If you celebrate Christmas, you likely have a rushed morning. Whether you have a full house bustling with out-of-town guests — or you simply want to embrace a morning of no emails or phone calls while delighting in Christmas music — adding cooking to the list can be the straw that breaks the proverbial camel’s back. That’s why today, we’re showcasing five breakfast casseroles that come together with ease for a delicious, low-stress Christmas morning.
5 Breakfast Casseroles Perfect for Christmas Morning
Ham and Cheese Make-Ahead Breakfast Casserole
This casserole is modified from this original recipe found on The Kitchn. While we are all big fans of a down-home egg-cheese-and-sausage breakfast casserole, this is a slightly more elegant dish that delivers big, satisfying flavors.
Ham & Cheese Make-Ahead Breakfast Casserole
- 6 cups loosely packed day-old challah or other egg-enriched bread broken into pieces
- 2 tbsp olive oil
- 1 medium yellow onion thinly sliced into strips
- 1½ tsp kosher salt divided
- ¼ tsp granulated sugar
- 8 oz thickly sliced pancetta diced
- 10 large eggs
- 2 cups whole milk
- 1 tsp dry mustard
- ½ tsp ground nutmeg
- ½ tsp garlic powder (We prefer the Private Selection brand "California Roasted Garlic Powder" found in the dried spice section at Kroger.)
- 3 tsp dried or fresh thyme leaves
- 1 tsp freshly ground black pepper
- 1 cup grated Gruyère cheese about 4 ounces of good quality Swiss cheese
- 2 Roma tomatoes sliced
- Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering. Add the onions, ½ teaspoon of the salt, and sugar. Cook until lightly caramelized (a golden-brown color), about 15 minutes — stir occasionally so as not to burn.
- In another skillet, sauté the pancetta until it begins to crisp, about 8-10 minutes. Place on a paper towel to drain.
- Whisk the eggs, milk, dry mustard, nutmeg, garlic, thyme, remaining teaspoon of salt, and pepper together in a large bowl.
- Grease a 9x13 baking dish and spread the cubed bread along the bottom.
- Place the pancetta over the bread cubes, then place the caramelized onions on top. Next, sprinkle on the cheese, and then pour the egg mixture over everything. Make sure all the bread cubes are soaked a bit with the egg mixture.
- Lastly, place the sliced tomatoes across the top.
- Cover with aluminum foil and refrigerate overnight.
- While oven preheats to 350 degrees Fahrenheit, take the casserole out of the refrigerator to warm up a bit on the counter (maybe 15 minutes).
- Bake until the edges are bubbling, 40-50 minutes. Check the middle with a knife; if it comes out clean, the casserole is ready.
Hash Brown & Ham Breakfast Casserole
This casserole also uses ham as one of its proteins, and it may be one of the easiest casseroles to whip up, with its prep time taking just 10 minutes! Once prepped, just pop it in the oven for 90 minutes. And, if you’re looking to add some extra indulgence, top your dish with a fried egg … we promise it won’t disappoint.
Hash Brown and Ham Breakfast Casserole
- 1 package frozen hashbrowns We use Kroger's frozen hash browns
- ½ container shiitake mushrooms stems removed and sliced
- 1 cup shredded fontina cheese
- 1 cup shredded gruyere cheese SB TIP: In the Murray's Cheese section of Kroger, there are bags of shredded cheese perfect for fondue, and it's a fontina/Gruyère blend. Buying that makes this recipe even easier.
- 1½ cups thinly sliced Tuscan kale collards or spinach would work well if you do not like kale
- ½ lb deli ham sliced into strips and then into two-inch sections
- 8 eggs
- 1 cup whole milk
- 1 tsp Lawry's or your favorite salt blend
- 1 tsp black pepper
- ½ onion thinly sliced
- Mix all ingredients and bake at 350 degrees Fahrenheit for 1 hour and 15 minutes, covered in foil. Take foil off and cook for 10 more minutes. Cook for 1-2 minutes at a broil to crisp the top.
Breakfast Taco Casserole
While this casserole may not be your traditional Christmas morning fare, it’s a guaranteed crowd-pleaser. Plus, if you’re looking to make the most of this dish, you serve it with a salad for a delicious (and filling!) brunch, lunch, or dinner. You can also swap out the spicy Italian sausage for whatever type of ground sausage you prefer.
Breakfast Taco Casserole
- Olive oil spray
- 1 cup zucchini, chopped
- ½ cup poblano peppers, chopped approx. one poblano pepper
- 1 cup sweet onion, chopped approx. ½ of a regular-sized onion
- 1 ear of corn, cut off the cob or a cup of frozen corn
- 1 14.5-oz. can black beans
- 2 garlic cloves, diced
- 1 lb. spicy breakfast sausage or chorizo, mild breakfast sausage, Italian sausage, even ground beef!
- 12 eggs
- ⅓ cup half and half
- 10 8-inch corn tortillas We prefer white corn tortillas for this recipe; and the size doesn't really matter. Just make sure to cover the bottom of the pan and do an equal size layer for the second layer!
- 4 tbsp taco seasoning Use store-bought, or make your own using this recipe — and this homemade recipe is SO GOOD.
