8 Martha Stewart Make-Ahead Breakfast Casseroles for Effortless Mornings

Welcome to the ultimate guide for stress-free breakfasts! Casseroles and bakes are the secret weapon of any smart host or busy weeknight cook. They are hearty, delicious, and, best of all, many can be prepared entirely the night before, making holiday mornings or weekend brunches an absolute breeze.

We’ve compiled eight of Martha Stewart’s best breakfast bakes and stratas—some sweet, some savory—to ensure you have the perfect crowd-pleasing dish for any occasion. Get ready to ditch the frantic morning scramble and enjoy your coffee while a delicious, golden-brown casserole bakes to perfection!

1. Apple-Caramel French Toast

This casserole is a decadent twist on classic French toast, turning your breakfast into a gooey, sweet dessert-like treat. The caramelized apples pair perfectly with the soft, custard-soaked challah bread, making it an incredible choice for overnight guests.

Ingredients

• The Apple Layer: 3 large Fuji apples, peeled and sliced; 1/2 cup sugar, 2 tablespoons unsalted butter, and 1/4 teaspoon ground cinnamon.
• The Custard: 4 large eggs, 2 large egg yolks, 1 cup half-and-half, 1/2 cup milk, and 1/4 cup light-brown sugar, plus a pinch of salt.
• The Bread: 1 loaf (about 1 pound) challah or brioche, cut into 1-inch thick slices.

Instructions

1. Caramelize Apples: Preheat the oven to 350°F (175°C). In a large skillet, combine the sugar, butter, and 2 tablespoons of water. Cook over medium-high heat until the sugar dissolves and the mixture turns a deep amber caramel. Add the apple slices and cinnamon and cook for about 2 minutes, until the apples are coated and slightly softened.
2. Assemble the Casserole: Transfer the apple mixture to a 9×13-inch baking dish, arranging them evenly. Layer the bread slices over the apples.
3. Make the Custard: In a medium bowl, whisk together the eggs, egg yolks, half-and-half, milk, brown sugar, and salt. Pour this custard evenly over the bread.
4. Soak and Bake: Cover the dish and refrigerate for at least 3 hours or, ideally, overnight. Before baking, let the dish sit at room temperature for 30 minutes. Bake, uncovered, until the casserole is golden brown and puffed, about 45–50 minutes. Serve warm.

If you’re in the mood for something savory instead of sweet, the next recipe offers a cheesy, vegetable-packed alternative.

2. Cheesy Spinach-Potato Egg Casserole

A satisfying vegetarian and gluten-free option, this casserole skips the bread entirely in favor of a hearty potato base. It’s loaded with fresh spinach and two types of cheese, offering a flavorful and protein-rich start to your day.

Ingredients

• The Potatoes: 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 1 tablespoon olive oil, and 1/2 teaspoon salt.
• The Filling: 1 tablespoon unsalted butter; 1 small yellow onion, chopped; 10 ounces fresh spinach; 1 cup grated sharp Cheddar cheese; and 1/2 cup grated Parmesan cheese.
• The Egg Base: 8 large eggs and 1/2 cup whole milk.

Instructions

1. Prep Potatoes: Preheat oven to 375°F (190°C). Toss the potatoes with olive oil and salt. Roast on a baking sheet until just tender, about 20 minutes.
2. Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spinach and cook until wilted. Transfer to a medium bowl and combine with the Cheddar and Parmesan cheeses.
3. Layer the Casserole: Grease a 9×13-inch baking dish. Spread the roasted potatoes in an even layer on the bottom. Top with the cheesy spinach mixture.
4. Bake: In a separate bowl, whisk together the eggs and milk. Pour the egg mixture over the layers in the baking dish. Bake until the casserole is set and golden brown, about 35–40 minutes. Let it cool slightly before slicing and serving.

For a completely different texture and flavor profile, you have to try the unique addition of Italian sweet bread in our next pick.

3. Panettone French Toast Casserole

This recipe takes advantage of the lightly sweet, fruit-studded panettone bread, transforming it into a luxurious, slightly fruity, and incredibly soft French toast bake. It’s a wonderful way to use up holiday panettone and feels more like a festive bread pudding than a simple breakfast.

