15 Holiday Breakfast Casseroles to Make Christmas Morning Easy

Preheat your oven to 375 degrees Fahrenheit.

Cook the sausage in a large skillet over medium heat until completely browned.

Drain the excess grease from the pan into a safe container.

Layer the frozen hash browns directly into a greased Pyrex baking dish.

Sprinkle the cooked meat and shredded cheese over the potatoes.

Whisk the eggs with milk, salt, and pepper in a separate bowl.

Pour the egg mixture evenly over the layers.

Bake for 45 minutes until the top turns golden brown.

Slice the brioche into thick cubes.

Melt the butter and whisk it with brown sugar to create a caramel sauce.

Pour the caramel sauce into the bottom of a large glass baking dish.

Place the bread cubes evenly over the caramel layer.

Whisk the eggs with milk, cream, cinnamon, and vanilla extract.

Pour the liquid evenly over the bread cubes.

Cover the dish with Reynolds wrap and refrigerate overnight.

Bake at 350 degrees for 45 minutes uncovered.

You must prepare this recipe the night before. The bread requires at least eight hours to soak up the liquid. This resting period guarantees a silky texture inside without soggy spots.

Cook the bacon in a skillet until extra crispy.

Chop the cooled bacon into small bite sized pieces.

Tear the croissants into large chunks.

Layer half of the croissant pieces in a baking dish.

Sprinkle half the bacon and half the cheese over the pastry.

Repeat the layers with the remaining pastry, bacon, and cheese.

Whisk the eggs, half and half, garlic powder, and salt together.

Pour the mixture over everything and bake at 375 degrees for 35 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Cook the turkey sausage thoroughly in a nonstick pan.

Whisk the eggs, milk, onion powder, and pepper together.

Spread the cooked sausage on the bottom of a greased baking pan.

Pour the egg mixture directly over the meat.

Sprinkle the shredded cheese evenly across the pan.

Arrange the frozen tater tots in neat rows on top of the cheese.

Bake for 45 minutes until the tots become dark golden brown.

Cut the sourdough bread into one inch cubes.

Toss the bread cubes with the diced ham and shredded Swiss cheese.

Spread this dry mixture into a lightly oiled baking dish.

Whisk the eggs with milk, Dijon mustard, and dried thyme.

Pour the liquid evenly over the bread mixture.

Press down gently on the bread so it absorbs the liquid.

Cover and refrigerate for at least four hours.

Bake at 350 degrees for 50 minutes until puffed and set.

I have made this dozens of times and always let the bread dry out on the counter first. Stale bread absorbs the custard much better than fresh bread.

Preheat the oven to 375 degrees Fahrenheit.

Heat a teaspoon of olive oil in a skillet over medium heat.

Cook the minced garlic for one minute until fragrant.

Stir the fresh spinach into the pan until it wilts completely.

Whisk the eggs with milk and salt in a large mixing bowl.

Fold the cooked spinach, feta cheese, and red peppers into the eggs.

Pour the mixture into a greased baking dish.

Bake for 30 minutes until the center sets firmly.

Preheat the oven to 350 degrees Fahrenheit.

Open the canned dough and set the icing packets aside.

Cut each unbaked cinnamon roll into four equal pieces.

Scatter the dough pieces evenly in a greased baking dish.

Whisk the eggs, heavy cream, vanilla, and cinnamon together.

Pour the custard mixture over the raw dough pieces.

Sprinkle the chopped pecans evenly over the top.

Bake for 35 minutes until the dough puffs and browns.

Drizzle the reserved icing over the hot casserole before serving.

I always use a glass Pyrex dish for this recipe. Metal pans cook the sugar too quickly on the edges. Glass distributes the heat gently so the middle cooks through without burning the sides.

Melt the butter in a large skillet over medium high heat.

Cook the sliced mushrooms until they release their moisture and brown deeply.

Toss the bread cubes, cooked mushrooms, and shredded cheese together.

Place the bread mixture into a greased baking pan.

