Overnight Breakfast Casserole with Italian Sausage

What You’ll Need to Make this Italian Sausage Breakfast Bake

• Bulk Italian Sausage – We use Johnsonville Italian Mild ground sausage in the 16 ounce package. We have also used the Hot Italian sausage, Sweet Italian sausage and Jimmy Dean’s Breakfast sausage with great results.

• Onion – We use one medium yellow onion, diced, about 1 cup. White onions, sweet onions, or red onions may be used instead.

• Bread – We typically use French or sourdough bread, cubed into bite sized pieces. You can use fresh bread cubes in this sausage breakfast casserole, or you can use day old bread cubes. If you prefer, a 5 ounce bag of Texas Toast or other similar salad croutons can be used instead of fresh bread.

• Roasted Red Peppers – We use the jarred kind, found in the pickles and condiments aisle of the grocery store. Homemade may also be used.

• Brie Cheese – 8 ounces, rind removed, cheese cut into cubes.

• Parmesan Cheese – grated. 2/3 cup.

• Basil – 2 tablespoons of fresh basil, chopped, or use 2 teaspoons of dried.

• Large Eggs – We use 8 large eggs for this Italian Sausage breakfast casserole.

• Heavy Cream – 2 cups. Heavy cream or heavy whipping cream. If you don’t have heavy cream, substitutions include half and half or evaporated milk in equal amounts.

• Dijon Mustard – Mustard with a deeper flavor due to the blend of mustard seeds used, white wine and spices. Yellow mustard, honey mustard or spicy mustard may be substituted.

• Pantry Spices – Salt & pepper. Leave salt out if using packaged croutons instead of bread.

• Shredded Mozzarella Cheese – 1 cup, added near the end of the bake. This adds the finishing layer of cheesy goodness on top of the egg, sausage and cheese breakfast bake.

• Green Onions – 3-4 onions, sliced, which is about 1/4 cup, for color, flavor and crunch just before serving.

How to make this easy Overnight Breakfast Casserole

This delicious three cheese egg bake with sausage is so easy to make and always gets rave reviews. Layers of bread, sausage, peppers and three kinds of cheese make it a great breakfast or brunch bake!

Add Italian sausage and onions to a large skillet and cook over medium heat, stirring and breaking up meat until cooked through and no longer pink, 5-7 minutes. Drain excess grease.

Lightly grease a 9×13 baking dish and spread bread cubes evenly in the pan.

Spread sausage and onion mixture over the bread then layer with chopped red peppers, cubed Brie, grated Parmesan cheese and basil.

In a large bowl, whisk together eggs, heavy cream, Dijon mustard, salt and pepper.

Pour over the top of the layers. Cover and refrigerate 4 hours to overnight.

Remove the breakfast casserole from the refrigerator 30 minutes before baking. Preheat oven to 375 degrees F.

Bake, uncovered, for 30 – 35 minutes until the edges of the casserole are browned and the middle has set. A knife inserted in the center should come out clean.

Sprinkle with shredded mozzarella cheese and bake until cheese is melted, 4-6 minutes longer.

Remove from oven and let stand 10 minutes. Sprinkle with green onions just before serving. Enjoy!