8 Overnight Breakfast Casseroles for Christmas Morning You’ll Dream About All Night

Christmas morning should smell like cinnamon, butter, and sizzling sausage… not like stress. These make-ahead casseroles let you do all the work the night before, then bake while the kids tear into gifts and the coffee kicks in. You’ll get the cozy, festive spread without babysitting a skillet at 7 a.m.

We’ve got both savory and sweet in the mix—something for every hungry elf at your table. Each one chills overnight, so flavors marry and you get that dreamy, custardy texture when it bakes up golden. Ready to set-and-forget breakfast and still look like a holiday hero?

1. Savory Croissant Breakfast Bake With Sausage, Gruyère, And Spinach

Flaky croissants soak up a rich custard and bake into a puffed, cheesy dream. It’s part quiche, part strata, and all holiday magic. The Gruyère brings nutty elegance, while the sausage and spinach keep it hearty and balanced.

Ingredients:

• 6 large croissants, torn into big chunks (about 12–14 cups)
• 1 pound breakfast sausage (mild or hot), casings removed
• 1 tablespoon unsalted butter
• 1 yellow onion, finely chopped
• 4 cups baby spinach, roughly chopped
• 1 cup shredded Gruyère cheese
• 1 cup shredded sharp white cheddar
• 8 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 teaspoons Dijon mustard
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch red pepper flakes (optional)

Instructions:

1. Butter a 9×13-inch baking dish. Scatter the croissant chunks evenly.
2. Cook sausage in a skillet over medium heat, breaking it up, until browned and cooked through, 6–8 minutes. Transfer to a paper towel–lined plate.
3. In the same skillet, add butter and onion; sauté 3–4 minutes until translucent. Toss in spinach and cook just until wilted, 1–2 minutes. Remove from heat.
4. Layer sausage, onion-spinach mixture, and cheeses over the croissants, tucking some bits between pieces so every bite is loaded.
5. Whisk eggs, milk, cream, Dijon, smoked paprika, salt, pepper, and red pepper flakes. Pour evenly over casserole. Gently press croissants to help them absorb.
6. Cover tightly and refrigerate overnight (at least 8 hours).
7. On Christmas morning, preheat oven to 350°F (175°C). Uncover, tent with foil if browning too quickly, and bake 40–50 minutes until puffed, set in the center, and golden. Rest 10 minutes before slicing.

Top with chopped chives and a few dashes of hot sauce. Swap sausage for cooked bacon or mushrooms for a vegetarian twist. For extra decadence, drizzle with a little warm hollandaise at the table—seriously, it’s next-level.

2. Cinnamon Roll French Toast Bake With Maple Cream Cheese Swirl

This is the cozy dessert-for-breakfast casserole your sweet tooth dreams about. It starts with bakery cinnamon rolls and fluffy brioche, then gets a tangy cream cheese swirl that melts into every nook. It bakes up like a cinnamon roll’s sophisticated cousin—soft, custardy, and sticky in the best way.

Ingredients:

• 1 loaf brioche, cut into 1-inch cubes (about 10 cups)
• 4 large bakery-style cinnamon rolls (day-old is perfect), chopped
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup maple syrup, plus more for serving
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 2 tablespoons maple syrup (for swirl)
• 2 tablespoons melted butter

Instructions:

1. Grease a 9×13-inch pan. Combine brioche cubes and chopped cinnamon rolls in the pan.
2. Whisk eggs, milk, cream, 1/2 cup maple syrup, vanilla, cinnamon, nutmeg, and salt. Pour over the bread. Gently press down to soak.
3. Beat cream cheese with powdered sugar and 2 tablespoons maple syrup until smooth. Dollop over the casserole and swirl with a knife.
4. Drizzle with melted butter, cover, and refrigerate overnight.
5. Bake at 350°F (175°C) for 40–50 minutes until puffed and lightly browned, with custard set in the center. If browning quickly, tent with foil.

Dust with powdered sugar, add toasted pecans, and serve with warm maple syrup. For a festive twist, sprinkle with orange zest and a handful of dried cranberries before baking. Leftovers make outrageous waffles—press squares in a waffle iron until crisp.

3. Everything Bagel, Lox, And Cream Cheese Strata

Imagine your favorite bagel order—now make it brunch for a crowd. This strata layers everything bagels with cream cheese, smoked salmon, red onion, and dill for a savory breakfast that feels fancy but is ridiculously easy. It’s salty, tangy, and totally brunch-board-worthy.

