Christmas Breakfast Sausage Casserole Recipe

Breakfast sausage: This is the main protein in the dish, giving it a savory and hearty flavor.

Eggs: They help bind everything together and add richness.

Milk: Used to make the casserole creamy and soft.

Salt: Enhances all the flavors in the dish.

Dry mustard: Adds a little zing and depth to the taste.

Bread: Cubed bread soaks up the egg mixture and keeps the casserole fluffy.

Shredded cheddar cheese: Melts throughout the casserole for a cheesy, comforting finish.

One of the most important steps in this Christmas Breakfast Sausage Casserole Recipe is cooking the sausage just right. When you cook breakfast sausage in a skillet, you want it to be evenly brown without burning or leaving any pink spots. Here’s how to do it step by step:

1. Heat your skillet over medium heat. This gives the sausage time to cook through without burning the outside.
2. Add the sausage to the skillet, breaking it up with a spoon or spatula so it cooks in small pieces.
3. Stir the sausage often to make sure it browns evenly on all sides.
4. Keep cooking until the sausage is no longer pink anywhere and looks nicely browned.
5. Drain the extra grease by carefully pouring it off or using a paper towel to soak it up.

Doing this makes the sausage taste better and keeps your casserole from being greasy. When the sausage is cooked evenly, it mixes well with the eggs, bread cubes, and cheese in the casserole, so every bite has great flavor and texture.

I remember the first time I made this casserole, I didn’t drain the grease well, and the dish was too oily. After that, I always make sure to drain it carefully. Also, breaking the sausage into small pieces while cooking helps it spread out evenly in the casserole, so you don’t get big chunks in just one spot. It’s a little step that makes a big difference!

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides a similar texture and flavor.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg to create a vegan alternative.

• eggs - Substitute with silken tofu: Blend ¼ cup of silken tofu per egg to maintain the casserole's texture and moisture.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles.

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to cow's milk and is suitable for those with dairy allergies.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while reducing the need for additional salt.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement with a slightly different mineral content.

• dry mustard - Substitute with Dijon mustard: Use 1 teaspoon of Dijon mustard for every ½ teaspoon of dry mustard to add a tangy flavor.

• dry mustard - Substitute with yellow mustard: Yellow mustard can be used in a pinch, though it has a milder flavor.

• bread - Substitute with gluten-free bread: For a gluten-free option, use gluten-free bread to maintain the casserole's structure.

• bread - Substitute with hash browns: Hash browns can add a different texture and are a good option for those avoiding bread.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella provides a milder flavor and melts well in casseroles.

• shredded cheddar cheese - Substitute with vegan cheese: Use a plant-based cheese alternative for a dairy-free option.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3 days.
• For longer storage, cut the casserole into individual portions and wrap each piece in plastic wrap. Then, place the wrapped pieces in a resealable freezer bag or airtight container. This method makes it easy to reheat single servings.
• Label the container or bag with the date to keep track of its freshness.
• When ready to enjoy, thaw the casserole in the refrigerator overnight if frozen. Reheat in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions on high for 2-3 minutes.
• To maintain the casserole's texture, avoid reheating it multiple times. Only reheat the amount you plan to consume.
• If you notice any changes in color, texture, or smell, it's best to discard the casserole to ensure food safety.

• Preheat your oven to 350°F (175°C). Place the leftover Christmas Breakfast Sausage Casserole in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate, cover it with a microwave-safe lid or another plate to retain moisture, and heat on medium power for 2-3 minutes. Check the temperature and continue heating in 30-second intervals until thoroughly warmed.

• If you prefer a crispy top, use the broiler. First, reheat the casserole in the microwave for 2-3 minutes, then transfer it to an oven-safe dish and broil on high for 2-3 minutes until the top is golden and bubbly.

• For stovetop reheating, place a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan, then add the casserole. Cover and cook for 5-7 minutes, stirring occasionally, until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until the casserole is hot and the top is slightly crispy.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Skillet: Used to cook the sausage over medium heat until it is evenly browned.

• Mixing bowl: Used to beat the eggs and mix them with milk, salt, mustard, bread cubes, cheese, and sausage.

• Whisk: Used to beat the eggs and combine them with the other liquid ingredients.

• Measuring cups: Used to measure out the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure out the salt and dry mustard precisely.

• Knife: Used to cube the bread and to check if the casserole is done by inserting it into the center.

• Cutting board: Used as a surface to cube the bread.

• 9x13 inch baking dish: Used to hold the casserole mixture while it bakes in the oven.

• Cooking spray: Used to grease the baking dish to prevent the casserole from sticking.

• Spatula: Used to stir the ingredients together in the mixing bowl and to transfer the mixture into the baking dish.

Cook sausage ahead: Prepare the sausage the night before and store it in the fridge to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Pre-cube bread: Cube the bread the night before and store it in an airtight container.

Mix ingredients in advance: Combine eggs, milk, salt, and mustard the night before and refrigerate.

Use a disposable baking dish: Save on cleanup by using a disposable baking dish.

Set up the oven: Preheat the oven while you assemble the casserole.