water to a boil. Add the asparagus pieces and cook for 2 minutes, then drain and set aside.
- In a large bowl, whisk the eggs, milk, salt, pepper, and dill until smooth.
- Stir the chopped smoked salmon, Swiss cheese, and blanched asparagus into the egg mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Blanch the asparagus briefly so it stays bright and keeps some bite after baking. If you prepare the dish the night before, cover and refrigerate it, then add 5 extra minutes to the bake time. Fresh dill gives the best flavor here. Skip dried herbs.Course: Breakfast Cuisine: American Equipment: Baking dish, Mixing bowl, Small pot
Sweet Potato and Kale Holiday Bake
This casserole brings together roasted sweet potatoes and tender kale in a savory egg base that feels special enough for Christmas morning yet simple to prepare. The natural sweetness of the potatoes balances the earthy kale, while cheese adds a creamy finish that makes the dish satisfying for a crowd.
It works well when you want a make-ahead option that reheats nicely and still tastes fresh. The result is a hearty, textured bake with soft vegetables and a lightly set egg layer.
Serves 4 people.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 bunch kale, stems removed and leaves chopped
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-by-9-inch baking dish.
- Toss the sweet potato cubes with 1 tablespoon of the olive oil, then spread them in the baking dish and roast for 15 minutes.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
- Stir in the garlic and cook for 1 minute, then add the kale and cook until it wilts, about 3 minutes. Remove the skillet from the heat.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Remove the baking dish from the oven and scatter the kale mixture over the sweet potatoes. Pour the egg mixture evenly over the vegetables and sprinkle the cheddar cheese on top.
- Return the dish to the oven and bake for 25 to 30 minutes, until the eggs are set and the cheese is lightly browned.
Extra Tips
Let the bake rest for 5 minutes before slicing so the eggs finish setting. Leftovers keep well in the refrigerator for up to three days and reheat best in a 350-degree oven to maintain texture. If you want a bit more savory depth, stir a pinch of smoked paprika into the egg mixture before baking.Course: Breakfast Cuisine: American Equipment: Baking dish, Large skillet, Mixing bowl
Blueberry Lemon Ricotta Casserole
This blueberry lemon ricotta casserole offers a bright start to Christmas morning with its creamy base and fresh fruit. The lemon cuts through the richness of the ricotta while the blueberries add bursts of sweetness in every bite. It suits a relaxed holiday breakfast since the dish bakes in one pan and needs little last-minute work.
The finished casserole has a soft, custardy interior and a lightly golden surface. It pairs well with coffee or tea and feels festive without being heavy.
Serves 4 people.
Ingredients
- 4 large eggs
- 1 cup ricotta cheese
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup milk
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 cups cubed day-old bread
- 1 cup fresh blueberries
- Butter for greasing the dish
- Powdered sugar for serving
Instructions
- Preheat the oven to 350 degrees and grease a medium baking dish with butter.
- In a mixing bowl, whisk the eggs, ricotta cheese, lemon zest, lemon juice, milk, sugar, and vanilla extract until smooth.
- Add the cubed bread to the bowl and stir gently until all pieces are coated.
- Fold in the blueberries, taking care not to crush them.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35 to 40 minutes until the top is lightly golden and the center is set.
- Remove from the oven and let it rest for 5 minutes before dusting with powdered sugar.
Extra Tips
Assemble the casserole the night before and keep it covered in the fridge so it is ready to bake on Christmas morning. If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in a 300-degree oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Baking Dish, Whisk
