1/1 Photo of Christmas Casserole
1 hr 30 mins
Donna Matthews's Note:
There are many kinds of breakfast egg casseroles, but for my children, this is the one that makes Christmas Christmas. I make it the day before and the first person up on Christmas morning pops it in the oven. Prep time does not include the overnight in the refrigerator which is necessary.
My Private Note
Units: US | Metric
- 1 loaf small dense white bread
- 1/2 cup butter
- 1 tablespoon chopped onion
- 1 lb grated cheddar cheese
- 8 eggs
- 1 quart milk
- 1 teaspoon salt
- 1Cut crusts off loaf of bread.
- 2Cut bread into half inch cubes.
- 3Note: I have used a Pepperidge Farms type loaf or have made my own bread such as an oatmeal white bread.
- 4Melt butter in a bowl and toss bread cubes to coat.
- 5Grease a 9" x 13" glass casserole dish.
- 6Layer bread cubes, grated cheese, mushrooms, ham, etc. in dish.
- 7Combine the eggs, milk salt and pepper and beat.
- 8Pour over casserole.
- 9Cover with foil and let set overnight in the refrigerator so bread absorbs some of the egg mixture.
- 10To bake, place casserole in larger pan with 1 inch hot water.
- 11Bake, at 375 degrees (350 convection) for 1 1/2 hours or until silver knife inserted in center comes out clean. I start the baking with the foil on, then uncover for the last half hour.
- 12Casserole can be cooked without the water bath, but the sides will be a little crustier. It also bakes faster this way.
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Nutritional Facts for Christmas Casserole
Serving Size: 1 (230 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 648.5
- Calories from Fat 376
- Total Fat 41.7 g
- Saturated Fat 24.0 g
- Cholesterol 318.6 mg
- Sodium 1279.9 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 1.5 g
- Sugars 3.4 g
- Protein 29.3 g