Martha Stewart Christmas Breakfast

This martha stewart christmas breakfast casserole has saved me on busy holiday mornings when I want something showstopping but don’t have hours to spare This recipe brings together crispy sourdough and savory sausage for a warm comforting breakfast that truly feeds a crowd with very little fuss

My family asks for this every December and I always love the relaxed pace on Christmas morning knowing breakfast is ready to go

Gather Your Ingredients

• Pork breakfast sausage: brings a savory punch I recommend checking your deli for fresh ground sausage
• Large yellow onion: adds sweet depth and balances the richness look for a firm fragrant onion
• Sourdough bread: perfectly soaks up the custard choose a day old loaf for better texture
• Gruyere cheese: delivers creamy nuttiness always shred fresh if possible
• Parmesan cheese: gives added salty umami flavor go for real Parmigiano Reggiano if you can
• Large eggs: bind the whole dish together farm fresh eggs add the most flavor
• Whole milk: keeps things tender and luxurious organic milk always feels extra special
• Heavy cream: makes the casserole custardy and rich
• Dijon mustard: wakes everything up with a tangy edge
• Salt: essential for seasoning every bite
• Black pepper: adds gentle warmth use freshly ground for best taste
• Ground nutmeg: brings a subtle festive aroma freshly grated makes all the difference

How to Make It

Brown the sausage and onions:

In a large skillet over medium heat add the sausage and chopped onion Break up the meat as you cook stirring frequently for about ten minutes Once browned and the onion has softened remove from heat Drain away excess fat so the casserole is not greasy

Mix the bread and cheeses:

In a very large bowl toss the sourdough cubes with the sausage onion mixture Add all the shredded Gruyere and grated Parmesan Stir gently to distribute everything evenly through the bread

Assemble the casserole:

Transfer the bread sausage and cheese mixture into a generously buttered nine by thirteen inch baking dish Aim for an even layer so every serving picks up both filling and cheese

Prepare the custard:

Whisk eggs whole milk heavy cream Dijon mustard salt black pepper and nutmeg together in a big mixing bowl Beat until smooth and the eggs are fully broken down this will bake up creamy and fluffy

Pour and soak:

Slowly pour the custard over the bread mixture making sure to cover all the cubes Use the back of a spoon to gently press everything down so the bread absorbs the liquid Let the casserole rest at least thirty minutes at room temperature or cover and chill overnight for deeper flavor

Bake to golden perfection:

Heat the oven to three hundred seventy five degrees Fahrenheit Bake the casserole uncovered for twenty five minutes until the center is puffed and the top is deep golden brown Let it cool slightly before slicing to keep the pieces neat

Nothing brings out the holiday feeling for me like the smell of Gruyere and sausage baking on Christmas morning My kids start sneaking into the kitchen as soon as they catch that scent drifting through the house

Flavor Boosters

Try using turkey sausage or a vegetarian sausage if you need a lighter or meatless option If you don’t have Gruyere Swiss or sharp white cheddar will work Sourdough can be swapped for challah or French bread for a softer result Whole milk and heavy cream make the custard rich but you can use half and half in a pinch

Serving Suggestions

Serve with fresh berries citrus salad or even maple syrup for a sweet and savory combo A side of roasted potatoes or a bright herb salad rounds out the meal For festive flair offer fresh parsley or chives to sprinkle on top at the table

Creative Twists

Breakfast casseroles like this originated as a way to make use of bread leftovers and stretch holiday meats Christmas morning casseroles became a cozy tradition in many American homes in the twentieth century I always add a dusting of extra nutmeg right before serving for the perfect seasonal touch

Many friends have made this for their own family gatherings and told me it is now a tradition in their homes too The first time I brought this to a potluck it was gone before I even got a bite

Common Questions About This Recipe

→ Can this casserole be made ahead?

Yes, you can assemble the casserole the night before and refrigerate. Bake in the morning for a fresh, hot breakfast.

→ What can I substitute for Gruyère cheese?

You may use Swiss or Emmental cheese if Gruyère is unavailable, but the flavor will be slightly different.

→ How do I prevent the casserole from getting soggy?

Use day-old sourdough bread, as fresh bread may make the dish too moist. Let the bread dry slightly before assembly.

→ Is it possible to use a different type of sausage?

Yes, turkey or chicken breakfast sausage can be used as a lighter alternative to pork.

→ What size baking dish should I use?

A standard 9x13-inch baking dish works best for this casserole and ensures even cooking.

→ Can this dish be frozen?

Yes, you can freeze the baked casserole. Cool completely, wrap tightly, and reheat in the oven when ready to serve.