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Christmas Morning Egg Bake

Christmas morning egg bake is a make-ahead sausage and cheddar casserole layered with bread cubes and a savory egg custard. Refrigerate it for at least 4 hours or overnight, then bake until the center is set and reaches 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 2 minutes
Chilling and resting 4 hours 10 minutes
Total Time 5 hours 27 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter unsalted, softened, for greasing
  • 1 lb breakfast sausage
  • 8 sandwich bread slices, cut into 1-inch cubes
  • 2 cups sharp cheddar cheese shredded
  • 10 eggs large
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Grease a 9x13-inch baking dish with the butter.
  2. Cook the sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into crumbles, until no pink remains.
  3. Drain off excess fat.
  4. Spread the bread cubes in the prepared baking dish.
  5. Top with the cooked sausage and sprinkle evenly with the cheddar.
  6. Whisk the eggs, milk, dry mustard, salt, and pepper in a large bowl.
  7. Pour the egg mixture evenly over the bread and sausage.
  8. Cover the dish and refrigerate for at least 4 hours or overnight.
  9. Heat the oven to 350°F and bake the covered casserole for 30 minutes.
  10. Uncover and bake for 20 to 25 minutes more, until the center is set and reaches 160°F.
  11. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, refrigerate the assembled casserole for at least 4 hours so the bread absorbs the egg mixture. Store covered in the refrigerator for 3 to 4 days; freeze leftovers for up to 2 months. Turkey breakfast sausage can be used as a lighter swap.