Christmas Breakfast Casseroles & Sinful French Toast (3 Recipes)


On Christmas morning I find myself returning to memories of my childhood, with Christmas breakfast and three amazing dishes. Sinful french toast and two breakfast casseroles are timeless treats.

As a child I’d wake on Christmas morning before the moon was tucked away for the day, so excited to see what Santa had left under the tree. I’d rush into our living room, eyes filled with delight, holding my breath as I got my first peek at our tree and all the amazing gifts. Christmas still holds that childlike wonderment for me, all these years later. My Christmas breakfast recipes capture that wonder as your family enjoys each dish.

My current Christmas tradition begins with exchanging gifts, followed by a large Christmas breakfast before getting ready for company to arrive. I love to make these easy breakfast casseroles, which conveniently can be readied the night before. Simply bake in the morning for an easy, delicious Christmas morning breakfast.


Sausage, Egg and Cheese Breakfast Casserole



  • Nonstick cooking spray
  • 1 pound chicken sausage links
  • 6 slices soft, hearty white bread
  • One 8-ounce package shredded sharp cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon seasoned pepper


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1) Preheat the oven to 350 degrees F. Spray a 13×9 inch baking dish with nonstick cooking spray.

2) In a large skillet, cook the sausage over medium heat until browned, about 10 minutes. Drain well on paper towels. Slice into 1/2 inch pieces.

3) Cut and discard the crusts from the bread. Cut the slices in half and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese.

4) In a large bowl, whisk together the eggs, milk, mustard, salt, and seasoned pepper. Carefully pour the mixture over the cheese in your prepared dish.

5) Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.


Cheese Grits and Sausage Casserole



  • 6 cups vegetable broth
  • 2 cups uncooked grits
  • 1/2 cup butter, divided
  • 3 cups shredded cheddar cheese, divided
  • 1 pound chicken sausage links
  • 12 eggs
  • 1/2 cup milk
  • Salt and pepper to taste


1) Preheat oven to 350 degrees F. Lightly grease a large baking dish.

2) Bring broth to a boil in a large saucepan and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in half the butter and 2 cups cheese until melted.

3) In a skillet over medium-high heat, cook the sausage until evenly browned. Drain and slice into 1 inch slices. Mix into the grits. Beat together the eggs and milk in a bowl, then mix into the grits.

4) Pour the grits mixture into the prepared baking dish. Dot with remaining butter and top with remaining cheese. Season with salt and pepper.

5) Bake 30 minutes in your preheated oven, until lightly browned.


Christmas Morning French Toast



  • 1 loaf Italian bread (16 ounces)
  • 8 large eggs
  • 2 cups half and half
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Crumb topping (recipe below)
  • 1/2 cup fresh cranberries
  • Maple syrup (if desired, since topping takes the place of syrup)


1) Slice Italian bread into twenty 1-inch slices. Arrange slices on a 9×13 inch baking dish (spray with cooking spray) in two rows, overlapping the slices.

2) In a large bowl combine eggs, half and half, milk, vanilla, cinnamon, and nutmeg. Beat with a mixer or whisk until blended.

3) Pour egg mixture over the bread slowly, making sure to evenly cover all the bread. Cover with foil and refrigerate overnight.

Crumb Topping Ingredients:

  • 1/4 cup of butter (1 sick)
  • 1/2 cup light brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


1) Combine all ingredients in a medium bowl.

2) The next day, preheat oven to 350 degrees F. Spread topping over bread (it will not cover all the bread). Top with cranberries.

3) Bake covered for 40 minutes, until puffed and lightly golden.  Serve with maple syrup if desired.






More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com


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