- 3 cups Mexican blend shredded cheese
- Pico de gallo
- Fresh jalapeño, thinly sliced
- Sour cream
- Chopped green onions
- Preheat oven to 425 degrees Fahrenheit.
- Sauté all chopped vegetables (onion, poblano peppers, corn, and zucchini) in a large pan with olive oil and 2 tablespoons of taco seasoning. (If your taco seasoning does not have salt, add ½ teaspoon of salt to the mixture.)
- In a separate pan (or you can cook one at a time in the same pan), thoroughly cook your sausage.
- Open and drain your black beans.
- Combine sausage, vegetables, and black beans into one large mixture.
- Cut 8 corn tortillas in half.
- Spray your 9x13 pan with olive oil spray.
- Place a layer of tortillas across the bottom. It's okay if they overlap a bit.
- Take ½ the veggie/meat/bean mixture and layer on top of the corn tortillas and then add half the cheese across the top.
- Add another layer of corn tortillas and repeat.
- Crack all eggs into a large bowl with the half and half and the remaining 2 tablespoons of taco seasoning and stir until well blended. (If your taco seasoning does not have salt, add ½ tsp of salt to the mixture.)
- Pour egg mixture evenly across the layered tortillas in the 9x13 dish.
- Cook in the oven for 45-50 minutes at 425 degrees Fahrenheit, covered in foil.
- Remove foil and cook for another 10 minutes, or until you can poke a toothpick into the center to test — it's done cooking when it comes out clean.
- Let rest for 10 minutes on a cool oven eye or cooling rack.
- Garnish as you like using pico, fresh cilantro, chopped avocado, sour cream (works best out of a squeeze bottle), and/or thin slices of jalapeño peppers.
- Cut into 12 pieces and serve!
Mascarpone French Toast Bake
Courtesy of Memphian Andrea LeTard of the blog Andrea’s Cooktales, this mascarpone French toast bake is the ultimate cool-weather breakfast casserole. Andrea created this recipe on a whim during a ski trip with ingredients she had in the refrigerator, and it quickly became a staple for when she needs to feed a crowd. You can find this recipe and other delicious meals in Andrea’s cookbook, Andrea’s Cooktales.
Mascarpone French Toast Bake
- 8 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 1 dash kosher salt
- 1 8-oz. container mascarpone cheese room temperature
- 4 tbsp unsalted butter room temperature (plus more butter for greasing)
- ¼ cup honey
- 2 tsp granulated sugar
- 1 tbsp ground cinnamon
- 3 8-oz. cans of crescent rolls
- 1 cup chopped pecans
- ¼ cup light brown sugar
- 2 tbsp minced candied ginger
- In a large bowl, beat together the eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla, and salt until smooth. Set aside.
- In a medium bowl, combine the mascarpone, butter, honey, sugar, and cinnamon until smooth.
- Open the crescent roll cans and separate each dough piece from the other.
- Fill each piece of crescent dough with a large dollop of the mascarpone mixture and roll up the dough.
- Line the rolls in a greased 9x13 baking dish, side by side.
- Pour the egg mixture over the crescent rolls.
- Refrigerate for several hours or overnight, if desired
- When ready to bake, preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, mix together the pecans, brown sugar, and candied ginger, and sprinkle the nut mixture over the top of the crescent rolls.
- Bake for 40-45 minutes, or until puffed and golden.
RELATED: The Amazing 58-Layer Crepe Cake
Cheesy Grits Casserole
These cheesy grits are so delicious that you may be tempted to bypass cooking the grits in the oven as they taste so good even before that step, but keep going. You will love them even more after they cook for an additional hour.
Cheesy Grits Casserole (with Jalapeños ... or not!)
- 1½ cups uncooked stone grits
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder We use the Kroger Private Selection brand "California Roasted Garlic Powder"
- ¼ cup unsalted butter
- 1 pound shredded cheddar cheese
- 1 tbsp Worcestershire sauce
- 2 tsp paprika divided
- ½ tsp cayenne pepper
- 3 jalapeños deseeded and diced, if desired
- 4 large eggs
- Cook grits according to their directions (we use whole milk as opposed to water), and add salt, pepper, and garlic while cooking. (Note: Grits will bubble up in a bit of a messy/dangerous way. If you have a grease splatter screen, this is always good to use while cooking grits!)
- Sauté jalapeños for two minutes to soften in a warm sauté pan with olive oil.
- Once cooked through, add butter, cheese, and jalapeños; stir thoroughly.
- Stir in Worcestershire sauce and paprika.
- In a separate bowl, whisk the four eggs. Add ¼ cup of the warm grits to the egg mixture to bring the temperature up, as this will allow the mixture to be added to the large pot of grits without turning them into scrambled eggs. Add another ¼ cup of grits, whisk, and then slowly add the mixed eggs to the pot of cheesy grits, stirring the entire time.
- Pour grit mixture into a buttered 9x11 baking dish. Sprinkle the rest of the paprika across the top.
- Let cool on the counter for an hour. Cover and refrigerate overnight.
- Preheat oven to 325 degrees Fahrenheit. While doing that, let the grits sit out on the counter for 15 minutes from the refrigerator.
- Bake, uncovered, at 325 degrees Fahrenheit for about an hour.
- Let rest for 10 minutes before serving.
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