One of the things I look forward to most on Christmas morning are the breakfast casseroles. I know, it probably sounds crazy, but this is one of the few mornings that it seems alright to indulge in the "not so healthy" breakfast foods. My mom usually makes a french toast bake and egg casserole, both of which are fan favorites. I thought I would take my mom’s usual egg casserole recipe and make a few changes, including adding hash browns, for a different spin. The hash browns were the perfect addition! This new Christmas breakfast casserole might just be the new go-to on Christmas morning.
Christmas Breakfast Casserole
Every family has traditions, especially around the holidays. And some of my favorite traditions revolve around food. Imagine that! My mom has been making Christmas breakfast for as long as I can remember. It truly is something I look forward to each year. I guess I should mention that this egg casserole does not have to be limited to Christmas morning. But since it’s more of a "splurge" food, we try to limit it to once a year. Christmas morning is fitting, right?
As I mentioned, my mom has been making this casserole for years. But this year, I wanted to put my own spin on this Christmas classic to see how a few different ingredients would turn out. I added frozen cubed hashbrowns to the bottom of the casserole dish. This gave the casserole a little bit of a base and made it even more filling, especially great if you are feeding a crowd.
Check out the recipe below! This is one of those make ahead casseroles that sits in the refrigerator overnight. Easy to throw together the night before and put it in the oven to cook in the morning, this casserole will allow you to enjoy Christmas morning away from the kitchen!
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Print Recipe
Christmas Breakfast Casserole
Instructions
- To make the cheese sauce: melt the butter, stir in the flour and add the milk to make a rue sauce. Stir until thick. Add salt and pepper to taste. Once the mixture begins to thicken, add the cheese and stir until melted; set aside. Chop the bacon and sauté until limp. Add the onions and peppers and sauté until soft. Beat the eggs and add to the bacon, onions and pepper mixture. Turn lightly to scramble. After the eggs begin to set, fold the cheese sauce in carefully. Spray a 13x9 pan with cooking spray and press the thawed hash browns into the bottom of the pan. Transfer the egg mixture to the pan to top the hash browns. Let sit overnight in the refrigerator. Bring to room temperature and bake at 350 degrees for about 35 minutes or until bubbly. Serve and enjoy!