Martha Stewart Christmas Breakfast Casserole Recipe

This festive Martha Stewart Christmas Breakfast Casserole is made with sourdough bread, savory pork sausage, rich Gruyère cheese, eggs, and heavy cream. The result is a savory, cheesy, and incredibly satisfying dish that puffs up beautifully in the oven. It’s the perfect make-ahead breakfast for a stress-free Christmas morning and serves a crowd of 8-10 people, making your holiday celebration both delicious and easy.

Martha Stewart Christmas Breakfast Casserole Ingredients

For the Casserole:

• 1 lb pork breakfast sausage
• 1 large yellow onion, chopped
• 1 (1-pound) loaf of sourdough or country-style bread, cut into 1-inch cubes (about 8-9 cups)
• 2 cups (8 oz) shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

For the Egg Custard:

• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

How To Make Martha Stewart Christmas Breakfast Casserole

1. Brown the sausage and onion: In a large skillet over medium-high heat, cook the sausage, breaking it apart with a spoon, until browned. Add the chopped onion and cook for another 5-7 minutes until softened. Drain any excess grease.
2. Prepare the casserole layer: In a large bowl, combine the cubed bread, the cooked sausage and onion mixture, 1 1/2 cups of the Gruyère cheese, and the Parmesan cheese. Toss gently to combine. Transfer the mixture to a greased 9×13-inch baking dish and spread in an even layer.
3. Mix the egg custard: In the same large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until smooth and fully combined.
4. Combine and chill overnight: Pour the egg custard evenly over the bread mixture in the baking dish. Gently press down on the bread to help it absorb the liquid. Sprinkle the remaining 1/2 cup of Gruyère cheese on top. Cover tightly with plastic wrap or foil and refrigerate for at least 8 hours, or overnight.
5. Bake the casserole: The next morning, remove the casserole from the refrigerator 30 minutes before baking. Preheat your oven to 350°F (175°C). Uncover the dish and bake for 50-60 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
6. Rest and serve: Let the casserole rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Recipe Tips

• Use Dry, Stale Bread: Slightly stale or dried-out bread works best. It soaks up the egg custard more effectively without becoming soggy, leading to a perfect texture. If your bread is fresh, you can toast the cubes lightly in the oven.
• Don’t Skip the Overnight Rest: This is the most important step! Allowing the casserole to sit overnight lets the bread fully absorb the custard, resulting in a creamy, bread-pudding-like texture.
• Shred Your Own Cheese: Pre-shredded cheese is often coated in starches to prevent clumping, which can make it melt less smoothly. For the best gooey, cheesy results, buy a block of Gruyère and shred it yourself.
• Bring to Room Temperature: Letting the casserole sit on the counter for 30 minutes before baking helps it cook more evenly and prevents your cold glass dish from cracking in the hot oven.

What To Serve Christmas Breakfast Casserole

This savory casserole is the star of any holiday brunch. Serve it with a fresh winter fruit salad featuring citrus, pomegranates, and kiwi for a bright, acidic contrast. A few slices of crispy bacon or a simple green salad dressed in a vinaigrette also pair beautifully. For festive drinks, offer coffee, hot cocoa, mimosas, or a sparkling cranberry mocktail.

How To Store Christmas Breakfast Casserole Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or in a 350°F (175°C) oven until warmed through.
• Freeze: You can freeze the baked and cooled casserole. Cut it into individual portions, wrap each tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Christmas Breakfast Casserole Nutrition Facts

• Calories: 580 kcal
• Total Fat: 39g
• Saturated Fat: 20g
• Cholesterol: 285mg
• Sodium: 1150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 29g

Frequently Asked Questions

• Can I make this casserole the morning I plan to serve it? You can, but the texture will be much better if you let it rest overnight. If you are short on time, let it soak for at least 2 hours before baking to allow the bread to absorb some of the custard.
• What other kind of bread can I use? Brioche, challah, or a sturdy French baguette are excellent substitutes for sourdough. The key is to use a bread that can hold its shape after soaking in the custard.
• Can I make this vegetarian? Yes. To make a vegetarian version, simply omit the sausage and add 1 pound of sautéed mushrooms and a cup of wilted spinach. Be sure to squeeze all the moisture out of the spinach before adding it.
• How do I know when the casserole is fully cooked? The casserole is done when the top is golden brown and the center is set. It shouldn’t jiggle when you gently shake the pan. For a precise check, a digital thermometer inserted in the center should read at least 165°F (74°C).

Try More Recipes:

• Martha Stewart Breakfast Casserole With Bacon
• Martha Stewart Breakfast Sandwich Recipe
• Steak-and-Egg Tacos Recipe