INTRODUCTION
Martha Stewart Christmas Breakfast Casserole is a warm and rich dish for holiday mornings. It fills the home with good smells. You can make it the night before. Then you bake it the next day while you open gifts. This recipe uses bread, sausage, eggs, milk, and two kinds of cheese. It is easy to follow. It feeds a group. If you like simple holiday food, this dish will be a hit. You can also pair it with small sweet bites like holiday cookies for a fuller table.
WHY YOU WILL LOVE THIS RECIPE
You will love this casserole because it is simple and full of flavor. The sausage gives a savory taste. The Gruyère and Parmesan melt into a creamy layer that holds the bread and eggs. You can make it the night before and sleep soundly. On the day, you only need to bake it. It serves many people and keeps warm for a while. The mild nutmeg adds a soft, cozy note. This recipe also lets you change things if you want. For a quick side, try recipes from the quick recipes collection to complement the casserole.
HOW TO MAKE Martha Stewart Christmas Breakfast Casserole
This casserole is a simple baked egg dish. You first cook the sausage and onion. Then you mix bread and cheese. You pour a creamy egg mix over the bread. Let it soak and set overnight. Bake until golden. The son or daughter who helps can pick up the pan to serve. Below, you will find tools, ingredients, and steps to finish the dish with ease.
EQUIPMENT NEEDED
- Large skillet for cooking sausage and onions
- Large mixing bowl for bread and cheese mix
- Whisk or fork for the custard
- 9×13-inch baking dish, greased
- Measuring cups and spoons
- Knife and cutting board for bread and onion
- Spatula to transfer the mixture
- Plastic wrap or lid for refrigeration
Ingredients You’ll Need :
1 lb pork breakfast sausage, 1 large yellow onion, chopped, 1 (1-pound) loaf of sourdough bread, cut into 1-inch cubes, 2 cups shredded Gruyère cheese, 1/2 cup grated Parmesan cheese, 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg
STEP-BY-STEP INSTRUCTIONS :
- Cook sausage and onion in a skillet until browned. Drain the grease.
- In a large bowl, combine bread cubes, sausage mixture, and cheeses. Transfer to a greased 9×13-inch baking dish.
- In the same bowl, whisk together all egg custard ingredients.
- Pour the custard evenly over the bread mixture. Cover and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 30 minutes.
- Bake uncovered for 50-60 minutes until golden and set. Let rest for 10 minutes before serving.
HOW TO SERVE Martha Stewart Christmas Breakfast Casserole
Serve this casserole warm. Cut it into squares or scoop with a spatula. Offer fresh herbs on top for color. A small bowl of fruit or a citrus salad brightens the plate. For a savory touch, place a spoon of sour cream or plain yogurt on the side. If you want a small sweet option on the same table, try pairing with bite-sized cranberry snacks like the ones shown in the link to quick cranberry meatballs, which make a nice contrast of sweet and savory: quick cranberry meatballs.
STORAGE & FREEZING : Martha Stewart Christmas Breakfast Casserole
To store: Cover the cooled casserole and keep it in the fridge. Eat within 3 to 4 days.
To reheat: Warm portions in the oven at 325°F until hot, or microwave in short bursts until warm.
To freeze: Bake the casserole first. Cool it, then wrap it well in foil and plastic. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. You can also freeze the unbaked assembled casserole. Wrap it tightly and freeze for up to 1 month. When ready, thaw in the fridge overnight and bake as directed. Label the package with the date for safety.
SERVING SUGGESTIONS
- Serve with a green salad for a light contrast.
- Offer fresh fruit like orange slices, grapes, or a berry mix.
- Add warm rolls or toast on the side.
- For a full breakfast spread, include simple baked items from the stuffed shells or cookie ideas. A plate of warm baked goods pairs well, and you can see more ideas for a cozy table at this stuffed shells guide: best Christmas stuffed shells.
- Coffee, tea, and orange juice make good drinks with this rich dish.
VARIATIONS
- Swap the pork sausage for breakfast turkey sausage or crumbled bacon for a salty bite.
- Use cheddar or fontina instead of Gruyère for a different melting quality.
- Add vegetables like spinach, bell peppers, or mushrooms. Cook them first to remove excess water.
- Make it vegetarian by using a plant-based sausage and a savory herb mix.
- For a sweeter version, use cinnamon-swirl bread and reduce the mustard. Add a touch of maple syrup over the top before baking.
- Add chopped fresh herbs like chives or parsley after baking for a fresh taste.
Try one variation at a time so you keep the dish balanced.
FAQs (minimum 4 FAQ)
Q: Can I use other bread for this casserole?
A: Yes. Use any sturdy bread like French, Italian, or country loaf. Avoid very soft sandwich bread. Stale or day-old bread soaks the custard better.
Q: Do I have to refrigerate the casserole overnight?
A: No, but it helps. Refrigerating lets the custard soak into the bread for a more even texture. If you skip this, the middle may cook faster or be wetter.
Q: Can I make this dairy-free?
A: Yes. Use plant-based milk and cream, and dairy-free cheeses. The texture will change, but it still works.
Q: How do I know when the casserole is done?
A: The top should be golden and the center should set. A knife in the center should come out clean or with a few moist crumbs. It will firm more as it cools.
Q: Can I add herbs or spices?
A: Yes. Add fresh herbs like thyme or parsley after baking. You can also add a pinch more nutmeg or some smoked paprika for warmth.
Q: How long will leftovers keep?
A: Keep in the fridge for 3 to 4 days. Reheat portions in the oven or microwave until hot.
MAKE-AHEAD TIPS FOR Martha Stewart Christmas Breakfast Casserole
Prepare the components the night before. Cook the sausage and onion and let cool. Cube the bread and grate the cheeses. Layer the bread, sausage, and cheese in the baking dish. Whisk the eggs, milk, cream, mustard, salt, pepper, and nutmeg in a bowl. Pour the custard over the mix. Cover tightly and refrigerate for at least 8 hours or overnight. On the day, remove from the fridge 30 minutes before baking. This slow soak gives the best texture. If you need more make-ahead ideas for the holiday table, check quick recipes for simple sides to serve with the casserole at any time.
Conclusion
This Martha Stewart Christmas Breakfast Casserole is a cozy and easy dish for holiday mornings. It mixes simple ingredients into a warm, creamy bake that feeds a crowd and saves time. For the original recipe details and ideas for a make-ahead breakfast, see the full guide to the Make Ahead Breakfast Casserole (With Step-by-Step). For one home cook’s take and helpful tips on the same casserole, read the notes at Martha Stewart’s Breakfast Casserole – Lynn’s Kitchen Adventures.
Christmas Breakfast Casserole
Ingredients
Method
- Cook sausage and onion in a skillet until browned. Drain the grease.
- In a large bowl, combine bread cubes, sausage mixture, and cheeses. Transfer to a greased 9×13-inch baking dish.
- In the same bowl, whisk together all egg custard ingredients.
- Pour the custard evenly over the bread mixture. Cover and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 30 minutes.
- Bake uncovered for 50-60 minutes until golden and set. Let rest for 10 minutes before serving.