christmas breakfast casserole

Delicious Sausage Egg and Cheese Breakfast Casserole, also known as Christmas breakfast casserole, is delicious and low carb.

Sausage Egg and Cheese Breakfast Casserole

lb Breakfast Sausage

tbs Dried Minced Onion

Dozen Eggs

c Whole Milk

Salt

tsp Ground Black Pepper

c Grated Sharp Cheddar Cheese, divided

Brown sausage in a skillet breaking up as...

Brown sausage in a skillet breaking up as it cooks. Add dried minced onion to the sausage as it browns.

Add one dozen eggs to a mixing bowl...

Add one dozen eggs to a mixing bowl and whisk. Add milk, salt and black pepper and whisk together to combine.

Preheat oven to 350°F

Add 3/4 of the cooking sausage to the...

Add 3/4 of the cooking sausage to the bottom of a casserole dish. 

Top the sausage with 1/2 of the grated...

Top the sausage with 1/2 of the grated cheese.

Pour the egg mixture over the sausage and...

Pour the egg mixture over the sausage and cheese.

Place into your preheated oven and bake for...

Place into your preheated oven and bake for 30 minutes.

After 30 minutes top the casserole with the...

After 30 minutes top the casserole with the remaining cheese and top with the reserved cooked sausage.

Return to the oven and bake an additional...

Return to the oven and bake an additional 10-15 minutes so that the cheese is well melted.

Cut into squares and serve.

This Bacon Spinach Breakfast Casserole with Gruyère is perfect for your next holiday gathering, feeding a crowd, or meal prep for the week.

Bacon Spinach Breakfast Casserole with Gruyère

Cooking spray

bacon (chopped)

shallots

baby spinach

Gruyère cheese (shredded (I like Finlandia))

eggs

milk

salt

black pepper (to taste)

Preheat oven to 350 degrees F. Spray a 9” x 13” casserole dish with cooking spray and set aside.

In a large skillet, cook the bacon over medium heat until cooked through. Using a slotted spoon, transfer the bacon to a paper towel lined plate.

Remove and discard all but 2 tablespoons of the bacon grease then add the shallots.

Sauté the shallots until fragrant and they start to brown on the edges, about 2 minutes.

Add half the spinach and toss to mix with the shallots then add the rest and toss again.

Cook, stirring and tossing for about 3 minutes, until spinach is wilted.  Remove the pan from heat and set aside.

In a large bowl, whisk the eggs.

Set aside 1 cup of the cheese then add the remainder to the eggs. Add the milk, salt, pepper, cooked spinach mixture and bacon then mix to thoroughly combine.

Pour egg mixture into the prepared dish then sprinkle remaining cheese evenly over the top.

Bake for 35 minutes, then move the oven rack to the second slot closest to the top, switch the oven to broil and cook an additional 2-3 minutes, until browned, watching closely to make sure it doesn’t burn.

Allow to cool for 10 minutes then cut into 8 pieces and serve immediately.

Nothing satisfies like this Easy Hashbrown Breakfast Casserole! It&#x27;s loaded with eggs, ham, cheese, and of course, shredded potatoes, all seasoned perfectly and baked to savory, comforting perfection. This makes a fantastic Christmas morning or weekend breakfast and can even be made ahead so there is less prep in the morning.

Easy Hashbrown Breakfast Casserole

shredded hashbrowns

salted butter, (melted)

kosher salt, (divided)

black pepper, (divided)

evaporated milk

onion powder

smoked paprika

Pepper Jack cheese, (shredded)

sharp cheddar cheese, (shredded)

green onions, (chopped)

Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.

Dump the frozen hashbrowns into the baking dish. Drizzle with the melted butter and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss, then spread in an even layer.

Bake for 25 to 30 minutes until the hashbrowns are lightly browned on top and softened. While the hashbrowns are baking, combine the eggs, evaporated milk, seasoned salt, remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon pepper, onion powder, and smoked paprika in a large bowl. Beat well and set aside.

Remove the hashbrowns from the oven and reduce the oven temperature to 350 degrees F or turn it off if using the overnight approach.

Sprinkle the ham and shredded cheese over the potatoes, tossing a bit to combine. Pour the seasoned egg mixture evenly over the potatoes, making sure to get some around the edges of the pan. At this point, the casserole can be baked immediately or refrigerated overnight and baked in the morning.

Make sure to preheat the oven to 350 degrees F if using the overnight approach. Bake for 40-45 minutes until the edges start to brown slightly and the center is just set and doesn't jiggle. Check on the casserole at the 25-30 minute point to see if it is browning too much and cover with foil, if needed.

Garnish with the chopped green onions, then cut into large squares and serve hot.

This easy Breakfast Casserole recipe is made with eggs, spinach, tomatoes and Feta cheese and only takes a few minutes to whip up.

Breakfast Casserole with Spinach and Feta

olive oil spray

olive oil

shallots (chopped)

eggs (beaten)

2% milk

heavy cream

Feta cheese (crumbled)

scallions (chopped)

tomatoes

Black pepper

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Preheat the oven to 350F. Spray a 9 x 13 x 3-inch Pyrex Deep baking dish with oil.

