I love a breakfast that practically makes itself while I sleep — this Festive Martha Stewart Christmas Breakfast Casserole does exactly that. It combines custardy eggs, savory sausage, and buttery bread for a warm, crowd-pleasing morning dish I’ve tested many holiday seasons.
Why Make This Recipe
- Feeds a crowd with one pan — perfect for holiday mornings when you want to relax, not cook.
- Make-ahead convenience: assemble the night before and bake in the morning to save stress.
- Balanced textures: crisped bread edges, creamy interior, and melty cheese for comfort without fuss.
- Flexible ingredient swaps let you tailor it to meat-eaters, vegetarians, or gluten-free guests.
- Personal insight: I love it because the overnight soak deepens flavor and lets spices mellow, giving a richer bite the next day.
Recipe Overview
- Prep time: 20–30 minutes (plus overnight soak if making ahead).
- Cook time: 45–55 minutes at 350°F (175°C).
- Total time: ~1 hour (or overnight soak + 55 minutes bake).
- Servings: 8–10.
- Difficulty: Easy.
- Method: Sauté sausage, whisk eggs and dairy, combine with cubed bread and cheese, refrigerate if desired, then bake in a 9×13-inch (23×33 cm) dish at 350°F until set and golden.
My Experience Making This Recipe
I tested this casserole several times to dial in the custard ratio and bake time. The biggest discovery was that using a mix of milk and cream (or whole milk alone) gives a silkier set without making it runny. I also learned that slightly stale bread soaks more evenly and produces better texture.
How to Make Festive Martha Stewart Christmas Breakfast Casserole: A Make-Ahead Holiday Morning Classic
Start by browning 1 pound (450 g) breakfast sausage and draining excess fat. Whisk 8 large eggs with 2 cups (475 ml) whole milk and 1 cup (240 ml) heavy cream, then season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Dijon or prepared mustard for depth. Toss 6 cups cubed day-old French bread, 8 ounces (225 g) shredded cheddar, and the cooled sausage; press into a greased 9×13-inch pan. For best results refrigerate covered overnight so the bread soaks up the custard, then bake uncovered at 350°F for 45–55 minutes until puffed and a knife in the center comes out mostly clean. Let rest 10 minutes before slicing to allow the custard to set.
Expert Tips for Success
- Use day-old or lightly toasted bread so it soaks evenly without turning mushy.
- Whisk eggs thoroughly and strain if you want an ultra-smooth custard—this removes any chalazae or large bubbles.
- Don’t overfill with liquid: a 2:1 bread-to-liquid volume (by volume) is a good rule to avoid a soupy center.
- Use a rimmed 9×13-inch metal pan for even heat; glass takes longer to heat and can overbake edges.
- Let the casserole rest 8–12 minutes after baking so the interior finishes setting; it slices cleaner and looks neater.
How to Serve Festive Martha Stewart Christmas Breakfast Casserole: A Make-Ahead Holiday Morning Classic
Serve slices directly from the pan with a green salad or simple arugula tossed in lemon vinaigrette to cut richness. Top each portion with chopped fresh parsley or chives for color and a bright oniony lift. Offer warm maple syrup or hot sauce on the side for guests who like a sweet or spicy contrast, and consider a batch of classic homemade English toffee as an after-breakfast treat for a sweet finish.
Storage and Reheating Guide
Refrigerate leftover casserole in an airtight container or tightly covered pan for up to 3–4 days. To freeze, wrap tightly in plastic wrap and aluminum foil or transfer baked, cooled slices to a freezer-safe container for up to 2 months. Reheat individual slices in a 325°F (160°C) oven for 12–18 minutes covered with foil, or microwave single servings for 1–2 minutes until hot; finish under a broiler 1–2 minutes to re-crisp the top if desired.
Recipe Variations
- Gluten-free: swap regular bread for gluten-free baguette or sturdy gluten-free sandwich bread; check that any added sausage is gluten-free.
