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Italian Brunch Casserole
This hearty Italian brunch casserole is a reliable choice for feeding a morning crowd. It combines savory sweet Italian sausage with fresh zucchini, roasted red peppers, and sharp cheddar cheese. Cubes of crusty Italian bread soak up a simple egg and milk custard overnight. The long chill time means you can assemble the entire dish the day before. Simply pop it in the oven the next morning for a warm, comforting breakfast.
Ingredients
- 1 (8-oz.) pkg. sweet Italian sausage
- 8 green onions, sliced (about 1 cup)
- 2 medium-size zucchini, diced (about 3 cups)
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 (7-oz.) jar roasted red bell peppers, drained and chopped
- 1 (16-oz.) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
- 6 large eggs
- 1½ cups milk
Instructions
- 1Take the sweet Italian sausage out of its casings and discard them. Brown the meat in a large skillet over medium-high heat, breaking it apart with a spoon until no pink remains. Drain the excess fat and return the sausage to the pan.
- 2Toss the sliced green onions, diced zucchini, kosher salt, and black pepper into the skillet with the sausage. Cook for about 4 minutes until the vegetables soften. Mix in the chopped roasted red bell peppers, then remove from the heat and let the mixture cool.
- 3Lightly grease a 13 by 9 inch baking dish. Scatter half of the Italian bread cubes across the bottom in an even layer. Cover the bread with half of the cooled sausage and vegetable mixture, followed by half of the shredded sharp cheddar cheese. Repeat these layers once more with the rest of the bread, sausage, and cheese.
- 4In a separate bowl, whisk the eggs and milk together until smooth. Pour this liquid evenly over the layered casserole so the bread can absorb it. Cover the baking dish tightly and refrigerate for 8 hours.
- 5Preheat your oven to 325°F. Leave the casserole covered and bake for about 1 hour, or until the edges are bubbling and the center is set.