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Christmas Breakfast Casserole Recipe
Christmas Breakfast Casserole Recipe photo by Taste of Home
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Christmas Breakfast Casserole Recipe

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4.5 28 32
Publisher Photo
Spicy sausage, herbs and vegetables fill this egg casserole with hearty flavor. I like to make it for my family's Christmas breakfast, but it's delicious anytime of day! —Debbie Carter, O'Fallon, Illinois
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 10-12 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 cup chopped onion
  • 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 8 eggs
  • 2 cups milk
  • 1 cup (4 ounces) shredded provolone cheese
  • Fresh rosemary sprigs, optional

Nutritional Facts

1 each: 232 calories, 13g fat (6g saturated fat), 170mg cholesterol, 531mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 14g protein.

Directions

  1. Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach.
  2. In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
  3. Bake 20-25 minutes or until a knife inserted near center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired. Yield: 10-12 servings.
Originally published as Christmas Breakfast Casserole in Country Woman Christmas Annual 1999, p11


Reviews for Christmas Breakfast Casserole

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (9)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Ronatcsx User ID: 8034458 240765
Reviewed Jan. 1, 2016

"Very Good"

MY REVIEW
Barb580 User ID: 7826539 240757
Reviewed Jan. 1, 2016

"Excellent recipe. My only change was I made it the night before and took it directly from the refrigerator to the oven and baked for about 55 minutes."

MY REVIEW
Fleegs User ID: 6507201 240719
Reviewed Dec. 31, 2015

"My family declared this recipe "a keeper". Used mild Italian (ground pork) sausage. Otherwise followed recipe exactly."

MY REVIEW
LA sweet User ID: 5724960 240645
Reviewed Dec. 30, 2015

"I don't ususally even review recipes, but I just had to put my 2 cents in this time. It's AWFUL! I don't understand all the good reviews. I followed everything to a T so I think it's just the wrong mix of ingredients . The flour is the worst. Anything would have been better than flour...Bisquick, bread, etc. I don't even know how else to improve this except maybe more seasoning, no flour, add some mushrooms....and maybe use sharp cheddar cheese. The only thing good about this dish is it's pretty to look at. I'm hoping it'll be better tomorrow after it sits all night. If not I will try drowning it in salsa....or throwing it out. And I hate to waste food."

MY REVIEW
swinny User ID: 1858482 240197
Reviewed Dec. 25, 2015

"I used turkey sausage and everyone enjoyed this for Christmas 2015"

MY REVIEW
mzgrinder User ID: 6418368 240138
Reviewed Dec. 24, 2015 Edited Dec. 26, 2015

"This was quite simple to put together. Besides cutting recipe in half, only two of us. When cooking sausage and onion, added 3 minced garlic cloves to the mix. Roasted my own peppers, added some fresh sliced mushrooms and used a mix of Cheddar and Gruyere cheese(used more like 8 oz) instead of Provolone. The only reason I hardly every give these breakfast/brunch casserole's 5 star's is due the fact they always take longer to cook than the recipe states whether I cut them down or not! Very good dish, will make again, BUT will allow for the extra cook time."

MY REVIEW
sschedlbauer51@yahoo.com User ID: 1307242 239452
Reviewed Dec. 15, 2015

"I have made this many times for a brunch. Everyone likes this recipe!"

MY REVIEW
chocolateformyfour User ID: 7643589 239408
Reviewed Dec. 14, 2015

"Followed the recipe exactly except for using brown rice flour because we are gluten free here. Everyone loved it. The spinach compliments the flavors, not overwhelms them. And it was super easy."

MY REVIEW
kmcope@bellsouth.net User ID: 6956004 219689
Reviewed Feb. 4, 2015

"Excellent! I am not a fan of all those breakfast casseroles that call for some sort of bread or crouton additions. This is so not that! I'd describe it as more of a quiche without the crust. I followed directions as written, but I put all the roasted red pepper in with the spinach instead of some on top. Didn't see the need. Also, I layered sliced provolone on top at the end, as that was all I could find. Worked just fine. Extra yummy reheated the next day. Be careful not to burn the bottom."

MY REVIEW
zenalover User ID: 8189131 216298
Reviewed Dec. 29, 2014

"This was very good; took much longer than 20-25 min. for knife to come out clean, so I'll try using a bigger dish next time."

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