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    Home » Breakfast

    Make Ahead Sausage and Roasted Red Pepper Breakfast Casserole

    Published: Dec 27, 2020 · Modified: Jan 10, 2021 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Lots of flavour in this Make Ahead Sausage and Roasted Red Pepper Breakfast Casserole!

    Hands on time to prep this hearty breakfast casserole is only about 20 minutes. Then the rest of the time you can be doing other things.

    Bake time is about an hour so take that into account the morning you plan to serve this. It needs to sit at least 30 minutes for the bread to soak up the milk but the good news is - you can make this the day before and let it sit in the fridge overnight.

    Nothin' new about that approach now!

    Chef's Tips for Breakfast Casserole

    • Use a sturdy or rustic bread.  Not only will it add to the flavour but the texture will not end up soggy or mushy.
    • Use your favourite breakfast sausage.  Again the sausage is an opportunity to add flavour to your taste.
    • The recipe calls for whole milk but you can use 2% or even skim without impacting the flavour.
    • You could add some spicy pepper as part of the pepper amount to give it a bit of a kick. Think Peppadew or a bit of jalapeno...
    • Leftovers reheat well. Freezing is not recommended.
    Baked breakfast casserole being spooned out.

    Make Ahead Sausage and Roasted Red Pepper Breakfast Casserole

    An easy way to start the morning with a crowd.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 2 votes
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    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 1 hour hr 6 minutes mins
    Resting Time: 45 minutes mins
    Total Time: 2 hours hrs 11 minutes mins
    Servings: 8 servings

    Ingredients

    • 6 large eggs
    • 2 cups whole milk
    • 3 Tbsps butter
    • ½ cup celery chopped
    • 1 cup roasted red pepper drain if using jarred. Chop roughly.
    • 1 clove garlic minced
    • 2 green onions sliced
    • 2 Tbsps fresh parsley chopped
    • ½ teaspoon dried thyme
    • 1 1b breakfast sausage cooked and sliced into rounds
    • 8 cups French bread in 1" cubes
    • 1 teaspoon salt
    • ¾ teaspoon black pepper
    • 1 cup mozzarella grated

    Instructions

    • Spray a 10" casserole dish with at least 2 " sides with cooking spray.
    • Whisk eggs and milk until well mixed.
    • Melt butter in a medium skillet over medium high heat. Sauté onion and celery about 5 minutes. Add peppers and garlic and cook 2 minutes more.
    • Remove vegetables from heat and transfer to a large bowl. Stir in parsley, thyme, salt and pepper. Next mix in sausage slices and bread cubes. Toss till well mixed.
    • Add in egg mixture. Mix well and transfer to the prepared casserole dish.
    • Refrigerate at least 30 minutes or cover and leave overnight.
    • Preheat oven to 350°. Sprinkle cheese evenly over casserole.
    • Bake until browned and puffed- about 1 hour.
    • Allow casserole to cool 15-30 minutes.
    • Spoon out casserole to plates and serve.

    Nutrition

    Calories: 861kcal | Carbohydrates: 138g | Protein: 38g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 168mg | Sodium: 1956mg | Potassium: 502mg | Fiber: 6g | Sugar: 10g | Vitamin A: 761IU | Vitamin C: 11mg | Calcium: 279mg | Iron: 10mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    5 from 2 votes (2 ratings without comment)

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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