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Christmas Breakfast Casserole

  • Author: Meagan
  • Total Time: 30 Minutes


I’ve been into make-ahead breakfasts this winter (perhaps because it usually lasts us for the weekend!) – and I found this in Alice Currah’s book, ‘Savory Sweet Life.  Totally possible to make for Christmas morning no matter where you are, and feel free to add to it as your taste buds demand – mushrooms, peppers, bacon, ham…enjoy!



1 1/22 lbs. sweet Italian sausage meat – or, your favorite breakfast sausage, casings removed

1 onion, finely diced

1 bag (700 g) Tater Tots – frozen

6 thick slices of white bread, torn into bite-sized pieces

3 c. grated old cheddar

8 eggs

2 c. milk (you can sub in some cream if you’d like)

1 T. Dijon mustard

1/2 t. EACH salt AND freshly ground pepper

23 c. cherry or grape tomatoes, halved – or, 2 tomatoes, thinly sliced

1/4 c. chopped fresh parsley


Add a bit of oil to a large skillet and saute the sausage and onion until it’s no longer pink, breaking it up as you go – I actually did up a huge batch, measured it and put some in the freezer, this is perfect filling for Easy Calzones.

Spray a large 9 x 13 casserole – I used my lasagna pan – and cover the bottom with the frozen Tater Tots – (feel free to sprinkle them with a touch of salt and a lot of pepper).  Sprinkle on 1 cup of the cheese, distribute the bread over top, then the cooked sausage and onion, and then the rest of the cheese.  In a large bowl, whisk together the eggs, milk, Dijon, salt and pepper and then pour it all evenly over the casserole.  Layer on the tomatoes, sprinkle on the parsley and then wrap it tightly with plastic wrap and put it into the fridge overnight.

In the morning, take the casserole out of the fridge while the oven heats to 350 and then bake, uncovered for 1 hour – mine ended up staying in for an extra 15 minutes, which left us with some lovely crispy edges.  Allow it to rest for a good 15 minutes and then serve it up – we enjoyed ours with fresh fruit.

  • Category: Breakfast, Make-ahead, Sausage, Christmas


From Meagan's Kitchen

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