Johnsonville Easter Breakfast Casserole
Start your Easter morning off right with the irresistible Johnsonville Easter Breakfast Casserole—a hearty and flavorful dish that’s perfect for sharing with family. Packed with savory Johnsonville Breakfast Sausage Links, fluffy eggs, creamy cheddar cheese, and a medley of colorful diced bell peppers and onions, this casserole is a symphony of textures and tastes. Day-old cubed bread soaks up the seasoned egg mixture, creating a satisfying, custard-like base with hints of Italian seasoning. Baked to golden perfection in just under an hour, this make-ahead-friendly breakfast is ideal for feeding a crowd, whether it’s on Easter or any special occasion. Serve it warm, and watch as every forkful becomes an instant favorite.
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Recipe Information
Ingredients
- 12 pieces Johnsonville Breakfast Sausage Links
- 10 Large eggs
- 2 cups Whole milk
- 2 cups Shredded cheddar cheese
- 1 cup Diced bell peppers (mixed colors)
- 0.5 cup Diced onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Italian seasoning
- 4 cups Day-old bread, cubed
- 1 as needed Butter or nonstick spray to grease the dish
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Cook the Johnsonville Breakfast Sausage Links in a skillet over medium heat until browned and cooked through, about 8-10 minutes. Remove from heat, let cool slightly, and cut them into bite-sized pieces.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and Italian seasoning until well combined.
Add the cubed bread, shredded cheddar cheese, diced bell peppers, diced onion, and the chopped sausage pieces into the mixing bowl. Gently fold the ingredients together until well-distributed and coated with the egg mixture.
Pour the mixture into the greased baking dish, spreading it out evenly. Press down lightly with a spatula to ensure everything is evenly packed.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and the casserole is set in the middle.
Let the casserole cool for 5-10 minutes before slicing and serving. Enjoy your Johnsonville Easter Breakfast Casserole!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 418 mg | 9% | |
*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.
