Oktoberfest Breakfast Casserole #SundayFunday

This scrumptious Kielbasa and Pretzel casserole makes a perfect breakfast before a busy day and is hearty enough for  Brinner after a busy day.

The Sunday Funday Bloggers are celebrating Oktoberfest this week........

Stacy of Food Lust People Love is hosting and invited us to join her in making our favorite recipes inspired by Oktoberfest.  Let's see what everyone brought to the party........

• Bauernfrühstück (German Farmer’s Breakfast) from Sneha's Recipe
• Bavarian Cheese Spread from Food Lust People Love
• Beer Braised Steak from Palatable Pastime
• Beer Brats on Pretzel Rolls from Amy's Cooking Adventures
• Obatzda (Cheese Spread) from Making Miracles
• Oktoberfest Breakfast Casserole from A Day in the Life on the Farm
• Sourdough Soft Pretzels from Karen's Kitchen Stories

This is a make ahead casserole which is perfect on those Sunday's when my family is gathering for brunch.  It calls for stale pretzel bread, so on Saturday morning, I cubed up my bread and left it sitting on the counter until after dinner, when I was ready to assemble the casserole and put it in the refrigerator overnight.  

In the morning I pulled it out of the refrigerator and popped it into the oven an hour before I wanted to serve.  This gave me time to throw together a fruit salad before the family arrived.  It is very rich, filling and tasty.

Cassseroles, Entrees, Pork, Sausage, Eggs, Bread, Breakfast, Brunch

Entrees, Casseroles

German

Yield: 6 servings

Author: Wendy Klik

Oktoberfest Breakfast Casserole

This scrumptious Kielbasa and Pretzel casserole makes a perfect breakfast before a busy day and is hearty enough for Brinner after a busy day.

Prep time: 15 MinCook time: 45 MinInactive time: 8 H & 30 MTotal time: 9 H & 30 M

Ingredients

• 1/2 lb pretzel bread, cubed and staled
• 8 oz. smoked kielbasa, halved lengthwise and sliced into moons
• 1 sweet onion, sliced 
• 2-3 cloves garlic, minced
• 6 eggs
• 1 1/2 c. heavy cream
• 1/2 c. chicken broth
• 1/4 c. zesty honey mustard
• 1/2 t. dried thyme
• salt and pepper, to taste
• 4 oz. shredded Gruyere cheese

Instructions

1. Cook the kielbasa with the onions and garlic in a skillet set over med high heat, until kielbasa is browned and onion is tender, 3-4 minutes.  Remove from heat and set aside.
2. Whisk together the eggs, cream, broth, mustard, thyme, salt and pepper in a large bowl.  Add the staled bread cubes and toss to coat.  Add the kielbasa and onion mixture along with the cheese and stir to combine. 
3. Turn into an 8" square baking pan that has been treated with baking spray.  Cover with plastic wrap and refrigerate overnight.
4. Remove from refrigerator while oven preheats to 375*.  Bake for 45 minutes, until bubbly and golden brown.  Let stand for 15 minutes before serving.

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #101

Nutrition Facts

Calories

644.73

Fat (grams)

50.87

Sat. Fat (grams)

24.83

Carbs (grams)

24.85

Fiber (grams)

1.11

Net carbs

23.74

Sugar (grams)

8.54

Protein (grams)

22.49

Sodium (milligrams)

2928.15

Cholesterol (grams)

320.80

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