Martha Stewart Thanksgiving Breakfast Recipe

This hearty Martha Stewart Thanksgiving Breakfast Recipe is made with savory sausage, rustic bread cubes, sharp cheddar cheese, fresh sage, and a creamy egg mixture. The result is a savory, fluffy, and deeply satisfying main course perfect for a crowd. This recipe is designed to be prepared the night before, making for a stress-free Thanksgiving morning, and serves 8 to 10 people.

Martha Stewart Thanksgiving Breakfast Recipe Ingredients

For the Casserole:

• 1 tablespoon unsalted butter
• 1 pound bulk pork or turkey sausage
• 1 large onion, chopped
• 2 celery stalks, finely chopped
• 1 loaf (1 to 1.5 pounds) challah, brioche, or sourdough bread, cut into 1-inch cubes (about 12 cups)
• 8 ounces sharp cheddar cheese, shredded
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper to taste

For the Egg Custard:

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

How To Make Martha Stewart Thanksgiving Breakfast Recipe

1. Cook the sausage and aromatics: Melt butter in a large skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Add the chopped onion and celery and continue to cook until they are soft and translucent, about 5 minutes more. Drain any excess grease.
2. Combine the main ingredients: In a very large bowl, combine the bread cubes, the cooked sausage mixture, the shredded cheddar cheese, fresh sage, and thyme. Gently toss everything together until it is evenly mixed.
3. Prepare the egg custard: In a separate large bowl, whisk the eggs thoroughly. Add the milk, heavy cream, Dijon mustard, salt, and pepper. Whisk until the mixture is smooth and completely combined.
4. Assemble the casserole: Lightly grease a 9×13-inch baking dish. Transfer the bread and sausage mixture into the dish, spreading it into an even layer. Pour the egg custard evenly over the top, making sure to moisten all the bread.
5. Chill overnight: Gently press down on the bread to help it absorb the liquid. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
6. Bake the casserole: The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes. Uncover and bake for 55 to 65 minutes, until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. Let it rest for 10 minutes before serving.

Recipe Tips

• Use Day-Old Bread: Stale, dry bread is the secret to a great breakfast casserole. It soaks up the egg custard perfectly without turning mushy, giving the final dish a wonderful texture.
• Don’t Skip the Overnight Chill: Letting the casserole rest in the fridge overnight is a crucial step. It allows the bread to fully absorb the custard, which ensures every bite is flavorful and moist.
• Bring to Room Temp Before Baking: Allowing the cold dish to sit on the counter for 30 minutes helps it bake more evenly. Placing a very cold glass dish into a hot oven can sometimes cause it to crack.
• Use Fresh Herbs: While dried herbs can work in a pinch, fresh sage and thyme provide a much brighter, more festive flavor that is perfect for a Thanksgiving meal.

What To Serve Thanksgiving Breakfast

This savory breakfast casserole is a filling meal on its own, but it pairs beautifully with classic Thanksgiving morning flavors. Serve slices alongside a bowl of fresh fruit salad or some baked apples to add a touch of sweetness. A side of cranberry sauce offers a perfect tangy contrast. For drinks, a pot of hot coffee, warm spiced apple cider, or festive cranberry mimosas complete the meal perfectly.

How To Store Thanksgiving Breakfast Leftovers

• Refrigerate: Once cooled, cover the baking dish with foil or transfer individual portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat slices in the microwave or in a 325°F oven until warmed through.
• Freeze: You can freeze the baked casserole. Wrap the dish tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Thanksgiving Breakfast Recipe Nutrition Facts

• Calories: 485 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 255mg
• Sodium: 920mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 24g

Frequently Asked Questions

• Can I make this recipe vegetarian? Yes, absolutely. To make it vegetarian, simply omit the sausage and add 12 ounces of sautéed mushrooms and some chopped spinach or bell peppers for extra flavor and substance.
• Can I use a different kind of cheese? Of course. While sharp cheddar provides a nice tangy flavor, you could easily substitute it with Gruyère, Swiss, Monterey Jack, or a blend of your favorite melting cheeses.
• I don’t have stale bread. What can I do? If your bread is fresh, you can dry it out easily. Spread the bread cubes on a baking sheet and bake at 300°F (150°C) for about 15-20 minutes, or until they feel dry to the touch but are not browned. Let them cool completely before using.

Try More Recipes:

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