Christmas Morning Casserole

Pop this easy and delicious Christmas Morning Casserole into the fridge the night before, and then, when the kids are stirring, get it into the oven. Before long, you’ll have a hot, cheesy, hammy and delicious morning meal ready to go!

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This layered Christmas Morning Casserole is just about the best and easiest breakfast or brunch dish on the planet. It is cheesy, has a delish crunchy topping, is layered with ham or peameal bacon (for brunches in Ontario) and is loaded with flavor. The best part is that you prep this cheesey strata the night before, and it sets up overnight in the fridge. Then, bake it in the oven, and you’re good to go!

This dish goes by many names, including Christmas Morning Wife Saver, ham and cheese strata, and brunch casserole. No matter what you call it, it is terrific. Loaded with protein from the eggs, ham, and cheese, it’s a full meal on a plate. I love serving it with fruit salad, coffee for me, and fresh OJ for the kids.

It also makes enough for the whole family, and trust me, this is one dish you want to make sure you have enough of. I make it in a 9 x 13-inch baking pan, and that’s the perfect size.

What Is Christmas Morning Casserole?

This is a layered dish made with bread, an egg custard (milk and eggs), cheese, and peameal bacon or ham. Wondering what peameal bacon is? It’s a specialty in Ontario, Canada, but it is easily swapped out with back bacon or regular ham. You prep it the night before so that the custard has a chance to soak into the bread. Then, when you bake it, it is fluffy, soft, cheesy, and oh-so-crazy-good. It is inspired by the Best of Bridge cookbook series, and we’ve been eating this Christmas strata recipe every year for years.

Ingredients

• Sourdough bread – You’ll need a whole loaf of regular sandwich slices. Day-old or slightly stale sourdough works best—fresh bread will turn mushy when soaked.
• Peameal bacon – Or back bacon or thinly sliced ham.
• Sharp cheddar cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Eggs – Large eggs. Extra large works without adjustment.
• Milk – I use whole milk but whatever you have on hand is fine.
• Worcestershire sauce – Adds umami and depth. Don’t skip it.
• Pepper – I like white pepper in this recipe, so I don’t see black pepper flakes in the dish.
• Dry mustard powder
• Onion – Finely chopped.
• Green pepper – Finely diced.
• Chipotle powder – Adds smoky heat. Skip it if you’re sensitive to spice.
• Butter – I use salted butter.
• Special K cereal – Coarsely crushed. Adds crunchy topping. Cornflakes work as a substitute—just crush them coarsely.

How To Make The Best Christmas Morning Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by generously buttering a 9 x 13-inch baking dish to prevent sticking and add extra flavor.

Remove the crusts from the bread slices and save them for making breadcrumbs later if desired. Arrange half of the bread slices in the bottom of the prepared baking dish, tearing pieces as needed to fill any gaps.

Layer the peameal bacon, back bacon, or ham evenly over the bread. Sprinkle the shredded cheese over the meat, then top with the remaining bread slices to create the final layer.

In a large mixing bowl, whisk together the milk, eggs, Worcestershire sauce, mustard powder, onion, green pepper, and chipotle powder until thoroughly combined.

Slowly pour the egg mixture evenly over the casserole, making sure all the bread is moistened. Press down gently with a spatula if needed to help the liquid soak through the layers.

Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours. This resting time allows the bread to absorb the custard and creates the casserole’s signature texture.

When ready to bake, preheat the oven to 375°F. Remove the casserole from the refrigerator and discard the plastic wrap. Sprinkle the crushed cereal evenly over the top, then drizzle with melted butter.

Cover the dish loosely with foil and bake for about 1 hour. Remove the foil and continue baking for another 15 minutes, or until the casserole is puffed, golden brown, bubbly around the edges, and fully set in the center.

Let the casserole rest for a few minutes before slicing and serving. Enjoy warm.

How Do You Know When Christmas Morning Casserole Is Cooked?

This casserole gets puffy when cooked, and you want to ensure it is cooked in the middle. The middle should also be puffy; when you insert a knife into the middle, it should come out mostly clean. If there’s still soggy egg in the middle, put it back into the oven.

Chef Jenn’s Tips

• Don’t underestimate how much time this takes to cook. If you’re in a pinch, you can microwave it to finish cooking it.
• You can take a few minutes off the baking time by letting the casserole warm up on the counter for 30-60 minutes before cooking.
• Swap out the cheddar for Swiss cheese, Monterey Jack, gouda, or whatever you have on hand.
• Use sandwich slices or thin-sliced bread. Thick slices will make your loaf too puffy!
• Bake this casserole on a baking sheet to catch any spillover.

Make It A Meal

Wondering what to serve with your Christmas Morning Casserole? I love serving it with fresh berries or fruit salad and fresh juice. It really is an all-in-one meal, but sometimes I’ll serve it along with bacon or sausage, fresh pastries, and whatever else tickles our fancy.