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Tried and True: Breakfast Casserole

The weekends have toned down a bit and I haven’t found myself with much culinary imagination in the kitchen until I saw some divine roasted red pepper and garlic sausage and, with some smoked mozzarella and freshly baked sourdough, and it came to my mind I should make some Breakfast Casserole.  I think the hardest part was waiting for the bread to soak up all of the creamy egg custard. I also used 4 egg whites in addition to 2 eggs and I think that was the perfect touch.  The leftovers were perfect the next day for a light lunch and this hit the tried and true file.

There’s something warm and comforting about making this for the family.  This is a dish that would be perfect for your next brunch or leisurely weekend breakfast and, quite frankly, I don’t see why you couldn’t make it the night before and bake it off in the morning.  Bookmark this and, the next time you want something that kicks the socks off the typical eggs and bacon breakfast, use this as inspiration with ingredients you love.

On to the recipe:

Gather the Ingredients

Breakfast Casserole - Ingredients

I seriously adore this Roasted Red Pepper and Garlic Sausage – full of spicy goodness

Breakfast Casserole - Sausage

Mmmmm… smoked mozzarella

Breakfast Casserole - Cheese

Time to Layer – Bread, Sausage and Cheese

Breakfast Casserole - Layers

Just a wee bit of cream to the custard for richness

Breakfast Casserole - Cream

Freshly baked, puffed and golden straight from the oven.

Breakfast Casserole - Baked

Yields 6

Tried and True: Breakfast Casserole

This easy to prepare breakfast casserole will have you looking forward to lazy weekend mornings!

45 minPrep Time

1 hr, 10 Cook Time

1 hr, 55 Total Time

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  • 1 pound of your favorite sausage (I used roasted red pepper and garlic sausage), casings removed
  • 1 medium onion, finely chopped
  • 1 large red pepper, deseeded and finely chopped
  • 1/2 - 1 loaf of sourdough bread, cut into 1 inch cubes
  • 4 egg whites
  • 2 large eggs
  • 1/2 teaspoon smoked paprika
  • 2 cups of grated smoked mozzarella cheese
  • 1/2 cup of heavy cream
  • 2 1/2 cups of low-fat milk
  • kosher salt
  • freshly ground black pepper


  1. Spray a 3-4 quart baking dish with non-stick baking spray (or grease with a little bit of butter)
  2. In a large skillet, saute the onions and red pepper until they are softened a bit.
  3. Add the sausage and brown.
  4. To the baking dish, add the bread cubes.
  5. Layer the sausage, onion and pepper mixture over the bread cubes.
  6. Follow that layer with 1 1/2 cups of cheese
  7. In a large bowl, whisk together the eggs, egg whites, smoked paprika, milk and cream, adding a bit of salt and pepper.
  8. Pour the egg custard mixture over the layers of bread, sausage and cheese and let soak for about 30 minutes in the fridge.
  9. Pull the casserole out of the fridge and let it come to room temperature (about 10 minutes).
  10. Preheat the oven to 350 degrees F
  11. Add the remaining cheese over the top of the casserole and place the casserole in the oven.
  12. Let bake for an hour or so, until puffed and golden and a knife in the center comes out clean.
  13. Let cool for about 10 minutes and then serve.
  14. Enjoy!



3517 cal


75 g


471 g


169 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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