Christmas Breakfast Sausage Casserole Recipe

Breakfast sausage: Adds a savory and hearty flavor to the casserole.

Eggs: Provide structure and richness to the dish.

Milk: Helps to create a creamy texture.

Salt: Enhances the overall flavor.

Dry mustard: Adds a subtle tang and depth of flavor.

White bread: Forms the base of the casserole, giving it body and texture.

Shredded cheddar cheese: Melts into the casserole, adding a gooey, cheesy element.

To ensure your casserole has a fluffy and light texture, make sure to thoroughly whisk the eggs and milk mixture until it is well combined and slightly frothy. This will incorporate air into the mixture, helping it rise better during baking. Additionally, allow the bread cubes to soak in the egg mixture for a few minutes before adding the sausage and cheese. This step ensures the bread absorbs the flavors and moisture, resulting in a more cohesive and flavorful dish.

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

• cooked and crumbled breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

• beaten eggs - Substitute with egg substitute: Egg substitutes are ideal for those with egg allergies or dietary restrictions, offering a similar binding and texture.

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

• milk - Substitute with oat milk: Oat milk is another dairy-free option that adds a creamy texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor while also providing the necessary saltiness.

• dry mustard - Substitute with Dijon mustard: Dijon mustard offers a similar tangy flavor and can be used in slightly larger quantities.

• toasted and cut into cubes white bread - Substitute with whole wheat bread: Whole wheat bread adds more fiber and nutrients while maintaining the necessary structure.

• toasted and cut into cubes white bread - Substitute with gluten-free bread: Gluten-free bread is essential for those with gluten sensitivities or celiac disease.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder flavor and melts well, making it a good alternative.

• shredded cheddar cheese - Substitute with vegan cheese: Vegan cheese is a dairy-free option that can mimic the texture and flavor of cheddar.

• Allow the casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing the casserole. First, cut it into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the casserole portions in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed casserole portions in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• For a crispier texture, you can finish reheating the casserole under the broiler for a few minutes after microwaving. Keep a close eye to prevent burning.

• If you prefer to freeze the casserole before baking, assemble it as directed but do not bake. Wrap the entire dish tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the baking time if needed.

• Preheat your oven to 350°F (175°C). Place the 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. This method ensures the eggs and cheese remain creamy and the bread retains its texture.

• 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 trap moisture, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C), place the casserole in an oven-safe dish, and heat for about 15-20 minutes. The toaster oven will help maintain the golden brown crust while warming the inside.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan, place a portion of the casserole in the skillet, and cover with a lid. Heat for 5-7 minutes, turning occasionally to ensure even warming.

• 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, and heat for about 5-7 minutes. This method will give you a crispy exterior while keeping the inside moist and flavorful.

• Oven: Used to bake the casserole at 350°F (175°C) until it is set and golden brown.

• Large mixing bowl: Used to whisk together the eggs, milk, salt, and dry mustard, and to combine all the ingredients.

• Whisk: Used to beat the eggs and mix them with the milk, salt, and dry mustard.

• Baking dish: Used to hold the casserole mixture while it bakes in the oven.

• Knife: Used to cut the toasted bread into cubes.

• Cutting board: Used as a surface to cut the toasted bread into cubes.

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

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

• Spatula: Used to stir the toasted bread cubes, cooked sausage, and shredded cheese into the egg mixture.

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

Pre-cook the sausage: Cook and crumble the sausage the night before to save time in the morning.

Use pre-shredded cheese: Buy pre-shredded cheese to eliminate the need for grating.

Prep the bread: Toast and cube the bread the night before and store it in an airtight container.

Mix ahead: Combine the eggs, milk, salt, and dry mustard the night before and store in the refrigerator.

Assemble and refrigerate: Assemble the entire casserole the night before, cover, and refrigerate. Just bake in the morning.