Christmas Breakfast Casserole
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.
Servings 8
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) 9x13-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
To make this casserole ahead of time, assemble the casserole as written. Cover, unbaked, and refrigerate up to overnight. When ready to bake, allow the casserole to sit at room temperature while the oven preheats. Bake as directed.