How to Make Christmas Breakfast Casserole | The Pioneer Woman - Ree Drummond Recipes

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 cookies and planning your dinner menu, who has time to spend on making a made-to-order Christmas brunch, 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. Plus, it feeds a small army!

What's the best cheese for Christmas breakfast casserole?

We love the sharpness of cheddar and the slight heat from the pepper jack in this breakfast casserole, but you can use whatever type of cheese or combination of cheeses you like best. Any sort of melting cheese like Colby Jack, Swiss, or gruyère (or similar gruyère substitute) would work well.

Why does breakfast casserole have to sit for an hour?

Letting it hang out in the fridge for an hour allows time for the croissants to soak up some of that rich, creamy egg mixture. Don't skip this step—it won't turn out the same. It can sit in the fridge for up to four hours if you want to prep it ahead.

Can you make Christmas breakfast casserole ahead of time?

You can put the casserole together up to four hours before baking it. Swap the ham for bacon or cooked crumbled breakfast sausage, if you'd like. You can also leave the meat out all together. But if you want to get further ahead, sauté the ham, onion, and bell paper a day ahead and refrigerate the mixture. This will cut down on prep time in the morning!

How long will leftovers last?

You should eat any leftovers within two days of cooking this casserole.

What goes with Christmas breakfast casserole?

Serve it with a refreshing and festive red and green fruit salad, and a round of cranberry mimosas. For a full spread of Christmas breakfast ideas, something sweet such as Ree Drummond's famous maple-glazed cinnamon rolls would be scrumptious, too. After all, the holidays are no time to hold back!

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-in. pieces.
1 c. milk
3/4 c. half-and-half
1 tsp. hot sauce
5 large eggs
2 c. grated white cheddar cheese, divided.
1 c. grated pepper jack cheese, divided.
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Directions
1
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ham, onion, and bell pepper, and cook, stirring, until softened, 8 to 10 minutes. Add the salt, pepper, and thyme, and cook for 1 minute more. Remove from the heat and set aside to cool slightly.
2
Brush a 13-by-9-inch baking dish with the remaining 1 tablespoon olive oil. Add the croissant pieces, top with the ham mixture, and mix gently to combine.
3
In a medium bowl, whisk together the milk, half-and-half, hot sauce, and eggs. 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.
4
Preheat the oven to 350°F. 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.
5
Sprinkle the casserole with the remaining cheeses. Bake until puffed, golden brown, and the cheese is melted, about 45 minutes. Let rest 15 minutes before serving.