Description
Cranberry Sausage Stuffing Breakfast Casserole is a comforting, easy-to-make dish. Perfect for brunch, holidays, or a family breakfast. Warm, savory, sweet!
Ingredients
Scale
- Base Ingredients:
- 1 lb day-old bread, cut into 1-inch cubes (about 8–10 cups)
- 1 lb breakfast sausage
- 1 cup chicken broth
- Dairy & Binders:
- 6 large eggs
- 1 cup whole milk
- Flavor Builders:
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 cup fresh cranberries
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- Seasonings & Accents:
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
Instructions
- 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!