why make this recipe
Martha Stewart’s Christmas Breakfast Casserole is a delightful dish that brings warmth and joy to your holiday morning. It’s perfect for feeding a crowd, and you can make it ahead of time. With layers of savory sausage, cheese, and bread soaked in a creamy egg custard, this casserole is rich in flavor and easy to prepare. Plus, it makes your home smell amazing as it bakes!
how to make Martha Stewart Christmas Breakfast Casserole
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
- Cook sausage and onion in a skillet until browned. Drain the grease.
- In a large bowl, combine bread cubes, sausage mixture, and cheeses.
- Transfer to a greased 9×13-inch baking dish.
- In the same bowl, whisk together all egg custard ingredients.
- Pour the custard evenly over the bread mixture. Cover and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 30 minutes.
- 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
Serve the casserole warm, directly from the oven. You can cut it into squares and place it on individual plates. Pair it with a side of fresh fruit or a green salad for a complete breakfast or brunch experience. Don’t forget to have some coffee or hot cocoa to make the meal even more festive!
how to store Martha Stewart Christmas Breakfast Casserole
If you have leftovers, cover the casserole tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will last for about 3-4 days. You can also freeze portions in an airtight container. When you’re ready to eat, reheat in the oven or microwave until warmed through.
tips to make Martha Stewart Christmas Breakfast Casserole
- For added flavor, experiment with different cheeses like cheddar or feta.
- You can also include some diced bell peppers or spinach for extra veggies.
- If you prefer a spicier casserole, add some red pepper flakes or use spicy sausage.
variation
You can make a vegetarian version by omitting the sausage and adding in vegetables like mushrooms, spinach, or zucchini instead. This way, you still get a hearty, satisfying casserole that everyone will enjoy!
FAQs
1. Can I make this casserole in advance?
Yes! It’s best made the night before. Just prepare it, split it into portions if desired, and refrigerate until you’re ready to bake.
2. How do I know when the casserole is done?
The casserole should be golden brown on top and firm in the center. You can insert a knife or toothpick in the center; if it comes out clean, it’s ready.
3. Can I substitute the sourdough bread?
Absolutely! You can use any type of bread you like, such as brioche, French bread, or whole wheat. Just remember that the texture may vary slightly based on your choice.
Christmas Breakfast Casserole
Ingredients
Method
- Cook sausage and onion in a skillet until browned. Drain the grease.
- In a large bowl, combine bread cubes, sausage mixture, and cheeses.
- Transfer to a greased 9×13-inch baking dish.
- In the same bowl, whisk together all egg custard ingredients.
- Pour the custard evenly over the bread mixture. Cover and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 30 minutes.
- Bake uncovered for 50-60 minutes until golden and set. Let rest for 10 minutes before serving.