Description
Hearty Cranberry Sausage Stuffing Breakfast Casserole – a warm, savory-sweet bake with sausage, cranberries, and stuffing. Perfect for lazy mornings or brunch!
Ingredients
Scale
- The Foundation:
- 6 cups stale bread cubes (sourdough, challah, or good quality white bread)
- 2 cups chicken broth (low-sodium preferred)
- Savory Stars:
- 1 lb breakfast sausage (mild or spicy, as preferred)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Sweet & Tangy Kicks:
- 1/2 cup dried cranberries
- 2 tbsp fresh sage, chopped
- Binding & Finishing:
- 4 large eggs
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (freshly ground preferred)
Instructions
- Prep Your Stuffing Base:: First things first, get those bread cubes ready. If they’re not stale, spread them on a baking sheet and pop them in a 250°F (120°C) oven for about 15-20 minutes until they’re dry but not toasted. Honestly, I usually do this the night before because mornings are for coffee, not bread-drying. This step is super important for that perfect Cranberry Sausage Stuffing Breakfast Casserole texture, avoiding a soggy bottom, which nobody wants!
- Sauté the Savory Bits:: Next, in a large skillet over medium heat, crumble and cook your breakfast sausage until it’s beautifully browned and cooked through. Drain any excess fat – we want flavor, not grease! Then, toss in your chopped onion and celery. Sauté them until they’re soft and fragrant, about 5-7 minutes. The kitchen will start smelling incredible, trust me. This is where the Cranberry Sausage Stuffing Breakfast Casserole really starts to come alive, building those foundational savory notes.
- Combine & Infuse Flavor:: Now, in a really big mixing bowl, combine your stale bread cubes, the cooked sausage and veggie mixture, and those bright dried cranberries. Give it a good, gentle toss to distribute everything. Pour in the chicken broth and sprinkle in the fresh sage. Let it sit for a few minutes, allowing the bread to soak up all that liquid and the flavors to meld. I always give it a little stir and press down to make sure everything gets happy and moist for our Cranberry Sausage Stuffing Breakfast Casserole.
- The Custard Concoction:: In a separate bowl, whisk together your large eggs, whole milk, salt, and black pepper until it’s all nicely combined and a little frothy. This is the binding magic that turns loose ingredients into a cohesive, sliceable Cranberry Sausage Stuffing Breakfast Casserole. Once everything is thoroughly mixed, gently pour this egg mixture over the stuffing mixture in your large bowl. Fold it all together carefully until the bread is evenly coated. Don’t overmix, though, or you’ll get tough bread!
- Assemble and Bake:: Transfer the entire Cranberry Sausage Stuffing Breakfast Casserole mixture into a greased 9×13 inch baking dish. Press it down lightly and evenly. Sprinkle that gorgeous sharp cheddar cheese all over the top. Cover the dish loosely with aluminum foil. Pop it into a preheated 375°F (190°C) oven for 30 minutes. This initial covered bake helps steam the casserole and ensures everything cooks through without drying out. The anticipation during this part is real, friends!
- Golden Finish & Serve:: After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbly, and the cheese is beautifully melted. You want the Cranberry Sausage Stuffing Breakfast Casserole to be set in the center. A knife inserted should come out mostly clean. Let it rest for about 5-10 minutes before slicing and serving. This resting time is crucial, I swear, it helps everything firm up for cleaner slices. Enjoy that amazing aroma!