Italian Sausage Breakfast Casserole
Sharing my favorite breakfast casserole today that works great as an overnight breakfast casserole too! Packed with Italian flavors the whole family loves. Great for weekend entertaining, holidays and enjoying family time!
Overnight Breakfast Casserole
This breakfast casserole recipe is one of our family favorite recipes we use for a number of occasions. It’s so great for having guests over. We love making it for Holidays too! It’s so great for Christmas morning because you can prepare the recipe a couple days in advance and keep in the refrigerator. You’ve got lots of options with this recipe and I think you’ll love it just as much as we do!
Easy Breakfast Casserole
With just a little prep work, you’ll find this an easy breakfast casserole. Slice your French Bread into 1 inch slices, then into 1 inch pieces. Place into a lightly greased 9 x 13 inch baking dish. I love the Emile Henry brand you can get at your favorite kitchen stores. I believe I got mine from Williams Sonoma.
Be sure to check out the Recipe Video for this recipe HERE.
You’ll place your cooked sausage over the French Bread pieces then start to prepare the egg mixture that gets poured over the breakfast casserole. It’s best to use a large mixing bowl.
Once you’ve added your seasonings and pesto to the eggs, whisk until well beaten. Pour over bread and sausage layer.
Top with ground Parmesan Cheese, quartered cherry tomatoes and green onions.
Top with lots of shredded Mozzarella Cheese and it’s time to bake. Bake at 350 degrees F. for about an hour or until eggs are set and bread starts to brown.
Remove breakfast casserole from oven and garnish with finely sliced fresh basil. Let cool for about 5 minutes then cut into squares and serve.
How To Serve Casserole
The great thing about this recipe is you can serve it as is or serve with a nice fruit plate to share. You can also have some sweet breakfast dishes to pair with this savory dish. Pancakes go great with this casserole, even waffles. Get creative. Have fun and enjoy!
Prepare this recipe a couple days before actually serving. Cover tightly with foil and keep in refrigerator. Remember to take out of refrigerator a couple hours before ready to bake if possible. Having the dish more room temperature will keep cook time the same as recipe states. If dish comes right out of the refrigerator to the oven, you may need to bake longer.
- 8 cups cubed crusty loaf of bread
- 1 pound Smithfield fresh ground breakfast sausage
- 8 large eggs
- 2 cups 2 % milk
- 1 Tablespoon prepared pesto
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 1 cup fresh shredded Parmesan Cheese
- 1 cup cherry tomatoes quartered
- 1/2 cup chopped green onion
- 1/4 cup fresh basil leaves chiffonade for garnish
Preheat oven to 350 degrees and lightly spray a 9 x 13-inch baking dish with cooking spray.Layer cubed bread into prepared baking dish. Cook sausage in a medium skillet over medium heat until crumbled and browned. Drain and layer sausage over bread cubes.Place eggs, milk, pesto, Italian seasoning, salt and pepper into a medium mixing bowl. Whisk to combine. Gently mix in cheeses, tomatoes and green onions until combined. Pour over sausage and bread mixture.
Cover with foil and refrigerate overnight or at least 3 hours.When ready, remove dish from oven and preheat oven to 350 degrees Bake dish for 45-55 minutes, until set. Before serving, top with fresh sliced basil leaves. Cut into squares
Disclosure: This post is sponsored by Smithfield. Thoughts and opinions are 100% my own. Thank you for supporting brands that make Picky Palate possible.
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