Christmas Morning Casserole Recipe

I whipped up this breakfast casserole and it’s quickly become my morning favorite. The savory sausage mingles perfectly with tender hash browns and gooey cheddar, creating a flavor-packed, satisfying dish. It’s a brilliant blend of comfort and ease that transforms any holiday morning into a cozy, indulgent start to the day.

I love making this Christmas Morning Casserole because it’s a hearty, filling dish that kicks off the day right. I mix 1 lb of crumbled breakfast sausage with a diced medium onion and 32 oz of thawed frozen shredded hash browns to create the base, then blend in 10 large eggs with 1 1/2 cups of milk for a protein-rich layer that keeps you energized throughout the day.

I add 2 cups of shredded cheddar cheese along with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder to bring all the flavors together. The end result is a great Sausage Egg And Cheese Casserole that tastes even better as an Overnight Hash Brown Egg Casserole.

This dish is not only delicious but provides a balanced mix of protein, carbohydrates, and calcium that makes it the perfect holiday morning treat.

Why I Like this Recipe

I like this recipe cause it’s super filling and it gives me all the energy I need to kick start my day, and sometimes it really hits the spot when I’m in a rush. I also love how the sausage and hash browns blend perfectly with the eggs and cheese – it’s like a warm, gooey hug in every bite, and sometimes the flavors just dance together on my tongue. Its pretty easy to whip up the night before too, which is awesome when I wake up late or have a busy holiday morning. Plus, I really enjoy the fact that it’s both comfort food and a fun twist on regular breakfast, making it a treat that feels like a special occasion every time I dig in.

Ingredients

• Breakfast sausage provides hearty protein and rich, savory flavor after browning.
• Diced onion gives natural sweetness and essential vitamins, also adding a bit of crunch in texture.
• Thawed hash browns offer reliable carbohydrates for energy and a crisp bite in every forkful.
• Eggs pack protein and help bind the dish together, making it extra creamy and satisfying.
• Milk adds moisture and a smooth texture, boosting flavor while delivering calcium.
• Cheddar melts into a tangy layer, lending rich dairy flavor and extra protein to the mix.
• Green onions add a burst of freshness and crisp color as a finishing touch.

Ingredient Quantities

• 1 lb breakfast sausage, crumbled
• 1 medium onion, diced
• 32 oz frozen shredded hash browns (thawed)
• 10 large eggs
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup chopped green onions (optional)

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with a bit of oil or butter.

2. In a large skillet over medium heat, cook the crumbled breakfast sausage and diced onion until the sausage is browned and the onions turn soft, then drain any excess fat.

3. Evenly spread the thawed shredded hash browns in the bottom of the baking dish.

4. Sprinkle the cooked sausage and onions over the layer of hash browns.

5. In a large bowl, crack all 10 eggs and whisk them together with the 1 1/2 cups of milk.

6. Add the salt, black pepper, garlic powder and onion powder to the egg mixture and stir to combine everything well.

7. Pour the egg mixture slowly over the sausage, onion and hash brown layers.

8. Evenly top the whole mixture with the 2 cups of shredded cheddar cheese.

9. If you’re using them, sprinkle the chopped green onions on top for extra flavor.

10. Bake in the preheated oven for about 45-50 minutes or until the eggs are set and the cheese is bubbly; let it cool for a few minutes before cutting and serving.

Equipment Needed

1. Oven (to preheat at 350°F)
2. 9×13 inch baking dish (to grease with oil or butter)
3. Large skillet (to cook the sausage and onion)
4. Spatula or wooden spoon (for stirring the sausage and onions)
5. Large mixing bowl (to whisk together eggs and milk)
6. Whisk (to break up and mix the eggs)
7. Measuring cups and spoons (for milk and spices like salt, pepper, garlic powder, and onion powder)
8. Knife (to dice the onion and chop the green onions)
9. Colander or paper towels (to drain excess fat from the cooked sausage and onion)

FAQ

• Q: Can I use a different meat other than breakfast sausage?
  A: Yeah, you totally can use turkey sausage or even bacon if you’re in the mood for a slightly different twist on this breakfast treat.
• Q: Can I prepare this casserole ahead of time?
  A: Sure thing! You can mix up all the ingredients and store it in the fridge overnight. Just pop it in the oven on Christmas morning and you’re set.
• Q: Do I need to completely thaw the hash browns?
  A: It’s best if you thaw them completely so the dish cooks evenly. If you have a few icy bits, it shouldn’t affect it too much though.
• Q: What size baking dish should I use?
  A: A 9×13 inch dish works great for this recipe since it gives you enough room for the layers and cooks the casserole evenly.
• Q: Can I add other veggies to amp it up a bit?
  A: Absolutely, feel free to throw in some bell peppers or mushrooms if you’re lookin for some extra flavor and texture.

Christmas Morning Casserole Recipe Substitutions and Variations

• Breakfast sausage: Try using ground turkey sausage or Italian sausage if you want a slightly different flavour.
• Frozen hash browns: You could use fresh shredded or grated potatoes, just cook them a bit more till they’re crispy.
• Milk: If you dont have regular milk, half and half or even a dairy free alternative like almond milk can work pretty well.
• Cheddar cheese: Monterey Jack or a mix of mozzarella and cheddar can be a neat substitute if you’re feelin’ adventurous.

Pro Tips

1. Make sure you pat the hash browns dry before layering them in the dish so it dosent get too soggy later on – a dry base can really boost the crisp factor.
2. After browning the sausage and onions, drain off the extra grease completely. Leftover fat can make your dish overly oily and kinda ruin the balance of flavors.
3. Give the egg mixture a good whisk and let it sit for a couple minutes before pouring it over the layers. This helps the eggs to mix better with the other ingredients and cook more evenly.
4. Let the casserole cool a few minutes after baking before you cut into it. Waiting not only stops you from burning your tongue, but it also gives the dish time to set up and makes it easier to slice.