Martha Stewart Breakfast Casserole With Bacon

This hearty Martha Stewart breakfast casserole with bacon is made with crusty sourdough bread, crispy bacon, sharp cheddar cheese, fresh eggs, and savory onions. The result is a savory, cheesy, and incredibly satisfying dish that’s perfect for feeding a family. It’s the ideal make-ahead breakfast for a cozy autumn weekend and serves 8-10 people, making your morning completely stress-free.

Martha Stewart Breakfast Casserole with Bacon Ingredients

For the Casserole:

• 1 lb thick-cut bacon
• 1 large yellow onion, chopped
• 1 (1-pound) loaf sourdough or challah bread, cut into 1-inch cubes
• 2 cups (8 oz) shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives

For the Egg Custard:

• 10 large eggs
• 2 cups whole milk
• 1 cup half-and-half
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

How To Make Martha Stewart Breakfast Casserole with Bacon

1. Cook the bacon: Place the bacon strips in a large skillet and cook over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cooled, crumble it into bite-sized pieces. Pour off all but 2 tablespoons of the bacon drippings from the skillet.
2. Sauté the onion: Add the chopped onion to the skillet with the reserved bacon drippings. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
3. Layer the casserole: Grease a 9×13-inch baking dish. Spread half of the bread cubes in an even layer on the bottom. Top with half of the cooked onion, half of the crumbled bacon, and half of the shredded cheddar cheese. Repeat with another layer of the remaining bread, onion, bacon, and cheese.
4. Mix the egg custard: In a large bowl, whisk together the eggs, whole milk, half-and-half, Dijon mustard, salt, and pepper until everything is well combined and smooth.
5. Soak the casserole overnight: Pour the egg mixture evenly over the layers in the baking dish. Gently press down on the bread to help it absorb the liquid. Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
6. Bake the casserole: The next morning, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 350°F (175°C). Uncover the dish and bake for 50-60 minutes, until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
7. Rest and serve: Let the casserole rest for 10 minutes before slicing. Garnish with fresh chives and serve warm.

Recipe Tips

• Use Stale Bread: Day-old or slightly stale bread works best for this recipe. It’s drier and can absorb more of the egg custard without becoming soggy, leading to a better texture.
• Don’t Skip the Overnight Chill: This step is crucial. Allowing the casserole to soak overnight lets the bread fully absorb the custard, which results in a creamy, tender, and evenly cooked dish.
• Cook Bacon Until Very Crispy: The bacon will soften a bit as it bakes in the moist casserole. Cooking it until it’s very crisp ensures it will still have a pleasant texture in the final dish.
• Shred Your Own Cheese: Pre-shredded cheese often has additives that prevent it from melting as smoothly as a block of cheese you shred yourself. For the best gooey, cheesy texture, shred your own cheddar.

What To Serve Breakfast Casserole

This rich and savory breakfast casserole pairs wonderfully with something fresh and light. A simple fruit salad with melon and berries or a side of sliced avocado and tomatoes can brighten up the meal. For a larger brunch spread, serve it alongside a simple green salad with a vinaigrette dressing. A hot cup of coffee or a glass of orange juice is the perfect beverage to complete the meal.

How To Store Breakfast Casserole Leftovers

• Refrigerate: Store leftover casserole tightly covered or in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or in a 350°F (175°C) oven until heated through.
• Freeze: You can freeze the baked casserole. Once it has cooled completely, cut it into individual portions. Wrap each portion tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Breakfast Casserole with Bacon Nutrition Facts

• Calories: 510 kcal
• Total Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 310mg
• Sodium: 1250mg
• Total Carbohydrate: 29g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 26g

Frequently Asked Questions

• Can I assemble this casserole the same day I bake it? Yes, but for the best texture, you should let it soak for at least 1-2 hours before baking. An overnight soak is highly recommended for a creamier, more consistent result as it gives the bread time to fully absorb the custard.
• What is the best type of bread to use? A sturdy, enriched bread like challah or brioche is fantastic. A crusty sourdough or French bread also works very well. Avoid standard soft sandwich bread, as it can become too mushy.
• Can I use a different meat? Absolutely. You can substitute the bacon with 1 pound of cooked and crumbled breakfast sausage, or use 1 to 2 cups of diced, cooked ham instead.
• How do I know when the casserole is fully cooked? The casserole should be puffed up and golden brown on top. The center should not jiggle when you gently shake the pan. To be certain, insert a knife into the center—it should come out clean, with no liquid egg on it.

Try More Recipes:

• Martha Stewart Breakfast Sandwich Recipe
• Steak-and-Egg Tacos Recipe
• Baked Eggs in Whole Roasted Tomatoes Recipe