Italian Sausage and Pepper Breakfast Casserole arrives at the table with confident aroma and refined simplicity. This layered bake melds savory Italian sausage, sweet sautéed peppers, and a custardy egg base for a textured contrast of crisp edges and creamy interior. For a quicker morning option, consider how this build compares with a streamlined sandwich like the 5‑Minute Breakfast Sandwich, then elevate it for company.
Why Make This Recipe
- Effortless Yet Elegant: Assemble ahead, bake when needed; the result reads as restaurant-level comfort.
- Minimal Ingredients: Pantry-friendly components join to create complex flavor without fuss.
- Impressive Flavor: Spiced sausage and caramelized peppers lift a simple egg custard into something memorable.
This casserole elevates the ordinary through texture contrast—crispy perimeter, silky middle—and by using fresh peppers and quality sausage for pronounced savory notes rather than relying on heavy seasonings.
Ingredients
Base
- 1 lb Italian sausage (mild or hot, casings removed). (Use quality pork for best flavor.)
- 6 cups day-old crusty bread, cubed (about 1-inch pieces). (Stale, dry bread soaks evenly.)
- 8 large eggs (room temperature).
Sauce / Custard
- 2 cups whole milk (cold).
- 1 cup heavy cream (cold).
- 1 tsp kosher salt, 1/2 tsp freshly ground black pepper.
- 1 tsp Dijon mustard (optional).
- 2 tbsp chopped fresh parsley (finely chopped).
Vegetables & Aromatics
- 1 large yellow onion, thinly sliced. (Translucent, lightly browned.)
- 2 bell peppers (1 red, 1 orange), julienned. (Cook until edges caramelize.)
- 2 cloves garlic, minced.
Topping
- 2 cups shredded fontina or mozzarella (mild, melts smoothly).
- 1/2 cup grated Parmesan (for a nutty finish).
- 2 tbsp olive oil (for sautéing).
Precision notes: grate cheese fresh, finely chop herbs, and allow eggs to sit at room temperature 15 minutes before whisking for a more even custard.
How to Make Italian Sausage and Pepper Breakfast Casserole
- Preheat oven to 375°F (190°C). Butter or oil a 9×13-inch baking dish and set aside. (A shallow dish yields a crisp top.)
- Brown the sausage in a large skillet over medium-high heat until caramelized and no pink remains. Break into bite-sized pieces. Mini-tip: reserve rendered fat for sautéing vegetables to deepen flavor.
- In the same skillet, add olive oil if needed and sauté onions and peppers over medium heat until edges are browned and soft, about 8–10 minutes. Add garlic for the last 60 seconds. Sensory cue: look for glossy, slightly charred edges and a sweet aroma. Deglaze the pan with a splash of water if fond forms.
- In a large bowl, whisk eggs, milk, cream, Dijon, salt, pepper, and chopped parsley until uniformly pale and slightly frothy. The custard should coat the back of a spoon.
- Toss bread cubes with the cooked sausage and pepper-onion mixture; spread evenly in the prepared dish. Sprinkle half the cheeses over the bread.
- Pour the custard slowly over the bread mixture, pressing gently to submerge dry pieces. Allow to rest 10–15 minutes so the bread absorbs liquid—look for uniform saturation without pooling.
- Top with remaining cheeses and bake uncovered for 35–45 minutes, until the center is set and the top is golden brown with crisp edges. A thin knife inserted near center should come out mostly clean. Mini-tip: for a bronzed finish, broil 1–2 minutes while watching closely.
- Let the casserole rest 10 minutes before slicing to ensure clean portions and a silkier texture.
How to Serve Italian Sausage and Pepper Breakfast Casserole
Serve in square portions on warmed plates. Garnish each piece with a sprinkle of finely chopped parsley and a few microgreens for color contrast. For a refined brunch, present with small bowls of spicy tomato jam and lemony arugula dressed with a whisper of olive oil to cut the richness. Offer crusty bread on the side for additional texture.
How to Store Italian Sausage and Pepper Breakfast Casserole
Cool the casserole completely at room temperature no longer than two hours. Cover tightly with foil or transfer to an airtight container and refrigerate up to 4 days. To freeze, cut into portions, wrap individually in plastic, then foil; freeze up to 3 months. Reheat from chilled in a 350°F oven for 15–20 minutes (or from frozen at 375°F for 25–30 minutes), covered until warmed through, then uncover to refresh the crust for 3–5 minutes.
