![]() |
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
Ingredients:
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
10 eggs
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
Instructions:
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
minutes.
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
mixture.
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
reaches 160*F.
Allow the
casserole to sit for 10 minutes before serving.
Read
more and enjoy this amazing recipe and many more when visiting chewnibblenosh
No comments:
Post a Comment