Italian Breakfast Casserole
Wake up to the irresistible flavors of Italy with this hearty Italian Breakfast Casserole, a savory dish that's perfect for feeding a crowd or meal-prepping for the week. Packed with crumbled Italian sausage, sautéed peppers, onions, and baby spinach, this casserole combines fresh vegetables with a rich, cheesy custard made from eggs, milk, and a blend of mozzarella and Parmesan cheeses. Cubed day-old bread soaks up the seasoned egg mixture, creating a fabulously fluffy texture that’s baked to golden perfection. With hints of garlic and Italian seasoning, this breakfast bake delivers bold flavors in every bite. Simple to prepare and oven-ready in just 20 minutes, it’s ideal for brunch gatherings, holiday mornings, or any occasion where comfort food takes center stage. Serve it warm with a garnish of fresh basil for an extra touch of freshness.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 2 cloves Garlic, minced
- 2 cups Baby spinach
- 10 Large eggs
- 0.5 cup Milk
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Shredded Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 4 cups Day-old bread, cubed
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into small crumbles. Remove from skillet and set aside.
In the same skillet, heat olive oil and sauté the diced onion and red bell pepper until softened, about 4-5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
Stir in the baby spinach and cook until wilted, about 2 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and dried Italian seasoning.
Fold in the cooked sausage, sautéed vegetables, cubed bread, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese into the egg mixture. Mix until the bread is evenly coated.
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh basil, if desired.
Slice into portions and serve warm. Enjoy your delicious Italian Breakfast Casserole!
Nutrition Facts
Calories |
5701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.3 g | 341% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 2394 mg | 798% | |
| Sodium | 13269 mg | 577% | |
| Total Carbohydrate | 534.9 g | 195% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 54.1 g | ||
| Protein | 305.5 g | 611% | |
| Vitamin D | 15.9 mcg | 79% | |
| Calcium | 2900 mg | 223% | |
| Iron | 51.4 mg | 286% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
