Martha Stewart Overnight Breakfast Casserole Recipe

This savory Martha Stewart Overnight Breakfast Casserole is made with sturdy bread, savory breakfast sausage, sharp cheddar cheese, eggs, and milk. The result is a hearty, cheesy, and satisfying dish that is the perfect all-in-one breakfast. It’s ideal for a stress-free holiday morning or a weekend brunch with family, serving 8-10 people.

Martha Stewart Overnight Breakfast Casserole Ingredients

• 1 pound bulk breakfast sausage
• 1 large yellow onion, chopped
• 1 loaf (1 pound) sturdy white bread or challah, cut into 1-inch cubes
• 2 cups (8 ounces) sharp cheddar cheese, shredded
• 8 large eggs
• 2 1/2 cups whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped (for garnish)

How To Make Martha Stewart Overnight Breakfast Casserole

1. Cook the sausage and onion: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until browned. Add the chopped onion and cook for another 5 minutes, until softened. Drain off any excess grease.
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 the sausage and onion mixture, then sprinkle with half of the shredded cheddar cheese. Top with the remaining bread cubes and the rest of the cheese.
3. Prepare the custard: In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and paprika until thoroughly combined.
4. Pour and soak overnight: Carefully and evenly pour the egg mixture over the layers in the baking dish. Gently press down on the bread with a spatula to ensure it’s saturated. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
5. Bake the casserole: The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter for 20-30 minutes to take the chill off. Bake, uncovered, for 45-55 minutes, or until the center is set and the top is golden brown and puffy.
6. Rest and serve: Let the casserole cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Recipe Tips

• Use Day-Old Bread: Stale, slightly dry bread is the key to a great breakfast casserole. It absorbs the egg custard much better without becoming overly soggy, leading to the perfect texture.
• Shred Your Own Cheese: Pre-shredded cheeses are often coated in anti-caking agents that can prevent them from melting smoothly. Grating a block of sharp cheddar will give you a much creamier, more delicious cheese layer.
• Let It Rest Before Baking: Allowing the casserole to sit at room temperature for about 30 minutes before baking helps it cook more evenly. A freezing-cold dish going into a hot oven can sometimes result in an undercooked center.
• Don’t Skip the Overnight Soak: This resting period is crucial. It gives the bread time to fully absorb the rich custard, ensuring every bite is moist and flavorful, rather than just being a collection of separate ingredients.

What To Serve Overnight Breakfast Casserole

This savory casserole is a hearty meal on its own, but it pairs wonderfully with a few fresh sides. For a complete brunch, serve it with a simple fruit salad, a bowl of mixed berries, or sliced avocado. A side of roasted asparagus or a simple green salad with a light vinaigrette can also provide a nice contrast to the richness of the dish. To drink, hot coffee, tea, and fresh orange juice are all perfect companions.

How To Store Overnight Breakfast Casserole Leftovers

• Refrigerate: Cover the cooled casserole 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 a 325°F (160°C) oven until warmed through.
• Freeze: You can freeze the baked casserole. Let it cool completely, then wrap the dish tightly in plastic wrap and then a layer of foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Overnight Breakfast Casserole Nutrition Facts

• Calories: 430 kcal
• Total Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 215mg
• Sodium: 980mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 23g

Frequently Asked Questions

• Can I use a different kind of meat? Yes, this recipe is very flexible. You can substitute the breakfast sausage with cooked and crumbled bacon, diced ham, or even cooked chorizo for a spicier kick.
• How can I make this casserole vegetarian? To make a vegetarian version, simply omit the sausage. You can replace it with 1 pound of sautéed mushrooms, wilted spinach (be sure to squeeze out all the excess water), or roasted vegetables like bell peppers and zucchini.
• Can I bake this on the same day I assemble it? While an overnight soak is best for flavor and texture, you can bake it the same day if you’re short on time. Ensure you let the casserole sit for at least 2-3 hours in the refrigerator to give the bread a chance to absorb some of the custard.

Try More Recipes:

• Martha Stewart Breakfast Rolls Recipe
• Martha Stewart Breakfast Pizza Recipe
• Martha Stewart Breakfast Soup Recipe