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breakfast casserole

Italian Overnight Sausage Breakfast Casserole

Course Breakfast
Cuisine Italian
Keyword best breakfast casserole, breakfast casserole, breakfast casserole recipes, breakfast casserole with bread, breakfast egg casserole, christmas breakfast casserole, easy breakfast casserole, make ahead breakfast casserole, overnight breakfast casserole, sausage and egg breakfast casserole, sausage breakfast casserole
Prep Time 15 minutes
Cook Time 55 minutes
Servings 12
Calories 341kcal
Author Jenny


  • 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


Calories: 341kcal | Carbohydrates: 16g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 161mg | Sodium: 722mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 278mg | Iron: 2.1mg