Christmas Breakfast Casserole – A Delightful Holiday Treat
Start your holiday off the right way with this delicious Christmas breakfast casserole. Easy to prepare the night before or the morning of, this casserole is loaded with eggs, sausage, and cheese over a buttery biscuit base.

If you’ve been around here for a while, you know that I love a good breakfast casserole. Back when I was a teacher, I used to take my make-ahead breakfast casserole to every staff breakfast, and the pan was nearly licked clean every time.
Since then, I’ve started rotating in other breakfast casserole recipes, such as bisquick breakfast casserole and overnight french toast casserole. This Christmas breakfast casserole, however, has quickly become a new favorite. It’s perfect for making on a holiday morning and can even be prepped the night before. You know we love that!
What is Christmas Breakfast Casserole?
Ok, I know the name of this recipe implies that it’s for Christmas morning, but I promise that this breakfast casserole is delicious any time of year. The casserole features a base of canned biscuits topped with eggs, sausage, bell peppers, and plenty of cheese. When baked, you get a savory egg casserole on top and a buttery biscuit layer at the bottom.
It’s similar to my make-ahead breakfast casserole, but with a biscuit base instead of soaking cubed bread in the egg mixture. Don’t worry—the biscuits don’t get soggy in this recipe. So if you prefer a firmer texture, this is the recipe for you!
How to Make This Christmas Breakfast Casserole
There’s nothing I love more than an easy, filling breakfast on a holiday morning. Get some protein in those kids and yourself to help you all survive the excitement of opening presents, right? Even better if it’s something I can make before I even have a cup of coffee in my system.
Ingredients You’ll Need:
- 1 pound breakfast sausage
- 1 (16.3 ounce) can of biscuits
- 1 red or orange bell pepper, seeded and diced
- 4 sliced scallions
- 2 cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ¼ teaspoon fine sea salt
- Black pepper
I encourage you to use your favorite breakfast sausage in this recipe. My family typically likes mild pork sausage, but feel free to use chicken or turkey sausage or bump up the heat with hot sausage. For the base, I typically use the original Pillsbury Grands biscuits, but Buttermilk or Butter Tastin’ versions would be great, too. Just make sure there are at least 8 biscuits in the can.
Making This Casserole:
To get started, cook the breakfast sausage in a skillet over medium-high heat until cooked through. If needed, drain the grease once it is cooked.

Next, pop open that can of biscuits. Separate the biscuits and arrange them in the bottom of a greased 9×13-inch baking dish, pressing them flat to create an even layer. Top the biscuit layer with the cooked sausage, followed by the bell pepper, scallions, and shredded cheese.

In a bowl, whisk together the eggs, milk, salt, and several grinds of black pepper. Pour this mixture evenly over the layered ingredients in the baking dish. Bake the casserole for 40-50 minutes, or until the center is puffed and the eggs are set. Serve hot with your favorite breakfast dishes.

Make-Ahead
This casserole can be made ahead of time. Assemble it as described, cover the unbaked casserole, and refrigerate it for several hours or up to overnight. When ready to bake, let it sit at room temperature while the oven preheats. Bake as directed and enjoy!
Recipe Variations
Feel free to customize the recipe to make it your own! Consider the following variations:
- Use hot breakfast sausage and add a few dashes of hot sauce or diced jalapeño for spice.
- Opt for chicken or turkey sausage instead of pork, or swap it for cooked and crumbled bacon.
- Experiment with different cheeses like Monterey Jack, pepper jack, gouda, or your favorite.
- Switch up the vegetables or add more—frozen broccoli, diced onions, or sautéed mushrooms work well.
- For a vegetarian version, omit the meat and add extra veggies.
- Incorporate fresh herbs such as parsley, thyme, or chives for an added burst of flavor.
No matter how you make this Christmas breakfast casserole, it is sure to be a fantastic way to kick off your holiday morning.