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This easy make ahead breakfast casserole is the perfect dish to make for your next holiday brunch or big family breakfast gathering. This cheesy, eggy casserole is simple, flavorful and so satisfying. You can make this the night before you plan to bake it too!
This breakfast casserole recipe reminds me of a rustic quiche in that it has a bread bottom (like a rustic crust), while the filling is made with breakfast sausage, eggs, vegetables and cheese. Everyone will love this casserole!
Related: Find even more great breakfast recipes here—50+ Healthy Breakfast Recipes
Ingredients
- Bread
- Sausage
- Olive oil
- Italian seasoning
- Onion
- Garlic
- Bell peppers
- Eggs
- Cottage cheese
- Milk
- Cheese
Directions
Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese.
In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan.
Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside.
Mix together the eggs, cottage cheese and milk.
Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese.
Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it.
Bake at 350°F (177°C) for 35-40 minutes. Top with a handful of chives or parsley if you like. Allow to cool for 10-15 minutes before slicing in it.
Tips for Making
- You can use any bread for this recipe. I most often use whatever I have on hand, so it’s usually sourdough or a honey wheat. You’ll only need 3-4 slices of bread.
- I like to mix the eggs, cottage cheese and milk in a blender so the cottage cheese really gets blended in. But you can also whisk by hand in a mixing bowl. Just make sure to break up the egg yolks well.
- You can substitute the sausage for another ground meat like beef or turkey if you like.
- If you want to add more vegetables to this, like mushrooms or zucchini, feel free!
- Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil in the refrigerator for at least 3 days. Rewarm in the microwave.
More Breakfast Recipes
- Tater tot casserole
- French toast casserole
- Biscuits and gravy casserole
- Monkey bread
- Air fryer donuts
- Best fruit salad
- How to cook bacon
- Overnight oats
- Pancakes (without milk)
- How to make French toast
- Starbucks egg white bites
- Sheet pan breakfast sandwiches
- Overnight cinnamon rolls
- Stuffed French toast
- Overnight sticky buns
- Turkey meatball quiche
Breakfast Casserole
A make ahead breakfast casserole that tastes similar to a rustic quiche.
Servings 12
Calories 462kcal
Equipment
- 9×13 pan
Ingredients
- 4 cups bread
- 1 pound sausage
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- ½ onion
- 4 cloves garlic
- 2 bell peppers
- 12 eggs
- ½ cup cottage cheese
- ½ cup milk
- 1 cup cheddar cheese
Instructions
- Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese.
- In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan.
- Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside.
- Mix together the eggs, cottage cheese and milk.
- Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese.
- Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it.
- Bake at 350°F (177°C) for 35-40 minutes. Top with a handful of chives or parsley if you like.
- Allow to cool for 10-15 minutes before slicing into it.
Notes
You can use any bread for this recipe. I most often use whatever I have on hand, so it’s usually sourdough or a honey wheat. You’ll only need 3-4 slices of bread.
I like to mix the eggs, cottage cheese and milk in a blender so the cottage cheese really gets blended in. But you can also whisk by hand in a mixing bowl. Just make sure to break up the egg yolks well.
You can substitute the sausage for another ground meat like beef or turkey if you like.
If you want to add more vegetables to this, like mushrooms or zucchini, feel free!
Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil in the refrigerator for at least 3 days. Rewarm in the microwave.
Nutrition
Calories: 462kcal | Carbohydrates: 41g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 770mg | Potassium: 352mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 4mg
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By: Emma Chapman
Title: Breakfast Casserole
Sourced From: abeautifulmess.com/breakfast-casserole/
Published Date: Thu, 21 Mar 2024 13:00:00 +0000
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