Cranberry Sausage & Stuffing Breakfast Casserole Recipe

Introduction

This Cranberry Sausage & Stuffing Breakfast Casserole is a delightful combination of savory and sweet flavors, perfect for a cozy morning meal. Featuring juicy sausage, tart cranberries, and herb-seasoned stuffing, it’s easy to prepare and sure to please a crowd.

Ingredients

• 1 lb breakfast sausage (pork or chicken)
• 1 cup dried cranberries
• 1 (6 oz) box stuffing mix (herb-seasoned preferred)
• 6 large eggs
• 2 cups milk
• ½ cup shredded cheddar or Swiss cheese
• 1 tbsp butter (for greasing)
• Salt & pepper to taste
• Optional: fresh thyme or parsley for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a skillet over medium heat, cook the sausage until browned and crumbled. Drain any excess fat before proceeding.
3. Step 3: In a large bowl, combine the cooked sausage, dry stuffing mix, and dried cranberries.
4. Step 4: In a separate bowl, whisk together the eggs, milk, salt, and pepper until well blended.
5. Step 5: Pour the egg mixture into the stuffing and sausage mixture. Stir gently to combine, then fold in the shredded cheese.
6. Step 6: Transfer the mixture evenly into the prepared baking dish.
7. Step 7: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and the casserole is set.
8. Step 8: Let the casserole rest for 5 minutes before garnishing with fresh thyme or parsley if desired. Serve warm and enjoy.

Tips & Variations

• For extra flavor, try adding sautéed onions or mushrooms to the sausage mixture before combining with stuffing.
• Use turkey sausage for a leaner option without sacrificing taste.
• Swap out dried cranberries for dried cherries or blueberries for a different fruity twist.
• If you prefer a creamier texture, add a splash of heavy cream to the egg mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole can also be frozen for up to 1 month; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it tightly, and keep it refrigerated. Bake it fresh in the morning, adding a few extra minutes to the cooking time if needed.

Is this recipe suitable for people with gluten intolerance?

Traditional stuffing mixes contain gluten, so to make this recipe gluten-free, use a gluten-free stuffing mix or substitute with cooked gluten-free bread cubes seasoned with herbs.

Cranberry Sausage & Stuffing Breakfast Casserole Recipe

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★★★★★

4.7 from 526 reviews

A savory and festive Cranberry Sausage & Stuffing Breakfast Casserole that combines savory sausage, herb-seasoned stuffing, and tart dried cranberries for a perfect holiday or weekend brunch dish. This easy-to-make casserole is baked to golden perfection, featuring a custardy egg and cheese mixture that holds everything together. Garnish with fresh herbs to elevate the flavors and presentation.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 lb breakfast sausage (pork or chicken)

Dry Ingredients

• 1 (6 oz) box herb-seasoned stuffing mix
• 1 cup dried cranberries

Dairy & Eggs

• 6 large eggs
• 2 cups milk
• ½ cup shredded cheddar or Swiss cheese
• 1 tbsp butter (for greasing)

Seasonings & Garnish

• Salt & pepper to taste
• Optional: fresh thyme or parsley for garnish

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish thoroughly to prevent sticking and to add a bit of richness to the casserole edges.
2. Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbled, ensuring the meat is fully cooked. Drain any excess fat to keep the casserole from becoming greasy.
3. Combine Dry Ingredients and Sausage: In a large mixing bowl, add the cooked sausage, dry herb-seasoned stuffing mix, and dried cranberries. Gently toss these together to distribute evenly.
4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, salt, and pepper until fully combined, creating a custard base for the casserole.
5. Incorporate Wet Mixture and Cheese: Pour the egg and milk mixture over the stuffing and sausage mixture. Stir well to coat all ingredients evenly, then fold in the shredded cheese for added flavor and creaminess.
6. Assemble in Baking Dish: Transfer the entire mixture to the prepared baking dish and spread it out evenly to ensure uniform cooking.
7. Bake Covered and Uncovered: Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking uncovered for an additional 10 to 15 minutes, or until the casserole is golden on top and set in the center.
8. Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes to allow it to firm up. Garnish with fresh thyme or parsley if desired before serving warm.

Notes

• For a lower fat option, use lean chicken sausage and low-fat milk.
• If you prefer a more tart flavor, increase the cranberries to 1 ¼ cups.
• Herb-seasoned stuffing mix adds more flavor but unseasoned can be used with additional herbs.
• Allowing the casserole to rest ensures easier slicing and serving.
• Leftovers can be refrigerated and reheated for a quick breakfast the next day.

Keywords: breakfast casserole, sausage stuffing casserole, cranberry breakfast bake, holiday breakfast recipe, savory breakfast casserole, easy baked breakfast