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Christmas Breakfast Casserole 

Oh my goodness, get ready for a breakfast casserole that will have you doing backflips of joy! If you’re searching for a showstopping dish to serve on Christmas morning when all your loved ones are gathered ’round, then look no further. This magnificent Christmas Breakfast Casserole truly takes the holiday cheer up to a whole new level.
The moment this baby enters the oven, your entire house will instantly smell like a cozy little diner, filling with the mouthwatering aromas of sizzling bacon, savory sausage, fluffy eggs, melty cheddar cheese, and those iconic flaky, golden crescent rolls on top. One whiff and your family will stampede into the kitchen, eager to get their forks into this masterpiece.
When you pull it from the oven and make that first glorious cut revealing the ooey, gooey center, bright smiles and sparkling eyes will surround the table. Then comes that magical first bite…oh my, get ready! Every single texture and flavor will start singing sweet melodies of joy on your tongue. From the crispy bits of bacon to the bursts of savory sausage, the fluffy eggs and potatoes, that sharp tang from the cheddar, and the soft, buttery crescent rolls tying it all together – perfection!
Every guest will surely go back for seconds, thirds, and probably sneak some home with them too – it’s just that irresistible! But I have to warn you to guard your casserole closely until mealtime or it may just disappear. The delightfully addicting medley of breakfast deliciousness has been known to lure even the best-behaved guests and family members into stealing bites right out of the pan.
You’ll adore whipping up this crowd-pleasing recipe over the holidays when you have a full house. It allows you to delight everyone’s tastebuds while freeing up precious morning time for activity setup, present prepping, and creating more memories together with your favorite people. Just throw everything in one pan and let the oven work its magic! And clean-up is a total breeze.
So if you’re on the hunt for a memorable Christmas morning dish that offers ultimate comfort and flavor, gorgeous golden aesthetics, and easy make-ahead convenience, then this cheesy, meaty casserole should absolutely top your list! Your new favorite holiday tradition starts here. I guarantee this will be the recipe you excitedly whip up year after year. So let’s get celebrating! Joyful holidays and happy eating to you!
Can I prepare the casserole in an aluminum baking pan instead of glass?
Yes, you can use a disposable aluminum baking pan if desired. The cook time may be a bit faster since aluminum pans heat up especially quick and evenly. Just keep an eye on it.

What kind of sausage works best in this recipe?
A breakfast sausage blend that includes sage and other traditional breakfast sausage seasonings would be ideal. Mild or hot Italian sausage would also be very tasty.

What if my family doesn’t like onions? Can I leave them out?
Yes, the diced onion can be omitted if you prefer. The casserole will still be full of flavor without it.

What size baking dish can I bake this in?
A 9×13 inch baking dish is ideal, but you could use a similarly sized casserole dish in the 8 to 10 cup capacity range as well. Just avoid going too small or large.

Can I freeze this casserole after baking it?
You can certainly freeze any fully cooked leftovers! Let it cool completely first, then wrap tightly in a few layers of plastic wrap and foil. It will keep nicely in the freezer for 2-3 months.

What kind of hashbrowns work best in this recipe?
I recommend using frozen shredded hashbrowns which will bake up nicely. Avoid using hashbrowns with large diced potato pieces as they may not fully cook through.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 60 minutes


  • 1 lb breakfast sausage
  • 6 slices bacon, chopped
  • 1 small onion, diced
  • 3 cups shredded hash browns
  • 8 eggs
  • 11⁄4 cups milk
  • 1 tsp salt
  • 1⁄2 tsp black pepper
  • 2 cups shredded cheddar cheese
  • 2 cans (8 oz) refrigerated crescent rolls

Instructions :

  1. Preheat your oven: Turn your oven dial to 350°F. Allow 20 minutes for your oven to fully preheat before baking. While waiting, pull out a 9×13 inch glass or ceramic baking dish from your cabinet. Use a paper towel or clean lint-free cloth to lightly wipe the inside bottom and sides of the dish with 1⁄2 tablespoon of melted butter or neutral vegetable oil. This creates a thin, even coating that will prevent sticking. Set the greased baking dish aside on your counter.
  2. Cook the breakfast sausage: Take 1 pound of raw breakfast sausage meat out of your refrigerator. Remove the sausage from its packaging using your hands or a spoon and crumble the meat by breaking it apart into small, bite-sized pieces as you add it to a large 12-inch skillet or braiser pan on the stove. Turn your burner heat dial to the medium-high setting. Use a wooden spoon or metal spatula to spread the sausage pieces evenly across the bottom of the hot pan and continuously break up and flip the meat as it cooks over the next 5-7 minutes until completely browned through with no visible pink spots remaining. Once fully cooked, use your spoon to drain excess grease into a metal bowl. Scrape and stir to dissolve any browned, flavorful bits from pan bottom. Transfer the crumbled, cooked sausage to your greased baking dish, spreading evenly across the bottom.
  3. Cook the bacon and onion mixture: Place 4-6 slices of chopped bacon and 1 small onion, finely diced, into the same skillet you used for the sausage. Stir together as they begin sizzling over medium-high heat. Fry for about 5 minutes, stirring a few times with your spoon or spatula. The diced onions should become translucent and softened while the bacon transforms to a nice crispy texture. Carefully tip the contents of the pan over the layer of sausage in the baking dish, scattering bacon and onion bits evenly to create the second layer.
  4. Mix the egg batter: Crack 8 whole large eggs into a mixing bowl. Use a wire whisk to vigorously beat together for 60 seconds until the eggs become a smooth, foamy yellow liquid. Pour in 1 1⁄4 cups of whole or 2% milk. Add 1 teaspoon salt and 1/2 teaspoon ground black pepper. Whisk ingredients together for 60 more seconds to fully incorporate seasonings.
  5. Build casserole layers: Evenly pour and spread egg batter mixture over sausage-bacon-onion layer already in your baking dish. Sprinkle 2 heaping cups of shredded sharp cheddar cheese to create an even blanket over the egg layer.
  6. Add top crust: Carefully open 2 8-ounce cans of store-bought crescent roll dough along their perforated seams. Use your hands to unroll and separate the individual triangles of dough, handling gently to avoid tearing. Arrange triangles evenly over cheese layer with pointed tips facing up to form a complete top crust. Lightly pinch and press perforated seams together.
  7. Bake and finish: Place baking dish on a large rimmed metal sheet to catch any drips. Gently place into center rack of your preheated 350 degree F oven. Bake uncovered for 40-45 minutes until crescent roll dough reaches a puffed, deep golden brown appearance. Remove cautiously with oven mitts. Allow to set 5 minutes before slicing perfect squares and serving.

Cooking Tips:

  • Make sure to brown the sausage well to enhance flavor. Draining excess fat prevents a greasy casserole.
  • Chop bacon into smaller pieces so it cooks evenly and crisps nicely.
  • Shredded hash browns ensure even baking so larger potato chunks don’t remain underdone.
  • Whisk eggs, milk, salt and pepper before adding to evenly distribute seasonings.
  • Use freshly shredded cheddar rather than pre-shredded which has anti-caking agents added.
  • If short on time, look for precooked breakfast sausage and bacon to skip sautéing.

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