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–+ servings
Cranberry Sausage

Cranberry Sausage Casserole: Your Hearty Holiday Delight

This hearty Cranberry Sausage casserole combines savory sausage and sweet-tart cranberries for a festive brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cranberry Sausage Ingredients
  • 1 pound Breakfast Sausage or turkey sausage for lighter option
  • 1 cup Dried Cranberries avoid fresh to prevent moisture
  • 6 oz Stuffing Mix herb-seasoned preferred
  • 6 large Eggs room temperature
  • 2 cups Whole Milk 2% is okay for lighter version
  • 1 cup Shredded Cheese Cheddar or Swiss, mozzarella can be swapped
  • 2 tablespoons Butter for greasing the baking dish
  • to taste Salt
  • to taste Pepper
  • Optional Fresh Thyme or Parsley for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  2. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes.
  3. In a mixing bowl, combine cooked sausage with stuffing mix and dried cranberries; toss gently.
  4. Whisk together eggs, milk, salt, and pepper in a separate bowl until smooth.
  5. Pour custard over sausage mixture and fold in shredded cheese.
  6. Transfer the mixture to the greased baking dish and smooth out evenly.
  7. Cover with aluminum foil and bake for 30 minutes; then uncover and bake an additional 10-15 minutes.
  8. Let rest for about 5 minutes before serving; garnish with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 220mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

This casserole can be made ahead and refrigerated. Just add extra baking time if starting cold.

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