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Start your holiday off the right way with this delicious Christmas breakfast casserole. Easy to prepare the night before or the morning of, this casserole is loaded with eggs, sausage, and cheese over a buttery biscuit base.
If you’ve been around here for a while, you know that I love a good breakfast casserole.
Back when I was a teacher, I used to take my make-ahead breakfast casserole to every staff breakfast and the pan was nearly licked clean every time.
Since then I’ve started rotating out other breakfast casserole recipes such as bisquick breakfast casserole and overnight french toast casserole.
This Christmas breakfast casserole is a new favorite. It is perfect for making on a holiday morning and can even be prepped the night before. You know we love that!
What is Christmas breakfast casserole?
Ok, I know the name of this recipe implies that it’s for Christmas morning, but I promise that this breakfast casserole is delicious any time of year.
The casserole has a base of canned biscuits. That gets topped with eggs, sausage, bell peppers, and plenty of cheese. When it bakes up, you get that savory egg casserole on top and the biscuit layer on the bottom.
It’s similar to my make-ahead breakfast casserole, but with a biscuit base instead of soaking cubed bread in the egg mixture.
Don’t worry – the biscuits don’t get soggy in this recipe. So if you aren’t a fan of the texture of bread pudding and have skipped trying my make-ahead breakfast casserole, this is the recipe for you!
How to make this Christmas breakfast casserole
There’s nothing I love more than an easy, filling breakfast on a holiday morning. Get some protein in those kids and yourself to help you all survive the excitement of opening presents, right?
Even better if it’s something I can make before I even have a cup of coffee in my system.
Ingredients you’ll need
To make this Christmas breakfast casserole, you will need:
- 1 pound breakfast sausage
- 1 (16.3 ounce) can biscuits
- 1 red or orange bell pepper, seeded and diced
- 4 sliced scallions
- 2 cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ¼ teaspoon fine sea salt
- Black pepper
I encourage you to use your favorite breakfast sausage in this recipe. My family typically likes mild pork sausage, but feel free to use chicken or turkey sausage or bump up the heat with hot sausage.
We’ll use a good ol’ can of biscuits for the base of the casserole. Honestly, you can use any biscuits you prefer.
I typically use the original Pillsbury Grands biscuits, but the Buttermilk or Butter Tastin’ versions would be great, too. Use your favorite! Just make sure there’s at least 8 biscuits in the can.
If your family really dislikes bell peppers, leave them out. Same with the scallions!
Making this casserole
To get started, cook the breakfast sausage in a skillet over medium-high heat until cooked through. Depending on what kind of sausage you’re using, you may want to drain the grease once it is cooked.
Now pop open that can of biscuits. Separate the biscuits and arrange them in the bottom of a greased 9×13-inch baking dish. Use your hands to press the biscuits flat to create an even layer across the bottom of the pan.
Top the biscuit layer with the cooked sausage, followed by the bell pepper, scallions, and cheese.
Whisk together the eggs, milk, salt, and several grinds of black pepper. Pour this over all of the other ingredients in the baking dish.
Bake the casserole for 40-50 minutes, or until the center is puffed and the eggs are set. Serve hot alongside your other breakfast favorites such as million dollar bacon, puff pastry cinnamon rolls or kolaches, fruit salad with yogurt, and iced shaken espresso.
Make-ahead
I know that not everyone wants to get up and assemble their Christmas breakfast casserole first thing in the morning. Luckily, it can absolutely be made ahead of time!
Assemble the casserole as described. Cover the unbaked casserole and refrigerate it for several hours or up to overnight.
When you’re ready to bake it, let the casserole sit at room temperature while the oven preheats. This is especially important if you used a ceramic or glass casserole dish – it takes the chill off the pan before it goes in the hot oven.
Bake the casserole as directed and enjoy!
Recipe variations
Consider my version of this Christmas breakfast casserole to be your starting point. There are tons of ways to change this recipe to make it your own!
- Use hot breakfast sausage and add a few dashes of hot sauce and/or diced jalapeño pepper for a spicy version.
- Use chicken or turkey sausage instead of pork sausage, or swap the sausage for cooked and crumbled bacon.
- We love this recipe with sharp cheddar cheese, but try it with monterey jack, pepper jack, gouda, or your own favorite cheese.
- Switch up the veggies or add more! Other great options include diced onions, frozen and thawed broccoli florets, or sautéed mushrooms.
- Omit the meat and add extra veggies for a vegetarian version.
- Toss in whatever fresh herbs you have in your fridge, such as chopped parsley, thyme, or chives.
No matter how you make this Christmas breakfast casserole, it is sure to be a great way to kick off your holiday morning.
Christmas Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 1 can biscuits 16.3 ounces
- 1 red or orange bell pepper seeded and diced
- 4 scallions sliced
- 2 cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ¼ teaspoon fine sea salt
- Black pepper
Instructions
- Preheat oven to 350°F. Grease (1) 9×13-inch baking dish. Set aside.
- Cook the breakfast sausage in a skillet over medium-high heat until cooked through and browned. If needed and desired, drain the grease. Set aside.
- Arrange the biscuits in the bottom of the greased baking dish. Use your hands to press the biscuits flat to create an even layer across the bottom of the pan.
- Evenly top the biscuits with the cooked sausage, diced bell pepper, and sliced scallions. Top evenly with the shredded cheese.
- In a bowl or large measuring cup, whisk together the eggs, milk, salt, and several grinds of black pepper. Evenly pour over the other ingredients in the baking dish.
- Bake for 40-50 minutes, or until the center is puffed and the eggs are set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
miss, thank you for this breakfast recipe, im 18 and just starting cooking this recipe was wonderful my man loved it….
Thank you so much for sharing! I love hearing that. Enjoy your cooking journey!
-Jamie
This worked exactly as written, thanks!
Thank you for sharing this recipe.
This worked exactly as written, thanks!