Hearty Cranberry Sausage Stuffing Breakfast Casserole

Ingredients for Cranberry Sausage Stuffing Breakfast Casserole

Base Ingredients

• Day-Old Bread: This is your stuffing base, hon. Stale bread is key because it soaks up all that eggy, savory goodness without turning into mush. I usually just use whatever sturdy bread I have, like sourdough or a good country loaf.
• Breakfast Sausage: We need some savory oomph! I like a mild sage sausage, but use what you love. I once tried a spicy Italian sausage, and wow, it was a kick! Maybe too much for breakfast, but it worked.
• Chicken Broth: This adds moisture and deepens the savory flavor. Don’t skimp on a good quality broth, it really makes a difference. I’ve used vegetable broth in a pinch, and it’s fine, but chicken just hits different.

Dairy & Binders

• Large Eggs: These are the glue, keeping our Cranberry Sausage Stuffing Breakfast Casserole together. Whisk them well, really get some air in there. I’ve cracked a few shells into the bowl more times than I care to admit, oops!
• Milk: Whole milk, please! Don’t even think about skim, it just won’t give you that rich, creamy texture we’re after. I learned that the hard way, it made the casserole taste… thin.

Flavor Builders

• Yellow Onion & Celery: The classic aromatic duo! They add a foundational savory flavor. Chop them small so they blend into the stuffing beautifully. I always cry when chopping onions, every single time, it’s a ritual.
• Fresh Cranberries: These little gems bring that essential tart pop, cutting through the richness of the sausage and bread. Frozen works too, just don’t thaw them first, straight into the mix!
• Fresh Sage & Thyme: These herbs are non-negotiable for that classic stuffing flavor. Fresh is always, always better here. Dried just doesn’t have the same vibrant, earthy aroma. I grow my own sage, and the smell when I snip it is just divine.

Seasonings & Accents

• Salt & Black Pepper: Basic, but so important for seasoning! Taste as you go, especially after adding the broth. I always forget to taste until the very end, then I’m frantically adding more salt.
• Butter: For sautéing and richness. Everything’s better with butter, right? I prefer unsalted so I can control the salt levels myself.

Instructions for Your Cranberry Sausage Stuffing Breakfast Casserole

Prep the Veggies & Sausage:

First things first, get your oven preheating to 375°F (190°C) and grab a 9×13 inch baking dish, giving it a good spray with cooking spray. Now, in a large skillet, melt a tablespoon of butter over medium heat. Toss in your chopped onion and celery. Sauté them until they’re soft and fragrant, about 5-7 minutes. Honestly, the smell of these cooking is just the best, it always makes me feel like something good is about to happen. Once they’re translucent, scoop them out and set them aside.

Brown the Sausage:

In that same skillet, without cleaning it, crumble in your breakfast sausage. Cook it over medium-high heat, breaking it up with a spoon, until it’s nicely browned and cooked through. Drain off any excess grease nobody wants a greasy Cranberry Sausage Stuffing Breakfast Casserole, trust me on that one. I’ve definitely skipped this step once or twice when I was in a hurry, and the casserole was just… heavier. Don’t make my mistake!

Combine the Stuffing Base:

Now for the fun part! In a really big bowl, combine your cubed day-old bread, the cooked sausage, and the sautéed onion and celery. Toss in the fresh cranberries and the chopped fresh sage and thyme. Give it a gentle mix to distribute everything evenly. You want to see all those colors and textures coming together, it’s honestly so satisfying. This is where I start getting excited for breakfast!

Whisk the Wet Ingredients:

In a separate medium bowl, whisk together the large eggs, milk, chicken broth, salt, and black pepper. Whisk until it’s really well combined and slightly frothy. This liquid is what’s going to bring all those dry ingredients to life, so make sure it’s seasoned just right. I always give it a little taste test here, just a tiny bit, to make sure the salt is perfect before it goes into the bread mixture.

Soak & Assemble the Cranberry Sausage Stuffing Breakfast Casserole:

Pour the egg mixture over the bread and sausage mixture in the large bowl. Gently fold everything together until the bread cubes are thoroughly moistened. You don’t want any dry spots! Let it sit for about 10-15 minutes, stirring occasionally, so the bread can really soak up all that liquid. This resting time is crucial, it makes for a tender, not dry, casserole. Transfer the mixture into your prepared 9×13 inch baking dish, spreading it out evenly.

Bake to Golden Perfection:

Pop the dish into your preheated oven and bake for 40-50 minutes, or until the Cranberry Sausage Stuffing Breakfast Casserole is golden brown on top and set in the center. A knife inserted into the middle should come out mostly clean. If it starts to brown too quickly, you can loosely cover it with foil. Let it rest for 5-10 minutes after baking before serving. The aroma filling your kitchen will be pure bliss, I promise!

