Description

This Easy Make-Ahead Breakfast Casserole is a hearty, comforting dish perfect for busy mornings or brunch gatherings. Loaded with savory ground pork sausage, fresh vegetables, and a blend of eggs and cheese soaked into crusty bread cubes, it delivers a balanced and flavorful start to your day. Simple to prepare ahead of time and bake when ready, this casserole offers a delicious and convenient breakfast solution that serves up to 12 people.

Ingredients

Main Ingredients

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

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Instructions

Prepare the baking dish: Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange the bread cubes evenly in the bottom of the pan to form a base layer.
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 the sausage into bite-size pieces with a wooden spoon or rubber spatula and cook for a few minutes. Add the chopped onion, minced garlic, bell peppers, mushrooms, and spinach. Cook all ingredients together until the vegetables have slightly softened and the sausage is mostly cooked through, approximately 5–6 minutes.
Layer the sausage mixture: Remove the skillet from heat and evenly spread the sausage and vegetable mixture on top of 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. Pour this egg mixture evenly over the sausage and vegetable layer in the dish. Optionally, add another light sprinkle of salt and pepper on top.
Chill before baking: Cover the casserole dish with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. When ready to bake, remove from refrigerator and let sit at room temperature for 10–15 minutes as the oven preheats.
Bake the casserole: Preheat the oven to 375°F (191°C). Bake the uncovered casserole for about 40–45 minutes, until the top turns golden brown, 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 after baking. Slice into portions and serve, garnished with green onion or chopped parsley if desired.
Store leftovers: Store any leftovers in the refrigerator for up to 5 days. Reheat individual portions in the microwave until warmed through.

Notes

For best results, use crusty bread such as a rustic country loaf or French bread to absorb the custard well.
You can substitute ground turkey or chicken sausage for pork sausage if preferred.
Add other vegetables of your choice like zucchini or tomatoes for extra flavor and nutrition.
This casserole can be made a day ahead, making it ideal for busy mornings or entertaining guests.
Ensure the casserole rests at room temperature before baking to promote even cooking.
Leftover casserole can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American