Cranberry Sausage Casserole (Printable Version)
Hearty blend of sausage, cranberries, stuffing, and cheese baked to a golden finish for a satisfying brunch.
# Ingredients Required:
→ Meat
01 -
450 grams breakfast sausage (pork or chicken)
→ Fruits and Produce
02 -
150 grams dried cranberries
03 -
Fresh thyme or parsley (optional, for garnish)
→ Pantry
04 -
170 grams herb-seasoned stuffing mix
05 -
15 grams unsalted butter (for greasing)
06 -
Salt and black pepper to taste
→ Dairy
07 -
6 large eggs
08 -
480 milliliters whole milk
09 -
60 grams shredded cheddar or Swiss cheese
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Grease a 23×33 cm baking dish with butter.
02 -
Cook the sausage in a skillet over medium heat until browned and crumbled. Drain excess fat.
03 -
In a large bowl, mix cooked sausage, stuffing mix, and dried cranberries evenly.
04 -
Whisk together eggs, milk, salt, and pepper in a separate bowl until fully blended.
05 -
Pour the egg mixture into the sausage and stuffing blend. Stir until combined, then gently fold in the shredded cheese.
06 -
Transfer the mixture to the prepared baking dish and spread evenly. Cover with foil and bake for 30 minutes.
07 -
Remove the foil and bake uncovered for an additional 10 to 15 minutes until the top is golden and the casserole is set.
08 -
Allow the casserole to rest for 5 minutes. Garnish with fresh herbs if desired and serve warm.
# Extra Suggestions:
01 -
For a vegetarian version, use a plant-based sausage alternative. Cheese quantity can be adjusted to taste. Store leftovers refrigerated up to three days.