Cranberry Sausage Breakfast Casserole (Print Version)

Savory sausage and sweet cranberries baked in a creamy egg and bread custard for a festive holiday brunch.

# 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 ½ 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 - ½ teaspoon ground black pepper

# Steps:

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. Remove 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 and translucent, 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 fully incorporated.
06 - Pour the egg custard over the bread mixture and toss until everything is well coated. Fold in the shredded cheddar cheese. Transfer the mixture to the prepared baking dish, pressing gently to create an even layer.
07 - Bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set in the center. A knife inserted into the middle should come out clean.
08 - Let the casserole rest for 10 minutes before slicing and serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The sweet tart burst of cranberries cuts through the rich sausage and cheese in a way that keeps you going back for another forkful.
  • You can assemble everything the night before so your morning is free to drink coffee instead of chopping onions.
02 -
  • Do not use fresh bread because it turns gummy instead of absorbing the custard properly, so let your cubes sit out uncovered overnight or toast them briefly.
  • The casserole will look slightly underdone in the very center when you first pull it out, but carryover heat finishes the job perfectly.
03 -
  • Press the bread mixture down firmly into the dish before baking so every bite holds together instead of crumbling apart on your plate.
  • Let the casserole rest those full 10 minutes because slicing too early means the custard runs and you lose that beautiful sliceable texture.

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