Looking for an easy, satisfying breakfast for all your excited loved ones on Christmas morning? This is our favorite go-to recipe for easily feeding a hungry group before you’ve had your morning coffee!

Nobody wants to be stuck in the kitchen while everyone else is celebrating somewhere else. This egg-based casserole bakes in a single dish while you spend time with your family. If you prefer to sleep in, you can prep this dish the night before. Simply put all the prepped ingredients into your casserole dish and pop it into the fridge overnight before baking in the morning.

With delicious eggs, veggies, potatoes, and cheese, this meal is hearty enough to fill the biggest appetite and keep everyone fueled for all the Christmas Day excitement!

TIP: Feel free to make personal amendments to this recipe. Prefer a different type of sausage or cheese? Make the substitution! Switch out the red bell pepper for a different type of pepper or veggie. Mushrooms would work great, as well! Toss in a teaspoon or two of your favorite herbs or spice. Stir in some hot sauce. Top with some fresh avocado. This recipe is a great base for your festive imagination!

Christmas Morning Breakfast Casserole
(Original recipe: Gimme Some Oven)

16 oz mild Italian chicken sausage (we prefer Isernios brand)
1 medium white onion, diced
3 cloves garlic, minced
1 red bell pepper, cored and diced
6 eggs
1/3 C milk
20 oz diced hash browns (we prefer Simply Potatoes)
2 C extra shredded sharp cheddar cheese, divided
1/4 tsp freshly-ground black pepper
Chopped green onions or chives for garnish

Heat oven to 375°F.

Cook sausage over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the sauté pan, discarding the rest.

Add the onion and red pepper to the pan and sauté until cooked, approximately 5 minutes. Add the garlic and sauté until fragrant, approximately 2 minutes.

Pour the veggies into the mixing bowl with the sausage. Add the hash browns and 1-1/2 cups cheese. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hash brown mixture, and stir to combine.

Pour the mixture into a 9×13 casserole dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes, or until the potatoes in the center are cooked through. (To test, use a fork to pull out one of the potatoes in the center of the casserole, and test it to see whether it’s tender).

Once cooked, remove and let the casserole rest for 5 minutes. Sprinkle with green onions or chives and serve.