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There’s nothing better than putting together an easy breakfast casserole in the morning and just popping it in the oven, especially during the holidays. When you’re so busy baking Christmas cookies and planning your Christmas dinner menu, who has time to spend on making a made-to-order breakfast, too?! That’s why this Christmas Breakfast Casserole is the best ever. It’s packed with gooey cheese, rich croissants, ham, and peppers and is sure to be the hit of your holiday morning.
Can you make Christmas Breakfast Casserole vegetarian?
Yes! You can leave out the ham in this casserole and it will still be full of cheesy goodness for any non-meat eaters in your family.
How long will leftovers last?
We recommend eating any leftovers within two days of cooking the casserole.
Can you use bacon instead of ham in this breakfast casserole?
Yes! Bacon would be a delicious substitute for the ham. Just use the same amount of chopped cooked bacon (you may want to adjust the amount of salt, though, since bacon can often be saltier than ham).
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- Yields:
- 8 – 10 serving(s)
- Prep Time:
- 35 mins
- Total Time:
- 2 hrs 35 mins
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-inch pieces
- 1 c.
milk
- 3/4 c.
half-and-half
- 1 tsp.
hot sauce
- 5
large eggs
- 2 c.
grated white cheddar cheese
- 1 c.
grated pepper jack cheese
Directions
-
- Step 1Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ham, onion and bell peppers and cook, stirring, until softened, 8 to 10 minutes. Add the salt, pepper and thyme and cook for 1 more minute. Remove from the heat and set aside to cool slightly.
- Step 2Brush a 9-by-13-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 3Whisk together the milk, half-and-half, hot sauce and eggs in a medium bowl. 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˚. 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 cheese. Bake until puffed, golden brown and the cheese is melted, about 45 minutes. Let rest 15 minutes before serving.
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