Description

Martha Stewart’s Easter Breakfast Casserole is a classic, comforting dish combining savory sausage, sautéed vegetables, creamy cheese, and a rich custard base. Perfect for holiday brunches or special mornings, this casserole offers layers of hearty bread, flavorful pork sausage, earthy mushrooms, fresh spinach, and nutty Gruyère cheese. Baked to golden perfection, it provides a satisfying and elegant start to your day.

Ingredients

Scale

Meat and Vegetables

2 tablespoons Olive Oil (for sautéing)
1 pound Bulk Pork Sausage
8 ounces Cremini Mushrooms
1 medium Onion
4 cups Fresh Spinach

Bread and Cheese

8 slices Sturdy White Bread
1 cup Gruyère Cheese

Custard Mixture

8 Large Eggs
2 cups Whole Milk
1 cup Heavy Cream
2 tablespoons Dijon Mustard
1 teaspoon Fresh Nutmeg
Salt, to taste
Black Pepper, to taste

Instructions

Prepare the sausage and vegetables: Heat olive oil in a skillet over medium-high heat. Brown the pork sausage until fully cooked and nicely caramelized, then remove from the pan. In the same skillet, sauté chopped onion and sliced cremini mushrooms until soft, then add fresh spinach and cook until wilted and vibrant.
Assemble the casserole layers: Grease a 9×13-inch baking dish with olive oil. Layer half of the cubed sturdy white bread evenly at the bottom, then spread half of the cooked sausage and sautéed vegetables over the bread. Sprinkle with a generous handful of Gruyère cheese. Repeat this layering process with the remaining bread, sausage, vegetables, and cheese.
Make the custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, fresh nutmeg, salt, and black pepper until smooth and well combined.
Combine and soak: Pour the custard mixture evenly over the layered ingredients in the baking dish. Gently press down to ensure the bread soaks up the custard. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the bread to absorb the custard fully.
Preheat and rest: About 30 minutes before baking, remove the casserole from the fridge and let it sit at room temperature. Preheat the oven to 350°F (175°C).
Bake the casserole: Place the uncovered casserole in the oven and bake for 50-60 minutes until the top is puffed and golden brown and the center is set and firm to the touch.
Rest before serving: Allow the casserole to rest for 10 minutes after baking to enhance its texture and flavor before slicing and serving.

Notes

For a lighter version, substitute bulk pork sausage with turkey or chicken sausage.
Button mushrooms can replace cremini mushrooms if unavailable.
Kale or Swiss chard can be used instead of spinach for a different texture.
Use Swiss or cheddar cheese if Gruyère is not accessible.
Half-and-half can substitute whole milk for a richer custard.
Full-fat coconut milk is a great alternative for dairy-free versions.
The casserole can be prepared a day ahead and refrigerated overnight for convenience.
Ensure the casserole sits at room temperature before baking for even cooking.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Easter breakfast casserole, sausage casserole, brunch casserole, Gruyère cheese breakfast, savory custard bake, holiday breakfast, layered casserole