If you’re looking to start your holiday morning with something cozy, comforting, and seriously crowd-pleasing, this Martha Stewart Christmas Breakfast Casserole Recipe is exactly what you need. It’s the kind of dish you make when family and friends gather — think Christmas morning or a special weekend brunch. The layers of sausage, cheese, and custardy bread soak up those festive vibes with every toasty, golden bite.
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In the Kitchen
What I adore about the Martha Stewart Christmas Breakfast Casserole Recipe is how it manages to be both fuss-free and beautifully festive. It's a practical, minimal-stress way to feed a crowd with big flavors that feel like a warm holiday hug.
- Juicy and Tender Every Time: Browning the sausage and onions slowly lets the flavors deepen and keeps the meat succulent, so the casserole is never dry.
- Golden, Satisfying Finish: That irresistible crust on top forms as it bakes uncovered, giving a slight crisp contrast to the soft, creamy inside.
- Simple Ingredients, Big Impact: Using good-quality cheeses and day-old sourdough dramatically elevates the texture and taste without any extra hassle.
- Weeknight to Weekend Ready: Prep it the night before, storing it chilled so all those flavors marry beautifully while you sleep.
Ingredients at a Glance
Picking fresh, quality ingredients for this Martha Stewart Christmas Breakfast Casserole Recipe really shines through in the final dish. Don’t overlook each component, especially the bread and cheese—they’re the stars of this comforting show.
- Pork breakfast sausage: Opt for a mildly seasoned variety to let the other flavors blend without overpowering sweetness or spice.
- Yellow onion: Fresh and firm, to add sweetness and depth when sautéed.
- Sourdough bread: Slightly stale or day-old bread is key—it soaks up the custard without getting mushy.
- Gruyère cheese: Look for high-quality shredded Gruyère to add nutty, creamy richness.
- Parmesan cheese: Use freshly grated Parmesan for that sharp, salty bite layered into the casserole.
- Eggs, whole milk, heavy cream: The custard base that binds everything—fresh eggs and whole dairy yield a luxuriously creamy texture.
- Dijon mustard, salt, pepper, nutmeg: Simple seasonings that subtly lift the flavors making each bite interesting.
Heads-Up: Exact measurements and step-by-step quantities are neatly detailed in the printable recipe card at the bottom for easy reference.
How to Make Martha Stewart Christmas Breakfast Casserole Recipe
Step 1 — Brown the Sausage and Onions
Start by heating a skillet over medium heat and adding the pork breakfast sausage along with the chopped yellow onions. Cook them slowly, stirring often, until the sausage is deeply browned and the onions turn translucent and soft. This usually takes around 7-10 minutes. Drain any excess grease to keep the casserole from becoming too oily. This step brings out the base flavors you’ll notice throughout the dish, so don’t rush it!
Step 2 — Combine Bread, Sausage, and Cheeses
In a large bowl, toss the cubed sourdough bread with the cooked sausage and onions. Then sprinkle in the shredded Gruyère and grated Parmesan cheeses evenly. Stir gently so everything gets distributed without squashing the bread cubes. This balance ensures every bite is packed with savory goodness.
Step 3 — Whisk the Egg Custard
Using the same large bowl for ease, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, pepper, and a pinch of nutmeg. The Dijon adds a subtle tang that lifts the custard beautifully, and the nutmeg lends a warm hint of spice that’s classic in holiday egg dishes. Whisk until perfectly smooth and slightly frothy for a tender texture in the finished bake.
Step 4 — Assemble and Refrigerate Overnight
Transfer the bread, sausage, and cheese mixture into a greased 9×13-inch baking dish, spreading it out evenly. Pour the custard over the top, pressing gently with a spatula so the liquid soaks through the bread cubes while still keeping some volume. Cover tightly with plastic wrap and pop it in the fridge for at least 8 hours or overnight. This resting time is where the magic happens, melding flavors and perfecting the custard consistency.
Step 5 — Bake to Golden Perfection
Pull the casserole from the fridge and let it sit at room temperature for about 30 minutes before baking. Meanwhile, preheat your oven to 350°F (175°C). Bake the dish uncovered for 50 to 60 minutes, watching for a toasty golden top and a center that’s set but still creamy. A slight jiggle in the middle is fine; it will firm up as it cools. Let it rest for 10 minutes before serving—this helps slices hold together nicely.
Things to Remember
This recipe is forgiving but rewarding when you pay attention to texture and timing. My trick is always allowing the casserole to rest after baking—it really sets the custard and makes slicing a dream.
- Doneness Cue: The top should be golden brown, and the center slightly set but not dry or rubbery.
- Temperature Trick: Let the casserole reach room temp before baking to ensure even cooking throughout.
- Make-Ahead Move: Assemble the night before and refrigerate to deepen flavors and simplify morning prep.
