Martha Stewart Easter Breakfast Casserole

This hearty Martha Stewart Easter Breakfast Casserole is made with crusty bread, savory sausage, rich Gruyère cheese, fresh spinach, and a creamy egg custard. The result is a savory, satisfying, and cheesy main course with a beautifully puffed, golden-brown top. This recipe is perfect for a special holiday morning or a lazy weekend brunch and easily serves a crowd of 8 to 10 people.

Martha Stewart Easter Breakfast Casserole Ingredients

For the Casserole:

• 1 tablespoon olive oil
• 1 pound bulk pork sausage
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, chopped
• 5 ounces fresh spinach
• 1 loaf (1 pound) sturdy white bread, cut into 1-inch cubes (about 10 cups)
• 8 ounces Gruyère cheese, shredded
• Salt and freshly ground black pepper

For the Egg Custard:

• 8 large eggs
• 2 ½ cups whole milk
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper

How To Make Martha Stewart Easter Breakfast Casserole

1. Cook the sausage and vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage and set it aside, leaving the drippings in the skillet. Add the onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Add the spinach and cook until just wilted. Remove from heat.
2. 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 sausage, half of the vegetable mixture, and half of the shredded Gruyère cheese. Repeat the layers with the remaining bread, sausage, vegetables, and cheese.
3. Prepare the egg custard: In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, nutmeg, salt, and pepper until well combined.
4. Assemble and chill: Pour the egg mixture evenly over the layered ingredients in the baking dish. Gently press down on the bread to help it absorb the custard. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
5. Bake the casserole: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Bake, uncovered, for 50-60 minutes, or until the casserole is puffed, golden brown, and the center is set. Let it rest for 10 minutes before slicing and serving.

Recipe Tips

• Use Stale Bread: Slightly dry or stale bread works best because it absorbs the egg custard without becoming soggy. If your bread is fresh, you can toast the cubes lightly in the oven.
• Chill Overnight: Letting the casserole sit in the refrigerator overnight is key. This gives the bread plenty of time to soak up the custard, resulting in a more flavorful and tender texture.
• Room Temperature Before Baking: Allowing the casserole to sit on the counter for 30 minutes before baking helps it cook more evenly and prevents the cold dish from cracking in the hot oven.
• Don’t Overbake: Cook the casserole until the center is just set. A knife inserted into the middle should come out clean. Overbaking can make the eggs tough and dry.

What To Serve Easter Breakfast Casserole

This savory breakfast casserole is a complete meal on its own, but it pairs wonderfully with a variety of brunch favorites. Serve it alongside a fresh fruit salad with berries, melon, and grapes for a sweet and refreshing contrast. A simple green salad with a light vinaigrette also balances the richness of the dish. For a classic brunch spread, include sides like crispy bacon, roasted asparagus, or a basket of warm pastries. Don’t forget coffee, fresh orange juice, or even festive mimosas.

How To Store Easter Breakfast Casserole Leftovers

• Refrigerate: Cover the cooled casserole tightly with plastic wrap or transfer individual slices to an airtight container. Store in the refrigerator for up to 3 days. Reheat slices in the microwave or in the oven until warmed through.
• Freeze: You can freeze the baked and cooled casserole. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Martha Stewart Easter Breakfast Casserole Nutrition Facts

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 220mg
• Sodium: 850mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 20g

Frequently Asked Questions

• Can I prepare this casserole ahead of time? Yes, this recipe is perfect for making ahead. In fact, it’s best when assembled the night before you plan to bake it. This allows the bread to fully absorb the egg mixture, creating a richer flavor and texture.
• Can I use different ingredients? Absolutely. You can easily swap the pork sausage for bacon, ham, or a vegetarian sausage. For the cheese, cheddar, Swiss, or Monterey Jack are all great alternatives to Gruyère. You can also add other vegetables like bell peppers or kale.
• How do I know when the casserole is fully cooked? The casserole is done when the top is golden brown and puffy, and the center is set. To check, gently shake the dish; it should not jiggle in the middle. You can also insert a knife into the center—if it comes out clean, it’s ready.

Try More Recipes:

• Martha Stewart Sausage Breakfast Casserole Recipe
• Martha Stewart Overnight Breakfast Casserole Recipe
• Martha Stewart Breakfast Rolls Recipe