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 pound Italian sausage links
- 3 green onions sliced
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- 2 cups shredded Italian blend cheese
- 2 cups shredded mozzarella cheese
- 6 eggs
- 3 cups milk
- 1 teaspoon Italian seasoning
- black pepper to taste
Instructions
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Remove casing from sausage and cook over medium high heat until no pink remains. Drain any fat.
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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.
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Combine eggs, milk, & seasonings Pour egg mixture over bread ensuring all of the bread has been covered. Refrigerate overnight (or at least 3 hours).
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Remove from fridge and place in the oven while preheating the oven to 350°F. Bake covered with foil 65 to 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
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This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Is it necessary to remove the crust from the bread?
You don’t have to if you prefer not to, Keith. But keep in mind the egg mixture won’t soak into the crust pieces as well and they could end up being harder or chewy.
Can pre-packaged bread stuffing cubes be used for this recipe?
Hi Mary, as long as they are just the bread cubes and not pre-seasoned they should work well. If they are seasoned you may want to adjust the seasoning in the recipe to accommodate. I hope that helps!
Very tasty recipe! Thank you!
I’m only cooking for two. (It says to increase the time if baking more. Should I cook less time for half?) If I half the recipe, how long should it cook for?
It might need slightly less time Gina. You can check it early (maybe around 45 minutes) and bake until a knife inserted in the center comes out clean. If you try it I would love to hear how it turns out!
If I use hash browns instead of bread should I still refrigerate it overnight, or can it be cooked right away if making that swap?
Hi Sara, I think swapping out the bread for hash browns would be delicious. I would recommend following this hashbrown breakfast casserole recipe. You can refrigerate overnight or bake right away!
Hi Holly! Love your website and have enjoyed all your recipes so much. I’m making this one for tomorrow, Easter brunch. How many cups of dried bread should I end up with? I got a loaf of Italian from the bakery and it’s long and thinner on the ends. Should have bought a prepackaged loaf of bread that were uniform in size but I didn’t. Lol.
I would estimate 1 cup per slice. If it’s a tiny bit more or less, the recipe will still be great. Enjoy Beth!
What kind of bread do I use in this recipe? White or wheat? Regular sliced sandwich bread? What do you mean by “allow bread to dry overnight?” I will be trying this recipe just need some specific clarifications.
Any of the above types of bread will work perfectly in this recipe. To dry overnight simply leave the bread on the counter uncovered. Enjoy!
I love all the food it all looks good keep up the good work
Thanks Connie ☺️ That’s so sweet of you!