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Yields:
8 - 10 serving(s)
Prep Time:
35 mins
Total Time:
2 hrs 35 mins
If your family's Christmas traditions include a festive holiday brunch, this scrumptious breakfast casserole is just the recipe you need. It's packed with gooey cheese, rich croissants, ham, peppers, and a creamy egg custard. And, let me tell you, it'll rival just about anything under the Christmas tree! The best part is, it feeds the entire family. Just slide it in the oven, toss together this festive red and green fruit salad, pop the champagne for mimosas, and you've got a very merry morning spread worth celebrating.
Here are some breakfast side dish recipes if you're looking for more Christmas breakfast ideas!
What's the best cheese for Christmas breakfast casserole?
I love the sharpness of cheddar and the slight heat from the pepper jack in this breakfast casserole, but you can use whatever combination you like best. Any sort of melting cheese like colby jack, Swiss, or gruyère would work well.
What can you use instead of ham in breakfast casserole?
Bacon or breakfast sausage would be delicious substitutes for the ham. If using bacon or sausage, make sure it's cooked and chopped or crumbled, and use eight ounces. If you're using bacon, keep in mind you may want to adjust the amount of salt in the casserole since bacon tends to be saltier than ham.
Can you make Christmas breakfast casserole vegetarian?
Yes! Just leave out the ham and this casserole becomes an easy and delicious vegetarian breakfast. To make up for the volume the ham adds, you may want to mix in two to three cups of extra vegetables. You can stick with more peppers and onions, or add in other veggies like chopped spinach, mushrooms, zucchini, or broccoli. Whatever vegetables you choose, be sure to sauté them first to cook off excess moisture—this helps the casserole bake up tender, not watery. After that, simply assemble and bake the dish as usual!
Why does breakfast casserole have to sit for an hour?
Letting it hang out in the fridge for an hour allows time for the croissants to soak up some of that rich, creamy egg mixture. Don't skip this step—it won't turn out the same.
Can you make Christmas breakfast casserole ahead of time?
You can assemble this casserole up to four hours in advance and keep it in the refrigerator. Just don’t let it sit overnight—the croissants will absorb too much liquid and start to fall apart. If you want to get even further ahead, you can prep the components separately: sauté the ham, onion, and bell pepper a day in advance and store the mixture in an airtight container in the fridge. You can also whisk together the egg custard the day before and refrigerate it in its own container.
Go ahead and cut up the croissants and grate the cheese ahead of time, too. That way, all you have to do on the day you’re serving it is assemble the casserole and let it rest for an hour before baking.
If you need something that can be made completely the night before, try one of these make-ahead breakfast casserole recipes instead!
Can you freeze Christmas breakfast casserole?
No, it's best not to freeze this breakfast casserole because the croissants can get mushy and fall apart once the dish is thawed.
How long do leftovers last?
You should eat any leftover Christmas breakfast casserole within two days. Be sure to store it, covered tightly, in the fridge.
How do you reheat Christmas breakfast casserole?
Individual servings can be reheated in the microwave, but if you're reheating larger portions, cover the baking dish with foil and bake it in a 350-degree Fahrenheit oven for 20 to 30 minutes or until heated through.
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Ingredients
- 2 Tbsp. olive oil
- 8 oz. deli ham, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. fresh thyme, chopped
- 6 croissants, cut into 1 1/2- to 2-in. pieces
- 1 cup milk
- 3/4 cup half-and-half
- 1 tsp. hot sauce
- 5 large eggs
- 2 cups grated white cheddar cheese, divided
- 1 cup grated pepper jack cheese, divided
Directions
- Step 1In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ham, onion, and bell pepper, and cook, stirring, until softened, 8 to 10 minutes. Add the salt, pepper, and thyme, and cook for 1 minute more. Remove from the heat and set aside to cool slightly.
- Step 2Brush a 13-by-9-inch baking dish with the remaining 1 tablespoon olive oil. Add the croissant pieces, top with the ham mixture, and mix gently to combine.
- Step 3In a medium bowl, whisk together the milk, half-and-half, hot sauce, and eggs. Add half of both cheeses. Pour the mixture over the croissants and mix gently to combine and evenly distribute. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Step 4Preheat the oven to 350°F. Remove the casserole from the refrigerator, uncover, and let sit at room temperature for 15 minutes before baking, pressing down on the croissants with a spatula to make sure they are well soaked.
- Step 5Sprinkle the casserole with the remaining cheeses. Bake until puffed, golden brown, and the cheese is melted, about 45 minutes. Let rest 15 minutes before serving.
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