Martha Stewart Make Ahead Breakfast Casserole Recipe

This savory Martha Stewart Make Ahead Breakfast Casserole is made with crusty bread, savory sausage, sharp cheddar cheese, eggs, and milk. The result is a fluffy, cheesy, and deeply satisfying dish that’s perfect for a crowd-pleasing breakfast. It’s an ideal choice for holiday mornings or a stress-free weekend brunch, easily serving 8-10 people.

Martha Stewart Make Ahead Breakfast Casserole Ingredients

• 1 pound bulk pork sausage
• 1 large onion, chopped
• 8 cups day-old crusty bread, cut into 1-inch cubes
• 2 cups shredded sharp cheddar cheese
• 10 large eggs
• 4 cups whole milk
• 1 teaspoon dry mustard powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chives or parsley, for garnish (optional)

How To Make Martha Stewart Make Ahead Breakfast Casserole

1. Cook the sausage and onion: In a large skillet over medium-high heat, cook the sausage and chopped onion until the sausage is browned and cooked through. Break up the meat with a spoon as it cooks. Drain off any excess fat from the skillet.
2. Assemble the casserole layers: Spread half of the bread cubes in a single layer in a greased 9×13-inch baking dish. Top with half of the cooked sausage mixture and half of the shredded cheddar cheese. Repeat with the remaining bread, sausage, and cheese.
3. Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
4. Combine and chill overnight: Carefully pour the egg mixture evenly over the layers in the baking dish. Press down gently on the bread to help it absorb the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or 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. Uncover and bake for 50-60 minutes, or until the center is set and the top is golden brown and puffy.
6. Rest and serve: Let the casserole rest for 10 minutes before slicing and serving. Garnish with fresh chives or parsley if desired.

Recipe Tips

• Use Stale Bread: Day-old or slightly stale bread is key. It’s drier and will soak up the egg custard beautifully without becoming overly soggy, creating the perfect texture.
• Don’t Skip the Overnight Chill: This step is essential. It allows the bread to fully absorb the egg mixture, which makes the casserole incredibly moist and ensures the flavors meld together.
• Bring to Room Temperature Before Baking: Letting the cold dish sit on the counter for 30 minutes helps it cook more evenly. Placing an ice-cold glass dish into a hot oven can cause it to crack.
• 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 texture, buy a block of cheddar and shred it yourself.

What To Serve Breakfast Casserole

This hearty breakfast casserole is a complete meal on its own, but it pairs wonderfully with a variety of simple sides. Serve it with a fresh fruit salad to add a bright, sweet contrast to the savory flavors. Sliced avocado or a simple green salad with a light vinaigrette also work well for a brunch setting. For a more traditional breakfast plate, add a side of crispy hash browns. A dollop of sour cream or your favorite salsa on top can also add a nice finishing touch.

How To Store Breakfast Casserole Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or in a 350°F (175°C) oven until warmed through.
• Freeze: This casserole freezes very well. You can freeze the entire baked casserole or individual portions. Wrap tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Make Ahead Breakfast Casserole Nutrition Facts

• Calories: 425 kcal
• Total Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 290mg
• Sodium: 950mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 25g

Frequently Asked Questions

• Can I make this the same day? While the overnight chill provides the best texture, you can make it the same day if you’re short on time. Ensure the casserole soaks for a minimum of 4 hours in the refrigerator before baking to allow the bread to absorb enough of the egg mixture.
• What kind of bread is best for a breakfast casserole? A sturdy, crusty bread is ideal because it holds its shape after soaking and baking. Good choices include French bread, sourdough, brioche, or challah. Avoid soft, pre-sliced sandwich bread as it can become too mushy.
• Can I make this vegetarian? Absolutely! To make a vegetarian version, simply omit the sausage. You can replace it with 16 ounces of sautéed mushrooms, spinach, and bell peppers for a delicious vegetable-packed alternative.
• How do I know when the casserole is fully cooked? The casserole is done when the top is golden brown and the edges are bubbling. The center should be puffed up and feel set when you gently press it. For a final check, insert a knife into the center; it should come out clean with no liquid egg.

Try More Recipes:

• Martha Stewart Crescent Roll Breakfast Casserole Recipe
• Martha Stewart Hash Brown Breakfast Casserole Recipe
• Martha Stewart Breakfast Casserole With Bacon Recipe