Overnight Italian Breakfast
Wake up to the irresistible aromas of this Overnight Italian Breakfast, a savory make-ahead breakfast casserole that’s perfect for busy mornings or special occasions. Bursting with the rich flavors of crumbled Italian sausage, sautéed onions, garlic, and a medley of Parmesan and mozzarella cheeses, this dish features hearty ciabatta bread soaked in a seasoned egg mixture for a creamy, custard-like texture. Prep the night before and let the flavors meld as it chills in the fridge, then simply bake it to golden perfection in the morning. Garnished with fresh basil for a pop of color and flavor, this easy breakfast casserole is a crowd-pleaser that brings the comforting essence of Italy to your table. Keywords: Italian breakfast casserole, overnight breakfast recipe, make-ahead breakfast, Italian sausage, easy brunch recipes.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, crumbled
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups ciabatta bread, cubed
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 8 eggs
- 2 cups whole milk
- 1 teaspoon dry Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil, chopped (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the crumbled Italian sausage and cook until browned, about 6-8 minutes. Remove the sausage to a paper-towel-lined plate.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute. Remove from heat.
Grease a 9x13-inch baking dish. Place the cubed ciabatta bread in the dish evenly.
Layer the cooked sausage over the bread, followed by the cooked onion and garlic mixture.
Sprinkle the grated Parmesan and 1 1/2 cups of the shredded mozzarella cheese over the sausage and bread.
In a medium mixing bowl, whisk together the eggs, whole milk, Italian seasoning, salt, and black pepper until fully combined.
Pour the egg mixture evenly over the casserole, making sure the bread cubes are soaked.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight.
When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and allow it to sit at room temperature for 20 minutes.
Remove the cover and bake the casserole for 40-45 minutes, or until the top is golden and the eggs are set in the center.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top and bake for an additional 5 minutes until melted.
Garnish with fresh basil, if using, and serve warm.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 597 mg | 46% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 487 mg | 10% | |
*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.
