Sausage Breakfast Casserole is loaded with sausage, peppers, cheese and Italian seasoning is one my favorite make ahead breakfasts! You’ll love this for holidays and when you’ve got guests as it can (and should) be made ahead of time!
Breakfast casserole is literally my favorite breakfast recipe of all time and everyone raves about it. Serve with a fresh fruit salad!
A Favorite Breakfast Made Easy
My Mom has made bacon breakfast casserole on Christmas morning for as long as I can and either one is my absolute favorite holiday dish (along with a classic stuffing recipe of course).
I love that overnight casseroles (both in the oven and a Slow Cooker Breakfast Casserole) can be prepped the night before making it perfect for holidays, weekends and even for overnight guests.
How to Make a Sausage Breakfast Casserole
This sausage egg casserole is very simple to make!
- Place bread cubes, chopped peppers and cooked sausage in a casserole dish (per recipe below).
- Combine eggs, milk and cheese. Pour over bread.
- Refrigerate at least 4 hours (overnight is best). This allows the bread cubes to soak up the egg mixture.
- In the morning just bake and serve!
This quick and easy casserole recipe can be made the night before for a worry-free weekend breakfast (or prep in the morning to bake for dinner after a long day).
Variations on Sausage Breakfast Casserole
I love adding Italian sausage to this recipe along with fresh red and green peppers because the sausage has so much flavor!
- Meat: Sausage is my first choice in this recipe, it has lots of flavor!
- Vegetables: I use peppers and onions for flavor. Any veggie will do (including leftover roasted veggies). If your vegetables are watery (like mushrooms) be sure to pre-cook them so they don’t make the casserole watery. If you use veggies like asparagus or broccoli, steam until tender crisp.
- Cheese: Use whatever you have on hand! Gruyere or a bit of swiss also add a great flavor.
Substituting Bread With Hashbrowns
While I much prefer the consistency of this dish using bread cubes, you can certainly make this into a sausage hashbrown casserole in place of bread. You can also use leftover rolls, hot dog buns… pretty much any dry bread will work!
If you’re lucky enough to have leftovers, this dish reheats really well and freezes perfectly.
More Easy Eggs
- Corned Beef Hash (video)
- Classic Deviled Eggs Recipe
- Easy Quiche Recipe – Easy Brunch recipe!
- Dill Pickle Deviled Eggs
- Make Ahead Egg Muffins – Breakfast on the go!
Overnight Sausage Breakfast Casserole
Equipment
Ingredients
- 14 slices bread crust removed, cubed and dried (see note)
- 1 package Johnsonville Naturals Italian Sausage
- 3 green onions sliced
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- 2 cups shredded Italian blend cheese
- 2 cups mozzarella cheese
- 6 eggs
- 3 cups milk
- 1 teaspoon Italian seasoning
- pepper to taste
Instructions
- Remove casing from sausage and cook over medium high heat until no pink remains. Drain any fat.
- Layer ½ of the cubes in a greased 9×13 pan. Top with ½ of each the sausage, green onions, peppers, and cheese. Repeat layers ending with cheese.
- Combine eggs, milk, & seasonings Pour egg mixture over bread ensuring all of the bread has been covered. Refrigerate overnight (or at least 3 hours).
- Remove from fridge and place in the oven while preheating the oven to 350°F. Bake covered with foil 65-75 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans increase cooking time will need to increase).
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Would it be possible to freeze leftovers and have them taste just as good when warmed back up?
This recipe freezes well. Thaw in the fridge overnight and heat in the microwave or on the stovetop.
I saw one recipe that caught my eye and then spent hours looking over and printing many more!
So glad you found some recipes to enjoy!
Love these recipes
This really looks so good, I can’t wait to try it!
I have a question for you Ms. Holly: what kind of bread did you use to make this delicious looking breakfast casserole? I plan on making this dish next week, and I want to make sure that I buy the right bread.
Thank you so much and I am looking forward to trying it. Looks amazing!!
Any bread will work, I most often look for a thicker cut bread (or an egg bread) similar to the Artisano Bread (which can be found with the pre-made breads). Let us know how it goes!
Thank you so much Ms. Holly!!! I will keep you posted.
I haven’t tried this yet, but I have a question. Why do you place the casserole in the oven while heating the oven?
Hi Karl, We usually do that since the casserole is chilled coming straight from the fridge.
How can I make this Keto Style? I share your site with so many people. Your recipes are awesome and easy.
Hi Marlida, as I don’t follow a keto lifestyle I am not sure how you could adapt this recipe for a keto diet. But I would love to hear how you alter it for your diet.
I had trouble with this recipe. I used a large round loaf of Italian panini bread so had to estimate how much would equal 14 slices. I ended up with 10 cups of bread cubes. That with the other ingredients overwhelmed the 9×13 baking dish. Then the egg mixture didn’t come close to covering it so I added 3 more eggs with 1 1/2 cups of milk. I made this the night before a church event. Baked it the morning of and after 1 1/2 hours had to take it out of the oven to leave. I had to finish baking it at church which took another 45 minutes so the event was almost over by the time it was done. Other than that it did have a lot of flavor.
I am sorry you had trouble with this recipe. It sure can be tough to estimate the bread. Despite the difficulties I am glad you enjoyed the flavor Ellyn!
I love that I can make this the night before; makes busy mornings much easier!
I hope you love the casserole if you get a chance to try it Sara!
YUmmy nothing like an easy and tasty casserole to serve on a brunch. Perfect idea for hosting all the family and feeding them well.
Thanks Adriana, we love these easy casseroles for brunch with the family too!
This looks like a wonderful breakfast idea with minimal cleanup. I have to tell you I am so tired of doing dishes lately but I have a demanding household that loves breakfast. Thank you for saving me a little time with an amazing looking casserole.
We are happy to help Heidy! Any time we can reduce the dishes and serve delicious food we are all in!
This looks like one filling and delicious breakfast casserole. Savoury breakfasts are my fav and I love the combo of sausages, peppers, and cheese.
Glad you love it Marie! Savoury breakfasts are a big hit around here too!
I love, love breakfast casseroles like this one! I enjoy making it ahead of time, dreaming about it all night, and devouring it in the morning! Perfect way to start my day!
Yes! Me too Beth! Knowing breakfast is awaiting seems to make waking up a little easier too!
I think this looks so YUMMY! Will definitely be trying it soon… :) Thanks for sharing it..
Thanks Tess! We hope you enjoy it! We definitely think it’s yummy!
Just read your Sausage Breakfast Casserole recipe. Noted a number of typos.
Could you proof it once more and let me know that the recipe is accurate before I try to make it?
Thanks.
The recipe is correct as written.
If you use hashbrowns how much do you use?
I haven’t tried this with hash browns so I can’t say for sure.
I really like this recipe. I would like to know 2 things. First, do you think you could use croutons instead of dried bread, and about how much? Also, if I wanted to replace with hashbrowns, how much would I need? Thanks and I can’t wait to try this!
I have only tried this as written so I can’t say for sure. I do think it would work if you made this with croutons however I worry they might be too salty so I might suggest part croutons and part bread. I am not certain how the hashbrowns would work in this recipe as the consistency of the egg mixture is intended to be soaked up by the bread and the potatoes may not soak it up the same way.
What type of bread do you use?
Any kind of bread will work (white or brown bread, French bread etc.)
why not toast the bread?
It won’t hurt the recipe, it will change the flavor though> :)
HOw can I find a past receipe/breakfast casserole
You can refer to the recipe search here.
Hi, there! This sounds yummy! Is the sausage supposed to be crumbled or cut up?
Thank you!
Christine
Yes, crumbled!