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Easy Slow Cooker Christmas Morning Breakfast Casserole

Easy Slow Cooker Christmas Morning Breakfast Casserole - featured image
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The softest, most pillowy bite of egg-soaked bread, and it practically melts on your tongue. This slow cooker breakfast casserole is the perfect hands-off Christmas morning meal, allowing you to enjoy the festivities instead of standing over a hot stove.

Ingredients

Scale
  • 1 lb Breakfast Sausage
  • 10 cups Cubed Bread (about 1 lb)
  • 2 cups Shredded Cheddar Cheese
  • 8 large Eggs
  • 2 cups Whole Milk
  • 1 teaspoon Dried Mustard Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Salt
  • 2 tablespoons Chopped Fresh Parsley (optional)

Instructions

  1. Cook the Sausage: Place your large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with your spatula, until it’s nicely browned and no longer pink. Don’t drain all the fat—leave a little bit in the pan for flavor. Set it aside to cool slightly.
  2. Prep the Bread: While the sausage is cooking, cube your bread into roughly 1-inch pieces. Don’t stress about making them perfect. Rustic is good. If your bread is fresh, you can spread the cubes on a baking sheet and toast them in a 300°F oven for about 10 minutes to dry them out a bit.
  3. Whisk the Custard: In your large mixing bowl, crack all 8 eggs. Whisk them vigorously until the yolks and whites are completely combined. Add the milk, dried mustard powder, garlic powder, onion powder, black pepper, and salt. Whisk again until everything is smooth and well-incorporated.
  4. Layer the Casserole: Lightly grease the inside of your slow cooker with a little butter or non-stick spray. Now, start layering. Place about half of the bread cubes in the bottom of the slow cooker. Sprinkle half of the cooked sausage over the bread. Sprinkle half of the shredded cheese over the sausage. Repeat the layers with the remaining bread, sausage, and cheese.
  5. Pour the Custard: Slowly and evenly pour the egg and milk mixture over the entire casserole. Use a spatula to gently press down on the top layer of bread, encouraging it to soak up the liquid. Make sure every piece of bread gets a little bit of that custard love.
  6. Refrigerate Overnight: This is the most important step. Cover the slow cooker with its lid and place the entire insert in the refrigerator. Let it sit overnight (8-12 hours). This allows the bread to fully absorb the custard, creating that perfect, tender texture.
  7. Cook on Christmas Morning: In the morning, take the slow cooker insert out of the fridge and place it in the base. Set it to LOW and cook for 3 to 4 hours. The casserole is done when the center is set (it shouldn’t jiggle when you gently shake the pot) and the edges are golden brown.
  8. Rest and Serve: Once it’s cooked, turn off the slow cooker and let the casserole rest for about 10 minutes with the lid off. This allows it to set up a little more and makes it easier to serve. Sprinkle with fresh parsley, scoop out generous portions, and watch everyone smile.

Notes

Don’t skip the overnight rest in the refrigerator; it’s crucial for the custard-like texture. Use day-old or slightly stale bread for best results. Start checking the casserole at the 3-hour mark on Low to avoid overcooking. A slow cooker liner makes cleanup a breeze.

Nutrition

Keywords: slow cooker breakfast casserole, Christmas morning breakfast, egg casserole, overnight breakfast casserole, holiday breakfast, sausage casserole

Find it online: https://tablemira.com/easy-slow-cooker-christmas-morning-breakfast-casserole/