Monday, January 27, 2020

Recipes Easy Overnight Italian Breakfast Casserole

This Quick and Easy Overnight Italian Breakfast Casserole is perfect for weekend brunch, Christmas morning, or breakfast for dinner! Made with lots of veggies and Italian sausage, it’s so flavorful and delicious! Serve warm or cold!

Breakfast Casserole

Good morning! I hope you’re ready for breakfast. Because today we’re diving into the tastiest brunch casserole you’ll ever make! My family literally BEGS me to make this every weekend. And I happily comply because it couldn’t be easier!!! And it serves a crowd. Which means with our smaller household, we always have leftovers. And you know I LOVE leftovers.

If you’re a smaller household, don’t fret about this going to waste! Because leftovers keep well, stored in the refrigerator, for up to 5 days.

You can reheat it in the microwave or oven, or simple eat it cold. Personally, I love making this breakfast casserole on a Sunday night and enjoying a piece for lunch throughout the week. Sometimes I heat it up… but usually I just eat it cold, with lots of hot sauce on top.

  • 1 Tablespoon olive oil or cooking spray 
  • 1 pound uncooked Italian sausage, casings removed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fresh rosemary, finely chopped 
  • 1 small onion, diced 
  • 2 red bell peppers, seeds removed, diced 
  • 2 cups fresh spinach
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper 
  • 1 dozen large eggs
  • 1/2 cup full-fat milk 
  • 1/3 cup ricotta cheese 
  • 1/3 cup finely grated Parmesan cheese 
  1. Generously grease a 9×13 casserole dish. Set aside until needed. 
  2. Place a large skillet over medium heat. Add a Tablespoon of olive oil or spray with nonstick cooking spray. Add the sausage to the skillet and, using a spatula, break the sausage up into small chunks. Add in the Italian seasoning and rosemary and continue cooking until the sausage is golden brown and no pink remains. Using a slotted spoon, transfer the sausage to a clean plate and set aside. Discard of remaining grease and return the pan to the burner. 
  3. Add a little more olive oil to the pan. Then add the onions and peppers and cook until they begin to soften, about 6 minutes. Stir in the spinach, garlic, salt, and pepper and continue cooking for another 2 minutes. Add in the sausage and stir to combine. Remove pan from heat and set aside until needed. 
  4. In a large mixing bowl, whisk together the eggs, milk, ricotta, and Parmesan cheese.
  5. Spread half of the sausage and veggie mixture in the bottom of the prepared casserole dish. Top with the egg mixture, then top with the remaining sausage and veggies. Shake the pan lightly back and forth to gently mix the ingredients. 
  6. Cover casserole and refrigerate overnight, or place the baking dish in the oven and bake at once. 
  7. When ready to bake
  8. Preheat the oven to 35o degreed (F). Bake the casserole, uncovered, for about 55 minutes. Or until it's set in the middle and golden brown. Cool for 10 minutes before slicing and serving. 
  9. Leftovers will keep, wrapped tightly and stored in the refrigerator, for up to 5 days.s


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