Cranberry Sausage Breakfast Casserole (Printable)
Savory sausage, tart cranberries, and herbed stuffing baked into a golden breakfast casserole.
# What You'll Need:
→ 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 oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and fully cooked, about 6 to 8 minutes. Transfer sausage to a plate with a slotted spoon.
03 - In the same skillet, sauté onion and celery until softened, about 5 minutes. Remove from heat.
04 - In a large bowl, combine cubed bread, cooked sausage, sautéed onions and celery, and cranberries. Add parsley, sage, thyme, salt, black pepper, and red pepper flakes if using. Toss well to distribute evenly.
05 - In a separate bowl, whisk together milk, cream, and eggs. Stir in shredded cheddar and Parmesan, if using, until combined.
06 - Pour the egg mixture over the bread mixture. Gently toss until evenly moistened. Transfer to the prepared baking dish and spread evenly. Let sit for 10 minutes for the bread to absorb the custard.
07 - Bake uncovered for 45 to 50 minutes, or until golden brown on top and set in the center.
08 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.
# Expert Tips:
01 -
- It turns holiday leftovers and basic breakfast staples into something that feels intentional and special without requiring any fancy technique.
- The tart pop of cranberries cutting through rich sausage and custardy bread is the kind of flavor surprise that makes people go back for seconds before finishing their first plate.
02 -
- Do not skip the 10 minute resting time after assembling because bread that has not fully absorbed the custard will give you a watery, separated casserole instead of a cohesive, sliceable one.
- Day old bread is not a suggestion, it is a requirement, because fresh bread will dissolve into paste when it meets the egg mixture.
03 -
- Tear the bread by hand instead of cutting it with a knife because uneven pieces create more surface area for the custard to soak into and give you a more interesting, rustic texture.
- Cook the sausage a little more than you think you need to because those crispy, caramelized edges are what make the casserole taste deeply savory instead of flat.