Italian Breakfast Casserole

Prep Time 8 hrs
Cook Time 1 hr


  • 8 ounces Italian sweet sausage.
  • 8 green onions thinly sliced.
  • 2 zucchini finely chopped.
  • 1 teaspoon salt.
  • 1/2 teaspoon black pepper.
  • 3/4 cups roasted red bell peppers drained & chopped.
  • 16 oz loaf Italian bread cut into 1″ cubes.
  • 2 cups shredded sharp cheddar cheese.
  • 6 large eggs.


  • Preheat oven to 325 degrees.
  • Remove and discard casings from sausage & cook in a large skillet over medium heat, stirring until sausage is done and crumbled.
  • When sausage is no longer pink, drain.
  • Add green onions, zucchini, salt & pepper to skillet.
  • Saute 4-5 minutes or until vegetables are tender.
  • Stir in roasted bell peppers.
  • Drain mixture & cool.
  • In a 13×9″ lightly greased baking dish, spread 4 cups of bread cubes.
  • Top with half of sausage mixture and cheese.
  • Repeat with remaining bread, sausage & cheese.
  • Whisk together eggs and milk.
  • Pour mixture over the bread.
  • Cover and chill for 8 hours or over night.
  • Bake covered for 1 hour or until bubbly and hot.


Move over eggs & bacon. We’ve got something leaner. You’ll get off to the right start with this decadent Italian Breakfast Casserole. It’s a wonderful Sunday brunch dish you can prepare well ahead of time for added convenience.