Martha Stewart Breakfast Casserole With Bacon Recipe

This savory Martha Stewart Breakfast Casserole with Bacon recipe is made with crispy thick-cut bacon, tangy sourdough bread, nutty Gruyère cheese, eggs, and rich heavy cream. The result is a wonderfully satisfying dish, with a golden, cheesy crust and a creamy, tender interior that melts in your mouth. It’s the perfect make-ahead centerpiece for holiday mornings, family get-togethers, or when you have overnight guests, and it serves 8 people generously.

Martha Stewart Breakfast Casserole with Bacon Ingredients

For the Casserole:

• 10 slices thick-cut bacon, chopped
• 2 shallots, finely chopped
• 1 loaf (1 lb) sourdough bread, cut into 1-inch cubes, stale or lightly toasted
• 8 oz Gruyère cheese, shredded (about 2 cups)
• 2 tablespoons fresh chives, chopped

For the Egg Custard:

• 10 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

How To Make Martha Stewart Breakfast Casserole with Bacon

1. Cook the bacon and aromatics: In a large skillet over medium heat, cook the chopped bacon until it is brown and crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the rendered fat from the skillet. Add the chopped shallots to the skillet and cook until softened and fragrant, about 3-4 minutes.
2. Layer the casserole: Grease a 9×13-inch baking dish. Arrange half of the bread cubes in an even layer on the bottom. Sprinkle with half of the crispy bacon, half of the cooked shallots, and half of the shredded Gruyère cheese. Repeat with a second layer of the remaining bread, bacon, shallots, and cheese.
3. Prepare the egg custard: In a large bowl, whisk the eggs until the yolks and whites are well combined. Add the whole milk, heavy cream, Dijon mustard, salt, and pepper. Whisk vigorously until the custard is smooth and uniform.
4. Assemble and soak: Carefully pour the egg custard evenly over the assembled layers in the baking dish. Use the back of a spoon to gently press the top layer of bread down to ensure it is moistened by the custard.
5. Chill overnight: Cover the dish tightly with foil or plastic wrap and refrigerate for at least 8 hours, or overnight. This resting period is essential for the bread to absorb the liquid.
6. Bake the casserole: The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for about 30 minutes. Bake, uncovered, for 50-60 minutes, until the casserole is puffed, golden brown, and the center is set (a knife inserted in the middle comes out clean).
7. Garnish and rest: Let the casserole cool for 10-15 minutes before sprinkling with fresh chives. Slice and serve warm.

Recipe Tips

• Use High-Quality Bacon: Since bacon is a star ingredient, choose a thick-cut, high-quality variety. It provides a better, meatier texture and a more robust, smoky flavor that stands out in the finished dish.
• Sauté in Bacon Fat: Don’t discard all of that flavorful rendered bacon fat. Using a tablespoon of it to cook the shallots infuses the entire casserole with a deep, savory, and smoky flavor base.
• Stale Sourdough is Best: The tangy flavor of sourdough bread is a perfect match for the nutty Gruyère and smoky bacon. Using stale or toasted bread cubes is crucial, as they will soak up the rich custard without turning to mush.
• Don’t Skimp on the Cream: The combination of heavy cream and whole milk is what creates the incredibly rich and decadent custardy texture. Using only milk will result in a less satisfying, watery consistency.

What To Serve Breakfast Casserole

This bacon breakfast casserole is a very rich dish, so it pairs beautifully with fresh, simple sides. A light arugula salad with a bright lemon vinaigrette provides a nice peppery contrast. Sliced fresh tomatoes, ripe avocado, or a bowl of mixed berries can also help cut through the richness. For brunch, serve with hot coffee and a festive drink like a cranberry mimosa or a classic bloody mary.

How To Store Breakfast Casserole Leftovers

• Refrigerate: Once cooled, cover the casserole dish tightly with foil or transfer individual portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or in the microwave.
• Freeze: This casserole freezes wonderfully. Wrap individual slices in plastic wrap and then a layer of foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating for the best results.

Martha Stewart Breakfast Casserole with Bacon Nutrition Facts

• Calories: 565 kcal
• Total Fat: 39g
• Saturated Fat: 19g
• Cholesterol: 310mg
• Sodium: 890mg
• Total Carbohydrate: 27g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 26g

Frequently Asked Questions

• Can I use a different type of cheese? Absolutely. While Gruyère adds a wonderful nutty flavor, this casserole is also delicious with sharp white cheddar, Swiss cheese, fontina, or even a blend of Monterey Jack and cheddar.
• Do I really have to let it sit overnight? For the best texture, an overnight rest is strongly recommended. This allows the bread to fully absorb the custard, creating a uniform, creamy interior. If you are very short on time, a minimum soak of 4 hours will work, but the texture will be slightly less consistent.
• Can I add vegetables to this casserole? Yes, this is a great recipe for adding vegetables. Sautéed mushrooms, caramelized onions, or wilted spinach (squeezed very dry) would all be delicious additions. Add them in with the bacon and cheese layers.
• My casserole came out soggy. What went wrong? A soggy casserole is usually the result of using bread that was too fresh. Fresh bread doesn’t absorb the custard as well as stale bread, which can leave pools of liquid at the bottom. Toasting the bread cubes first can help prevent this issue.

Try More Recipes:

• Martha Stewart Breakfast Strata Recipe
• Martha Stewart Breakfast Sausage Recipe
• Martha Stewart Breakfast Potatoes Recipe