Description

A hearty and flavorful make-ahead breakfast casserole featuring crusty bread, savory ground pork sausage, vegetables, and melted cheddar cheese. This recipe is perfect for preparing the night before and baking fresh in the morning for an easy, crowd-pleasing breakfast or brunch.

Ingredients

Scale

Bread Base

4 cups (175g or 6 oz) cubes of crusty bread

Sausage and Vegetables

1 teaspoon olive oil
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

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 Garnish

Green onion and/or chopped parsley

Instructions

Prepare the baking dish: Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange the bread cubes in an even layer to form the base.
Cook the sausage and vegetables: Heat olive oil in a large skillet over medium heat. Add the ground pork sausage and dried rosemary or Italian seasoning if using. Break up the sausage into bite-size pieces while cooking. Once it starts to brown, add the chopped onion, minced garlic, bell peppers, mushrooms, and spinach. Cook and stir for about 5–6 minutes until the vegetables soften and the sausage is mostly cooked through.
Layer the sausage mixture: Remove the sausage and vegetables from heat and spread them evenly over the bread cubes in the baking dish.
Mix the egg custard: In a large bowl, whisk together the eggs, salt, black pepper, milk or half-and-half, and shredded cheddar cheese until well combined.
Assemble the casserole: Pour the egg mixture evenly over the sausage and vegetable layer. For extra flavor, sprinkle an additional pinch of salt and pepper on top.
Refrigerate: Cover the casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. Before baking, let it sit at room temperature for 10–15 minutes while the oven preheats.
Bake: Preheat your oven to 375°F (191°C). Bake the casserole uncovered for 40–45 minutes or until the top is golden, the edges are crisp, and a toothpick inserted in the center comes out clean.
Cool and serve: Allow the casserole to cool for 10 minutes, then slice and serve. Garnish with green onions or chopped parsley if desired.
Store leftovers: Refrigerate any leftovers for up to 5 days and reheat in the microwave as needed.

Notes

You can use half-and-half instead of milk for a richer custard.
The casserole can be assembled up to 24 hours in advance and refrigerated for easy morning preparation.
Feel free to substitute the ground pork sausage with ground turkey or chicken for a leaner option.
Adding fresh herbs or different vegetables can personalize the flavor profile.
Make sure the casserole is baked until a toothpick comes out clean to ensure it is fully cooked.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Keywords: breakfast casserole, make-ahead breakfast, sausage casserole, egg casserole, brunch recipe, easy breakfast