The Best Holiday Breakfast Casserole (Easy & Make-Ahead!)

The Overnight Breakfast Casserole That Makes Holidays Easy

Let’s be real for a second. The holiday season is a beautiful, magical time filled with joy, family, and a level of exhaustion that is simply unparalleled. The idea of hosting a special holiday breakfast is lovely in theory, but the reality of waking up at the crack of dawn to cook for a crowd can be a real buzzkill. If you’re looking for the ultimate breakfast casserole holiday recipe that lets you sleep in AND be a culinary hero, you have found your holy grail.

Meet the Savory Sausage, Cranberry, and Sage Breakfast Casserole. This isn’t just a dish; it’s your secret weapon for a stress-free, ridiculously delicious holiday morning. It’s a make-ahead masterpiece that tastes like all the best parts of the holidays—savory, a little sweet, and deeply comforting—all baked into one glorious dish.

Why This Casserole is a Certified Holiday Legend

The undisputed best thing about this recipe is its make-ahead convenience. You do 99% of the work the night before, when you actually have the time and energy. On the big morning, you just stumble out of bed, pop it in the oven, and bask in the delicious aromas while you sip your coffee. It’s the ultimate act of kindness to your future self.

Beyond being a strategic masterpiece, the flavor is incredible. It’s like a savory bread pudding met your favorite holiday stuffing. You get hearty sausage, woodsy sage, a surprising pop of sweetness from dried cranberries, and sharp, nutty cheese, all held together by a rich, custardy egg mixture. It’s sophisticated enough for a fancy brunch but comforting enough to eat in your pajamas.

The Festive & Flavorful Ingredient Lineup

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This recipe uses a handful of simple ingredients to create a truly special dish. Day-old bread is your best friend here!

• 1 lb (450g) Breakfast Sausage: A good quality pork sausage is classic, but turkey or even Italian sausage would be delicious.
• 1 large Yellow Onion: Chopped.
• 2 stalks Celery: Chopped.
• 1 tbsp Fresh Sage: Finely chopped. Don’t sub dried if you can help it; fresh sage is the key!
• 1 loaf (about 1 lb or 450g) Day-Old Sturdy Bread: A rustic sourdough, ciabatta, or French loaf is perfect. Do not use soft sandwich bread.
• 1 cup (about 4 oz or 113g) Shredded Sharp White Cheddar or Gruyère Cheese: Something with a sharp, nutty flavor is best.
• ¾ cup (about 85g) Dried Cranberries: For that perfect festive, sweet-tart pop.
• 8 Large Eggs:
• 2 ½ cups (600ml) Whole Milk:
• 1 tbsp Dijon Mustard: Adds a subtle tang that cuts through the richness.
• 1 tsp Salt:
• ½ tsp Black Pepper:

Tools & Kitchen Gadgets Used

No need to break out any crazy equipment. This is all about straightforward, comforting cooking.

• 9×13 inch Casserole or Baking Dish: The workhorse of any good casserole recipe.
• Large Skillet: For browning the sausage and aromatics.
• Large Mixing Bowl: You’ll need a big one for whisking the custard.
• Whisk: For creating a smooth and airy egg mixture.
• Serrated Bread Knife: Makes cubing the day-old bread a breeze.
• Spatula or Wooden Spoon: For your skillet duties.

Step-by-Step Guide to a Flawless Holiday Breakfast

This is a tale of two days: a little bit of easy prep one night, and a completely hands-off bake the next morning.

H3: The Night Before (Your Path to a Peaceful Morning)

1. Cook the Sausage & Veggies: In your large skillet over medium-high heat, cook the breakfast sausage, breaking it up with your spatula, until browned. Add the chopped onion, celery, and fresh sage. Cook for another 5-7 minutes until the vegetables are soft.
2. Drain the Grease: This is a non-negotiable step! Drain any and all excess grease from the skillet. A greasy casserole is a heavy, sad casserole.
3. Start the Layers: Generously grease your 9×13 inch baking dish. Spread half of your bread cubes in an even layer on the bottom.
4. Build Your Masterpiece: Sprinkle half of the sausage mixture over the bread, followed by half of the dried cranberries and half of the shredded cheese. Repeat with another layer of the remaining bread, sausage, cranberries, and cheese.
5. Whip Up the Custard: In your large mixing bowl, whisk the 8 eggs until well beaten. Add the milk, Dijon mustard, salt, and pepper, and whisk vigorously until everything is perfectly smooth.
6. Pour and Press: Pour the egg mixture evenly over the entire casserole. Use the back of a spatula to gently press down on the layers to ensure all the bread gets a chance to soak up the custardy goodness.
7. The Overnight Soak: Cover the dish tightly with plastic wrap or foil and refrigerate overnight, or for at least 8 hours.