Ingredients

• The Bread: 1 panettone (about 1 pound), cut into 1-inch thick slices.
• The Custard: 6 large eggs, 2 cups half-and-half, 1/4 cup sugar, 1 tablespoon pure vanilla extract, and a pinch of salt.
• Topping (Optional): Powdered sugar for dusting.

Instructions

1. Arrange Bread: Grease a 9×13-inch baking dish. Arrange the panettone slices in the dish, slightly overlapping if necessary.
2. Mix Custard: In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla, and salt until well combined.
3. Soak: Pour the custard evenly over the panettone slices. Gently press the bread to help it absorb the liquid. Cover and refrigerate for at least 3 hours or overnight.
4. Bake: Preheat oven to 350°F (175°C). Let the dish sit at room temperature for 30 minutes. Bake, uncovered, until the casserole is golden brown and the custard is set, about 45 minutes. Dust with powdered sugar before serving.

Our fourth recipe is another savory, hash-brown based delight that’s perfect for a crowd.

4. Broccoli-Cheddar Hash-Brown Casserole

Think of this as the ultimate comfort food for breakfast—a hearty blend of crispy hash browns, savory bacon, tender broccoli, and plenty of gooey melted cheese. It’s easily prepared the night before, making it ideal for a big Sunday brunch or holiday gathering.

Ingredients

• The Base: 2 pounds frozen shredded hash browns, thawed; 1 pound broccoli florets, lightly steamed; and 8 slices of bacon, cooked and crumbled.
• The Cheese & Sauce: 1 cup shredded sharp Cheddar cheese, 1 cup sour cream, 1 can (10 3/4 ounces) condensed cream of mushroom soup, and 1/4 cup chopped fresh chives.
• Seasoning: Salt and freshly ground black pepper to taste.

Instructions

1. Combine Ingredients: Preheat oven to 375°F (190°C). In a large bowl, combine the thawed hash browns, steamed broccoli, crumbled bacon, Cheddar cheese, sour cream, cream of mushroom soup, and chives. Mix gently until everything is evenly combined. Season with salt and pepper.
2. Assemble and Bake: Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
3. Cook: Bake, uncovered, until the casserole is heated through and the top is golden brown and crisp, about 40–45 minutes.

For those who prefer a healthier, whole-grain start to the day, the next option is a naturally sweet and nourishing breakfast.

5. Baked Oatmeal for a Crowd With Berries and Seeds

This isn’t a traditional egg casserole, but it functions perfectly as a wholesome, make-ahead breakfast bake. It uses rolled oats, maple syrup, and a medley of berries and seeds, offering a bright, nourishing, and easily customizable start to your morning.

Ingredients

• The Oat Base: 5 cups rolled oats, 6 cups milk (dairy or non-dairy), 1/2 cup maple syrup, 2 tablespoons chia seeds, and 1 teaspoon cinnamon.
• Fruit & Seeds: 1 cup mixed fresh or frozen berries (e.g., blueberries, raspberries), and 1/2 cup chopped pecans or walnuts.
• The Boost: 1/4 cup unsalted butter, melted, and 1 teaspoon pure vanilla extract.

Instructions

1. Mix Dry Ingredients: Preheat oven to 375°F (190°C). In a large bowl, combine the rolled oats, chia seeds, cinnamon, and chopped nuts.
2. Mix Wet Ingredients: In a separate bowl, whisk together the milk, maple syrup, melted butter, and vanilla extract.
3. Assemble: Pour the wet ingredients over the dry mixture and stir to combine. Gently fold in the berries. Pour the entire mixture into a greased 9×13-inch baking dish.
4. Bake: Bake until the oatmeal is set, the edges are lightly browned, and the liquid has been absorbed, about 45–50 minutes. Serve warm with extra milk, if desired.

Moving back to a savory dish, number six gives us a classic meat and cheese option.

6. Breakfast Casserole With Bacon

This is a straightforward, crowd-pleasing casserole featuring the unbeatable combination of bacon, bread, and cheese soaked in a rich egg custard. It’s the quintessential easy breakfast for feeding a large group and a guaranteed hit for Sunday brunch.

Ingredients

• The Bread: 1 loaf (about 1 pound) crusty white bread, cut into 1-inch cubes.
• The Savory Filling: 1 cup chopped yellow onion; 1 cup shredded Monterey Jack cheese; 1 cup shredded sharp Cheddar cheese; and 8 ounces bacon, cooked and crumbled.
• The Custard: 8 large eggs, 2 cups whole milk, 1/2 teaspoon dry mustard powder, and salt and freshly ground black pepper.

