Christmas Breakfast Casserole
Make Christmas morning easy with this Christmas breakfast casserole. A cozy, make-ahead recipe perfect for feeding family and guests.
Servings: 12 servings
Calories: 415kcal
Ingredients
- 1 package refrigerated crescent rolls
- 1 pound browned sausage
- ½ package Ore-Ida O’Brien frozen potatoes
- 2 cups shredded cheese I like Cheddar or Colby-Jack
- 2 cups cream or milk I use half evaporated milk and half 2% or whole milk
- 6 eggs
Instructions
- Place crescent dough in bottom of greased 9×13 pan.
- Layer sausage, potatoes & cheese in order given.
- Mix eggs and cream together in large bowl. Pour over casserole.
- Cover and refrigerate overnight.
- Let rest on counter while oven preheats to 350 degrees. Bake uncovered for 45 minutes or until eggs are just set in center, being careful to not overbake. Let stand for 10 minutes before serving.
Notes
- Grease the baking dish well. Eggs and cheese love to stick, so a generous coating of butter or nonstick spray makes serving and cleanup much easier.
- Drain cooked sausage thoroughly. Excess grease can make the casserole heavy and soggy, so blot the sausage before adding it to the dish.
- Whisk the eggs until fully blended. A smooth, well-aerated egg mixture helps the casserole bake evenly and prevents dense spots.
- Cover loosely if browning too fast. If the top is golden before the center is set, tent with foil for the last 10–15 minutes.
Nutrition
Calories: 415kcal | Carbohydrates: 12g | Protein: 15g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 550mg | Potassium: 216mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg