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Ultimate Make-Ahead Christmas Breakfast Casserole with Sausage and Gruyère

A close-up slice of a baked christmas breakfast casserole featuring bread, sausage, and melted cheese.
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Prepare this hearty, savory breakfast strata the night before for a warm, delicious, and stress-free start to your Christmas morning. This casserole feeds a crowd and uses simple ingredients for a memorable holiday brunch.

Ingredients

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  • 1 loaf (16 ounces) sourdough bread, cut into 1-inch cubes
  • 1 pound bulk pork sausage, cooked and drained
  • 1 cup chopped yellow onion
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded sharp Cheddar cheese
  • 8 large eggs
  • 2 1/2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Grease a 9×13 inch baking dish. Arrange half of the bread cubes evenly in the bottom of the dish.
  2. In a skillet, cook the sausage and onion together until the sausage is browned and the onion is soft. Drain off any excess grease. Spread the sausage and onion mixture over the bread layer.
  3. Sprinkle the Gruyère and Cheddar cheeses evenly over the sausage layer. Top with the remaining bread cubes.
  4. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until fully combined. This is your custard base.
  5. Slowly pour the egg mixture evenly over the bread and cheese layers. Gently press down on the bread to help it absorb the liquid.
  6. Cover the dish tightly with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight. This step is key for a stress-free Christmas morning.
  7. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
  8. Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown on top, and a knife inserted near the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • To make this a true make-ahead breakfast strata, assemble everything up to step 4 the day before. Cover and chill. This allows the bread to fully soak up the custard, resulting in a better texture when baked.
  • If you prefer bacon over sausage, use 12 slices of cooked and crumbled bacon instead of the sausage and onion mixture.
  • For a slightly different flavor, substitute the Gruyère with Monterey Jack cheese.

Nutrition

Find it online: https://tastethisplate.com/christmas-breakfast-casserole-make-ahead-brunch/