Description
Italian Breakfast Casserole loaded with eggs, sausage, cheese, and peppers. Easy, savory, and perfect for a crowd!
Ingredients
Scale
- 8 cups Italian bread or ciabatta, cut into 1-inch cubes (about 1 large loaf)
- 1 pound Italian sausage, casings removed (sweet or hot, according to preference)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes, julienned
- 8 large eggs
- 1½ cups whole milk
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the Bread and Pan Start by preheating your oven to 350°F if baking immediately. Lightly grease a 9×13-inch baking dish with olive oil or butter. If your bread isn’t already stale, spread the cubes on a baking sheet and bake for 10 minutes at 300°F to dry them slightly. This helps the bread absorb the egg mixture without becoming soggy. Once toasted, transfer the bread cubes to your prepared baking dish.
- Step 2: Cook the Sausage and Vegetables Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. When the sausage is about halfway cooked (about 3-4 minutes), add the diced onions and continue cooking until the onions are translucent. Add the diced red pepper and cook for another 2 minutes until slightly softened. Stir in the minced garlic and cook just until fragrant, about 30 seconds. Add the spinach and cook until wilted, then remove from heat and stir in the sun-dried tomatoes.
- Step 3: Layer the Casserole Spread half of the bread cubes in the prepared baking dish. Top with half of the sausage mixture and sprinkle with 1 cup of mozzarella cheese. Layer the remaining bread cubes, followed by the rest of the sausage mixture.
- Step 4: Prepare and Add the Egg Mixture In a large bowl, whisk together the eggs, milk, Italian seasoning, salt, pepper, and red pepper flakes (if using). Pour this mixture evenly over the casserole, pressing down gently to ensure all bread pieces are moistened. Top with the remaining mozzarella and all of the Parmesan cheese.
- Step 5: Bake to Perfection Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the center is set. A knife inserted in the center should come out clean. Let the **Italian Breakfast Casserole** rest for 10 minutes before sprinkling with fresh basil and serving warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 220mg