Tips to Make Italian Sausage and Pepper Breakfast Casserole
- Use day‑old bread for even absorption; if fresh, toast cubes lightly until dry.
- Brown sausage well to develop Maillard flavor—those browned bits deepen the whole dish.
- Let the custard rest with the bread before baking; this yields a silkier interior.
- For a creamier profile, substitute half the milk with crème fraîche or mascarpone folded into the custard.
- For inspiration on other savory brunch builds, see this rich take on breakfast pizza with biscuits and sausage gravy: biscuits and sausage gravy breakfast pizza.
Variation (if any)
- Mediterranean: swap Italian sausage for spiced lamb, replace bell peppers with roasted eggplant and sun-dried tomatoes, and finish with crumbled feta.
- Vegetarian: omit sausage; add mushrooms and roasted chickpeas, and boost seasoning with smoked paprika and thyme.
- Mini versions: bake in buttered muffin tins for individual servings—reduce bake time to 18–22 minutes.
FAQs
How far ahead can I assemble this casserole?
Assemble the night before, cover tightly, and refrigerate. Bake from chilled the next morning, adding 8–10 extra minutes to the bake time.
Can I use turkey or chicken sausage instead of pork?
Yes. Turkey or chicken sausage works; expect a leaner, milder flavor—consider increasing seasoning or a splash of olive oil when sautéing vegetables.
What is the best way to reheat without drying it out?
Reheat covered in a 325°F oven until warmed through, then uncover for 3–5 minutes to crisp the top. Microwave for single portions using short bursts to avoid rubbery eggs.
Can I make this gluten-free?
Yes—use gluten-free bread and ensure any sausage or prepared ingredients are certified gluten-free.
Conclusion
This Italian Sausage and Pepper Breakfast Casserole blends rustic textures and refined flavors—crisped edges, a silky custard, and the bright sweetness of caramelized peppers. It scales easily for a small family brunch or an elegant buffet, and the make-ahead format keeps mornings calm without compromising presentation. For a broader exploration of breakfast bakes and technique, consult Breakfast Casserole | – Tastes Better From Scratch. How would you make this dish your own? Please share a photo or variation in the comments and consider sharing on social so others may recreate the moment.
Print
Italian Sausage and Pepper Breakfast Casserole
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A layered breakfast casserole featuring Italian sausage, sautéed peppers, and a creamy egg custard for a delightful contrast in texture.
Ingredients
- 1 lb Italian sausage (mild or hot, casings removed)
- 6 cups day-old crusty bread, cubed (about 1-inch pieces)
- 8 large eggs (room temperature)
- 2 cups whole milk (cold)
- 1 cup heavy cream (cold)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Dijon mustard (optional)
- 2 tbsp chopped fresh parsley (finely chopped)
- 1 large yellow onion, thinly sliced
- 2 bell peppers (1 red, 1 orange), julienned
- 2 cloves garlic, minced
- 2 cups shredded fontina or mozzarella
- 1/2 cup grated Parmesan
- 2 tbsp olive oil (for sautéing)
Instructions
- Preheat oven to 375°F (190°C). Butter or oil a 9×13-inch baking dish and set aside.
- Brown the sausage in a skillet over medium-high heat until caramelized and no pink remains. Break into bite-sized pieces.
- Add olive oil if needed and sauté onions and peppers until browned and soft, about 8–10 minutes. Add garlic for the last 60 seconds.
- In a large bowl, whisk eggs, milk, cream, Dijon, salt, pepper, and chopped parsley until pale and slightly frothy.
- Toss bread cubes with the cooked sausage and pepper-onion mixture, then spread evenly in the prepared dish. Sprinkle half the cheeses over the bread.
- Pour the custard slowly over the bread mixture, pressing gently to submerge dry pieces. Let rest for 10–15 minutes.
- Top with remaining cheeses and bake uncovered for 35–45 minutes, until the center is set and the top is golden brown.
- Let the casserole rest for 10 minutes before slicing to ensure clean portions.
Notes
For a creamier profile, substitute half the milk with crème fraîche or mascarpone. Let the custard rest with the bread before baking for a silkier interior.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg