Thursday, October 18, 2018


Easy Make-Ahead Breakfast Casserole

¾ lb uncooked sausage,casings removed

1 tsp dried rosemary, optional

2 bell peppers, diced, about 2 C

1 C sliced mushrooms

1 C fresh spinach

½ medium yellow onion, diced

1 tsp minced garlic

Salt and freshly ground black pepper

4 slices day-old bread (whole wheat, white, sourdough, etc.)

10 large eggs

½ C milk

½ C shredded cheese

Set a large skillet coated with nonstick spray or olive oil over medium heat. Place sausage in skillet and break it up with a spatula. Stir in rosemary and brown the sausage.

Meanwhile, set a second skillet over medium heat and coat it with nonstick spray or olive oil. Add peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper. Stir and cook the veggies until tender, about 6 to 8 minutes. Set sausage and veggies aside.

Generously grease a 9-by-13 baking pan. Break the bread into pieces and place in the pan in an even layer.

In a large bowl, whisk eggs, milk and ¼ cup shredded cheese together. Pour half of egg mixture over the bread. Top with sausage and vegetables, then the remaining egg mixture and remaining ¼ cup cheese. Add a sprinkle of salt and pepper on top.

Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight, or up to 1 day. Allow it to come to room temperature before baking.

Preheat the oven to 375 degrees.Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean — about 40 to 45 minutes. Allow to cool for 10 minutes, then slice and serve. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave.

Make-ahead tip/​freezing instructions: To prepare ahead of time, brown the sausage and cook down the veggies up to 2 days in advance, Put the two in a Tupperware in the refrigerator until ready to use. You can also freeze this casserole. Prepare as directed and cover with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw overnight in the refrigerator. Bring to room temperature, remove plastic wrap and foil, then continue with baking instructions.

Note: Instead of sausage, substitute browned ground turkey, ground beef or ground chicken or ham or cooked shredded chicken. For different flavors, try a variety of cheeses such as Pepper Jack, mozzarella, smoked Gouda, Swiss or Cheddar. 

Recipe courtesy of


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