|Recipe from: chewnibblenosh|
Image Credit: Christine
Kielbasa and Pretzel Overnight Breakfast Bake
“The bread base for this dish is pretzel bread. I grabbed a couple of bags of pretzel rolls from the grocery store, chunked them up into bite sized pieces and allowed them to dry out overnight.” Christine
1 lb. pretzel bread, cubed
1 (14.5 oz.) package kielbasa, halved lengthwise, and sliced
1 Tbsp. canola oil
3 cups thinly sliced onions
3 cloves garlic, minced
1½ cups heavy cream
½ cup low-sodium beef broth
½ cup spicy brown mustard
2 Tbsp. chopped fresh chives
1 tsp. chopped fresh Thyme
2 tsp. kosher salt
1 tsp. black pepper
8 oz. Gruyère cheese, shredded, divided
Cut up the bread and lay it out on a cookie sheet.
Allow to sit out overnight to dry out.
Prepare a 9×13 inch baking dish with cooking spray.
Brown the kielbasa in a skillet on the stove top, in the oil, over high heat, 3-5 minutes.
Drain the kielbasa on a plate lined with paper towels.
Leave drippings in the pan.
Add the sliced onions and garlic to the pan, and cook until the onions have softened a bit, 2-3
Transfer to a bowl.
In a large bowl, beat together the eggs, cream, broth, mustard, chives, thyme, salt, and pepper.
Add the dried bread, and toss to coat. (I used my hands.)
Add the kielbasa, onion mixture, and half of the shredded Gruyère cheese to the egg-bread
Toss thoroughly, and transfer the mixture to the prepared baking dish.
Cover with plastic wrap and let it chill in the refrigerator overnight.
In the morning, preheat the oven to 375*.
Take the casserole out of the fridge and allow to sit on the counter as the oven heats.
Sprinkle the rest of the shredded Gruyère over the top of the casserole.
Bake for approximately 45 minutes, until the casserole is set, and the internal temperature
Allow the casserole to sit for 10 minutes before serving.
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