Cranberry Sausage Breakfast Casserole (Print version)
Savory sausage and sweet cranberries baked in a creamy herb bread custard for a festive holiday brunch.
# Ingredient List:
→ Meats
01 - 1 lb breakfast sausage (mild or spicy), casings removed
→ Vegetables & Fruits
02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 1 cup dried cranberries
05 - 2 tablespoons fresh parsley, chopped
→ Bread
06 - 8 cups day-old bread, cut into 1-inch cubes (French, sourdough, or country bread)
→ Dairy & Eggs
07 - 1 ½ cups whole milk
08 - 1 cup heavy cream
09 - 6 large eggs
10 - 1 cup shredded cheddar cheese
11 - 2 tablespoons unsalted butter, melted
→ Seasonings
12 - 1 teaspoon dried sage
13 - 1 teaspoon dried thyme
14 - 1 teaspoon salt
15 - ½ teaspoon ground black pepper
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - In a large skillet over medium heat, cook the sausage until browned, breaking it apart with a spoon, about 6-8 minutes. Transfer sausage to a plate, leaving drippings in the pan.
03 - Add diced onion and celery to the skillet with the remaining drippings. Sauté until softened, about 5 minutes. Remove from heat.
04 - In a large mixing bowl, combine bread cubes, cooked sausage, sautéed onion and celery, dried cranberries, chopped parsley, dried sage, dried thyme, salt, and pepper. Toss until evenly distributed.
05 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and melted butter until smooth and well blended.
06 - Pour the egg custard over the bread mixture. Toss gently until all ingredients are well coated. Fold in shredded cheddar cheese. Transfer the mixture to the prepared baking dish, spreading evenly.
07 - Bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set in the center. A knife inserted into the center should come out clean.
08 - Let cool for 10 minutes before slicing and serving. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- Sweet cranberries and savory sausage are the kind of pairing that sounds odd until you taste it and wonder how you ever lived without it.
- You can assemble everything the night before, which means holiday mornings stay relaxed instead of frantic.
02 -
- If your bread is fresh and not day old, cube it and toast it in a 300 degree oven for about 10 minutes so it does not turn to mush when the custard hits it.
- Do not skip the resting time after baking because slicing too early causes the casserole to fall apart into a soggy mess on your plate.
03 -
- Squeeze a handful of the bread cubes before mixing to make sure they feel dry and slightly stale because soft fresh bread will dissolve into the custard instead of holding its shape.
- Let the assembled casserole sit for at least 15 minutes before baking so the bread has time to soak up the custard and bake into a cohesive, creamy dish.