Ingredients:

• 4 everything bagels, torn into bite-size pieces (about 9–10 cups)
• 8 ounces cream cheese, cut into small cubes
• 8–10 ounces cold-smoked salmon (lox), chopped
• 1/2 small red onion, thinly sliced
• 2 tablespoons capers, drained
• 2 tablespoons fresh dill, chopped (plus more for serving)
• 8 large eggs
• 2 1/4 cups whole milk
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon everything bagel seasoning, plus extra for topping

Instructions:

1. Grease a 9×13-inch dish. Scatter bagel pieces. Nestle in cream cheese cubes, salmon, red onion, capers, and dill.
2. Whisk eggs, milk, sour cream, Dijon, garlic powder, salt, pepper, and bagel seasoning. Pour over top and press down to soak.
3. Cover and refrigerate overnight.
4. Bake at 350°F (175°C) for 40–45 minutes until set and lightly golden. Let stand 10 minutes.

Top with extra dill, a squeeze of lemon, and a sprinkle of bagel seasoning. Serve with sliced tomatoes, cucumbers, and a little horseradish cream on the side. Not a salmon person? Swap in crisp bacon or sautéed mushrooms and scallions.

4. Apple Cider Pancake Bake With Brown Sugar Crumble

When pancakes meet bread pudding, you get this cozy, apple-cider-soaked casserole. It’s soft and custardy with a crunchy cinnamon-pecan topping that makes it taste like apple crisp and flapjacks had a very delicious baby. Perfect for sweet breakfast fans who also want a hint of fruit.

Ingredients:

• 10 cups cubed challah or French bread (day-old)
• 1 large apple, peeled and diced (Honeycrisp or Gala)
• 6 large eggs
• 1 3/4 cups whole milk
• 1 cup apple cider (reduced to 2/3 cup; see note)
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 tablespoon unsalted butter, for greasing

Brown Sugar Crumble:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup chopped pecans

Instructions:

1. Reduce the cider: Simmer 1 cup apple cider in a small saucepan until syrupy and reduced to about 2/3 cup. Cool.
2. Grease a 9×13-inch dish with butter. Add bread cubes and diced apple.
3. Whisk eggs, milk, reduced cider, cream, brown sugar, vanilla, cinnamon, cloves, and salt. Pour over bread and press gently to soak. Cover and chill overnight.
4. For the crumble, combine flour, brown sugar, cinnamon, and salt. Cut in butter until sandy crumbs form. Stir in pecans. Refrigerate.
5. In the morning, preheat oven to 350°F (175°C). Sprinkle crumble evenly over the casserole.
6. Bake 40–50 minutes, until puffed and golden with set edges and a custardy center. Rest 10 minutes.

Serve with warm cider syrup or maple syrup and a dollop of Greek yogurt. Add dried cranberries or swap apples for pears. For extra apple punch, stir 1/2 cup apple butter into the custard—trust me, it’s fantastic.

5. Southwest Chorizo, Potato, And Pepper Jack Breakfast Casserole

Bold, colorful, and just the right amount of spicy—this one brings the fiesta to Christmas morning. Roasted potatoes and chorizo make it hearty, while pepper jack and green chiles deliver a melty kick. It’s amazing with salsa and avocado, and the leftovers reheat like a dream.

Ingredients:

• 1 1/2 pounds baby potatoes, diced 1/2-inch
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 pound fresh Mexican chorizo, casings removed
• 1 red bell pepper, diced
• 1 poblano pepper, diced (seeded for less heat)
• 4 green onions, sliced (reserve some for topping)
• 1 (4-ounce) can diced green chiles
• 1 1/2 cups shredded pepper jack
• 1 cup shredded Monterey Jack or cheddar
• 10 large eggs
• 2 cups half-and-half
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon remaining kosher salt

Instructions:

1. Toss potatoes with olive oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan at 425°F (220°C) for 20 minutes until browned and tender. Cool slightly.
2. Cook chorizo in a skillet over medium heat, breaking it up until browned. Add diced bell pepper and poblano; cook 4–5 minutes until softened. Stir in green chiles and most of the green onions. Cool.
3. Grease a 9×13-inch dish. Layer roasted potatoes, chorizo-pepper mix, and cheeses.
4. Whisk eggs, half-and-half, cumin, chili powder, smoked paprika, garlic powder, and remaining salt. Pour over layers; press gently to soak. Cover and refrigerate overnight.
5. Bake at 350°F (175°C) for 45–55 minutes until set and browned. Rest 10 minutes.

Top with sliced avocado, cilantro, the reserved green onions, and your favorite salsa. Want it milder? Use breakfast sausage and cheddar. Want it extra? Add a drizzle of chipotle crema and crushed tortilla chips for crunch.

6. Ham, Swiss, And Caramelized Onion Croque Madame Casserole

This is the classy holiday brunch your oven was born to make. Think layers of buttery bread, smoky ham, and Swiss, all baked with a silky custard and topped with optional sunny-side eggs after baking. The caramelized onions add sweet depth that makes it taste like a bistro special.

