Hearty Breakfast Casserole with Chicken Sausage and Vegetables

Name: Hearty Breakfast Casserole with Chicken Sausage and Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 1 tbsp olive oil; 1 lb chicken breakfast sausage (patties or links, removed from casing and crumbled); 1 medium yellow onion, chopped; 1 red bell pepper, diced; 2 cups fresh spinach, roughly chopped; 10 large eggs; 1 cup whole milk; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried mustard powder (optional); 2 cups shredded sharp cheddar cheese, divided; 6 slices of bread (stale is fine), cut into 1-inch cubes

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This casserole is a morning hero, combining savory crumbled chicken breakfast sausage with sautéed bell peppers, onions, and spinach, all bound together in a creamy egg mixture with plenty of cheddar cheese. It’s ideal for a weekend brunch, holiday breakfast, or meal prepping, as it can be assembled ahead of time and baked fresh for a warm, delicious start to your day.

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Hearty Breakfast Casserole with Chicken Sausage and Vegetables

Prep Time20 min

Cook Time50 min

Servings8 servings

DifficultyEasy

Equipment

9x13 inch Baking DishLarge SkilletLarge Mixing BowlWhisk

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add crumbled chicken sausage and cook until browned and cooked through, breaking it up with a spoon. Remove sausage and set aside, leaving a little fat in the skillet. Add chopped onion and red bell pepper to the skillet and sauté until softened, about 5-7 minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
2
Spread the cubed bread evenly across the bottom of the prepared baking dish. Scatter the cooked chicken sausage and sautéed vegetables over the bread cubes.
3
In a large bowl, whisk together eggs, milk, salt, pepper, and dried mustard powder (if using) until well combined. Stir in 1.5 cups of the shredded cheddar cheese.
4
Pour the egg mixture evenly over the bread, sausage, and vegetables in the baking dish, making sure the bread is well saturated. Gently press down on the bread cubes to ensure they soak up the liquid.
5
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. For best results, cover the baking dish with foil and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld and the bread to fully absorb the egg mixture. If baking immediately, bake covered for 30 minutes. If refrigerated, bake covered for 45 minutes.
6
Remove foil and bake for an additional 15-20 minutes (or 20-25 minutes if refrigerated), or until the casserole is golden brown, set in the center, and the cheese is bubbly. Let stand for 5-10 minutes before slicing and serving.

Nutrition

Calories480 kcal

Protein30g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Feel free to add diced mushrooms, zucchini, or even roasted sweet potatoes. Just make sure to sauté any harder vegetables until tender before adding them to the casserole.

How long can this casserole be refrigerated before baking?

You can assemble the casserole and refrigerate it for up to 24 hours before baking. This makes it perfect for busy mornings.

Can I freeze leftovers?

Yes, individual portions of the baked casserole can be wrapped tightly and frozen for up to 1 month. Reheat in the microwave or oven until warmed through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.