Cranberry Sausage Breakfast Casserole (Print Version)
Savory sausage, tart cranberries, and herbed stuffing baked into a creamy breakfast casserole.
# Ingredient List:
→ Meats
01 - 1 pound breakfast sausage (pork or turkey), casing removed
→ Vegetables & Fruit
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 cup fresh or frozen cranberries
→ Carbohydrates
05 - 6 cups cubed day-old bread (French or sourdough recommended)
→ Dairy & Eggs
06 - 1 1/2 cups whole milk
07 - 1 cup heavy cream
08 - 6 large eggs
09 - 1 cup shredded sharp cheddar cheese
10 - 1/4 cup grated Parmesan cheese (optional)
→ Herbs & Seasonings
11 - 2 tablespoons chopped fresh parsley
12 - 2 teaspoons dried sage
13 - 1 teaspoon dried thyme
14 - 3/4 teaspoon kosher salt
15 - 1/2 teaspoon ground black pepper
16 - 1/4 teaspoon crushed red pepper flakes (optional)
→ For Greasing
17 - Butter or nonstick spray
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
02 - In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a spoon, until browned and fully cooked through, about 6 to 8 minutes. Transfer the sausage to a plate using a slotted spoon, leaving the drippings in the pan.
03 - In the same skillet with the reserved drippings, sauté the onion and celery over medium heat until softened and translucent, about 5 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, combine the cubed bread, cooked sausage, sautéed onion and celery, and cranberries. Add the parsley, sage, thyme, kosher salt, black pepper, and red pepper flakes if using. Toss everything together until evenly distributed.
05 - In a separate bowl, whisk together the whole milk, heavy cream, and eggs until smooth. Stir in the shredded cheddar cheese and Parmesan cheese if using.
06 - Pour the egg custard mixture over the bread mixture and gently toss until all the bread is evenly moistened. Transfer the mixture to the prepared baking dish and spread it out in an even layer. Let it sit for 10 minutes so the bread can fully absorb the custard.
07 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is set and no longer jiggly.
08 - Remove from the oven and allow the casserole to cool slightly for about 5 minutes. Garnish with additional fresh parsley if desired and serve warm.
# Expert Advice:
01 -
- That combination of savory sausage with pops of tart cranberry is the kind of surprise that makes people go quiet after the first bite.
- You can assemble the entire thing the night before, so morning you just has to turn on the oven and pour coffee.
02 -
- If you assemble this the night before, take it out of the fridge for 20 minutes before baking so the dish does not crack from a sudden temperature change.
- Dried cranberries can replace fresh but soak them in hot water first and reduce the amount to 2/3 cup or the dish becomes overly sweet.
03 -
- Tear a few of the bread pieces smaller so they create a denser, creamier layer on top while the larger cubes stay chewy inside.
- Let the casserole rest a full ten minutes after baking or it will fall apart when you try to serve beautiful slices.