Christmas Breakfast Sausage Casserole Recipe

Breakfast sausage: A flavorful ground meat that adds a savory taste to the casserole.

Eggs: These provide structure and richness to the dish.

Milk: Adds creaminess and helps to bind the ingredients together.

Salt: Enhances the overall flavor of the casserole.

Ground black pepper: Adds a touch of spice and depth to the dish.

Bread: Cubed bread acts as a base, soaking up the egg mixture and adding texture.

Cheddar cheese: Shredded cheese that melts beautifully, adding a gooey and cheesy layer to the casserole.

When preparing the sausage, make sure to break it up into small, even pieces as it cooks. This ensures that the sausage is evenly distributed throughout the casserole, providing a consistent flavor in every bite. Additionally, when whisking the eggs and milk together, make sure to whisk thoroughly until the mixture is completely smooth. This will help the casserole set properly and achieve a creamy texture.

• breakfast sausage - Substitute with turkey sausage: Turkey sausage is a leaner option and provides a similar flavor profile.

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which mimics the texture and taste of traditional sausage.

• eggs - Substitute with egg substitute: Egg substitutes like liquid egg replacers or flaxseed meal mixed with water can be used for those avoiding eggs.

• 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 salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different taste profile.

• bread - Substitute with gluten-free bread: For those with gluten intolerance, gluten-free bread works well in place of regular bread.

• bread - Substitute with potatoes: Cubed and pre-cooked potatoes can be used for a gluten-free and hearty alternative.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a gooey texture.

• cheddar cheese - Substitute with vegan cheese: For a dairy-free option, use a plant-based cheese that melts well.

• Allow the casserole to cool completely after baking. This helps prevent condensation, which can make the dish soggy.
• Cover the cooled casserole tightly with plastic wrap or aluminum foil. Alternatively, transfer it to an airtight container.
• Store the casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, wrap the cooled casserole in a layer of plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the wrapped casserole with the date and contents. Store it in the freezer for up to 2-3 months.
• When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until hot and bubbly, about 20-30 minutes.
• For best results, avoid freezing the casserole with the cheese topping. Instead, add fresh cheese before reheating to maintain its creamy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Christmas Breakfast Sausage Casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the casserole from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top get crispy again.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second intervals until hot.

• Stovetop Method:

  1. Cut the casserole into smaller pieces for even heating.
  2. Heat a non-stick skillet over medium-low heat.
  3. Add a small amount of olive oil or butter to the skillet.
  4. Place the casserole pieces in the skillet and cover with a lid.
  5. Heat for about 5-7 minutes, flipping occasionally, until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole pieces in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 2-3 minutes if necessary.

• Oven: Used to bake the casserole at the specified temperature until it is set and golden brown.

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

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to combine all the ingredients.

• Whisk: Used to mix the eggs, milk, salt, and pepper thoroughly.

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

• Measuring spoons: Used to measure the salt and ground black pepper.

• Knife: Used to cube the bread slices.

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

• 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.

Pre-cube bread: Cube the bread in advance and keep it in an airtight container.

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

Mix ingredients night before: Combine the eggs, milk, salt, and pepper the night before and store in the fridge.

Assemble and refrigerate: Assemble the entire casserole the night before and refrigerate, then just bake in the morning.