When I have family in town over the holidays, I like to serve up a big breakfast casserole on Christmas morning. I find it to be a hectic time with everyone excited about opening stockings and gifts… and if I don’t have to think too much about making sure everyone gets a good breakfast, then that’s a big bonus. One breakfast casserole + fruit and coffee/juice is perfect for setting out and letting everyone help themselves and do their own dishes too!
This breakfast casserole is unique because I didn’t use regular ‘ol bread in the recipe. I bought a package of Thomas’ English Muffins, chopped them into chunks and used those! They worked great! A little ham sprinkled on top of the English Muffins, then some sauteed onion and bell peppers, cheese and then an egg and milk mixture. You can have all of the components ready and prepped the night before, and the next morning you’ll just layer them all together in the pan and bake. Easy!
After letting your breakfast casserole cool for a few minutes out of the oven, your guests can help themselves to neatly cut slices.
The English muffins soak up the egg mixture to turn into a breakfast custard on the bottom. And it’s no coincidence that this casserole looks holiday-perfect with red and green colors and all. I may have planned for that on purpose! 🙂
Here are a few more breakfast casserole recipes you might enjoy:
Amish Breakfast Casserole by Center Cut Cook Buffet Breakfast Casserole by RecipeGirl Southern Breakfast Casserole by Add a Pinch Farmer’s Casserole by RecipeGirl California Avocado Breakfast Casserole by Dine and Dish
Disclosure: I am working with Thomas’ English Muffins and Bagels to create recipes using their products. I love to work with brands that I use in my kitchen every day, and this is one of them! Thank you for helping me to support great products.
