Christmas Breakfast Casserole

Warm holiday mornings call for a casserole that’s comforting, make-ahead friendly, and impressive on the table — this classic savory bake fits the bill.

introduction

This Martha Stewart Christmas Breakfast Casserole Recipe combines savory pork sausage, caramelized onion, tangy sourdough, and two melty cheeses into an overnight custard bake that feeds a crowd. If you like make-ahead holiday dishes that let you spend more time with family, this is a perfect choice. For a complementary holiday treat idea, check out this peanut butter blossoms recipe to round out your menu.

why make this recipe

• Feeds a crowd with minimal morning effort — assemble the night before and bake on Christmas morning.
• Balanced flavors and textures: savory sausage, nutty Gruyère, tangy Parmesan, and chewy sourdough soaked in a creamy egg custard.
• Versatile and forgiving: it reheats and stores well, and swaps in other cheeses or breads easily.

how to make Martha Stewart Christmas Breakfast Casserole Recipe

This casserole is built in three parts: cook the sausage and onions, combine with bread and cheese, and pour a seasoned egg custard over the mixture to soak overnight. The next morning, bring to room temperature, then bake until set and golden.

Ingredients :

• 1 lb pork breakfast sausage
• 1 large yellow onion, chopped
• 1 (1-pound) loaf of sourdough bread, cut into 1-inch cubes
• 2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg

Directions :

1. Cook sausage and onion in a skillet until browned. Drain the grease.
2. In a large bowl, combine bread cubes, sausage mixture, and cheeses. Transfer to a greased 9×13-inch baking dish.
3. In the same bowl, whisk together all egg custard ingredients.
4. Pour the custard evenly over the bread mixture. Cover and refrigerate for at least 8 hours or overnight.
5. Preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 30 minutes.
6. Bake uncovered for 50-60 minutes until golden and set. Let rest for 10 minutes before serving.

how to serve Martha Stewart Christmas Breakfast Casserole Recipe

Slice into squares and serve warm directly from the baking dish. Garnish with chopped chives or parsley for color. Pair with fresh fruit, a green salad, or a simple brunch buffet including coffee, juices, and pastries.

how to store Martha Stewart Christmas Breakfast Casserole Recipe

• Refrigerator: Cool completely, cover tightly, and store up to 4 days. Reheat individual portions in the microwave or the whole dish covered with foil at 325°F (165°C) until warmed through.
• Freezer: Cut into portions, wrap tightly in plastic and foil, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

tips to make Martha Stewart Christmas Breakfast Casserole Recipe

• Day-ahead ease: Refrigerate overnight so flavors meld and morning is effortless.
• Avoid sogginess: Use slightly stale sourdough if possible — it soaks custard without falling apart.
• Cheese swaps: If Gruyère isn’t available, fontina or sharp cheddar work well.
• Flavor boost: Sauté onions until golden for deeper sweetness; add a pinch of smoked paprika for warmth.
• Custard texture: Don’t overbeat the eggs; whisk until combined to keep a tender set.

FAQ

Q: Can I make this vegetarian?
A: Yes — swap the pork sausage for a plant-based breakfast sausage and use vegetable stock or omit the meat entirely; you may want to add vegetables like sautéed mushrooms or bell peppers.

Q: Can I assemble and bake the same day?
A: Yes, but refrigerating at least a few hours (ideally overnight) yields a better texture and fuller flavor.

Q: How do I know when it’s done baking?
A: The center should be set (not jiggly) and the top golden. An instant-read thermometer inserted into the center should read around 160°F (71°C).

variation (if any)

• Holiday herb version: Add 1 tbsp chopped fresh thyme and 1 tbsp chopped fresh sage to the custard for festive aromatics.
• Ham and Swiss: Replace sausage with diced baked ham and Gruyère with Swiss for a milder profile.
• Vegetable-forward: Fold in roasted asparagus tips, spinach, or sautéed mushrooms for a lighter option.

Conclusion

For the original step-by-step Martha Stewart method and additional tips, see the full Make Ahead Breakfast Casserole guide on Martha Stewart’s site: Make Ahead Breakfast Casserole (With Step-by-Step).