Cranberry Sausage Breakfast Casserole (Printable)
Savory sausage, cranberries, and herbs baked in a creamy egg custard with bread for a festive brunch dish.
# What You'll Need:
→ 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 1/2 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 - 1/2 teaspoon ground black pepper
# Directions:
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 the sausage to a plate, leaving any drippings in the pan.
03 - Add the diced onion and celery to the skillet with the remaining drippings. Sauté until softened, about 5 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, combine the bread cubes, cooked sausage, sautéed onion and celery, dried cranberries, chopped parsley, dried sage, dried thyme, salt, and black pepper. Toss until evenly distributed.
05 - In a separate bowl, whisk together the eggs, whole milk, heavy cream, and melted butter until smooth and well blended.
06 - Pour the egg custard over the bread mixture and toss until all pieces are thoroughly coated. Fold in the shredded cheddar cheese. Transfer the mixture to the prepared baking dish, spreading it into an even layer. At this stage, the casserole can be covered and refrigerated overnight if preparing in advance.
07 - Bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is fully set in the center.
08 - Allow the casserole to rest for 10 minutes before slicing and serving. Garnish with additional fresh parsley if desired.
# Expert Advice:
01 -
- The cranberries burst just enough to cut through the richness of sausage and cheese, creating a balance that feels almost magical without any extra effort.
- You can assemble everything the night before, which means you sleep in while the casserole waits patiently in the fridge for its moment.
02 -
- Do not use fresh bread because it turns mushy instead of absorbing the custard properly, and day-old or slightly stale bread is the real secret.
- If you refrigerate overnight, add about five extra minutes to the baking time since the dish starts cold.
03 -
- Save a handful of cheese to sprinkle on top during the last ten minutes of baking for a crispy, irresistible crust.
- Breaking the sausage into irregular, varied pieces instead of uniform crumbles gives you bites that range from meaty to delicate throughout the casserole.