One of Trisha Yearwood’s favorite holiday traditions is making a breakfast sausage casserole recipe on Christmas Eve. “You see this recipe a lot in the South,” says the three-time Grammy-winning country music star.
“My dad used to make it on Christmas mornings,” says Yearwood, the author of eight New York Times-bestselling cookbooks and host of the Emmy-Award-winning show Trisha’s Southern Kitchen on the Food Network.
You’ll be happy to know that this recipe, which was adapted from her cookbook, Georgia Cooking in an Oklahoma Kitchen, is inherently a make-ahead recipe. Yearwood places the breakfast casserole in the fridge overnight, that way all she has to do when she is heat it up the next day amidst the present-opening frenzy.
Related: 25 Easy Make-Ahead Christmas Morning Breakfast Ideas
“I put it in the oven on Christmas morning, and it bakes and smells up the house with wonderful aromas while everybody opens presents. By the time the presents are open, and everyone’s hungry, it’s time to eat!”
Related: 28 Reasons To Eat Breakfast For Dinner
Russ Harrington
Ingredients Needed for Trisha Yearwood’s Breakfast Casserole
- Butter
- Sliced white loaf bread
- Pork sausage with sage
- Aged sharp cheddar cheese
- Half-and-half
- Dry mustard
- Salt
- Large eggs
Related: 28 Best Egg Casserole Recipes
How To Make Trisha Yearwood’s Breakfast Sausage Casserole
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by-13-by-2 casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with cheese.
- Stir together half-and-half, dry mustard, salt and eggs. Pour this mixture over cheese and bread.
- Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
Related: 100+ Best Casserole Recipes for Easy, Tasty Dishes
More Breakfast Casserole Recipes
- Overnight Breakfast Casserole
- Hashbrown Breakfast Bake
- Tiffani Thiessen’s Egg and Sausage Casserole
- Sunrise Breakfast Casserole
- Southwestern Breakfast Casserole
- Huevos Rancheros Breakfast Casserole
- Make-Ahead Sausage and Waffle Breakfast Casserole
- Eggless Breakfast Casserole
Trisha Yearwood’s Breakfast Sausage Casserole Recipe
Ingredients
- Butter, for greasing
- ½ loaf sliced white loaf bread
- 1 lb fresh bulk pork sausage with sage
- 10 oz sharp Cheddar, grated
- 2 cups half-and-half
- 1 tsp dry mustard
- 1 tsp salt
- 5 large eggs, lightly beaten
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by-13-by-2 casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with cheese.
- Stir together half-and-half, dry mustard, salt and eggs. Pour this mixture over cheese and bread.
- Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
