We’ve got so many wonderful family Christmas traditions, but one of my favorites is making a homemade breakfast while the watching the kids open their gifts. It gives me all of the warm fuzzy feelings that everyone should have that morning. My go-to recipe is this classic Christmas Morning Egg Casserole breakfast. It’s so easy to throw into the oven and everyone enjoys a nice hot and fresh holiday brunch when it’s done.

My mom is the one who taught me to make a delicious breakfast on Christmas morning. It’s causes this unbelievable sensory reaction that I can connect to my childhood memories. You see the gifts under the tree, feel the warmth of the kitchen, smell breakfast baking and then taste it – all while being surrounded with the people you love. Is there anything better than that?

She made a version of this Christmas Morning Egg Casserole recipe and I just added to it over the years. It’s very versatile and I’ll share some variations of it that you can try to make the recipe your own. You can be creative and add whatever you’ve got in the kitchen or keep the recipe the same as I make it.

When I prep my big Christmas dinner on Christmas Eve, I like to throw my leftover chopped vegetables into the casserole. Whatever I’ve got in the fridge on Christmas morning will make it into the casserole. The version I’m sharing below is my favorite way to make it – the one that the family loves best too. It’s almost a “fiesta breakfast casserole” version.

Looking for more great Christmas morning breakfast recipes? I’ve got some favorites:

• Cranberry Coffee Cake Recipe
• Cranberry Orange Quick Bread
• Overnight Eggnog French Toast
• Candy Cane Crescent Roll Breakfast Pastry

Christmas Morning Egg Casserole Breakfast Recipe

This recipe uses a 9×13 casserole dish, which is a kitchen must-have for me. I use my 9×13 dish all of the time. You can feed up to 12 people with that size pan – that’s a big bonus if you have guests over for Christmas morning too. If you want to prepare the dish ahead of time, you can place the potatoes and veggies in the casserole dish the night before. Then all you have to do is preheat the oven and dump the eggs before baking, on Christmas morning.

What To Serve With Christmas Morning Egg Casserole

Since it’s a holiday, I love to make a big pot of coffee and serve mimosas with freshly squeezed orange juice. Make the morning special by putting your own touch on it.

You can certainly serve this casserole alongside some cooked breakfast meats for a heartier option. I’ve made my homemade gingerbread waffles as a sweet touch to compliment the eggs. This egg casserole goes with almost anything. I just like to pair something sweet with savory, for a complete meal.

How To Prep This Egg Casserole Ahead Of Time

Honestly, this is an easy recipe to make the morning of. If you like to keep it super simple on Christmas morning, spread your hash browns and veggies into your pan the night before. Place it into the fridge overnight. Just dump your whisked egg mixture over it, in the morning, and bake to bubbly! 

Different Ways To Vary This Recipe

If you want to make your casserole even more savory, you can add some crumbled cooked bacon or sausage. If you pick the sausage, just buy crumbled breakfast sausage at the grocery store. Brown it off in a skillet and then add it to your casserole before baking. 

I’ve also varied my vegetable choices to whatever I’ve got in the house. Sometimes I’ve used broccoli or even asparagus. Mix it up and make it your own, if you want to.

What You’ll Need From The Grocery Store:

• Bag frozen Hash Browns
• Onion
• Red Pepper
• Eggs
• Milk
• Diced Green Chilies
• Cheddar Cheese
• Chili Powder
• Cumin
• Salt and Pepper

Step-By-Step Directions To Make Christmas Morning Egg Casserole

Preheat oven to 350 and prepare a 9 x 13 baking dish with cooking spray. Add hash browns to bottom of dish and sprinkle with salt and pepper. Sprinkle the onion and red pepper over the potatoes. Add half the green chiles and about half of the cheese to the top.

In a bowl, mix the eggs, milk, chili powder, cumin and remaining green chiles.

Pour over the potato and vegetable mixture, then top with the rest of the cheese.

Bake at 350 degrees for 45-55 minutes. Check for doneness by inserting a knife in the center.