Martha Stewart Christmas Morning Breakfast Bake Recipe

This festive Martha Stewart Christmas Morning Breakfast Bake Recipe is made with rich brioche bread, savory pork sausage, nutty Gruyère cheese, fresh sage, and a hint of sweet dried cranberries. The result is a savory, custardy, and incredibly satisfying main course with a beautifully puffed, golden-brown top. This make-ahead recipe is perfect for a stress-free Christmas morning and generously serves 8 to 10 people.

Martha Stewart Christmas Morning Breakfast Bake Recipe Ingredients

For the Bake:

• 1 tablespoon unsalted butter
• 1 pound bulk pork sausage
• 1 large yellow onion, chopped
• 1 loaf (1 to 1.5 pounds) brioche or challah bread, cut into 1-inch cubes (about 12 cups), preferably stale
• 8 ounces Gruyère cheese, shredded
• ½ cup dried cranberries
• 2 tablespoons fresh sage, finely chopped
• Salt and freshly ground black pepper

For the Egg Custard:

• 10 large eggs
• 2 ½ cups whole milk
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper

How To Make Martha Stewart Christmas Morning Breakfast Bake Recipe

1. Brown the sausage and onion: Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a spoon, until browned. Add the onion and cook until softened and translucent, about 5 minutes. Drain off any excess fat from the skillet.
2. Combine the dry ingredients: In a very large bowl, combine the stale bread cubes, the cooked sausage and onion mixture, the shredded Gruyère, dried cranberries, and fresh sage. Gently toss to distribute everything evenly.
3. Prepare the egg mixture: In a separate large bowl, whisk the eggs until they are well-beaten. Add the milk, heavy cream, Dijon mustard, nutmeg, salt, and pepper. Whisk vigorously until the custard is smooth and uniform.
4. Assemble the bake: Lightly grease a 9×13-inch baking dish. Pour the bread mixture into the dish and spread it out evenly. Carefully pour the egg custard over the entire surface, ensuring all the bread is moistened.
5. Chill overnight: Gently press down on the bread with a spatula to help it absorb the custard. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or ideally, overnight.
6. Bake to perfection: The next morning, preheat your oven to 350°F (175°C). Remove the bake from the refrigerator and let it sit on the counter for 30 minutes. Uncover and bake for 55 to 65 minutes, until the center is set and the top is golden-brown and puffed. Let it rest for 10-15 minutes before slicing and serving.

Recipe Tips

• Use Stale Bread: Day-old brioche or challah is perfect for this recipe. Stale bread acts like a sponge, soaking up the custard without becoming mushy, which creates the ideal texture.
• The Overnight Soak is Key: Don’t skip the overnight chill. This step is crucial for allowing the bread to fully absorb the rich custard, resulting in a more flavorful and cohesive bake.
• Bring to Room Temperature: Letting the cold dish sit out for 30 minutes before it goes into the oven helps it cook more evenly and reduces the risk of the baking dish cracking from the extreme temperature change.
• Grate Your Own Cheese: For the best melt and flavor, buy a block of Gruyère and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.

What To Serve Christmas Morning Breakfast Bake

This all-in-one breakfast bake is a star on its own, but it pairs wonderfully with a few simple sides for a complete Christmas morning feast. Serve it with a vibrant fresh fruit salad containing citrus and berries for a sweet, acidic contrast. A side of maple syrup for drizzling can be a delicious touch for those who enjoy a sweet and savory combination. For drinks, offer freshly brewed coffee, hot chocolate for the kids, and perhaps some celebratory mimosas or poinsettia cocktails for the adults.

How To Store Christmas Morning Breakfast Bake Leftovers

• Refrigerate: Allow the bake to cool completely. Cover the dish tightly with foil or transfer individual slices into an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
• Freeze: You can freeze the baked and cooled casserole for a future meal. Wrap it securely in plastic wrap and then a layer of aluminum foil. It will keep well in the freezer for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Martha Stewart Christmas Morning Breakfast Bake Recipe Nutrition Facts

• Calories: 510 kcal
• Total Fat: 34g
• Saturated Fat: 17g
• Cholesterol: 270mg
• Sodium: 980mg
• Total Carbohydrate: 29g
• Dietary Fiber: 2g
• Sugars: 9g
• Protein: 25g

Frequently Asked Questions

• Can I use a different type of meat? Yes, this recipe is very versatile. You can substitute the pork sausage with breakfast bacon (cooked and crumbled), diced ham, or even a spicy chorizo for a different flavor profile.
• Can I make this bake vegetarian? To make a vegetarian version, simply omit the sausage. Sauté 12 ounces of sliced mushrooms and a few handfuls of spinach with the onion until the moisture has cooked off, and use that in place of the meat.
• What if I don’t have brioche or challah? While rich breads like brioche are ideal, you can substitute a sturdy sourdough or a good-quality country white bread. The key is to use a bread that is dense enough to hold up to the custard without falling apart.

Try More Recipes:

• Martha Stewart Thanksgiving Breakfast Recipe
• Martha Stewart Easter Breakfast Casserole
• Martha Stewart Sausage Breakfast Casserole Recipe