Name: Festive Italian Breakfast Casserole Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy), casings removed; 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced (optional for extra color); 2-3 cloves garlic, minced; 2 cups fresh spinach, roughly chopped; ½ cup sun-dried tomatoes (oil-packed), drained and chopped; 1 loaf (14-16 oz) Italian or French bread, cut into 1-inch cubes (day-old preferred); 12 large eggs; 2½ cups whole milk; 1½ cups shredded mozzarella cheese; 1 cup shredded fontina cheese; ½ cup ricotta cheese (optional dollops); 1 tsp Italian seasoning; 1 tsp salt; ½ tsp black pepper; Optional: fresh basil or rosemary for garnish

This festive Italian breakfast casserole layers savory Italian sausage, colorful bell peppers, fresh spinach, sun-dried tomatoes, and cubes of crusty Italian bread soaked in a rich egg custard. Topped with gooey mozzarella and fontina cheeses, it’s baked until golden and bubbly—ideal for holiday mornings or weekend brunches with family and friends.

Why You’ll Love This recipe

You’ll fall head over heels for this Festive Italian Breakfast Casserole because it combines all the comforting, crowd-pleasing elements of a classic breakfast bake with vibrant Italian flair. The spicy or mild Italian sausage brings robust, herby flavor that pairs beautifully with creamy melted cheeses, while tender vegetables add freshness and color to every bite.

Best of all, it’s a make-ahead dream—assemble it the night before, refrigerate, and simply pop it in the oven in the morning, freeing you up to enjoy coffee and holiday moments instead of cooking. The texture is perfect: custardy and soft in the center with a golden, slightly crisp top.

It feeds a crowd effortlessly (great for 10-12 people), reheats beautifully, and feels special enough for celebrations yet simple enough for any weekend. Every slice bursts with familiar Italian-inspired tastes in a cozy, shareable package that makes mornings feel festive and indulgent.

Yield: 12 servings

Festive Italian Breakfast Casserole Recipe

Savory Italian sausage, cheese, and veggie breakfast casserole—make-ahead, festive, and perfect for holiday brunches.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 30 minutes

Ingredients

1 lb Italian sausage (mild or spicy), casings removed
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced (optional for extra color)
2-3 cloves garlic, minced
2 cups fresh spinach, roughly chopped
½ cup sun-dried tomatoes (oil-packed), drained and chopped
1 loaf (14-16 oz) Italian or French bread, cut into 1-inch cubes (day-old preferred)
12 large eggs
2½ cups whole milk
1½ cups shredded mozzarella cheese
1 cup shredded fontina cheese
½ cup ricotta cheese (optional dollops)
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
Optional: fresh basil or rosemary for garnish

Instructions

Get your kitchen ready and preheat! Heat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with olive oil or butter—let's make cleanup easy!
Brown that beautiful sausage. In a large skillet over medium heat, cook the Italian sausage until browned and crumbly (about 6-8 minutes). Break it up with a spoon as it cooks for maximum flavor. Drain excess grease and set aside.
Sauté the veggies for extra yum. In the same skillet, add diced onion and bell peppers. Cook 4-5 minutes until softened, then toss in garlic and spinach. Stir until spinach wilts (2 minutes). Season lightly with salt and pepper.
Mix in those sun-dried tomato gems. Stir the chopped sun-dried tomatoes into the veggie-sausage mixture. Remove from heat and let it cool slightly—this combo smells incredible!
Layer the bread foundation. Spread half the bread cubes evenly in your prepared baking dish. This soaks up all the goodness later.
Add the savory goodness layer. Scatter the sausage-veggie mixture over the bread, then sprinkle on half the mozzarella and fontina cheeses. Add remaining bread cubes on top.
Whisk up the magic custard. In a large bowl, whisk eggs, milk, Italian seasoning, salt, and pepper until smooth and frothy. Pour this creamy mixture slowly over the entire casserole, pressing gently so everything soaks it up.
Finish with cheese love. Dot with ricotta if using, then top with remaining shredded cheeses for that gorgeous golden melt.
Bake to bubbly perfection. Cover with foil and bake 30 minutes. Uncover and bake another 20-30 minutes until puffed, golden, and set in the center (knife test!).
Rest, slice, and serve with joy! Let it rest 10-15 minutes—it firms up beautifully. Garnish with fresh herbs, slice into hearty squares, and watch everyone smile at the table!

Notes

Make it ahead: Assemble fully, cover, and refrigerate up to 24 hours before baking (add 10 extra minutes to bake time if cold). Great for stress-free holidays!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 459Total Fat 31gSaturated Fat 15gUnsaturated Fat 16gCholesterol 262mgSodium 1013mgCarbohydrates 15gFiber 2gSugar 6gProtein 31g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use day-old or slightly stale Italian bread for the best texture—it soaks up the egg mixture without turning mushy.
Brown the sausage thoroughly and drain excess grease to prevent a soggy casserole.
For extra festiveness, add a pinch of red pepper flakes or fresh herbs like rosemary or basil.
Cover with foil for the first half of baking to prevent over-browning, then uncover for a golden top.
Let the casserole rest 10-15 minutes after baking—it sets up nicely for clean slices.
Test doneness with a knife inserted in the center; it should come out clean or with just a few moist crumbs.

Ingredients Notes

Italian sausage forms the hearty, flavorful backbone—choose mild for family-friendly appeal or hot/spicy for a kick; remove casings if using links. Crusty Italian or French bread cubes provide structure and soak up the rich custard (avoid soft sandwich bread).

A mix of mozzarella (melty and mild) and fontina (nutty and creamy) creates that irresistible cheese pull, while ricotta adds creamy pockets. Fresh spinach wilts beautifully for color and nutrition, bell peppers bring sweetness and vibrancy, and sun-dried tomatoes offer concentrated tangy depth.

Eggs and milk form the classic custard base—use whole milk for richness. Garlic, onion, Italian seasoning, salt, and pepper tie everything together with aromatic Italian essence. Optional fresh rosemary or basil elevates the holiday feel.

Variations and Substitutions

Make it vegetarian by swapping Italian sausage for plant-based sausage or sautéed mushrooms and extra veggies like zucchini or artichoke hearts. For a gluten-free version, use gluten-free bread or omit bread entirely and add hash browns or diced potatoes.

Switch to ground turkey or chicken sausage for a lighter option, or use pancetta/bacon for smoky richness. Cheese lovers can substitute provolone, parmesan, or gouda; add ricotta dollops on top for extra creaminess.

Incorporate roasted red peppers instead of fresh for deeper flavor, or toss in olives, basil pesto, or chopped artichokes for more Mediterranean vibes. For a low-carb/keto twist, skip the bread and increase eggs/veggies. Spice it up with crushed red pepper or hot Italian sausage, or keep it mild for kids.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave (1-2 minutes) or in a 350°F oven (10-15 minutes) until warmed through. This casserole freezes beautifully—cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven covered with foil.