Print

The Ultimate Make-Ahead Christmas Breakfast Casserole with Sausage and Gruyère

A gooey slice of christmas breakfast casserole featuring bread, sausage, and melted cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a stress-free holiday morning with this hearty, make-ahead Christmas breakfast casserole featuring savory sausage, rich Gruyère cheese, and soft sourdough bread baked in a creamy custard. This is the perfect festive bake for a crowd.

Ingredients

Scale
  • 1 pound breakfast sausage, casings removed
  • 1 loaf (about 1 pound) sourdough bread, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Lightly grease a 9×13 inch baking dish.
  2. In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until fully browned. Drain off all excess grease and set the sausage aside.
  3. Arrange half of the sourdough bread cubes evenly in the prepared baking dish. Sprinkle half of the cooked sausage and half of the Gruyère and cheddar cheeses over the bread layer. Repeat with the remaining bread, sausage, and cheeses.
  4. In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, pepper, and nutmeg until well combined.
  5. Slowly pour the egg mixture evenly over the bread and sausage layers in the baking dish. Gently press down on the bread to help it absorb the liquid.
  6. Cover the baking dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  7. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap and sprinkle the Parmesan cheese evenly over the top.
  8. Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown, and a knife inserted near the center comes out clean.
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For a make-ahead breakfast, assemble the entire casserole, cover it, and keep it refrigerated for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
  • You can substitute sourdough with challah or French bread. Avoid soft sandwich bread as it can become too mushy.
  • If you prefer a different meat, substitute the sausage with cooked ham or bacon.
  • Serve this hearty holiday brunch recipe with fresh fruit or a side of maple syrup for dipping.

Nutrition

Find it online: https://www.unfoldrecipes.com/christmas-breakfast-casserole/