Martha Stewart Thanksgiving Breakfast Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart Thanksgiving breakfast brings together toasted bread, savory turkey sausage, sweet apples, and nutty Gruyère in one make-ahead dish. The top bakes up golden and puffed, while the center stays soft and creamy, and the cinnamon-spiced apple layer adds a warm, autumnal note. It is an original adaptation inspired by Martha Stewart’s holiday entertaining style, not a verified version of her recipe.

You need 80 minutes from start to finish, but most of that is hands-off baking and an overnight rest. The work itself is simple: toast, brown, whisk, and layer. It fits best on Thanksgiving morning when the oven is about to get busy, and it also works for a holiday brunch or a potluck where you need something hearty that feeds a crowd.

Why This Martha Stewart Thanksgiving Breakfast Works

Toasting the bread cubes first is the step that keeps the casserole from turning to mush. Dry bread soaks up the custard without collapsing, so you get a soft center with a crisp, golden top. Browning the turkey sausage and cooking the apples before layering builds flavor that plain raw ingredients wouldn’t give you.

The custard is generous on purpose: 8 eggs, whole milk, and heavy cream give it body without making it heavy. Gruyère melts smoothly and adds a nutty depth, while Parmesan sharpens the whole dish. A light sugar-butter sprinkle on top creates a thin, crackly crust that plays off the tender apples underneath.

What You’ll Love About It

• Make-ahead ease — Assemble it the night before and bake it in the morning.
• Feeds a crowd — One dish serves 8 without any last-minute cooking.
• Savory and sweet — Sausage, apples, and Gruyère balance each other beautifully.
• Uses simple tools — One skillet and one baking dish do all the work.

Ingredients

You need 18 ingredients, most of which are pantry staples. Use a sturdy rustic loaf rather than soft sandwich bread for the best texture.

• 1 tablespoon (14g) unsalted butter — softened, for the baking dish.
• 12 cups (300g) day-old French bread or rustic loaf — cut into 1-inch (2.5cm) cubes (about 1 pound/450g).
• 1 pound (450g) turkey breakfast sausage — casings removed if present.
• 1 tablespoon (14g) unsalted butter — for the skillet.
• 1 medium yellow onion — about 8 ounces (225g), finely chopped.
• 2 medium tart apples — such as Granny Smith, about 1 pound (450g) total, peeled, cored, and cut into 1/2-inch (1.3cm) dice.
• 2 teaspoons (5g) ground cinnamon — divided.
• 8 large eggs
• 2 1/2 cups (600ml) whole milk — whole milk gives the richest custard.
• 1 cup (240ml) heavy cream
• 1 tablespoon (15g) Dijon mustard
• 1 teaspoon (3g) kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper
• 1/8 teaspoon (0.3g) freshly grated nutmeg
• 2 cups (226g) shredded Gruyère cheese — about 8 ounces (225g).
• 1/2 cup (50g) finely grated Parmesan cheese
• 2 tablespoons (25g) granulated sugar
• 2 tablespoons (28g) unsalted butter — melted, for the topping.

Equipment

• 9×13-inch (23x33cm) baking dish — deep enough for the full custard.
• Rimmed baking sheet — for toasting the bread.
• 10-inch (25cm) skillet — a heavy one browns the sausage evenly.
• Large bowl — for whisking the custard.
• Whisk — a balloon whisk blends the eggs smoothly.
• Wooden spoon — for breaking up the sausage.
• Instant-read thermometer — to check the sausage and the casserole.

How to Make Martha Stewart Thanksgiving Breakfast

Step 1: Toast and Arrange the Bread

Butter a 9×13-inch (23x33cm) baking dish with the softened butter. Spread the bread cubes in a single layer on a rimmed baking sheet and toast in a 350°F (175°C) oven for 10 to 12 minutes, until dry and lightly crisp. Let them cool slightly, then transfer to the prepared dish. Don’t skip the toasting, or the bread will soak up too much custard and turn soggy.

Step 2: Brown the Sausage

Heat a 10-inch (25cm) skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces with a wooden spoon, for 6 to 8 minutes, until no longer pink and the internal temperature reaches 160°F (71°C). Transfer to a plate with a slotted spoon and leave the drippings in the pan for extra flavor.

