Name: Italian Sausage and Pepper Breakfast Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
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)

Description

A layered breakfast casserole featuring Italian sausage, sautéed peppers, and a creamy egg custard for a delightful contrast in texture.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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