Here’s a breakfast recipe that is perfect for company: Holiday Breakfast Casserole
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! 🙂
Yield: 10 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Holiday Breakfast Casserole
- 1 package of 6 Thomas' Original English Muffins
- 1/2 tablespoon olive oil
- 1 medium sweet onion, chopped finely
- 1 medium red bell pepper, chopped finely
- 1 medium green bell pepper, chopped finely
- 2 cups finely chopped ham
- 8 ounces shredded sharp cheddar cheese
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 350 degrees F. Spray a 9x13-inch glass baking dish with nonstick spray.
- Slice the English muffins into small bite-sized pieces. Scatter them into the bottom of the prepared pan.
- In a large skillet, heat the olive oil over medium-high heat; add the onion and bell peppers and sauté until softened- 5 to 6 minutes. Set aside to cool.
- Sprinkle the ham over the muffin cubes. Scatter the onion/bell peppers over the ham. Sprinkle the shredded cheese evenly over the top.
- In a medium bowl, whisk together the eggs, milk, mustard, salt and pepper. Distribute the egg mixture evenly into the dish.
- Bake until set and golden- about 40 minutes. Let stand for 10 minutes before serving.
- If you'd prefer a little spice, sub a can of mild chopped chiles in place of the green bell pepper.
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.