Christmas Morning Breakfast Casserole

This Christmas Morning Breakfast Casserole is a yearly family tradition—and my husband loves it! Made with bread, crispy bacon, cheddar cheese, and eggs, it’s assembled the night before and baked in the morning for an easy holiday breakfast.

The inspiration came from a television cooking segment I watched many years ago. I made it that Christmas, and our family loved it. Over the years, I’ve adjusted the recipe into the version we enjoy today, but we’ve always called it Christmas Morning Breakfast.

A Christmas Breakfast We Make Every Year

This casserole has become part of our Christmas routine. My husband loves it, and preparing it the night before leaves less work for the morning.

Although the idea started with a television cooking segment many years ago, I have adjusted it over time into the version our family enjoys today. The combination of bread, bacon, cheddar, and eggs has stayed at the heart of it.

We have always called it Christmas Morning Breakfast. You can make it for another occasion, too, especially when an overnight breakfast fits your plans.

Choosing the Bread and Cheese

White bread works in this recipe, but I prefer sliced Italian bread. Bread slices vary in size and thickness, so your choice can affect how much egg mixture they absorb and the texture of the finished casserole.

Use the quantity listed in the recipe card, keeping those differences in mind. A thick slice of Italian bread is not necessarily the same amount of bread as a thin sandwich slice.

I use shredded cheddar cheese throughout the casserole. I also like adding a little extra over the top before baking. Keep that extra cheese separate during the overnight preparation so it is ready to sprinkle on after removing the plastic wrap.

Preparing the Bacon and Mustard

Cook the bacon until crisp, then drain it before breaking or chopping it into bite-size pieces. Smaller pieces are easier to distribute through the bread and cheese, helping each serving get some bacon.

The bacon should be cooked before it goes into the casserole. The baking step is for cooking the assembled egg dish, rather than starting with raw bacon.

I use one teaspoon of dry mustard. When I do not have dry mustard on hand, I substitute one teaspoon of regular prepared yellow mustard. That is the substitution I use in my kitchen; the two products differ in strength and flavor.

Assembling Christmas Morning Breakfast Casserole

Combine the bread, cheese, and cooked bacon as directed in the recipe card and arrange them in the baking dish. Distribute the ingredients evenly so the bacon and cheese are not concentrated in just one area.

Mix the egg mixture thoroughly before pouring it over the bread. Pour across the dish rather than adding everything in one spot. This helps moisten the bread throughout the casserole.

Cover the dish with food-safe plastic wrap, gently pressing the wrap directly against the surface of the food. Do not simply stretch it across the rim. Keeping it against the surface helps prevent the bread on top from drying out overnight.

Refrigerate the covered casserole overnight. Keep it chilled rather than leaving it on the counter.

Getting Ready to Bake

In the morning, completely remove and discard the plastic wrap before baking. Add the extra cheddar cheese if desired.

If you use a glass or ceramic baking dish, follow the manufacturer’s instructions for moving it from the refrigerator to the oven. Different dishes have different temperature-change precautions, so check the guidance for your particular bakeware.

Have the oven ready at 350°F and bake the casserole uncovered. The overnight preparation means the mixing and assembly are already finished, but you still need to allow enough time for baking and resting before breakfast.

Checking and Serving the Christmas Morning Breakfast Casserole

Bake for approximately 45–60 minutes. The center should be set rather than wet or runny, and the top should be golden. Check the middle carefully; a browned top does not necessarily mean the center is finished.

If the top is browning before the middle is ready, loosely cover it with foil while it finishes baking. The foil protects the surface without requiring you to stop cooking the center.

Let the finished casserole rest for 5–10 minutes before cutting and serving. This gives it a little time to settle and makes portions easier to lift from the dish.

Looking for more family favorites? Browse all my recipes for more dishes to enjoy throughout the year.

Christmas Morning Breakfast Casserole

An overnight breakfast casserole with bread, crispy bacon, cheddar cheese, and eggs. Assemble it the night before and bake in the morning. Makes 12 servings in a 9 × 13-inch baking dish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Refrigeration Time 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• Butter for greasing the baking dish
• 10 slices white bread cubed
• 2 1/2 cups shredded cheddar cheese
• 1 pound bacon cooked until crisp, drained, and cut into bite-size pieces
• 7 large eggs
• 2 1/2 cups milk
• 1 teaspoon dry mustard
• Salt and pepper to taste
• Extra shredded cheddar cheese for topping (optional)

Equipment

• 1 9×13 baking dish
• 2 mixing bowls
• 1 whisk
• 1 large skillet

Method

 

1. Cook the bacon until crisp. Drain, let cool slightly, and cut or crumble into bite-size pieces.
2. Grease a 9 × 13-inch baking dish with butter.
3. In a large mixing bowl, combine the bread cubes, shredded cheddar cheese, and cooked bacon. Spread evenly in the prepared baking dish.
4. In another bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
5. Pour the egg mixture evenly over the bread mixture. Gently press the bread down to help it absorb the liquid.
6. Cover with food-safe plastic wrap, gently pressing the wrap directly against the surface of the food to help prevent it from drying out. Refrigerate overnight.
7. In the morning, preheat the oven to 350°F. Completely remove and discard the plastic wrap. Sprinkle extra shredded cheddar cheese over the top, if desired.
8. Bake uncovered for 45–60 minutes, until the center is set and the top is golden. If the top browns before the center is done, loosely cover with foil while it finishes baking.
9. Let stand for 5–10 minutes before cutting into 12 portions and serving.

Notes

Bread: I prefer sliced Italian bread, but regular white bread also works. Slice size and thickness can affect how much liquid the bread absorbs.

Mustard: Substitute 1 teaspoon prepared yellow mustard for the 1 teaspoon dry mustard, if desired.

Cheese: I use cheddar and like to sprinkle a little extra on top before baking.

Overnight preparation: Press the food-safe plastic wrap directly against the surface of the casserole to help keep the bread from drying out. Completely remove and discard the wrap before baking.

Baking dish: If using glass or ceramic, follow the manufacturer’s directions for transferring a refrigerated dish into a preheated oven.