- Dairy-free: use unsweetened almond or oat milk and a dairy-free cream alternative, plus dairy-free shredded cheese.
- Vegetarian: omit sausage and sauté mushrooms, spinach, and diced bell pepper for savory heft.
- Flavor twists: add ½ cup sun-dried tomatoes and basil for an Italian note, or 1 teaspoon smoked paprika and ½ teaspoon cayenne for a smoky kick.
Nutritional Highlights
- Protein-rich from eggs and cheese — a satisfying morning source of sustained energy.
- Provides calcium from dairy and opportunity to include vegetables for fiber and micronutrients.
- Allergen note: contains eggs, dairy, and gluten (unless modified); adjust for nut allergies if using alternative milks. Aim for a 3/4–1 cup portion per person for balanced servings.
Troubleshooting Common Issues
- Soggy center: likely from too much liquid or very fresh, soft bread. Fix by using less milk/cream or drying the bread in a 275°F oven for 10–15 minutes before assembling.
- Overbrowned top but undercooked center: tent with foil after the top reaches your desired color and continue baking until set.
- Rubbery texture: usually from overcooking; check at 40 minutes and test center with a knife—slight custard jiggle is okay because it firms while resting.
Frequently Asked Questions
Q: Can I assemble and freeze this casserole unbaked?
A: Yes. Assemble in a freezer-safe pan, wrap tightly in plastic and foil, and freeze up to 2 months. Bake from frozen at 350°F for 60–75 minutes, tenting with foil if the top browns too quickly.
Q: How do I know when the casserole is done without overbaking?
A: Insert a knife into the center—if it comes out with only a few moist crumbs or a slight custardy smear, it’s done. The casserole will also puff and turn golden; it firms further as it rests.
Q: Can I use day-old croissants or brioche for a richer casserole?
A: Yes — croissants and brioche give a richer, more buttery result. Reduce added butter or rich mix-ins slightly to prevent greasiness, and allow the flakier bread to soak longer for even texture.
Q: What’s the best way to reheat for a crowd without drying it out?
A: Reheat the whole pan covered with foil at 325°F for 20–30 minutes until warmed through. For a crisp top, remove the foil for the last 5 minutes or briefly broil while watching closely.
Conclusion
This casserole is a reliable, make-ahead centerpiece for holiday mornings and brunch gatherings. For more holiday morning and brunch inspiration, check out these curated resources: 31 Christmas Brunch Recipes for a Crowd, 70 Best Non-Traditional Christmas Dinner Ideas, 35 Make-Ahead Holiday Recipes for Easy Entertaining, Easy Christmas Breakfast Ideas – I Heart Naptime, and Cozy Martha Stewart Christmas Breakfast Casserole to Wake Up …. Enjoy a calm, delicious holiday morning — and feel free to adapt the recipe to fit your family’s tastes.
Festive Martha Stewart Christmas Breakfast Casserole
- Total Time: 85 minutes
- Yield: 8-10 servings
- Diet: Omnivore
Description
A rich and savory breakfast casserole featuring custardy eggs, sausage, and buttery bread, perfect for holiday gatherings.
Ingredients
- 1 pound (450 g) breakfast sausage
- 8 large eggs
- 2 cups (475 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 6 cups cubed day-old French bread
- 8 ounces (225 g) shredded cheddar cheese
Instructions
- Brown the breakfast sausage in a skillet and drain excess fat.
- In a bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and Dijon mustard.
- In a separate bowl, toss together the cubed French bread, cheddar cheese, and cooled sausage.
- Press the mixture into a greased 9×13-inch pan.
- If desired, refrigerate overnight to allow the bread to soak in the custard.
- Bake uncovered at 350°F (175°C) for 45-55 minutes until set and golden.
- Let rest for 10 minutes before slicing to serve.
Notes
For the best results, use day-old or lightly toasted bread. Allow casserole to rest after baking to ensure it sets properly.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American