Paula Deen Christmas Morning Breakfast Casserole

Paula Deen Christmas Morning Breakfast Casserole turns buttered country bread, pork sausage and two sharp cheddars into a custardy breakfast bake in 10 hours, overnight chill included. Try this make-ahead Christmas breakfast for holiday brunch or Sunday family gatherings, since it bakes straight from the fridge.

Let the casserole sit in the fridge overnight, because that long soak lets the bread drink up the egg and milk. Skip it and you get dry bread on top with scrambled egg underneath.

Paula folds fresh chopped sage into the browned sausage and whisks cayenne and dry mustard into the eggs, so the custard has a gentle kick instead of tasting plain. She also butters the bread before cubing it, which gives the edges a richer, golden crunch once it bakes.

Paula Deen Christmas Morning Breakfast Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

520

kcal

Cubed buttered bread soaks up a peppery egg custard around crumbled sage sausage and melted cheddar. After an hour in the oven, the top turns bubbly and golden while the middle stays soft and creamy.

Ingredients

• 8 thick slices white country bread, buttered and cubed
  

• 1 lb loose pork breakfast sausage
  

• 1 tablespoon chopped fresh sage
  

• 1 cup shredded white cheddar cheese
  

• 1 cup yellow shredded sharp cheddar cheese
  

• 7 eggs
  

• 3 cups milk
  

• ½ teaspoon cayenne pepper
  

• ½ teaspoon dry mustard
  

• salt, to taste
  

• Black pepper , to taste
  

• Paula Deen's Hot Sauce
  

Directions

• Prep the baking dish: Spray a 9x13 baking dish with non-stick cooking spray. That keeps the bread and cheese from sticking once it bakes.
• Brown the sausage: Add 1 pound loose pork breakfast sausage to a large skillet over medium-high heat and break it into crumbles with a wooden spoon. Cook for 5 to 10 minutes until browned, then fold in 1 tablespoon chopped fresh sage.
• Layer the casserole: Spread the 8 buttered, cubed slices of white country bread across the prepared dish. Sprinkle the sausage evenly over the bread, then top with 1 cup shredded white cheddar and 1 cup shredded yellow sharp cheddar.
• Whisk the custard: Whisk 7 eggs, 3 cups milk, 1/2 teaspoon cayenne pepper and 1/2 teaspoon dry mustard in a medium bowl, then season with salt and black pepper to taste. Pour it over the bread, sausage and cheese.
• Chill overnight: Cover the dish with plastic wrap and refrigerate it overnight. The bread soaks up the custard while you sleep.
• Bake and serve: The next morning, preheat the oven to 350°F and bake the casserole for 1 hour. It's ready when it's bubbly and hot, so serve it right away with Paula Deen's Hot Sauce on the side.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 12-inch cast iron skillet, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake this casserole the same morning without chilling it overnight?

You can, but the texture won't be as good. Give it at least a few hours in the fridge so the bread can soak up the custard, and expect a drier top if you rush it.

Can I swap the white country bread for something else?

Sturdy bread like French bread or Texas toast works because it holds its shape under the custard. Thin sandwich bread tends to turn mushy, so stick with thick slices.

How do I store and reheat leftovers?

Cover the leftovers and keep them in the fridge for a few days. Reheat squares in a 350°F oven until hot in the middle, since the microwave can make the bread rubbery.

Can I use ground turkey sausage instead of pork?

Yes, though turkey sausage is leaner, so add a little butter or oil to the skillet while it browns. Keep the sage in, because it gives the sausage that classic breakfast flavor.

What's the most common mistake with a breakfast casserole like this?

Pulling it out too early is the big one, since a pale, wobbly center means the eggs haven't set. Bake until it's bubbly and hot through, and let it rest a few minutes before cutting so the squares hold together.