Kielbasa and Pretzel Bread Breakfast Bake

 Kielbasa and Pretzel Bread Breakfast Bake

1 lb. pretzel buns

1 pkg. (14 oz.) kielbasa ring sausage

1 T. canola oil

2 c. sliced onions

1 T. minced fresh garlic

10 eggs

1 1/2 c. heavy cream

1/2 c. beef broth

1/2 c. spicy brown mustard

2 T. chopped fresh chives

1 tsp. dried thyme

1 tsp. salt

1 tsp. black pepper

8 oz. shredded Gruyere

Cut the bread into cubes and spread in a single layer on baking sheets.  Dry in a 200 degree oven until completely dry but not toasted.

Cut the kielbasa in half through the entire ring and then in slices.  Add the oil to a skillet and brown the kielbasa over high heat for 3 to 5 minutes.  Drain on paper towel lined plate.  Leave the drippings in the skillet.  Reduce the heat to medium; add the sliced onions and cook for 2 minutes then add the minced garlic and cook for 1 more minute.  Turn off the heat and set aside to cool.

Whisk together the eggs, cream , broth, mustard, chives, thyme, salt and pepper in a large bowl.  Add the dried bread cubes and toss to coat.  Add the kielbasa, onion mixture and half the Gruyere cheese.  Spray a 9” x 13” pan with cooking spray.  Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 375 degrees.  Take the casserole out of the refrigerator and remove the plastic wrap while the oven preheats.  Sprinkle the remaining half of the Gruyère cheese over the casserole.  Bake at 375 degrees for 45 minutes.  Let the casserole rest 15 minutes before serving.