Christmas Breakfast Casserole with Sausage and Eggs
Last Updated on October 26, 2026 by Allison Lancaster
This Christmas breakfast casserole brings sausage, eggs, cheddar, and red and green bell peppers together in one 9×13-inch baking dish. Assemble it the night before, then bake it in the morning for a warm, savory breakfast without all the last-minute mixing.
I personally love casseroles for dinner and breakfast, and this one keeps holiday prep simple. Serve it with fresh fruit and a glass of orange juice, and breakfast is ready for the table.
Why This Works for Christmas Morning
• Make it ahead: Refrigerate the assembled casserole overnight, or bake it right after assembling.
• No bread or potatoes: Eggs, sausage, peppers, and cheese make up the casserole, with milk and seasonings to bring it together.
• Festive colors: Red and green bell peppers add a Christmas touch without any extra decorating.
• Feeds a group: The original recipe makes 12 servings in a 9×13-inch dish.What is in this easy Christmas breakfast casserole?
Ingredients for This Sausage and Pepper Egg Bake
You only need a short grocery list. The exact amounts are in the recipe below.
• Eggs: The base of this breakfast bake.
• Milk: I use 2% milk. The original recipe also allows whole or skim milk.
• Sausage: I use mild pork sausage. Brown, crumble, and drain it before assembling the casserole.
• Red and green bell peppers: Seed and dice both peppers before adding them to the dish.
• Shredded cheddar: I use 2% shredded cheese. Cheddar adds a cheesy layer over the sausage and peppers.
• Salt and pepper: Add to taste, keeping your sausage and cheese in mind as you season.
How to Make Christmas Breakfast Casserole
Start by preparing a 9×13-inch baking dish with nonstick cooking spray. If you are baking right away, preheat the oven to 350°F.
Whisk the eggs, milk, salt, and pepper until well blended. Add the browned, crumbled, drained sausage and diced bell peppers to the prepared dish, then top with the shredded cheddar.
Pour the egg mixture over everything. You can bake it now or cover it tightly and refrigerate overnight for a make-ahead Christmas breakfast.
Bake for 40 to 45 minutes, until the center is set and the cheese is melted and golden around the edges. For food safety, check that the center reaches 160°F with a food thermometer, following USDA guidance for egg casseroles.
Making This Overnight Sausage Egg Casserole
Assemble the casserole with the cooked sausage, cover tightly, and refrigerate overnight. Cook the assembled egg dish within 24 hours.
The next morning, remove it from the refrigerator about 30 minutes before cooking, or while the oven preheats, as directed in the original recipe. Remove any storage covering before baking, and follow your baking dish manufacturer’s instructions about temperature changes.
Use the same 350°F oven and 40 to 45-minute baking window. Check the center for doneness rather than relying on melted cheese alone.
Helpful Tips Before You Bake
- Cook the sausage first. This recipe calls for browned sausage, not raw sausage added to the egg mixture.
- Drain the sausage. Add the drained, crumbled meat to the dish before the peppers and cheese.
- Use the specified pan. The recipe is written for a 9×13-inch baking dish. A different pan changes the depth of the egg mixture and may affect baking.
- Keep the overnight casserole refrigerated. The overnight step happens in the refrigerator, not on the counter.
What to Serve with Christmas Breakfast Casserole
Fresh fruit and orange juice make easy partners for this savory casserole. For a sweet option on the breakfast table, try my baked apple French toast.
If you want a potato side that uses the slow cooker, serve it with slow cooker cheesy hash brown casserole.
Storing and Reheating Leftovers
Refrigerate leftovers promptly in shallow, covered containers. Do not wait for the entire casserole to reach room temperature. Refrigerate within two hours of cooking or serving, or within one hour if the temperature is above 90°F.
Keep cooked leftovers in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Thaw frozen portions in the refrigerator and reheat leftovers to 165°F. These handling recommendations follow USDA leftovers guidance.
Other Casseroles to Try
Christmas Breakfast Casserole FAQ
Can I make Christmas breakfast casserole the night before?
Yes. Assemble it with the cooked sausage, cover tightly, and refrigerate overnight. Remove it from the refrigerator about 30 minutes before cooking or while the oven preheats, then bake as directed. Cook the assembled egg dish within 24 hours.
Does this breakfast casserole need bread?
No. This recipe is made without bread or potatoes. Eggs, sausage, bell peppers, milk, and cheddar form the casserole, so there is no bread-soaking step.
Do I need to cook the sausage before adding it?
Yes. Brown, crumble, and drain the sausage before adding it to the baking dish. The recipe is written for cooked sausage.
How do I know when an egg casserole is done?
The center should be set, with melted cheese and golden edges. Use a food thermometer to check that the center reaches 160°F, the USDA’s safe minimum temperature for egg casseroles.
Can I freeze leftover breakfast casserole?
Yes. Freeze cooked leftovers in well-wrapped portions or airtight containers for up to 3 months. Thaw in the refrigerator and reheat to 165°F before serving.
Christmas Breakfast Casserole with Sausage and Eggs
Make this Christmas breakfast casserole with sausage, eggs, peppers, and cheddar. Prep it the night before for an easier Christmas morning.
Ingredients
- 12 eggs
- ½ cup milk
- Salt and pepper to taste
- 1 pound sausage, browned, crumbled, and drained
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 cups shredded cheddar
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- Whisk together the eggs, milk, salt, and pepper until well blended.
- To the baking dish, add the sausage and diced bell peppers. Top with cheese.
- Pour the eggs over the top of the mixture.
- If baking in the morning, cover tightly and store in the refrigerator overnight. Remove from the refrigerator about 30 minutes prior to cooking or while the oven preheats.
- Bake for 40 to 45 minutes or until the center is set and the cheese is melted and golden on the edges.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 229mgSodium: 536mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 16g