Instructions

1. Prep the Mix-ins: In a large bowl, combine the bread cubes, chopped onion, Monterey Jack cheese, Cheddar cheese, and crumbled bacon. Toss to distribute evenly.
2. Layer: Transfer the mixture to a lightly buttered 9×13-inch baking dish.
3. Mix Custard: In a separate bowl, whisk together the eggs, milk, dry mustard, salt, and pepper. Pour the custard evenly over the bread mixture. Gently press the bread to help it absorb the liquid.
4. Soak and Bake: Cover the dish and refrigerate for at least 4 hours or up to overnight. Preheat the oven to 350°F (175°C). Uncover and bake until golden brown and puffed, and a knife inserted near the center comes out clean, about 50–60 minutes.

Next, we lighten things up with a sophisticated and slightly sweet baked French toast featuring pears and raspberries.

7. Pear-and-Raspberry Baked French Toast

This casserole is truly elegant, combining the mild sweetness of Bosc pears with the tart burst of fresh raspberries. The fruit adds beautiful flavor and a tender texture to the rich, custard-soaked challah or brioche, making it perfect for a special occasion brunch.

Ingredients

• The Fruit: 2 Bosc pears, peeled, cored, and sliced; 1 cup fresh or frozen raspberries.
• The Custard: 6 large eggs, 2 cups half-and-half, 1/2 cup pure maple syrup, 1 teaspoon vanilla extract, and a pinch of salt.
• The Bread: 1 loaf (about 1 pound) challah or brioche, cut into 1-inch thick slices.
• Optional Topping: 2 tablespoons unsalted butter, melted, and 1/4 cup sliced almonds.

Instructions

1. Arrange Fruit and Bread: Grease a 9×13-inch baking dish. Arrange the bread slices in the dish, then scatter the pear slices and raspberries evenly over the top.
2. Make Custard: In a medium bowl, whisk together the eggs, half-and-half, maple syrup, vanilla, and salt. Pour the mixture evenly over the bread and fruit.
3. Soak: Cover and refrigerate for at least 4 hours or overnight.
4. Bake: Preheat oven to 350°F (175°C). Drizzle the top with melted butter and sprinkle with sliced almonds (if using). Bake, uncovered, until golden brown and cooked through, about 50–60 minutes.

Finally, we have a gourmet, savory strata inspired by classic deli flavors.

8. Jewish-Deli Strata

This unique breakfast bake is savory and sophisticated, taking all the best flavors of a bagel and lox plate and turning them into a comforting, make-ahead casserole. Rye bread, smoked salmon, and a dill-infused custard make this a must-try for brunch enthusiasts.

Ingredients

• The Bread & Meat: 1 loaf of rye bread (about 1 pound), cut into 1-inch cubes; and 6 ounces smoked salmon, torn into pieces.
• The Cheese: 1 1/2 cups grated Havarti cheese.
• The Custard: 8 large eggs, 2 cups créme fraîche, 1/4 cup chopped fresh dill, and salt and freshly ground black pepper.

Instructions

1. Layer the Dish: Grease a 9×13-inch baking dish. Place half of the rye bread cubes in the dish. Sprinkle with half of the Havarti cheese and half of the smoked salmon. Repeat the layers with the remaining bread, cheese, and salmon.
2. Make the Custard: In a large bowl, whisk together the eggs, créme fraîche, dill, salt, and pepper.
3. Pour and Chill: Pour the custard evenly over the layered ingredients, making sure the bread is well-soaked. Cover and refrigerate for at least 6 hours or overnight.
4. Bake: Preheat oven to 350°F (175°C). Uncover and bake until the strata is puffed, golden brown, and cooked through, about 50–60 minutes. Let stand for 10 minutes before serving.

With these eight exceptional breakfast casserole recipes from Martha Stewart, your next brunch, holiday morning, or just a lazy weekend can be completely stress-free. The beauty of the make-ahead casserole is that it lets you spend more time with your guests and less time in the kitchen. Pick your favorite—sweet or savory—and get prepping tonight! Happy cooking!