Step 3: Cook the Onion and Apples

Melt the 1 tablespoon butter in the same skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until softened and translucent. Add the apples and 1 teaspoon of the cinnamon and cook, stirring, for 4 to 5 minutes, until the apples are just tender and lightly golden. Scrape the mixture onto the plate with the sausage and let it cool for 5 minutes.

Step 4: Whisk the Custard

In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, nutmeg, and the remaining 1 teaspoon cinnamon until smooth and evenly combined. Whisk in the Gruyère and Parmesan until evenly distributed. Whisk gently at this point so you don’t work in too much air.

Step 5: Layer and Chill

Scatter the sausage, onion, and apple mixture evenly over the bread cubes in the baking dish. Pour the egg mixture evenly over the top, pressing down gently with a spatula to make sure all the bread is soaked. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 6: Mix the Topping

In a small bowl, stir together the granulated sugar and melted butter until it forms a sandy mixture. Set it aside until you’re ready to bake.

Step 7: Bring to Room Temperature

Heat the oven to 350°F (175°C). Uncover the casserole and let it stand at room temperature for 20 minutes while the oven preheats. Sprinkle the sugar-butter mixture evenly over the top. Skipping this rest can leave the center underbaked while the edges dry out.

Step 8: Bake Until Puffed and Set

Bake for 50 to 55 minutes, until the casserole is puffed, golden brown, and the center is set. A knife inserted in the center should come out clean, and an instant-read thermometer should register 160°F (71°C). If the top browns too quickly, tent it loosely with foil after 40 minutes.

Step 9: Rest Before Serving

Let the casserole rest for 10 minutes before serving. Cut it into squares and serve warm. The rest lets the custard firm up so the squares hold their shape on the plate.

What to Serve With It

Pair it with a simple green salad dressed with lemon and olive oil, a bowl of fresh fruit, or roasted potatoes if you want something heartier. Warm coffee or spiced apple cider rounds out the plate on a cold morning. Keep the sides light so the casserole stays the star.

Tips for the Best Results

Use bread that is genuinely stale, since fresh bread turns gummy in the custard. Press the bread down firmly when you pour the egg mixture so every cube soaks evenly. If you’re worried about browning, check the casserole at the 40-minute mark rather than waiting for the timer.

Easy Variations

• Swap the cheese — Use 2 cups (226g) sharp white cheddar instead of Gruyère.
• Add heat — Stir 1/2 teaspoon (1g) red pepper flakes into the sausage.
• Try pears — Replace the apples with 1 pound (450g) diced firm pears.
• Use challah — Substitute 12 cups (300g) cubed challah for a richer base.

Storing and Reheating

• Refrigerator — Tightly cover leftovers and refrigerate for up to 3 days.
• Freezer — Wrap individual portions tightly and freeze for up to 2 months.
• Make-ahead — Assemble and refrigerate overnight, then rest 20 minutes before baking.
• Reheating — Cover and reheat at 350°F (175°C) for 15 to 20 minutes, to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the bread and cheese you use.

FAQs

Can I make this Martha Stewart Thanksgiving breakfast recipe ahead of time?

Yes, you can assemble the whole casserole and refrigerate it overnight before baking. Let it stand at room temperature for 20 minutes before it goes into the oven so it bakes evenly.

What can I use instead of Gruyère?

Sharp white cheddar or a mild Swiss cheese both melt well and swap in cup for cup. Use the same 2 cups (226g) so the custard stays balanced.

How do I know when the casserole is done?

The center should look set and a knife inserted in the middle should come out clean. An instant-read thermometer in the center should read 160°F (71°C).

Why did my casserole turn out watery?

Fresh bread and an underbaked center are the usual culprits. Use day-old bread, toast it first, and bake until the center registers 160°F (71°C).

Martha Stewart-Inspired Thanksgiving Breakfast Casserole

Print Recipe

This make-ahead breakfast casserole is inspired by Martha Stewart’s classic holiday entertaining style, layering buttery cubes of bread with savory turkey sausage, sweet apples, and nutty Gruyère for a hearty, comforting start to Thanksgiving morning. The custard bakes into a golden, puffed top with a soft, creamy center, and the cinnamon-spiced apple topping adds a warm, autumnal finish. It is an original adaptation, not a verified Martha Stewart recipe.

