Description
This Easy Make-Ahead Breakfast Casserole is a hearty dish packed with sausage, vegetables, eggs, and cheese, perfect for feeding a crowd. It can be prepared ahead of time, making it ideal for holidays, brunches, or busy mornings.
Ingredients
Units
Scale
Bread Base
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- 4 cups (175g or 6 oz) cubes of crusty bread*
- 1 teaspoon olive oil
Sausage and Vegetables
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- 1 pound ground pork sausage, casings removed*
- 1 teaspoon dried rosemary or Italian seasoning, optional
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 2 garlic cloves, minced
- 2 cups (275g or 9-10 oz) chopped bell peppers
- 1 cup (100g or 3 oz) sliced mushrooms
- 1 cup roughly chopped fresh spinach
Egg Mixture
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- 12 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup (160ml) milk or half-and-half*
- 1 cup (100g or 3.5 oz.) shredded cheddar cheese
Optional Garnishes
- Green onion
- Chopped parsley
Instructions
- Prepare the baking dish: Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange bread cubes in an even layer at the bottom of the dish.
- Cook the sausage and vegetables: Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning (if using). Break the sausage into bite-size pieces using a wooden spoon or spatula while cooking. Then, add the onion, garlic, peppers, mushrooms, and spinach. Cook until everything softens slightly and the sausage is mostly cooked, about 5–6 minutes.
- Layer the mixture: Remove the sausage and vegetable mixture from heat and spread it evenly over the bread layer in the dish.
- Mix the egg mixture: In a mixing bowl, whisk together eggs, salt, pepper, milk, and cheese. Evenly pour this mixture over the sausage and vegetable mixture in the dish. Optionally, sprinkle a little more salt and pepper on top.
- Chill for assembly: Cover the casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes, up to a maximum of 24 hours. When ready to bake, allow the dish to sit at room temperature for 10–15 minutes while preheating the oven.
- Bake the casserole: Preheat the oven to 375°F (191°C). Bake the casserole uncovered for about 40–45 minutes, or until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean.
- Cool and serve: Once baked, allow the casserole to cool for 10 minutes. Slice and serve. Leftovers can be stored in the refrigerator for up to 5 days and reheated in a microwave or oven.
Notes
- Make Ahead Instructions: Assemble the casserole up to 24 hours in advance and refrigerate. Follow step 5 for instructions.
- Freezing & Reheating Instructions: You can freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before baking. Alternatively, freeze the baked casserole and reheat it later.
- Bread: For best results, use crusty or stale bread like sourdough. Stale bread absorbs liquid better than fresh bread.
- Potato Substitute: Replace bread with 3 cups (380g) of frozen hash brown potatoes or pre-cooked fresh diced potatoes.
- Meat Alternatives: This recipe works well with other meats like ground turkey, chicken, or beef. Pre-cooked sausage or ham can also be used, as well as bacon, which should be cooked separately.
- Vegetable Substitutions: Replace bell peppers, mushrooms, or spinach with broccoli, zucchini, squash, or kale. Pre-cook these vegetables before using.
- Vegetarian Option: Replace the sausage with an additional 1 cup of vegetables for a meat-free dish.
- Milk Options: For a richer texture, use half-and-half or whole milk. Lower-fat or dairy-free milk may also be used as needed.
- Cheese Options: Substitute cheddar with other cheeses like pepper jack, feta, Swiss, or smoked gouda, depending on your flavor preferences.
- Half Recipe: Halve the ingredients for a smaller casserole. Use a 9×9-inch pan and bake for 32–36 minutes.
Nutrition
- Serving Size: 1/12 of the casserole
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 220mg
