Martha Stewart Sausage Breakfast Casserole Recipe

This savory Martha Stewart Sausage Breakfast Casserole is made with hearty breakfast sausage, sturdy white bread, sharp cheddar cheese, eggs, and milk. This recipe creates a perfectly cheesy, satisfying, and puffy dish that is the ultimate all-in-one breakfast. It’s the ideal make-ahead meal for a holiday morning or a simple weekend brunch, serving 8-10 people.

Martha Stewart Sausage 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 Sausage Breakfast Casserole

1. Cook the sausage and onion: In a large skillet over medium-high heat, brown the breakfast sausage, using a spoon to break it into small pieces. Add the chopped onion and continue to cook for about 5 minutes until it has softened. Drain any excess grease from the skillet.
2. Assemble the layers: Grease a 9×13-inch baking dish. Arrange half of the bread cubes in a single layer at the bottom. Top with the cooked sausage and onion mixture, and then sprinkle half of the shredded cheese over the sausage. Finish by adding the remaining bread cubes and the rest of the cheese.
3. Make the egg custard: In a large bowl, whisk together the eggs, whole milk, Dijon mustard, salt, pepper, and paprika until the mixture is smooth and well combined.
4. Soak the casserole: Pour the egg mixture evenly over the assembled layers in the baking dish. Gently press down on the bread to ensure it is fully submerged and can absorb the custard. Cover the dish tightly with plastic wrap and place it in the refrigerator for at least 8 hours, or overnight.
5. Bake the casserole: The next day, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20-30 minutes. Bake, uncovered, for 45 to 55 minutes, until the casserole is golden brown, puffy, and the center is fully set.
6. Rest before serving: Let the casserole cool for at least 10 minutes before slicing. This helps it hold its shape. Garnish with fresh parsley just before serving.

Recipe Tips

• Use Sturdy, Day-Old Bread: Using bread that is slightly stale is the secret to a perfect casserole texture. Dry bread acts like a sponge, soaking up the egg mixture without turning mushy.
• Grate Your Own Cheese: For the best melt and flavor, buy a block of sharp cheddar and grate it yourself. Pre-shredded cheeses often have coatings that prevent them from melting as smoothly.
• The Overnight Soak is Key: Don’t rush the soaking step. Letting the casserole sit overnight allows the bread to become fully saturated with the custard, resulting in a rich, consistent flavor and texture in every bite.
• Let It Rest After Baking: Allowing the casserole to rest for 10 minutes before you slice into it is crucial. This gives the custard time to set up completely, ensuring you can serve clean, beautiful squares.

What To Serve Sausage Breakfast Casserole

This hearty sausage breakfast casserole is a complete meal on its own, but it pairs wonderfully with fresh and simple sides. Serve it with a fresh fruit salad, sliced avocado, or roasted cherry tomatoes to add a touch of lightness. For a larger brunch spread, it goes well with a simple green salad dressed in a lemon vinaigrette. Hot coffee, fresh orange juice, or a spicy Bloody Mary are all excellent beverage pairings.

How To Store Sausage Breakfast Casserole Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm.
• Freeze: This casserole freezes well. After it has cooled completely, wrap the dish (or individual slices) in plastic wrap and then a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F (175°C) oven until heated through.

Martha Stewart Sausage 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 assemble and bake this casserole on the same day? While an overnight soak yields the best texture, you can bake it the same day if necessary. For best results, let the assembled casserole soak in the refrigerator for at least 3-4 hours before baking.
• What other meats can I use? You can easily substitute the breakfast sausage with one pound of cooked and crumbled bacon, diced ham, or even cooked and crumbled chorizo for a spicy version.
• How do I know when the casserole is fully cooked? The casserole is done when the top is golden brown and the center no longer jiggles when you gently shake the pan. You can also insert a knife into the center; it should come out clean.

Try More Recipes:

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