Holiday Breakfast Casserole

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Here’s a breakfast recipe that is perfect for company:  Holiday Breakfast Casserole

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!

Holiday Breakfast Casserole Prep

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!

Holiday Breakfast Casserole Recipe

After letting your breakfast casserole cool for a few minutes out of the oven, your guests can help themselves to neatly cut slices.

Holiday Breakfast Casserole Recipe -

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!  🙂

Holiday Breakfast Casserole

Yield: 10 servings

Prep Time: 25 minutes

Cook Time: 45 minutes

  • 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
  1. Preheat the oven to 350 degrees F. Spray a 9x13-inch glass baking dish with nonstick spray.
  2. Slice the English muffins into small bite-sized pieces. Scatter them into the bottom of the prepared pan.
  3. 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.
  4. Sprinkle the ham over the muffin cubes. Scatter the onion/bell peppers over the ham. Sprinkle the shredded cheese evenly over the top.
  5. In a medium bowl, whisk together the eggs, milk, mustard, salt and pepper. Distribute the egg mixture evenly into the dish.
  6. 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:

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.


Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Justine | Cooking and Beer wrote:

    I love breakfast casseroles all year round! Using English muffins is such a genius idea!

  • Michelle @ The Complete Savorist wrote:

    I love breakfast casseroles and this one is bound to please my family. Love all the goodies. The English Muffin is a real treat. 

  • Andi @ The Weary Chef wrote:

    I love breakfast casseroles for holiday, too! They’re so easy to make! And this one looks awesome! I’ll definitely try this!

  • Erin @ Texanerin Baking wrote:

    English muffin breakfast custard bottom?! That sounds absolutely amazing. I never would have thought of using English muffins that way. Such an upgrade from regular bread!

  • Nicole wrote:

    I have a weird addiction to Thomas’ English Muffins and Bagels. So I am all over this recipe! Looks amazing!

  • Angie | Big Bear’s Wife wrote:

    I love the idea of making up a big breakfast casserole for family when they come in for the holidays! This would be perfect for Christmas breakfast or brunch!  Love the English Muffins!!

  • Katerina @ Diethood wrote:

    Ooooh! Eggs and english muffins and peppers and cheese!! I could probably eat this entire casserole!

  • Kimberly @ The Daring Gourmet wrote:

    Oh yum, this is totally my kind of comfort food breakfast!

  • Amy @ The Blond Cook wrote:

    I’m not a big breakfast eater but I love making breakfast casseroles during the holidays.  Yours looks delicious and I love the idea of the English muffins for the crust!

  • Cookin Canuck wrote:

    Breakfast casseroles are usually are go-to on Christmas morning, too – so easy!  What a great idea to use the Thomas’ English muffins as a crust for the casserole.

  • Dorothy at Shockingly Delicious wrote:

    Love the English muffin sub for bread. Genius! 

  • Dianne wrote:

    Could you totally put this together the night before and pop in the fridge…then bake in the morning?

  • naomi wrote:

    I love breakfast casseroles like this – especially now, when I’m always looking for new ones when out of town guests are here. 

  • Dorothy @ Crazy for Crust wrote:

    I always make an egg casserole on Christmas – adding Thomas’ sounds PERFECT!

  • Roxana wrote:

    Yes, it’s so nice to not have to worry about breakfast come Christmas morning! I love make-ahead dishes like this – they’re easy and delicious and will feed plenty!  🙂

  • carrian wrote:

    I rarely make breakfast casseroles and then the winter hits and I suddenly can’t get enough of them. Plus, our family is totally obsessed with Thomas’

  • Robyn | Add a Pinch wrote:

    I love, love, love breakfast casseroles and this looks amazing, Lori!