Heat a large skillet over medium heat. Add the oil and shallots and cook until soft, 6 to 8 minutes.

Add the spinach and cook until wilted. Remove from heat.

In a large bowl whisk the eggs, milk, heavy cream, Feta, scallions, tomatoes, salt and black pepper.

Mix in the spinach and shallots and pour into the prepared dish.

Bake until the center is solid and cooked through, about 1 hour 20 minutes.

I used this recipe as a framework for spanakopita breakfast casserole. I just added a handful of chopped Italian parsley and a handful of chopped dill. DELICIOUS!

Loved the look of this recipe and the ingredients are some of my faves AND it's versatile ~ enabling you to add different ingredients according to your own personal taste.  I'm from UK and love this lady's easy-to-follow video recipes.  So healthy looking and enticing.  I made this Feta &amp; Spinach Breakfast Casserole today (with a few tweaks) and it's one of the tastiest meals and so easy.  I know this is an American lady, but could the measurements also be included as metric for us Brits!

This is my absolute fav egg casserole. I make this every year for Christmas and get so many compliments! For everyone asking, yes, 24 eggs is correct! It is perfect and so fluffy and flavorful!

My husband asked for a recipe with spinach, feta and eggs. I found this recipe, although skeptical, but loved the amount of eggs because we have chickens. I am sold!!! My family absolutely loves this dish. I sautéed the shallots with one onion (omitting scallions) till really carmelized then added some thinly sliced mushrooms and spinach. Added it to the the egg mixture with tomato. We will be making this again. Thank you.

https://www.youtube.com/watch?v=DkRiLsI-hYY

This Breakfast Casserole with Spinach and Feta is fluffy and light – almost custard-like and made with two dozen eggs so it feeds a large crowd! Plus, you can make it the night before, so it’s perfect for the holidays. 



6 blue 10 green 6 purple SP • 296 Calories
PRINT: https://www.skinnytaste.com/breakfast-casserole-with-spinach-and-feta/

Christmas Breakfast Casserole is the perfect Christmas Morning breakfast idea. It has rich savory flavors and is easy to prep ahead of time.

Christmas Breakfast Casserole

breakfast sausage

red bell pepper (diced)

green bell pepper (diced)

onion

cheddar cheese

sour cream

Dijon mustard

garlic powder

thyme

black pepper

nutmeg

parsley

Grease a 9x13 inch baking dish and set aside.

In a large skillet over medium heat, cook the breakfast sausage, breaking it up into crumbles, until browned and cooked through. Drain any excess fat.

In the same skillet, sauté the diced bell peppers and onions until softened, about 5 minutes. Remove from heat.

Spread half of the cubed bread evenly across the bottom of the prepared baking dish. Top with half of the cooked sausage, sautéed veggies, and shredded cheddar cheese. Repeat with the remaining bread, sausage, veggies, and cheese.

In a large bowl, whisk together the eggs, milk, sour cream, Dijon mustard, garlic powder, thyme, salt, pepper, and nutmeg until well combined.

Pour the egg mixture evenly over the bread, sausage, and veggies. Press down gently with a spatula to ensure the bread soaks up the liquid. Cover the dish tightly with plastic wrap and refrigerate overnight (or for at least 4 hours).

The next morning, preheat the oven to 350°F. Remove the casserole from the fridge and let it sit at room temperature while the oven preheats. Uncover and bake for 45-50 minutes, or until the top is golden brown and the center is set.

Allow the casserole to rest for 10 minutes before slicing and serving. Garnish with chopped fresh parsley, if desired.

This casserole was so delicious and easy to make!

There’s nothing better than waking up to the smell of a warm, sweet, and comforting Overnight French Toast Casserole baking in the oven.

Overnight French Toast Casserole

French bread (or challah

sugar

brown sugar

tbsp vanilla extract

cinnamon

pecans (optional, chopped)

Powdered sugar

Maple syrup

butter

all-purpose flour

syrup

Prepare the Bread: Grease a 9x13-inch baking dish. Spread the cubed bread evenly across the dish.

Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread, making sure all the cubes are coated. If you like, sprinkle chopped pecans over the top for added crunch.

Refrigerate Overnight: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight. This allows the bread to soak up all the eggy goodness.

Make the Streusel Topping: In a medium bowl, mix together the butter, flour, brown sugar, and cinnamon with a fork or pastry cutter until it forms a crumbly mixture. Cover and refrigerate this until you're ready to bake.

Bake the Casserole: When you're ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge and let it sit at room temperature while the oven heats up. Sprinkle the streusel topping evenly over the casserole.

Bake: Bake the casserole, uncovered, for 45-50 minutes, until the top is golden brown and the center is set.

Serve: Remove from the oven and let it cool for a few minutes. Dust with powdered sugar, if desired, and serve with warm maple syrup.

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Top Tags

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The most viewed christmas breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine