Christmas Casserole

"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."
photo by Donna M. photo by Donna M.
photo by Donna M.
Ready In:
1 9x13 pan




  • Cut crusts off loaf of bread.
  • Cut bread into half inch cubes.
  • Note: I have used a Pepperidge Farms type loaf or have made my own bread such as an oatmeal white bread.
  • Melt butter in a bowl and toss bread cubes to coat.
  • Grease a 9" x 13" glass casserole dish.
  • Layer bread cubes, grated cheese, mushrooms, ham, etc. in dish.
  • Combine the eggs, milk salt and pepper and beat.
  • Pour over casserole.
  • Cover with foil and let set overnight in the refrigerator so bread absorbs some of the egg mixture.
  • To bake, place casserole in larger pan with 1 inch hot water.
  • Bake, 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.
  • Casserole can be cooked without the water bath, but the sides will be a little crustier. It also bakes faster this way.

Questions & Replies

Got a question? Share it with the community!


  1. I have not made this particular recipe graciously shared by Donna but I have a similar recipe we call Cheese Fluff. The only difference between Donna's and mine is the overnight refrigeration but then my recipe is well over 35 years old. LOL The recipe has been a family favorite over all these years. My grandchildren request this recipe frequently when they come to Gram's for a weekend sleepover and I will surely be using the overnight method from now on. Cooked and crumbled breakfast sausage also works wonderfully (drain well). Other options are half green and half red sweet peppers for a pretty presentation. If a milder onion flavor is your preference use thinly sliced or chopped green onions. This is definitely a 5-star rated recipe in my opinion. Thank you, Donna.
  2. Made this last Christmas and it was a hit! :)


I am the mother of 6 (only 5 of whom I birthed), and the grandmother of 10. Since my children were born in ’70, ’73, ’80, ’85, and ’90, I have always had kids in different stages of life; so my life has never been boring. I homeschooled the youngest 3 for 15 years(which I really really enjoyed), but my youngest daughter is now going to the University of Hawaii. The next oldest daughter is a theater manager and English teacher in Seattle. Our 4 sons are are all merried, living in West Virginia, Nevada, and Oregan and are the parents of all our grandchildren .I did the Cub Scout leader a long time ago; then the Girl Scout leader and like that a lot better. I also love to garden and to cook. I started cooking in grade school, was fixing dinner every night as my “family chore” by the time I was in junior high, and have been enjoying it ever since. I think when you enjoy cooking, it is contagious. My married sons both share some of the cooking with their wives; my college daughter has enjoyed putting on Sunday Suppers in her dorm. Reading is also a favorite pastime, but my “reading” is done via books on tape since I am legally blind. I love Zarr because it allows me access to so many recipes, as well as the benefit of others’ experiences (thanks to modern technology and a specialty computer software program designed for the blind and visually impaired. My husband (DH is an understated term) and I are involved in our church choir together, enjoy traveling, visiting friends around the country, and taking our grandchildren and Girl Scouts camping.
View Full Profile

Find More Recipes