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.
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, 3–5 minutes. Drain kielbasa on a paper-towellined plate; reserve drippings. Reduce heat to medium; add onions and garlic to drippings and cook 1–2 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.
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
% Daily Value*
Total Fat 45g 69%
Saturated Fat 22g 110%
Cholesterol 370mg 123%
Sodium 1402mg 58%
Carbs 38g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.