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Martha Stewart Recipes

Martha Stewart Recipes: Perfect Christmas Breakfast Casserole

Enjoy this savory Martha Stewart Christmas Breakfast Casserole, a make-ahead holiday dish filled with flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Pork Breakfast Sausage Swap with turkey sausage for a lighter version.
  • 1 medium Yellow Onion Shallots can be used for a sweeter flavor.
  • 3 cups Sourdough Bread Any crusty bread will work as a substitute.
  • 1 cup Gruyère Cheese Consider Swiss cheese for a milder flavor.
  • 1 cup Parmesan Cheese Pecorino Romano is a great alternative.
  • 8 large Eggs For a vegan option, consider using flax eggs.
  • 2 cups Whole Milk Substitute with almond milk for a dairy-free version.
  • 1 cup Heavy Cream Coconut cream can be used for non-dairy.
  • 2 tablespoons Dijon Mustard Yellow mustard can work in a pinch.
  • to taste Salt Adjust to personal taste or dietary needs.
  • to taste Black Pepper White pepper can be swapped in for a different profile.
  • 1 teaspoon Ground Nutmeg Feel free to omit if unavailable.
For the Toppings (Optional)
  • Fresh Herbs Such as thyme or parsley for added flavor and color.
  • Chopped Vegetables Like spinach or roasted bell peppers for a seasonal twist.

Equipment

  • Large mixing bowl
  • Baking dish
  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, cook the pork breakfast sausage and chopped yellow onion over medium heat for about 8-10 minutes until browned. Drain excess fat and let cool slightly.
  3. Whisk together eggs, whole milk, heavy cream, and Dijon mustard in a large mixing bowl. Season with salt, black pepper, and ground nutmeg to taste.
  4. In your greased baking dish, layer the sourdough bread cubes, followed by the sausage and onion mixture. Top with grated Gruyère cheese.
  5. Pour the egg custard mixture evenly over the layered bread, sausage, and cheese, ensuring all bread cubes are well-coated.
  6. Cover the dish with plastic wrap and let the casserole sit for at least 30 minutes or refrigerate it overnight.
  7. Remove the cover and bake in the preheated oven for 45 minutes, or until golden brown and puffed up.
  8. Let the casserole cool for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Using slightly stale sourdough bread works best to achieve the perfect texture. Allowing the casserole to rest is crucial for flavor integration.

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