• Author: Anabelle McLean
• Prep Time: 25
• Cook Time: 55
• Total Time: 80
• Yield: 8 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon (14g) unsalted butter, softened, for the baking dish
• 12 cups (300g) day-old French bread or rustic loaf, cut into 1-inch (2.5cm) cubes (about 1 pound/450g)
• 1 pound (450g) turkey breakfast sausage, casings removed if present
• 1 tablespoon (14g) unsalted butter
• 1 medium yellow onion (about 8 ounces/225g), finely chopped
• 2 medium tart apples (such as Granny Smith, about 1 pound/450g total), peeled, cored, and cut into 1/2-inch (1.3cm) dice
• 2 teaspoons (5g) ground cinnamon, divided
• 8 large eggs
• 2 1/2 cups (600ml) whole milk
• 1 cup (240ml) heavy cream
• 1 tablespoon (15g) Dijon mustard
• 1 teaspoon (3g) kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper
• 1/8 teaspoon (0.3g) freshly grated nutmeg
• 2 cups (226g) shredded Gruyère cheese (about 8 ounces/225g)
• 1/2 cup (50g) finely grated Parmesan cheese
• 2 tablespoons (25g) granulated sugar
• 2 tablespoons (28g) unsalted butter, melted, for the topping

Instructions

1. Butter a 9×13-inch (23x33cm) baking dish with the softened butter. Spread the bread cubes in a single layer on a rimmed baking sheet and toast in a 350°F (175°C) oven for 10 to 12 minutes, until dry and lightly crisp. Let cool slightly, then transfer to the prepared baking dish.
2. Heat a 10-inch (25cm) skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces with a wooden spoon, for 6 to 8 minutes, until no longer pink and the internal temperature reaches 160°F (71°C). Transfer to a plate with a slotted spoon, leaving any drippings in the pan.
3. Melt the 1 tablespoon butter in the same skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until softened and translucent. Add the apples and 1 teaspoon of the cinnamon and cook, stirring, for 4 to 5 minutes, until the apples are just tender and lightly golden. Scrape the mixture onto the plate with the sausage and let cool for 5 minutes.
4. In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, nutmeg, and the remaining 1 teaspoon cinnamon until smooth and evenly combined. Whisk in the Gruyère and Parmesan until evenly distributed.
5. Scatter the sausage, onion, and apple mixture evenly over the bread cubes in the baking dish. Pour the egg mixture evenly over the top, pressing down gently with a spatula to make sure all the bread is soaked. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
6. In a small bowl, stir together the granulated sugar and melted butter until it forms a sandy mixture. Set aside.
7. Heat the oven to 350°F (175°C). Uncover the casserole and let it stand at room temperature for 20 minutes while the oven preheats. Sprinkle the sugar-butter mixture evenly over the top.
8. Bake for 50 to 55 minutes, until the casserole is puffed, golden brown, and the center is set. A knife inserted in the center should come out clean, and an instant-read thermometer should register 160°F (71°C). If the top browns too quickly, tent loosely with foil after 40 minutes.
9. Let the casserole rest for 10 minutes before serving. Cut into squares and serve warm.

Notes

Storage: Tightly cover leftovers and refrigerate for up to 3 days. Freezing: Bake as directed, cool completely, then wrap individual portions tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, until heated through (160°F/71°C), or microwave individual portions on high for 1 to 2 minutes. Make-ahead: The casserole can be assembled and refrigerated overnight before baking; let it stand at room temperature for 20 minutes before baking as directed.

Nutrition

• Calories: 642
• Sugar: 14g
• Sodium: 1030mg
• Saturated Fat: 19g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 295mg

Keywords: Martha Stewart Thanksgiving breakfast, Thanksgiving breakfast casserole, turkey sausage breakfast bake, apple Gruyère strata, make-ahead breakfast casserole, holiday morning breakfast, Thanksgiving morning recipe, bread pudding casserole, easy breakfast bake, fall breakfast idea, Martha Stewart inspired recipes