Christmas Day Breakfast Casserole (Make-Ahead)
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My recipe for Christmas Day Breakfast Casserole has been a family tradition for over 50 years. It’s hearty, comforting, and incredibly easy to make ahead. The ingredients are simple, the method is foolproof, and the results are consistent year after year. While there are plenty of breakfast casseroles out there, none come close to my family favorite.
Christmas Morning Casserole Recipe
Christmas morning at the Murray house always starts with this casserole baking in the oven. It’s been part of my husband’s family for more than 50 years, and now our kids can’t imagine Christmas without it. We affectionately call it “sausage fondue” because it’s loaded with sausage, cheese, and bread.
It’s the perfect mix of nostalgic and practical — you can make it the night before or freeze it ahead of time. On Christmas morning, while everyone opens gifts, I just pop it in the oven. We serve it with fresh fruit and warm cinnamon rolls for a cozy, stress-free breakfast that feels like home.
Why My Breakfast Casserole is the Best
- Better flavor and texture – Many breakfast casseroles turn out dense, tasting like egg and cheese. My recipe uses white bread that keeps the texture light and fluffy, while layers of seasoned sausage, melted cheddar, and a creamy mushroom topping gives it incredible flavor.
- Make-ahead recipe that actually works – Some recipes claim to be make-ahead, but they turn watery or lose texture after sitting overnight. This one holds up beautifully whether you prep it the night before or freeze it a week ahead.
- Family-tested, holiday-approved – This casserole has been on the Murray’s table for many years, passing through generations. It’s not just a good recipe, it’s one that has stood the test of time.
Ingredients to Make This Easy Christmas Casserole
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- White bread – Regular sandwich bread works best because it soaks up the milk mixture perfectly.
- Cheddar cheese – Sharp cheddar has great flavor and melts beautifully.
- Sausage – Jimmy Dean sausage adds the right amount of seasoning and richness.
- Whole milk – Keeps the casserole creamy and helps the bread stay soft inside.
- Dry mustard – Adds a subtle tang that balances the richness.
- Cream of mushroom soup – Gives the top layer its signature creamy finish and binds everything together.
Substitutions or Variations
- Bread substitute – If you don’t have white sandwich bread, you can use French bread. Avoid anything too dense like sourdough.
- Sausage options – Jimmy Dean works great, but any ground breakfast sausage will do. If it’s unseasoned, add a pinch of salt and pepper while cooking. Be careful to get a mild flavor if you don’t like the spice.
- Cheese swap – Cheddar gives the best flavor, but you can use Colby Jack or Monterey Jack if that’s what you have.
- Milk options – Whole milk makes it rich and creamy, but 2 % works fine if that’s what’s in the refrigerator. Avoid skim milk, as it can make the texture thin.
How to Make My Christmas Casserole with Bread
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- In a skillet over medium heat, cook sausage until cooked through and is golden brown.
- Place bread cubes in bottom of a 9 x 13 casserole dish.
- Add the cheese and sausage on top of the bread.
- In a medium mixing bowl combine 2 ½ cups milk, eggs, and mustard and whisk together. Pour milk mixture on top of bread mixture.
- Cover and refrigerate overnight. If freezing ahead of time, place covered dish in freezer. The night before you are going to bake it, place in refrigerator and let thaw overnight. Then remove from refrigerator and continue with instructions.
- When ready to bake, preheat oven to 300° F. In medium-sized mixing bowl add cream of mushroom soup and ½ cup milk and whisk together.
- Pour the mixture over casserole.
- Bake for one hour.
- Use cheap white bread – When choosing your bread, skip anything crusty or artisanal. This is one time budget bread wins.
- Grate your own cheese – Pre-shredded cheddar is coated to prevent clumping, which can make it melt unevenly. Freshly grated cheese melts smoother and gives you that gooey pull.
- Chill overnight – The overnight soak truly is the key to the best consistency. The bread needs time to fully absorb the custard. That long rest helps it bake into a rich, savory base with a consistent texture, instead of staying dry in spots.
FAQs
You can, but for best results, thaw overnight in the fridge. If baking frozen, add about 15-20 minutes to the cook time.
Technically, cream of chicken or cream of celery will work, but I one year we accidentally used cream of chicken and did NOT like it.
You should be able to do this in a slow cooker, but I’ve never tried that because it’s so easy to make ahead. If you want to try the crockpot, layer the ingredients in the crock and cook on low for 4 to 5 hours. The edges will brown nicely, and cleanup is easy.
Storage Instructions
- Refrigerate – Cover leftovers tightly or store them in an airtight container for up to 3 days.
- Freeze – Wrap the unbaked casserole well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking. I usually make it a week before Christmas, freeze it, and then put it in the refrigerator on Christmas Eve.
- Reheat – Warm individual portions in the microwave or reheat the whole casserole in a 325° F oven until heated through.
More Breakfast Recipes
- Pumpkin Pancakes
- Dollywood Cinnamon Bread
- Pumpkin French Toast Casserole
- Twisted Bacon
- Grits Casserole
- Sausage Gravy
- Hot Chocolate Donut Holes
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Christmas Day Breakfast Casserole
Ingredients
- 8 slices white bread cubed (the cheaper the better)
- 4 eggs
- 2 cups grated cheddar cheese
- 2 pounds sausage (I use Jimmy Dean)
- 3 cups whole milk divided
- ¾ teaspoon dry mustard
- 10.5 ounces cream of mushroom soup 1 can
Instructions
- In skillet over medium heat, cook sausage until cooked and it’s golden brown.2 pounds sausage
- Place bread cubes in bottom of a 9 x 13 casserole dish.8 slices white bread
- Add cheese and sausage on top of the bread.2 cups grated cheddar cheese
- In a medium mixing bowl combine 2 ½ cups milk, eggs, and mustard and whisk together. Pour milk mixture on top of bread mixture.3 cups whole milk, ¾ teaspoon dry mustard, 4 eggs
- Cover and refrigerate overnight.
- Preheat oven to 300° F.
- In medium mixing bowl add cream of mushroom soup and ½ cup milk and whisk together. Pour mixture over casserole.10.5 ounces cream of mushroom soup
- Bake for one hour.
Notes
Nutrition
Did You Make This Recipe?
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Verrrrrry Tasty!!!
So I made this I just changed it a little bit. Instead of the cream of mushroom soup I did cream of chicken and it was outstanding. Try the recipe with the cream of chicken instead of the cream of mushroom.
I’m not a fan of the cream of chicken, but I’m so glad you commented because I’m sure there are others that don’t like cream of mushroom soup.
Very confusing.
Cream of Celery soup gives the dish a much richer and delicious taste.
that’s certainly an option, but I prefer the mushroom soup
what’s confusing? I’d love to help.