Cranberry Sausage Breakfast Casserole (Printable)

Savory sausage, tart cranberries, and herbed stuffing baked into a golden egg custard for a festive morning meal.

# What You'll Need:

→ Meats

01 - 1 pound breakfast sausage (pork or turkey), casing removed

→ Vegetables & Fruit

02 - 1 medium onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 cup fresh or frozen cranberries

→ Carbohydrates

05 - 6 cups cubed day-old bread (French or sourdough recommended)

→ Dairy & Eggs

06 - 1 1/2 cups whole milk
07 - 1 cup heavy cream
08 - 6 large eggs
09 - 1 cup shredded sharp cheddar cheese
10 - 1/4 cup grated Parmesan cheese (optional)

→ Herbs & Seasonings

11 - 2 tablespoons chopped fresh parsley
12 - 2 teaspoons dried sage
13 - 1 teaspoon dried thyme
14 - 3/4 teaspoon kosher salt
15 - 1/2 teaspoon ground black pepper
16 - 1/4 teaspoon crushed red pepper flakes (optional)

→ For Greasing

17 - Butter or nonstick spray

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and fully cooked (about 6–8 minutes). Transfer sausage to a plate with a slotted spoon.
03 - In the same skillet, sauté onion and celery until softened (about 5 minutes). Remove from heat.
04 - In a large bowl, combine cubed bread, cooked sausage, sautéed onions and celery, and cranberries. Add parsley, sage, thyme, salt, black pepper, and red pepper flakes if using. Toss well.
05 - In a separate bowl, whisk together milk, cream, and eggs. Stir in shredded cheddar and Parmesan, if using.
06 - Pour the egg mixture over the bread mixture. Gently toss until evenly moistened. Transfer to the prepared baking dish and spread evenly. Let sit for 10 minutes for the bread to absorb the custard.
07 - Bake uncovered for 45–50 minutes, or until golden brown on top and set in the center.
08 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The cranberries cut through the richness of sausage and cheese in a way that feels almost magical, balancing every single bite.
  • You can assemble the whole thing the night before, so morning you just slides it into the oven and goes back to sleep for forty five minutes.
02 -
  • If you use dried cranberries instead of fresh, reduce the amount to two thirds of a cup and soak them in hot water for ten minutes first or they will steal moisture from the custard and turn chewy.
  • Day old bread is not just a suggestion, fresh bread will turn mushy and collapse under the weight of the custard.
03 -
  • Squeeze a handful of the cubed bread before mixing, if it feels overly soft and compresses easily, toast it on a sheet pan at 300 degrees F for ten minutes to dry it out and it will hold its texture beautifully in the bake.
  • Let the casserole rest for a full ten minutes after baking, slicing too early causes the custard to weep and the pieces will not hold their shape.

Go Back