Can I assemble this Christmas breakfast casserole the night before like the classic overnight version?

Yes. Complete the recipe through step 6 in the evening, cover the skillet tightly with foil and refrigerate overnight. Bake straight from the fridge at 400 degrees F, adding 5 to 8 minutes to the baking time, and check that the center is set before serving.

How do I know the center is done without overbaking the top?

Look for a center that jiggles only faintly when you nudge the skillet, with no liquid egg visible. For total certainty, an instant read thermometer should register 160 degrees F in the center, the safe temperature for egg dishes according to the USDA . If the top browns too fast, tent it loosely with foil for the last few minutes.

Can I use frozen diced peppers instead of fresh bell peppers?

Yes, and it is a great shortcut. Thaw them first and pat them very dry with paper towels, because excess water will thin the custard. Add them at the same step as fresh peppers and give them an extra minute in the skillet so they pick up color.

My turkey sausage is very lean and there is almost no rendered fat. Will the bread still toast?

Add an extra tablespoon of butter with the vegetables in step 3 to make up for the missing drippings. The bread needs that hot fat to toast its cut sides, which is what keeps the bottom layer from turning soggy. Everything else in the recipe stays exactly the same.

Can I make this in a 9x13 baking dish instead of an oven safe skillet?

Absolutely. Brown the sausage and vegetables in any large skillet, then transfer everything to a greased 9x13 dish before adding the bread, custard and cheese. Baking time stays about the same, though a glass dish may need 2 to 3 extra minutes. You lose the tableside skillet presentation but gain easier serving for a crowd.

Best Christmas Breakfast Casserole: 25-Minute Morning

Ingredients

Scale

1 lb bulk breakfast sausage
1 red bell pepper, diced small
1 green bell pepper, diced small
1 small yellow onion, diced
8 slices white sandwich bread, cut into 1 inch cubes (about 6 cups)
10 large eggs
1 1/2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika, plus more for dusting
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
2 tablespoons butter
2 tablespoons fresh chives, chopped

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Instructions

Place a rack in the upper third of the oven and preheat to 400 degrees F. Get out a large oven safe skillet, 12 inches if you have it.
Crumble the sausage into the cold skillet and set over medium high heat. Cook 5 to 6 minutes, breaking it into small crumbles, until browned and crisp at the edges. Do not drain.
Add the butter, diced peppers and onion to the skillet. Cook 3 to 4 minutes, stirring, until the vegetables soften and pick up color from the sausage drippings.
Scatter the bread cubes evenly over the sausage mixture. Let them sit 1 minute so the cut sides toast lightly in the hot fat, then toss once.
In a large bowl, whisk the eggs until smooth. Whisk in the milk, Dijon, garlic powder, smoked paprika, salt and black pepper until fully combined.
Pour the egg mixture evenly over everything in the skillet. Press the bread down gently so every cube gets soaked. Sprinkle 1 1/2 cups of the cheddar over the top and dust lightly with more smoked paprika.
Transfer the skillet to the oven and bake 13 to 15 minutes, until the top is deep golden, the edges are bubbling, and the center is just set with the faintest jiggle.
Rest 5 minutes. Scatter the chives over the top, cut into 8 squares, and serve straight from the skillet.

Author: Chef Hanna
Prep Time: 10 minutes
Cook Time: 15 minutes