Easy Christmas Breakfast Casserole (Printer-Friendly)
Simplify holiday brunch with a cheesy, savory breakfast casserole that brings everyone to the table with ease.
# What You’ll Need to Cook:
→ Base Layer
01 -
24 ounces (680 grams) frozen shredded hash browns, thawed
→ Protein
02 -
1 pound (450 grams) breakfast sausage, crumbled
→ Vegetables
03 -
8 ounces (225 grams) diced green bell peppers
04 -
1 red or orange bell pepper, diced
05 -
4 scallions, finely chopped
→ Cheese
06 -
8 ounces (225 grams) shredded sharp Cheddar cheese
07 -
8 ounces (225 grams) shredded pepper Jack cheese
→ Egg Mixture
08 -
12 large eggs
09 -
2 cups (480 millilitres) half-and-half
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic salt
12 -
0.5 teaspoon freshly ground black pepper
13 -
0.25 teaspoon fine sea salt
# Steps to Prepare:
01 -
In a large skillet over medium heat, cook the breakfast sausage, breaking it into small pieces with a spatula, until fully browned and cooked through, about 7 minutes. Drain excess fat completely and set aside.
02 -
Evenly spread thawed shredded hash browns across the bottom of a greased 33 x 23 centimetre (13 x 9 inch) baking dish, gently pressing into an even layer.
03 -
Scatter the cooked sausage over the hash browns. Distribute diced green, red or orange bell peppers and scallions evenly across the sausage. Sprinkle both Cheddar and pepper Jack cheese over the vegetables.
04 -
In a large bowl, whisk together eggs, half-and-half, onion powder, garlic salt, black pepper, and fine sea salt until fully blended and slightly frothy.
05 -
Slowly pour the egg mixture over the layered ingredients in the baking dish, ensuring even coverage. Allow the dish to sit for 10 minutes so the hash browns absorb some of the custard.
06 -
For make-ahead preparation, cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. If baking immediately, preheat the oven to 175°C (350°F).
07 -
Bake uncovered in the centre of the oven for 45 to 50 minutes, or until the centre is set, the cheese is melted, and the top is golden. An instant-read thermometer should register at least 71°C (160°F) in the centre.
08 -
Remove from the oven and let stand for 15 to 20 minutes. Cut into portions and serve warm, garnished with extra chopped scallions or fresh herbs if desired.
# Extra Cooking Tips:
01 -
Assembling the casserole the night before saves time and enhances flavour; allow the dish to reach room temperature for 30 minutes before baking from the refrigerator.
02 -
For a vegetarian version, substitute plant-based sausage or add mushrooms for umami.
03 -
Using day-old bread or parboiled hash browns helps prevent a soggy texture.
04 -
Allowing the casserole to rest after baking ensures clean slices and optimal taste.