Make Ahead Christmas Breakfast

Easy recipe serves a crowd for breakfast. This recipe can be made the day before and warmed up to serve for breakfast the next morning.
Here’s the recipe:
12 ounces bacon, fried crispy
1 pound sausage, fried and drained
5 cups potatoes cubed and fried in bacon grease until lightly browned
1 medium onion, shredded
10 eggs beaten
16 ounces small curd cottage cheese
16 ounces mild cheddar cheese, shredded
Salt if needed
Pepper to taste
Arrange hash brown potatoes in the bottom of 9″x13 1/2″ Pyrex dish, cover with the shredded onion.
In separate bowl combine beaten eggs, cottage cheese, cheddar cheese, bacon and sausage. Pour over top of potatoes and onion crust. Cover with aluminum foil to prevent cheese from getting too browned if you prefer it this way.
Bake at 350 degrees for 30-45 minutes or until toothpick insert comes out clean. The casserole in this video was baked exactly 30 minutes uncovered.
This recipe can be easily doubled to feed a large crowd.
Equals 10-12 servings
Thanks for watching
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  1. Phyllis, Do you know how to make chewy red potatoes? they are just boiled but there is a technique after you boiled them to make them waxy and chewy but I don’t know what that is. help

  2. Another keeper Phyllis!
    I’ve been looking for something just like this. Make it the night before and reheat in the morning. Make some toast and coffee and breakfast is on! THANKYOU !!!

  3. Looks delicious! I make something like this on top of the stove minus the cottage cheese, and it includes mushrooms, green peppers, and tomatoes…so good, but I’m definitely trying your version!

  4. Hi Phyllis you need to make a cookbook girl!! Love your channel! Think of all the $ you would make just in your fans! Ha there is a method in my madness- this way I could just up a recipe in YOUR Cookbook! Bright Blessing To You O/

  5. Can I just say I love how real you are. No need for fancy shmancy professional camera views and such. You are simply inviting us into your kitchen. “Hold on just a sec” (while you went and got the cheese). Love it!!

  6. Ms. Phyllis, I have a recipe similar to this that uses crescent rolls for a crust lining a 9×13 pan. It also uses frozen hashbrowns on top of the crust, cooked sausage & onions, a layer of shredded cheese, 1 dz eggs beaten with a little milk, salt & pepper & more cheese on top.

    Sometimes I make it without the the crescent rolls because my son doesn’t like like them if he gets an edge piece.

    I have taken it to work many times & everybody loves it & asks for the recipe..

    Love your videos, I ran across your channel a couple of weeks ago & have been going through them.

    Keep up the good work & yummy recipes!

  7. I love this recipe i would love to not have to be cooking during the present opening lol I love watching ur videos u remind me so much of my late mother in law whom I miss soooo much!

  8. Phyllis, there is something that I really appreciate that you do, and that is that you really scrape your bowl to get out all of whatever you’re making. It really bugs me when I see those professional chefs on food shows that leave alot of ingredient still in the bowl. So wasteful. I’ve been watching you for a couple of weeks now and have subscribed.

  9. This looks delish Phyllis. Will make this Mother’s Day Eve for Sunday morning. Hope I can get my teen daughter to help. My mom will love this before going to church. We love bacon. Again this has also inspired me to make something else too.

  10. My family does a version of this but uses left over ham so it is quick and easy to throw together. We serve it with a large fresh fruit salad, freshly squeezed orange juice, coffee and home made bread. I am going to try yours.

  11. My goodness, that looks very delicious. I’m gonna make that for this comming Christmas but more for dinner. Must replace the bacon and sausages tho for Turkey and served it with fresh salad.
    yum…thx for the receipt.

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