Martha Stewart Christmas Breakfast Casserole (Recipe for Printing)
Perfect for a holiday morning, this Christmas breakfast casserole features sausage, Gruyère, and sourdough for a rich, make-ahead dish. Ideal for festive brunches or large gatherings. Save & click.
# What You Need:
→ Main Ingredients
01 -
1 pound pork breakfast sausage
02 -
1 large yellow onion, chopped
03 -
1 pound sourdough bread, cut into 1-inch cubes
04 -
2 cups shredded Gruyère cheese
05 -
1/2 cup grated Parmesan cheese
→ Custard
06 -
8 large eggs
07 -
2 cups whole milk
08 -
1 cup heavy cream
09 -
1 tablespoon Dijon mustard
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon ground nutmeg
# How to Make It:
01 -
In a large skillet over medium heat, cook pork breakfast sausage and chopped onion together, stirring frequently, until the sausage is well browned and the onion is soft. Drain excess fat from the pan.
02 -
In a large mixing bowl, combine the cubed sourdough bread with the sausage mixture, shredded Gruyère cheese, and grated Parmesan cheese. Toss well to evenly distribute ingredients.
03 -
Grease a 9x13-inch baking dish using butter or non-stick spray. Transfer the bread and sausage mixture to the prepared dish, spreading it into an even layer.
04 -
In a medium bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, black pepper, and ground nutmeg until smooth. Pour the egg mixture evenly over the assembled casserole.
05 -
Cover and refrigerate for at least 2 hours or overnight for best flavor. When ready to bake, preheat the oven to 350°F (175°C) and bake for 25 minutes until golden brown and the center is set.
# Extra Tips:
01 -
For best results, allow bread cubes to dry slightly before assembling for optimal texture.