Name: Italian Brunch Egg and Sausage Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Italian
Ingredients: 1 lb (450 g) Italian sausage (mild or hot), casings removed; 1 tbsp olive oil; 1 large onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 3–4 garlic cloves, minced; 4 cups fresh spinach, roughly chopped; ½ cup oil-packed sun-dried tomatoes, drained and chopped; 10–12 large eggs; 1 cup whole milk or half-and-half; 1½ cups shredded mozzarella cheese; ¾ cup freshly grated Parmesan cheese; 2 tsp dried Italian seasoning; Salt and freshly ground black pepper, to taste; Optional: pinch of red pepper flakes, fresh basil for garnish

This hearty Italian Brunch Egg and Sausage Casserole combines savory Italian sausage, tender sautéed peppers, onions, spinach, sun-dried tomatoes, and a generous blend of mozzarella and Parmesan, all baked into a fluffy egg custard. Golden, bubbly, and packed with classic Italian flavors, it’s the ultimate make-ahead brunch dish for weekends and holidays.

Why You’ll Love This Recipe

You’ll adore this Italian Brunch Egg and Sausage Casserole because it delivers big, comforting Italian-American brunch energy with very little hands-on work. The combination of fennel-scented sausage, sweet peppers, tangy sun-dried tomatoes, and melty cheeses creates layers of flavor that make every forkful irresistible.

The eggs puff up beautifully into a light yet satisfying custard that holds everything together perfectly. It’s make-ahead friendly (assemble the night before, bake in the morning), feeds a crowd effortlessly, reheats like a dream, and feels special enough for holidays or lazy Sundays yet simple enough for regular weekends.

Whether you’re hosting family, friends, or just treating yourself, this casserole turns basic breakfast ingredients into something that looks and tastes like it came from a cozy trattoria.

Yield: 10 generous servings

Italian Brunch Egg and Sausage Casserole Recipe

Cheesy Italian sausage egg casserole with peppers, spinach & sun-dried tomatoes—make-ahead brunch perfection!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

1 lb (450 g) Italian sausage (mild or hot), casings removed
1 tbsp olive oil
1 large onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3–4 garlic cloves, minced
4 cups fresh spinach, roughly chopped
½ cup oil-packed sun-dried tomatoes, drained and chopped
10–12 large eggs
1 cup whole milk or half-and-half
1½ cups shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
2 tsp dried Italian seasoning
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes, fresh basil for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or line with parchment for easy serving).
In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through (7–9 minutes). Drain excess fat and transfer sausage to a bowl.
In the same skillet, add olive oil and sauté diced onion and bell peppers for 5–6 minutes until softened.
Add minced garlic and Italian seasoning—cook 60 seconds until fragrant. Toss in chopped spinach and sun-dried tomatoes, stirring until spinach wilts (2–3 minutes). Season lightly with salt and pepper.
Return cooked sausage to the skillet and mix everything together. Taste and adjust seasoning—set aside to cool slightly.
In a very large bowl, whisk eggs vigorously until well beaten. Pour in milk/half-and-half, a generous pinch of salt, black pepper, and red pepper flakes if using—whisk until completely smooth.
Spread the sausage-vegetable mixture evenly across the bottom of the prepared baking dish.
Sprinkle about two-thirds of the mozzarella and half the Parmesan over the sausage mixture.
Slowly pour the egg mixture over everything, gently shaking the dish so the custard settles evenly between the fillings.
Top with remaining mozzarella and Parmesan cheese. Bake 40–45 minutes until puffed, golden, and set in the center (knife inserted should come out clean or with moist crumbs). Let rest 10–15 minutes, garnish with fresh basil if desired, slice, and serve warm—enjoy this crowd-pleasing Italian brunch star!

Notes

Make-ahead friendly: assemble up to 24 hours ahead, cover tightly, and refrigerate—bake straight from the fridge (add 5–10 minutes). Use a mix of melty + sharp cheeses for best flavor. Casserole reheats and freezes beautifully. Naturally gluten-free (no bread needed).

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 418Total Fat 28gSaturated Fat 13gUnsaturated Fat 15gCholesterol 69mgSodium 1031mgCarbohydrates 16gFiber 3gSugar 5gProtein 27g

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

Brown the sausage well and drain excess fat so the casserole isn’t greasy. Sauté vegetables until soft but not mushy—they’ll finish cooking in the oven. Whisk eggs vigorously with milk/cream for maximum fluffiness.

Let the casserole rest 10–15 minutes after baking so it sets and slices cleanly. For extra golden top, finish under the broiler for 1–2 minutes (watch closely). Grease the baking dish well or line with parchment for easy removal.

Taste the sausage-veggie mixture before adding eggs—adjust salt, pepper, or Italian seasoning. If assembling ahead, cover tightly and refrigerate up to 24 hours; add 5–10 extra minutes to bake time if starting cold.

Ingredients Notes

Italian sausage (mild or hot, pork or turkey) brings fennel, garlic, and classic seasoning—remove casings and crumble for even distribution. Large eggs create the fluffy, custardy base—room-temperature eggs whisk more smoothly. Whole milk or half-and-half adds richness (whole milk keeps it lighter).

Bell peppers (red and yellow for color and sweetness) and onion form the aromatic foundation. Fresh spinach wilts down for earthiness and nutrition. Sun-dried tomatoes (oil-packed, drained) add concentrated tangy-sweet depth.

Shredded mozzarella melts into gooey pockets; Parmesan brings nutty, salty punch. Fresh garlic and dried Italian seasoning (or fresh herbs) deliver authentic flavor. Olive oil for sautéing ties it all together.

Variations and Substitutions

Make it vegetarian by using plant-based Italian sausage or sautéed mushrooms instead. Swap sausage for crumbled bacon, pancetta, or diced ham. Use provolone, fontina, or asiago instead of mozzarella.

Add roasted red peppers, artichoke hearts, olives, or zucchini for more veggies. For spicy kick, use hot Italian sausage or add red pepper flakes. Go dairy-free with plant-based milk and vegan cheese shreds.

Make it lower-carb by skipping any bread cubes and increasing veggies. Add cooked diced potatoes or hash browns for heartier texture. Turn it into mini casseroles in muffin tins (reduce bake time to 20–25 minutes). Finish with fresh basil or parsley after baking for brightness.

Storage Options

Refrigerate leftovers tightly covered for up to 4 days. Reheat individual portions in a 325°F (160°C) oven for 12–15 minutes or in the microwave (covered, with a splash of milk to keep moist).

Freezes very well for up to 2 months—cool completely, wrap portions tightly in plastic and foil, thaw overnight in the refrigerator, and reheat in the oven for best texture. Flavor deepens beautifully after a day or two.