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!

Sausage Breakfast Casserole in clear glass baking dish

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!

  1. Place bread cubes, chopped peppers and cooked sausage in a casserole dish (per recipe below).
  2. Combine eggs, milk and cheese. Pour over bread.
  3. Refrigerate at least 4 hours (overnight is best).  This allows the bread cubes to soak up the egg mixture.
  4. 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).

Sausage Breakfast Casserole on a white plate

 

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

Sausage Breakfast Casserole in clear glass baking dish
4.92 from 47 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Overnight Sausage Breakfast Casserole

Overnight Sausage Breakfast Casserole with sausage, peppers, cheese and Italian seasoning is one my favorite make ahead breakfasts!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings

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

Allow bread to dry overnight or dry slightly in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).
4.92 from 47 votes

Nutrition Information

Calories: 424 | Carbohydrates: 31g | Protein: 30g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 829mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 16.6mg | Calcium: 682mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine Italian
Sausage Breakfast Casserole in clear glass baking dish

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Overnight Sausage Breakfast Casserole with a title
Sausage Breakfast Casserole with a title

Categories:

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. 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!!

      1. 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!

  1. I haven’t tried this yet, but I have a question. Why do you place the casserole in the oven while heating the oven?5 stars

    1. 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.

  2. 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.2 stars

    1. 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!

  3. YUmmy nothing like an easy and tasty casserole to serve on a brunch. Perfect idea for hosting all the family and feeding them well.5 stars

  4. 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.5 stars

    1. We are happy to help Heidy! Any time we can reduce the dishes and serve delicious food we are all in!

  5. This looks like one filling and delicious breakfast casserole. Savoury breakfasts are my fav and I love the combo of sausages, peppers, and cheese.5 stars

  6. 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!5 stars

    1. Yes! Me too Beth! Knowing breakfast is awaiting seems to make waking up a little easier too!

  7. 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.

  8. 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!

    1. 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.