Cranberry Sausage Breakfast Casserole (Printable version)
Sausage, cranberries, and herbed bread baked in a creamy egg custard for a festive holiday breakfast.
# What You'll Need:
→ Meats
01 - 1 lb 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 Preparing the Dish
17 - Butter or nonstick spray for greasing
# Directions:
01 - Preheat 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, until browned and fully cooked through, about 6 to 8 minutes. Transfer the sausage to a plate using a slotted spoon, leaving any drippings in the pan.
03 - In the same skillet with the residual drippings, sauté the onion and celery over medium heat until softened and fragrant, 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, dried sage, dried 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 and well combined. Stir in the shredded sharp cheddar cheese and Parmesan cheese if using.
06 - Pour the egg custard mixture over the bread mixture and gently toss until all the bread cubes are evenly moistened and coated.
07 - Transfer the mixture to the prepared baking dish and spread it into an even layer. Allow it to rest for 10 minutes so the bread absorbs the custard.
08 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is fully set. A knife inserted into the middle should come out clean.
09 - 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 -
- It turns forgotten holiday leftovers into the kind of breakfast people actually crawl out of bed for.
- The cranberries burst during baking and create little pockets of tartness that cut right through the richness of sausage and cheese.
- You can assemble everything the night before and just slide it into the oven while the coffee brews.
02 -
- Day old bread is not a suggestion, it is a requirement because fresh bread will dissolve into a soggy mess that never sets properly.
- If you are assembling the night before, pull the casserole out of the fridge 30 minutes before baking so the dish does not crack from the temperature shock of a hot oven.
03 -
- Tear the bread by hand instead of cutting it with a knife for more surface area and a rustic texture that holds the custard better.
- Taste the sausage before adding salt to the custard because some brands are heavily seasoned and you can easily oversalt the entire dish.