Short introduction
Cranberry Sausage & Stuffing Breakfast Casserole is an easy, delicious dish perfect for breakfast or brunch. It combines savory sausage and stuffing mix with sweet dried cranberries, making it a comforting choice for any morning gathering. This casserole is not only tasty but also a great way to feed a crowd without spending all morning in the kitchen.
Why you’ll love it
This breakfast casserole is packed with flavors and simple to prepare. It mixes the savory goodness of sausage and herbs from the stuffing with the sweetness of cranberries, making a delightful balance. It’s an excellent way to start your day and can be a show-stopper at family gatherings or holiday brunches. Whether you’re feeding a large group or just your family, you’ll love how quickly it comes together and how satisfying it is.
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
Substitutions & key variations
If you want to make some changes or you’re out of certain ingredients, here are a few substitutions and variations to consider:
- Swap the breakfast sausage for turkey sausage or a plant-based alternative for a healthier option.
- Use a different type of cheese, like feta or mozzarella, for a unique flavor.
- If you don’t have dried cranberries, you can use chopped apples or raisins instead.
- Add chopped vegetables like bell peppers or spinach for extra nutrition.
- For a gluten-free version, look for gluten-free stuffing mix.
Step-by-step
Step 1:
Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking.
Step 2:
In a skillet over medium heat, cook the breakfast sausage until it’s browned and crumbly. Once cooked, drain any excess fat from the skillet.
Step 3:
In a large bowl, combine the cooked sausage, dry stuffing mix, and dried cranberries. This mixture will be the heart of your casserole.
Step 4:
In another bowl, whisk together the eggs, milk, salt, and pepper until well mixed. This wet mixture will add moisture to the casserole.
Step 5:
Pour the egg mixture over the stuffing, sausage, and cranberry mixture. Stir well until everything is evenly combined. Then, fold in the shredded cheese.
Step 6:
Transfer the mixture to the greased baking dish, spreading it evenly to ensure even cooking.
Step 7:
Cover the dish with foil and bake in the oven for 30 minutes. This will help steam the casserole and keep it moist.
Step 8:
After 30 minutes, uncover the dish and continue baking for an additional 10–15 minutes, or until the top is golden brown and the casserole is set.
Step 9:
Once done, let it rest for about 5 minutes before serving. You can garnish with fresh thyme or parsley if desired.
Success tips
- Ensure the oven is properly preheated before baking. This helps with the cooking process and gets that perfect golden crust.
- Don’t skip resting the casserole after baking. This helps it set and makes serving easier.
- Overcooking can make the casserole dry, so keep an eye on the recommended baking times.
How to serve
Cranberry Sausage & Stuffing Breakfast Casserole can be served warm directly from the baking dish. Cut into squares and plate it up, adding a sprinkle of fresh herbs if desired for an attractive presentation. Pair it with fresh fruit, a light salad, or even some crispy bacon for a well-rounded breakfast or brunch spread.
Storage & reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place a portion in the microwave for a minute or until warmed through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes, you can assemble it the night before and bake it in the morning. Just cover it and store it in the refrigerator.
2. Is this casserole freezer-friendly?
Absolutely! You can freeze leftovers after it cools. Wrap it tightly and store in the freezer for up to three months. Thaw and reheat when you’re ready to enjoy it again!
3. Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart for this recipe. Dried cranberries provide the sweetness that complements the savory sausage.
4. What can I serve with this casserole?
This dish pairs well with fresh fruit, yogurt, or a light salad for a balanced meal.
5. How can I make this dish vegetarian?
You can omit the sausage and use a plant-based stuffing mix, plus add more veggies like mushrooms or spinach for flavor.
Nutrition notes / equivalents (optional)
This casserole is a balanced meal that provides protein, healthy fats, and carbohydrates, ideal for a hearty breakfast. It can easily be customized for needs like gluten-free or lower-fat diets by adjusting the ingredients.
Conclusion + CTA
Cranberry Sausage & Stuffing Breakfast Casserole is a delightful way to start your day. Easy to prepare and full of flavor, it will quickly become a family favorite. Try it out at your next brunch, and don’t forget to share your experiences! Looking for more recipes? Check out our list of related recipes below!
Links to related recipes
- Spinach and Feta Breakfast Strata
- Sweet Potato and Black Bean Breakfast Burrito
- Classic French Toast Bake
- Veggie-Packed Breakfast Quiche
Cranberry Sausage & Stuffing Breakfast Casserole
Ingredients
Main 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 Garnish
- fresh thyme or parsley for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking.
- In a skillet over medium heat, cook the breakfast sausage until it’s browned and crumbly. Once cooked, drain any excess fat from the skillet.
- In a large bowl, combine the cooked sausage, dry stuffing mix, and dried cranberries.
Mixing
- In another bowl, whisk together the eggs, milk, salt, and pepper until well mixed.
- Pour the egg mixture over the stuffing, sausage, and cranberry mixture. Stir till evenly combined, then fold in the shredded cheese.
Baking
- Transfer the mixture to the greased baking dish, spreading it evenly.
- Cover the dish with foil and bake for 30 minutes.
- Uncover and continue baking for an additional 10–15 minutes, or until the top is golden brown and set.
- Let it rest for about 5 minutes before serving. Garnish with fresh thyme or parsley if desired.