Whisk the eggs with milk and fresh thyme in a separate bowl.

Pour the liquid evenly over the dry ingredients in the pan.

Let the mixture sit for thirty minutes at room temperature.

Bake at 375 degrees for 45 minutes until golden and puffed.

Place half of the bread cubes into a greased baking dish.

Scatter the cubed cream cheese and fresh blueberries over the bread.

Cover with the remaining brioche bread cubes.

Whisk the eggs, heavy cream, maple syrup, and vanilla together smoothly.

Pour the custard mixture evenly over the entire dish.

Cover tightly with foil and refrigerate for four hours.

Bake covered at 350 degrees for 30 minutes.

Remove the foil and bake for 15 more minutes until browned.

A helpful trick is to freeze the cream cheese block for twenty minutes before cubing it. Cold cheese cuts perfectly clean without sticking to your knife.

Cook the chorizo in a large skillet over medium heat until browned.

Stir the diced poblano peppers into the meat and cook until soft.

Drain the excess oil and spread the mixture into a baking dish.

Sprinkle the Pepper Jack cheese evenly over the meat.

Whisk the eggs, half and half, and salt in a bowl.

Pour the eggs directly over the spicy sausage and cheese.

Bake at 375 degrees for 35 minutes until the center sets.

Garnish with fresh cilantro right before serving.

Spread the cubed bagels evenly across the bottom of a baking dish.

Scatter the smoked salmon, capers, and red onion over the bread.

Drop small spoonfuls of softened cream cheese randomly over the top.

Whisk the eggs and milk together in a separate bowl.

Pour the liquid gently over the bagel mixture.

Press the bagel pieces down so they soak up the custard.

Refrigerate for one hour before baking.

Bake at 350 degrees for 45 minutes until golden brown.

Melt the butter and brown sugar in a saucepan until bubbly.

Pour the hot caramel sauce into the bottom of a baking dish.

Sprinkle half of the chopped pecans directly onto the hot caramel.

Layer the torn croissant pieces evenly over the nuts.

Whisk the eggs, heavy cream, and vanilla extract together.

Pour the custard over the croissants and top with remaining pecans.

Bake immediately at 350 degrees for 35 minutes until puffed.

I have noticed that using a dark metal pan burns the caramel quickly. Always use a ceramic dish for sugar heavy recipes to prevent scorched bottoms.

Blanch the chopped asparagus in boiling water for two minutes.

Shock the asparagus in ice water and drain completely dry.

Layer the bread, asparagus, and crab meat in a greased pan.

Sprinkle the shredded Gruyere cheese evenly over the top.

Whisk the eggs, half and half, and Old Bay seasoning together.

Pour the liquid gently over the layered ingredients.

Refrigerate for at least two hours so the bread softens.

Bake at 375 degrees for 45 minutes until the center sets firmly.

Preheat your oven to 350 degrees Fahrenheit.

Whisk the eggs vigorously with the milk, oregano, salt, and pepper.

Fold the chopped roasted red peppers gently into the egg mixture.

Pour the mixture directly into a well greased glass baking dish.

Drop small crumbles of goat cheese evenly across the top surface.

Bake for 35 minutes until the eggs puff up and set completely.

You can easily make this dairy free by swapping the milk for unsweetened almond milk. You can also replace the goat cheese with a cashew based soft cheese alternative. The eggs still bake into a wonderfully fluffy texture.

Heat the olive oil in a large cast iron skillet over medium heat.

Cook the diced onions until they turn soft and translucent.

Stir in the frozen potatoes and cook until they brown nicely.

Fold the cubed prime rib and fresh rosemary into the hot potatoes.

Cook for five minutes until the meat warms through completely.

Use a spoon to create four small wells in the potato mixture.

Crack one egg carefully into each well in the pan.

Transfer the skillet to a 400 degree oven and bake for 12 minutes.

I made this with leftover Christmas Eve roast and the trick is to cut the beef fairly small. Large chunks remain cold in the center while the potatoes burn.