- Common Pitfall: Avoid soaking the bread too long before baking or it might become mushy; the custard should just moisten the cubes.
Ways to Serve It
Finishing Touches
Finishing off your Martha Stewart Christmas Breakfast Casserole Recipe with a sprinkle of fresh chopped parsley or chives adds a fresh green pop and subtle brightness. I also love a small drizzle of maple syrup on the side—for just a hint of sweetness to contrast the savory layers. It feels extra festive and satisfying.
Plays Well With
This casserole pairs wonderfully with crisp fruit salad or lightly dressed greens to cut through the richness. On the beverage side, bright citrusy mimosas or a simple hot coffee with cinnamon make the whole brunch feel complete and celebratory.
Simple Plating Upgrades
Serve the casserole in rustic-style white platters to make the golden crust stand out. Garnish slices with edible flowers or a few roasted cherry tomatoes on the side for color contrast. This adds a touch of elegance without extra fuss, perfect for holiday mornings when you want style and ease.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftovers in an airtight container or tightly wrapped with foil in the fridge for up to 3 days. The casserole may soften a bit but retains its creamy texture well. Reheating gently is key to keeping it from drying out.
Freezing Tips
The Martha Stewart Christmas Breakfast Casserole Recipe freezes nicely if you want to batch-prep. Wrap the casserole tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it overnight in the fridge before reheating for best results.
Reheating Martha Stewart Christmas Breakfast Casserole Recipe Without Drying Out
Warm up leftovers in a 325°F oven covered loosely with foil to retain moisture; it usually takes 15-20 minutes. You can also microwave slices on medium power in 30-second bursts, adding a sprinkle of water or covering with a damp paper towel to keep the custard creamy. An air fryer at 320°F for 8-10 minutes can revive the crust’s crispness nicely.
Frequently Asked Questions
Absolutely! While sourdough is recommended for its texture and tang, you can substitute with French bread or even challah. Just make sure it’s slightly stale to hold the custard well without turning mushy.
Definitely. Simply swap the pork sausage for a plant-based sausage or sautéed mushrooms and add some extra seasoning. The cheeses and custard will still provide plenty of richness.
You can prepare and refrigerate the casserole up to 24 hours before baking. This gives the flavors time to blend and the bread to soak up the custard perfectly.
Look for a golden top and a center that is mostly set but still slightly jiggly when gently shaken. It will continue to firm up as it cools, so don’t overbake or the texture may dry out.
Final Thoughts
At the end of the day, this Martha Stewart Christmas Breakfast Casserole Recipe is one of those dishes that feels like a warm holiday hug on a plate. I love how it simplifies breakfast while still feeling special enough for Christmas morning. Once you've tasted the layers of sausage, cheese, and custardy bread, you'll understand why it’s a go-to for holiday mornings or any time you want a comforting, easy crowd-pleaser. Give it a try—you’ll be glad you did.
PrintFull Printable Recipe
Martha Stewart Christmas Breakfast Casserole Recipe
A rich and savory Christmas breakfast casserole featuring pork sausage, sourdough bread, Gruyère and Parmesan cheeses baked in a creamy egg custard. Perfect for holiday mornings and make-ahead brunches.
- Total Time: 9 hours 20 minutes
- Yield: 8 servings
Ingredients
Casserole
- 1 lb pork breakfast sausage
- 1 large yellow onion, chopped
- 1 (1-pound) loaf sourdough bread, cut into 1-inch cubes
- 2 cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Egg Custard
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Cook sausage and onion. In a skillet over medium heat, cook the pork breakfast sausage and chopped yellow onion until browned and cooked through. Drain any excess grease and set aside.
- Combine bread and cheese. In a large bowl, mix the 1-inch cubed sourdough bread with the cooked sausage and onion mixture, shredded Gruyère cheese, and grated Parmesan cheese until well combined.
- Prepare baking dish. Transfer the bread and sausage mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Make the egg custard. In the same large bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, and ground nutmeg until smooth.
- Combine custard with casserole. Pour the egg custard evenly over the bread mixture in the baking dish. Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours or overnight to allow the casserole to soak.
- Preheat and rest. When ready to bake, preheat the oven to 350°F (175°C) and remove the casserole from the refrigerator, letting it sit at room temperature for 30 minutes.
- Bake until golden. Bake the casserole uncovered for 60 minutes, or until the top is golden brown and the custard is fully set. A knife inserted in the center should come out clean.
- Rest before serving. Let the casserole rest for 10 minutes before slicing and serving to allow it to firm up.
Notes
- For a make-ahead option, prepare the casserole the night before and bake fresh in the morning.
- You can substitute the pork sausage with turkey sausage for a leaner option.
- Gruyère can be replaced with Swiss or mozzarella cheese if unavailable.
- Ensure the casserole rests before baking to allow the bread to absorb the custard fully, which improves texture.
- Use a sharp knife to cut the casserole into neat squares.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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