Ingredients:

• 1 large baguette or 1 loaf country bread, sliced 3/4-inch thick and halved
• 2 tablespoons unsalted butter, plus more for greasing
• 2 large yellow onions, thinly sliced
• 1 teaspoon sugar (optional, to help caramelize)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 12 ounces thinly sliced smoked ham
• 2 cups shredded Swiss or Gruyère
• 8 large eggs (plus 4–6 optional for topping after baking)
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)

Instructions:

1. Caramelize onions: Melt butter in a skillet over medium-low heat. Add onions, sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, 25–35 minutes until deep golden. Season with pepper. Cool.
2. Grease a 9×13-inch dish. Layer half the bread, half the ham, half the onions, and half the cheese. Repeat layers.
3. Whisk eggs, milk, cream, Dijon, nutmeg, thyme, and remaining 1/2 teaspoon salt. Pour over casserole; press down to soak. Cover and chill overnight.
4. Bake at 350°F (175°C) for 40–50 minutes until puffed and golden. Rest 10 minutes.
5. Optional croque madame finish: Fry 4–6 eggs sunny-side up and perch on top just before serving.

Sprinkle with chives and a little extra Dijon on the side. Add sautéed mushrooms for more umami or swap ham for turkey. If you like it saucy, drizzle with quick béchamel: melt 2 tablespoons butter, whisk in 2 tablespoons flour, then 1 1/2 cups milk until thick; season with salt, pepper, and nutmeg.

7. Gingerbread Overnight Baked Oatmeal With Pears And Vanilla Glaze

Technically not a bread-cube casserole, but it deserves a spot because it feeds a crowd and chills overnight like a champ. You get cozy gingerbread spice, tender pears, and a crackly top that’s begging for a drizzle of vanilla glaze. It’s wholesome, but still feels like a holiday treat.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup quick oats
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 cup chopped walnuts or pecans
• 2 ripe but firm pears, diced
• 3 large eggs
• 2 1/2 cups milk (dairy or almond)
• 1/3 cup unsulfured molasses
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil or butter
• 2 teaspoons vanilla extract

Vanilla Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch salt

Instructions:

1. Grease a 9×13-inch dish. Combine rolled oats, quick oats, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and nuts. Stir in pears.
2. Whisk eggs, milk, molasses, maple syrup, coconut oil, and vanilla. Pour over oat mixture and stir to combine evenly. Smooth the top.
3. Cover and refrigerate overnight.
4. Bake at 350°F (175°C) for 35–45 minutes until set and lightly browned. Cool 10 minutes.
5. Whisk glaze ingredients to a pourable consistency and drizzle over warm oatmeal.

Serve with Greek yogurt or whipped cream and an extra sprinkle of cinnamon. Swap pears for apples or add chocolate chips for the kids. Leftovers are great cold or reheated with a splash of milk.

8. Blueberry Lemon Ricotta Brioche Bake With Almond Streusel

This one tastes like a bakery brioche met a cheesecake and invited blueberries to the party. Ricotta keeps it plush and creamy, while lemon zest brightens every bite. The almond streusel on top? A crisp, buttery crown that makes it holiday-worthy.

Ingredients:

• 10 cups cubed brioche or Hawaiian rolls
• 1 1/2 cups ricotta cheese (whole milk)
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 1/4 teaspoon kosher salt
• 2 cups fresh or frozen blueberries (no need to thaw)

Almond Streusel:

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup sliced almonds

Instructions:

1. Grease a 9×13-inch dish. Add brioche and scatter blueberries throughout.
2. Blend or whisk ricotta, eggs, milk, cream, sugar, vanilla, lemon zest, and salt until smooth. Pour over brioche and press gently to soak. Cover and chill overnight.
3. For streusel, combine flour, sugar, and salt. Cut in butter until crumbly; stir in almonds. Refrigerate.
4. Bake at 350°F (175°C) for 20 minutes. Remove from oven, sprinkle streusel evenly on top, and return to bake another 20–25 minutes until puffed and golden with a just-set center.

Dust with powdered sugar and serve with lemon curd or vanilla bean yogurt. Swap blueberries for raspberries or add white chocolate chips for extra sweetness. If you love citrus, finish with a quick lemon glaze: powdered sugar + lemon juice whisked to drizzle.

Overnight Casserole Tips So Everything Bakes Like A Dream

• Use day-old bread or toast fresh cubes so they can soak without disintegrating.
• Let casseroles rest 10–15 minutes after baking to set clean slices.
• To avoid soggy bottoms, don’t overfill with add-ins that release water (like mushrooms)—pre-sauté and drain them.
• For even baking, bring the dish to room temp for 20–30 minutes while the oven preheats.
• Leftovers reheat best covered at 325°F or in a skillet over medium-low heat.

There you go: eight festive, sleep-in-friendly ways to crush Christmas morning breakfast without breaking a sweat. Pick one sweet, one savory, and your oven will do the rest while you sip cocoa in your slippers. Make the night before, bake in the glow of the tree, and accept the compliments with a humble nod—then go back for seconds.