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Overnight Italian Breakfast Casserole

Delicious Overnight Italian Breakfast Casserole for Easy Mornings

A savory Overnight Italian Breakfast Casserole packed with veggies and sausage for a delightful morning dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 portions
Course: Breakfast
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive oil or cooking spray Prevents sticking; feel free to use any vegetable oil in a pinch.
  • 1 pound Italian sausage Provides savory protein and flavor; swap with turkey sausage for a leaner option.
  • 12 large eggs The base that binds everything together; for a lighter version, consider using egg whites.
  • 1/2 cup full-fat milk Adds creaminess; almond milk or any plant-based milk can be used for a dairy-free version.
For the Vegetables
  • 1 small onion, diced Adds sweetness and texture; shallots are a great substitute if needed.
  • 2 red bell peppers, diced Contributes sweetness and vibrant color; any color bell pepper works well.
  • 2 cups fresh spinach Boosts nutrients and moisture; kale can be used as a tasty alternative.
  • 2 cloves garlic, minced Provides robust flavor; garlic powder can also work in a pinch.
For the Flavor
  • 1 teaspoon Italian seasoning Adds aromatic flavor; herbs de Provence can serve as a fitting substitute.
  • 1 teaspoon fresh rosemary, finely chopped Enhances flavor depth; use dried rosemary sparingly as a substitute.
  • 1/2 teaspoon salt Elevates all other flavors; opt for kosher salt for best results.
  • 1/4 teaspoon black pepper Enhances flavor; opt for freshly ground pepper for best results.
For the Creaminess
  • 1/3 cup ricotta cheese Offers creaminess and richness; opt for cottage cheese for a lighter variant.
  • 1/3 cup finely grated Parmesan cheese Adds savory notes; Pecorino Romano can be an excellent alternative.

Equipment

  • large skillet
  • 9x13 casserole dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 casserole dish with olive oil or cooking spray.
  2. In a large skillet over medium heat, crumble in 1 pound of Italian sausage and cook until browned, about 8-10 minutes.
  3. Sauté diced onion and red bell peppers in the same skillet for about 6 minutes until softened, then add spinach, garlic, salt, and pepper, cooking for 2 more minutes.
  4. Combine sausage with the sautéed veggies in the skillet and mix evenly over low heat for a minute, then remove from heat and cool slightly.
  5. In a mixing bowl, whisk together 12 large eggs, 1/2 cup of full-fat milk, 1/3 cup of ricotta cheese, and 1/3 cup of Parmesan cheese until well combined.
  6. Layer half of the sausage-vegetable mixture in the casserole dish, pour the egg mixture over, and then add the remaining sausage and veggie mixture on top.
  7. Cover with plastic wrap and refrigerate overnight, or bake immediately in the preheated oven uncovered.
  8. Bake for about 55 minutes or until the top is golden brown and the center has set. Let cool for 10 minutes before slicing.

Nutrition

Serving: 1portionCalories: 320kcalCarbohydrates: 6gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 325mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Casserole freezes well for up to 3 months.

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