Easy Make-Ahead Breakfast Casserole
This easy make-ahead breakfast casserole is a popular dish, featuring sausage, mushrooms, bell peppers, spinach, and cheddar cheese.
Equipment
- 9x13-inch baking dish
- large skillet
- whisk
Ingredients
Bread and Base
- 4 cups crusty bread cut into cubes
- 1 tablespoon olive oil
Meat and Seasoning
- 1 pound ground pork sausage casings removed
- 1 teaspoon dried rosemary or Italian seasoning, optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
Vegetables
- ¾ cup yellow onion chopped
- 2 cloves garlic minced
- 2 cups bell peppers chopped
- 1 cup mushrooms sliced
- 1 cup spinach chopped
Eggs and Dairy
- 12 large eggs
- ⅔ cup milk or half-and-half
- 1 cup cheddar cheese shredded
Instructions
Preparation
- Grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange bread cubes in an even layer in bottom of pan.
- Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning, break up the sausage into bite-size pieces, and cook for 5–6 minutes.
- Add onion, garlic, peppers, mushrooms, and spinach to the skillet and cook until slightly softened.
- Remove the sausage and vegetable mixture from heat and spread it in an even layer on top of bread.
- Whisk the eggs, salt, pepper, milk, and cheese together. Pour evenly over sausage/vegetable mixture.
- Cover casserole and refrigerate for at least 30 minutes and up to 24 hours.
- Preheat the oven to 375°F (191°C). Bake uncovered for 40–45 minutes until golden.
- Cool for 10 minutes, then slice and serve.
- Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave.
Notes
This is an excellent make-ahead recipe as it can be assembled up to 24 hours in advance. Can also freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 212kcalCarbohydrates: 11.2gProtein: 12.5gFat: 12.8gCholesterol: 205.4mgSodium: 343mgSugar: 3.1g
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