This make-ahead Italian brunch casserole features sweet Italian sausage, green onions, diced zucchini, roasted red bell peppers, Italian bread, sharp Cheddar cheese, milk, and of course - eggs. Serve with fresh fruit.
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
How to Make It
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot.
This recipe is so so so good. I meant to add italian seasoning and/or fresh herbs as other reviewers suggested but I forgot! Even so, it tasted amazing. You could even up the amount of sausage and zucchini in my opinion. I ended up just layering sliced pieces of italian bread from the bakery instead of cutting it into chunks. Still worked great. Just served this with some sliced strawberries and everyone was happy!
One of our favorite recipes ... with just one addition! Add either some chopped fresh basil, dried oregano or dried Italian seasoning blend (to taste). Other commenters are correct that the original recipe lacks some needed seasoning. Add the herbs as you saute the green onions.
Regarding the earlier comment about using Bisquick, etc. for a quick or last-minute version, that's not necessary. The recipe is best mixed and refrigerated the night before but will also be just fine and very good if you mix just before baking.
This is a staple at my house and this is excellent! I have a picky husband regarding vegetables so I omit the zucchini and add more roasted red peppers and green onions. I have tried a couple of variations that have been good: 1) used half Hawaiian bread (sweeter); 2) toasted the bread cubes in the oven prior to assembly—I do recommend this. Also, as the recipe states, always double it because Italian sweet sausage is sold in 16-oz. packages, then freeze the extra casserole(s) for future use. Great for dinner or special brunch.
I thought this was just ok. After reading the other reviews I am not sure if maybe I did something wrong. I followed the recipe with no alterations. It was a bit too heavy for my family. We prefer something a little lighter. If I were to make it again I would make it with turkey sausage and egg whites. And I would cut down on the bread.
for a QUICK alternative---if you want it that day rather than making it the night before---skip the bread, milk, and eggs....and replace with 3/4 bisquick, 1 1/2 cup milk and 3 eggs (mixed together, i also added a sprinkling of italian seasoning0
i sprayed casserole dish, spread sausage/zucchini mixture on the bottom, then the roasted red bell peppers, then some parmesan and the cheddar, then poured the above mixture over all, and baked about 30-35 min at 400 (until golden brown, and knife inserted comes out clean)
I'm not sure why there aren't more reviews on this dish. Because of that, I was hesitant to try it, but I'm sure glad I did. It was wonderful and the zucchini is a great addition that I wouldn't have thought about adding to a breakfast dish. I added mushrooms to it as well, and they were great. Made it for Mother's Day brunch and it was a huge hit with everyone... even the kids! Finally, I've found a breakfast casserole that I like :)
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