H3: The Holiday Morning (The Easiest Part)

1. Preheat & Rest: In the morning, preheat your oven to 350°F (175°C). Take the casserole out of the fridge and let it sit on the counter for about 30 minutes to come to room temperature. This helps it bake more evenly.
2. Bake Until Puffed and Golden: Bake, uncovered, for 50-60 minutes. The casserole is ready when it’s beautifully golden brown on top, puffed up, and a knife inserted into the center comes out clean.
3. Let It Rest (Crucial!): Let the casserole cool for at least 10-15 minutes before slicing. This allows the custard to fully set, so you can serve perfect, clean squares.

Calories & Nutritional Info

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Here is an estimate per serving, assuming you cut the casserole into 10 generous portions.

• Calories: Approximately 450 kcal
• Fat: 25g
• Carbohydrates: 30g
• Protein: 25g

(Disclaimer: This is just an estimate. It’s the holidays. Just enjoy the casserole.)

Common Mistakes to Avoid (So You Can Be a Brunch Boss)

Follow these simple rules for casserole success.

1. Using Fresh, Soft Bread: I will say this until I’m blue in the face. Soft bread will turn into an unrecognizable, mushy mess. You need sturdy, dry, day-old bread that can hold its shape after a long soak.
2. Not Draining the Sausage: Don’t let a pool of grease ruin your beautiful creation. Drain that skillet thoroughly!
3. A Wobbly Center: If the center jiggles when you gently shake the pan, it’s not done. A wobbly center means raw eggs, which is a brunch party foul. The knife test is your best friend. Make sure it comes out clean.
4. Skipping the Rest: I know everyone is hungry, but cutting into it fresh from the oven will cause it to fall apart. That 10-15 minute rest is essential for the casserole to set up and for you to serve it with pride.

Variations & Customizations

This recipe is incredibly adaptable to your tastes and pantry.

• Make it Vegetarian: Swap the sausage for 8 oz of sautéed mushrooms and a plant-based sausage crumble. Use a hearty vegetable broth instead of milk for an even more savory flavor profile.
• Apple, Sausage & Cheddar: Ditch the cranberries and sage. Instead, sauté 1 finely diced apple with the sausage and use a sharp cheddar cheese. It’s a classic and delicious combination.
• Make it Gluten-Free: This is an easy swap. Just use a high-quality, sturdy loaf of gluten-free bread. Make sure it’s a day old so it has a chance to dry out.

FAQ: Your Holiday Casserole Questions, Answered

Let’s clear up any lingering questions before you get started.

1. What is the best kind of bread for a breakfast casserole?

A sturdy bread with a firm crust and open crumb is best. Sourdough, ciabatta, challah, or a rustic French or Italian loaf are all excellent choices. Avoid soft sandwich bread.

2. Why did my breakfast casserole turn out dry?

This can happen if your bread-to-custard ratio is off (too much bread or not enough egg/milk mixture) or if it was overbaked. Make sure the bread is well-soaked and start checking for doneness at the 50-minute mark.

3. Can I assemble and bake this on the same day?

You can, but the texture will be much better with an overnight soak. The bread needs time to fully absorb all that delicious custard. If you must, let it soak for a minimum of 4 hours.

4. What’s the difference between a strata and a frittata?

A strata (which is what this recipe is) is a layered casserole made with bread, eggs, and cheese. A frittata is a crustless egg dish that is typically started on the stove and finished in the oven, with no bread involved.

5. How do I know when the casserole is done?

The top will be golden brown and the casserole will be puffed. A knife inserted near the center should come out clean, with no wet egg batter clinging to it. The internal temperature should be at least 160°F (71°C).

6. Can I add more vegetables?

Absolutely! Sautéed mushrooms, wilted spinach (squeezed very dry!), or bell peppers would all be delicious additions. Just make sure to cook them first to remove excess moisture.

7. Can I freeze this casserole?

Yes! It freezes very well. For the best results, bake it first, let it cool completely, then cover it tightly and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating in a 350°F (175°C) oven.

Final Thoughts

You are now in possession of the ultimate recipe for a stress-free and spectacular holiday breakfast. This casserole is more than just a meal; it’s a holiday tradition waiting to happen. It’s the kind of warm, comforting, and delicious dish that brings everyone to the table and starts the day off on a perfect note. Go on, give yourself the gift of a relaxed holiday morning. You’ve earned it.