Storage Tips for Cranberry Sausage Stuffing Breakfast Casserole

This Cranberry Sausage Stuffing Breakfast Casserole actually holds up pretty well, which is great because leftovers are always a win in my book. Once it’s completely cooled down, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual servings into airtight containers. It’ll last in the fridge for about 3-4 days. Reheating is best in the oven at a lower temperature (around 300°F or 150°C) for about 15-20 minutes until warmed through. I’ve microwaved it once or twice in a pinch, and it works, but the texture isn’t quite as good a little softer, less crispy on top. It also freezes beautifully! Just wrap it tightly in foil and then a layer of plastic wrap, and it’ll be good for up to 2-3 months. Thaw it overnight in the fridge before reheating.

Cranberry Sausage Stuffing Breakfast Casserole Ingredient Substitutions

Life happens, and sometimes you just don’t have exactly what the recipe calls for. For the bread, almost any sturdy loaf works brioche for richness, cornbread for a sweeter, crumbly texture. I tried a gluten-free bread once, and it worked, kinda. It was a bit drier, so add a splash more broth. If you’re out of breakfast sausage, ground pork seasoned with sage, thyme, and a pinch of brown sugar is a good stand-in. Or, for a vegetarian Cranberry Sausage Stuffing Breakfast Casserole, use a plant-based sausage crumble! No fresh cranberries? Dried cranberries work wonderfully, just reduce any added sugar in the recipe slightly, as they’re sweeter. And for the herbs, dried herbs are fine if that’s all you have, use about 1/3 the amount of fresh. Experiment! That’s how we find new favorites.

Serving Suggestions for Cranberry Sausage Stuffing Breakfast Casserole

This Cranberry Sausage Stuffing Breakfast Casserole is a star on its own, but it loves a good supporting cast! For a brunch spread, I always pair it with a simple fruit salad the fresh, bright fruit is a wonderful contrast to the savory casserole. A dollop of maple syrup on top is surprisingly delicious if you like that sweet and savory combo, don’t knock it ’til you try it! A crisp green salad with a light vinaigrette also cuts through the richness beautifully, making it feel more like a full meal. And for drinks? A strong cup of coffee is a must, or for something festive, a mimosa or a sparkling cranberry mocktail really makes it feel like a celebration. This dish and a lazy Sunday morning? Yes please!

Cultural Backstory of Cranberry Sausage Stuffing Breakfast Casserole

While this exact Cranberry Sausage Stuffing Breakfast Casserole might be a modern invention born from a desire to repurpose holiday leftovers, its roots run deep in American comfort food traditions. Stuffing, or dressing as some call it, has been a staple at celebratory meals for centuries, evolving from simple bread fillings to complex mixtures of herbs, meats, and fruits. The idea of a breakfast casserole itself is a testament to American ingenuity taking a hearty meal and making it convenient, often baked in one dish. For me, this casserole is less about a specific historical origin and more about the cultural significance of family gatherings, the joy of holiday flavors, and the simple pleasure of making something delicious out of what you have. It embodies that warm, comforting spirit of home cooking, turning humble ingredients into something truly special.

Frequently Asked Questions

→ Can I make Cranberry Sausage Stuffing Breakfast Casserole ahead of time?

Absolutely! I often assemble it the night before, cover it tightly, and pop it in the fridge. Just add about 10-15 minutes to the baking time in the morning. It makes busy mornings so much easier!

→ What if I don’t have day-old bread for this breakfast casserole?

No worries! You can cube fresh bread and spread it on a baking sheet, then bake at 300°F (150°C) for about 10-15 minutes until it’s slightly dried out. That’s what I do when I forget to plan ahead, which is often!

→ How do I prevent my Cranberry Sausage Stuffing Breakfast Casserole from being dry?

The key is making sure all the bread is thoroughly moistened by the egg and broth mixture, and letting it rest for 10-15 minutes before baking. I once rushed it, and it was a bit crumbly. Also, don’t overbake it!

→ What’s the best way to store leftover Cranberry Sausage Stuffing Breakfast Casserole?

Once cooled, cover it tightly and refrigerate for up to 3-4 days. For longer storage, it freezes beautifully for up to 2-3 months. I love having single servings ready to go for quick breakfasts!

→ Can I add other vegetables to this Cranberry Sausage Stuffing Breakfast Casserole?

Definitely! Sautéed mushrooms, bell peppers, or even a handful of spinach would be delicious additions. I’ve thrown in some diced apples before for an extra sweet-savory twist, and it worked out surprisingly well!