Hearty Breakfast Casserole with Sausage and Vegetables

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Hearty Breakfast Casserole with Sausage and Vegetables

This hearty breakfast casserole with sausage, eggs, and vegetables is the perfect dish to start your morning right. Whether you’re planning a relaxed weekend breakfast or a special holiday brunch, this easy, make-ahead recipe delivers comfort and flavor in every bite. It’s filled with juicy sausage, tender vegetables, fluffy egg-soaked bread cubes, and fragrant herbs — a meal that’s as satisfying as it is colorful.

Why You’ll Love This Recipe

  • Wholesome and Filling: Packed with protein, fiber, and hearty ingredients, this casserole keeps you full for hours.
  • Perfect for Any Meal: While ideal for breakfast or brunch, it’s also great for lunch or dinner with a fresh salad or roasted potatoes.
  • Make-Ahead Friendly: Assemble it the night before and bake fresh in the morning — perfect for busy days or entertaining guests.
  • Customizable: You can easily swap the veggies, bread, or even sausage type for whatever you have on hand.
  • Feeds a Crowd: This recipe serves about 8 people, making it perfect for family gatherings or meal prep.

Ingredients

  • 5 slices day-old bread – Preferably something sturdy like ciabatta or French bread, cut into 1-inch cubes.
  • 2 tablespoons olive oil, plus more as needed.
  • 1 pound breakfast sausage – Use ground sausage of your choice (beef, chicken, or turkey).
  • 1 small red onion, diced.
  • 1 red bell pepper, chopped.
  • 1 small to medium zucchini, diced.
  • 1½ cups broccoli florets, chopped.
  • 2 cloves garlic, minced.
  • 1½ tablespoons unsalted butter.
  • 8 ounces cremini mushrooms, sliced.
  • 1½ teaspoons kosher salt, divided.
  • 1 tablespoon fresh thyme, chopped.
  • 1 tablespoon fresh oregano, chopped.
  • 1 tablespoon fresh parsley, chopped.
  • 12 large eggs, lightly beaten.
  • ½ cup half-and-half (or substitute with whole milk or a dairy-free option).
  • ¼ cup sour cream (Greek yogurt also works well).
  • ½ teaspoon freshly ground black pepper.

Instructions

Step 1: Prepare the Dish

Preheat your oven to 375°F (190°C). Butter a 9×13-inch casserole dish generously, then spread the cubed bread evenly across the bottom.

Step 2: Cook the Sausage

In a large skillet, heat olive oil over medium-high heat. Add the sausage and cook until browned and fully cooked, breaking it apart with a spoon. Transfer the sausage to the prepared baking dish using a slotted spoon.

Step 3: Sauté the Vegetables

If needed, add a drizzle of olive oil to the skillet. Add the diced onion and bell pepper and cook for about 3 minutes until the onion is translucent. Stir in the zucchini, broccoli, and garlic, and cook for another 4–5 minutes until the vegetables soften slightly. Transfer the mixture to the casserole dish.

Step 4: Cook the Mushrooms

Melt the butter in the same skillet. Add the sliced mushrooms, ½ teaspoon salt, thyme, oregano, and parsley. Cook for about 5–6 minutes until the mushrooms are golden and fragrant. Add them to the casserole dish as well.

Step 5: Prepare the Egg Mixture

In a blender or large mixing bowl, combine the eggs, half-and-half, sour cream, remaining salt, and pepper. Blend or whisk until smooth and fully incorporated.

Step 6: Assemble the Casserole

Pour the egg mixture evenly over the sausage, vegetables, and bread. Gently toss everything together to coat the bread cubes thoroughly in the egg mixture.

Step 7: Bake

Bake the casserole uncovered for 45 minutes, or until the eggs are fully set and the top is lightly golden.

Step 8: Rest and Serve

Allow the casserole to cool for about 10–15 minutes before slicing. This helps it set and makes it easier to serve.

Tips and Variations

  • Don’t Skip Pre-Cooking: Always cook the sausage and vegetables beforehand to remove excess moisture and prevent a soggy casserole.
  • Vegetable Options: Try adding spinach, kale, asparagus, or even roasted sweet potatoes for extra nutrients and flavor.
  • Cheese Lovers: Stir in shredded cheddar, mozzarella, or crumbled feta for a creamy, cheesy twist.
  • Bread Substitute: Replace bread cubes with cooked diced potatoes or hash browns for a heartier texture.
  • Herb Substitutions: Fresh basil, rosemary, or chives also add lovely aroma and depth of flavor.

Make-Ahead Instructions

You can easily prepare this breakfast casserole ahead of time. Simply assemble all the ingredients in your baking dish, cover tightly with plastic wrap, and refrigerate overnight. The next morning, bake as directed — if baking directly from the fridge, add about 10 extra minutes to the cooking time.

How to Store and Reheat

  • Refrigerate: Once cooled, cover the casserole tightly and store in the refrigerator for up to 4 days.
  • Freeze: Wrap portions or the entire casserole securely in foil and freeze for up to 2 months.
  • Reheat: Warm in the oven at 350°F (175°C) for about 20 minutes, or microwave individual portions for 1–2 minutes.

Serving Suggestions

Serve your breakfast casserole with a fresh fruit salad, roasted breakfast potatoes, or a simple green salad. It also pairs wonderfully with a cup of coffee, fresh juice, or herbal tea for a balanced, energizing morning meal.

Nutrition (Per Serving)

Calories: 426 | Carbohydrates: 16g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 302mg | Sodium: 996mg | Fiber: 2g | Sugar: 5g | Calcium: 115mg | Iron: 3mg

 

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