Christmas Breakfast Sausage Casserole Recipe

Breakfast sausage: Adds a savory and slightly spicy flavor to the casserole.

Eggs: Provide structure and richness to the dish.

Milk: Helps to create a creamy texture and binds the ingredients together.

Salt: Enhances the overall flavor of the casserole.

Dry mustard: Adds a subtle tangy flavor that complements the sausage.

Bread: Cubed and used to absorb the egg mixture, creating a fluffy texture.

Cheddar cheese: Melts into the casserole, adding a gooey and cheesy element.

To ensure your casserole has a perfectly even texture, make sure to thoroughly mix the bread cubes, cheese, and sausage with the egg mixture before pouring it into the baking dish. This will help distribute the ingredients evenly and prevent any clumps or uneven cooking.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining similar texture and flavor.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg to create a vegan binding agent.

• eggs - Substitute with silken tofu: Silken tofu can be blended to a smooth consistency and used as an egg replacement, providing a similar texture.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles.

• milk - Substitute with oat milk: Oat milk offers a creamy texture similar to cow's milk and is suitable for those with dairy allergies.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral profile.

• dry mustard - Substitute with prepared mustard: Use a slightly larger quantity of prepared mustard to achieve a similar flavor profile.

• dry mustard - Substitute with horseradish: Horseradish can provide a similar pungent kick, though it is stronger, so use sparingly.

• bread - Substitute with gluten-free bread: Gluten-free bread is suitable for those with gluten intolerance or celiac disease.

• bread - Substitute with potatoes: Diced and pre-cooked potatoes can replace bread for a gluten-free and hearty alternative.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella offers a milder flavor and melts well, making it a good substitute.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a vegan alternative to dairy cheese.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap.
• Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.
• For freezing, wrap the casserole tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn.
• Label the package with the date and contents to keep track of its freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through. If reheating from frozen, it may take up to an hour.
• For best results, avoid freezing casserole with high moisture content ingredients like fresh vegetables or fruits, as they can become mushy upon thawing.

• Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for 20-25 minutes until heated through.
• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.
• If you prefer a crispy top, reheat in a skillet. Cut the casserole into slices and place them in a non-stick skillet over medium heat. Cover and cook for 5-7 minutes, flipping halfway through, until the edges are crispy and the center is warm.
• For an air fryer, preheat to 350°F (175°C). Place the casserole slices in the basket, ensuring they are not overlapping. Heat for 5-7 minutes, checking halfway through to avoid overcooking.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Skillet: Used to cook the sausage over medium heat until browned.

• Large bowl: Used to beat the eggs and mix in the milk, salt, dry mustard, bread cubes, cheese, and sausage.

• Whisk: Used to beat the eggs and mix the ingredients thoroughly.

• Measuring cups: Used to measure the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt and dry mustard precisely.

• 9x13 inch baking dish: Used to hold the casserole mixture while it bakes in the oven.

• Cooking spray: Used to grease the baking dish to prevent the casserole from sticking.

• Spatula: Used to stir the sausage while cooking and to mix the ingredients in the bowl.

• Knife: Used to cube the bread slices.

• Cutting board: Used as a surface to cube the bread slices.

Prepare ingredients ahead: Cook and drain the sausage the night before. Cube the bread and shred the cheese in advance.

Use pre-cooked sausage: Opt for pre-cooked sausage to skip the browning step entirely.

Mix and refrigerate: Combine all ingredients the night before and refrigerate. Just pour into the baking dish and bake in the morning.

Use a food processor: Quickly shred cheese and cube bread using a food processor to save time.