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Breakfast / Brunch

Kielbasa & Pretzel Breakfast Bake

Take the chill off cool autumn mornings with a comforting brunch casserole that will keep you full well through the afternoon.

When you think German food, pretzels, mustard, sausage, and beer probably come to mind, but brunch doesn’t. With a few tweaks those favorite flavors can be a savory meal — in the AM.

For hearty, filling items, start with a baked egg casserole that’s loaded with pretzel bread, as well as kielbasa, Gruyère, and mustard, then serve it with the intense cherry hot chocolate. If guests are looking for something a bit less substantial, offer them the fruit salad or muffins and you’re sure to be met with a danke.


8 servings

Total Time

1½ hours + staling and soaking overnight

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Test Kitchen Tip

Can’t wait all night for the pretzel bread to stale? Place cubed bread on a baking sheet, then pop into a 200° oven for about 1 hour; cool completely.


Stale bread on a baking sheet until completely dry, overnight.

Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.

Brown kielbasa in oil in a large skillet over high heat, 35 minutes. Drain kielbasa on a paper-towellined plate; reserve drippings. Reduce heat to medium; add onions and garlic to drippings and cook 12 minutes; transfer to a bowl.

Whisk together eggs, cream, broth, mustard, chives, thyme, salt, and pepper in a large bowl. Add bread; toss to coat. Add kielbasa, onion mixture, and half the Gruyère; transfer to prepared baking dish, cover with plastic wrap, and let sit in the refrigerator overnight.

Sprinkle remaining half of Gruyère over casserole; bake until an instant-read thermometer inserted in center reaches 160°, about 45 minutes. Let casserole rest 15 minutes before serving.


So it can completely dry out, cube the bread and let it sit uncovered on a baking sheet overnight.


Toss dried bread cubes with egg mixture to fully coat them, so they start absorbing liquid right away

Nutritional Facts

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