Breakfast Casserole With Sausage
This hearty breakfast casserole with sausage, eggs, and veggies is the perfect weekend morning treat or holiday breakfast. It's easy to make ahead and freezer-friendly!
Servings: 8 servings
Ingredients
- 5 slices day-old bread I like ciabatta, cubed into 1-inch pieces
- 2 tablespoons olive oil plus more, as needed
- 1 pound breakfast sausage
- 1 small red onion diced
- 1 red bell pepper chopped
- 1 small to medium zucchini diced
- 1½ cups chopped broccoli
- 2 cloves garlic minced
- 1½ tablespoons unsalted butter
- 8 ounces sliced cremini mushrooms
- 1½ teaspoons kosher salt divided
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 12 large eggs beaten
- ½ cup half and half
- ¼ cup sour cream
- ½ teaspoon freshly ground black pepper
Instructions
- Prep. Preheat the oven to 375°F and liberally grease a 9X13-inch casserole dish with butter. Spread the cubed bread over the bottom of the dish.
- Brown the sausage. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and saute until nicely caramelized and cooked through, breaking it apart with a wooden spoon as you go. Use a slotted spoon to transfer the cooked sausage to the baking dish.
- Saute the veggies. Add another 1 ½ tablespoons of olive oil to the skillet (only if the skillet looks dry), followed by the onion and bell pepper. Saute until the onion is translucent. Add the zucchini, broccoli, and garlic and saute for 4 to 5 minutes or until the veggies have softened. Transfer the contents of the skillet to the casserole dish with the sausage and cubed bread.
- Saute the mushrooms. Add the butter to the pan. Once the butter has melted, add the mushrooms and season with ½ teaspoon salt along with the thyme, oregano, and parsley. Saute until the mushrooms have browned nicely. Turn off the heat and transfer the mushrooms to the casserole dish.
- Blend. To a blender, add the eggs, half and half, sour cream, pepper, and remaining salt. Blend until well combined. You can also mix this with an electric mixer or by hand with a whisk.
- Put it all together. Pour the egg mixture over the contents of the casserole dish. Gently toss everything together in the casserole dish to make sure the bread cubes, sausage, and veggies are thoroughly coated in the egg mixture.
- Bake. Bake for 45 minutes or until the eggs have set.
- Rest and serve. Allow the breakfast casserole to rest for 10-15 minutes before slicing and serving.
Nutrition
Calories: 426kcal | Carbohydrates: 16g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 302mg | Sodium: 996mg | Potassium: 593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 42mg | Calcium: 115mg | Iron: 3mg
