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Martha Stewart-Inspired Thanksgiving Breakfast Casserole

Close-up of Martha Stewart-Inspired Thanksgiving Breakfast Casserole showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-thanksgiving-breakfast-recipe/