Christmas Breakfast Sausage Casserole Recipe

Sausage: Adds a savory and hearty flavor to the casserole.

Eggs: Bind the ingredients together and provide richness.

Milk: Adds moisture and helps to create a creamy texture.

Salt: Enhances the overall flavor of the dish.

Dry mustard: Adds a subtle tangy flavor that complements the sausage.

Bread: Provides structure and absorbs the egg mixture.

Cheddar cheese: Adds a rich, cheesy flavor and melts beautifully.

To ensure your casserole has a fluffy texture, let the bread cubes sit in the egg mixture for about 10 minutes before transferring it to the baking dish. This allows the bread to fully absorb the eggs and milk, resulting in a more cohesive and tender dish.

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

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

• beaten eggs - Substitute with egg substitute: Egg substitutes, such as liquid egg replacers, can be used for those with egg allergies or dietary restrictions.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles for those who are lactose intolerant.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that provides a similar consistency and richness.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to table salt.

• dry mustard - Substitute with prepared mustard: Prepared mustard can be used in a slightly larger quantity to achieve a similar flavor.

• cubed bread - Substitute with gluten-free bread: For a gluten-free option, use gluten-free bread which will provide the same texture without the gluten.

• cubed bread - Substitute with whole wheat bread: Whole wheat bread adds more fiber and nutrients compared to white bread.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese provides a milder flavor and melts well in casseroles.

• shredded cheddar cheese - Substitute with vegan cheese: For a dairy-free option, use vegan cheese which is made from plant-based ingredients and melts similarly to dairy cheese.

• Allow the casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the bread soggy.
• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• 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 tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date and contents.
• Freeze the casserole for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator.
• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. Cover with foil if the top starts to brown too quickly.
• For best results, avoid freezing casserole with high moisture content ingredients like fresh vegetables or fruits. These can be added fresh when reheating.

• 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 a bit crispy.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second increments until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place slices of the casserole in the skillet.
  4. Cover and cook for about 5-7 minutes, flipping halfway through, until heated through and slightly crispy on the edges.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole slices in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 2-minute increments until hot and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the casserole on a toaster oven-safe tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Used to whisk together the eggs, milk, salt, and dry mustard, and to mix in the bread cubes, cooked sausage, and shredded cheese.

• 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.

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

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

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

• Knife: Used to cube the bread slices.

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

• Spatula: Used to mix the casserole ingredients thoroughly in the mixing bowl.

• Cooling rack: Used to let the casserole cool for a few minutes before serving.

Prepare ingredients ahead: Cook and crumble the sausage the night before. Store it in the fridge to save time in the morning.

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

Pre-cube the bread: Cube the bread the night before and store it in an airtight container.

Mix dry ingredients: Combine the salt and dry mustard ahead of time to streamline the mixing process.

Assemble the night before: Assemble the entire casserole the night before and refrigerate. Just pop it in the oven in the morning.