• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nibble and Dine
  • Recipes
    • Breakfast
    • Appetizers
    • Entrees
    • Sides
    • Desserts
    • Drinks
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Italian-Style Breakfast Casserole

    Published: Nov 16, 2021 by Kate · This post may contain affiliate links

    3.2K shares
    • Share
    • Yummly
    • Mix
    • Email
    Jump to Recipe·Print Recipe
    collage of breakfast casserole close up and in white pan with text box in center
    breakfast casserole in pan with text label at the top
    breakfast casserole in pan with text label at top

    This savory Italian-style breakfast casserole combines Italian sausage, soft cubes of bread, and Italian cheeses in an egg base. You can make this boldly flavored breakfast casserole in under 1 hour!

    Italian-style breakfast casserole in white pan with spatula

    Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions.

    As you may know, I love a good casserole (as you can see from my recipes for creamy spinach artichoke chicken casserole, cheesy chili cornbread casserole, and pizza chicken casserole!). I’m also a big breakfast fan, so I thought it was definitely time to combine my two loves and make a breakfast casserole.

    This savory Italian-style breakfast casserole combines Italian sausage, onion, soft bread cubes, and three types of Italian cheeses! I cannot say enough about how delicious this casserole is, you will just have to try it for yourself! And of course, it’s easy to make and ready in less than an hour.

    (Just a brief disclaimer - this is not a traditional Italian dish by any means, just my own creation with Italian-inspired ingredients!)

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you make a purchase through the link, it won’t cost you more but I may earn a small commission. I only recommend products that I personally use and love!

    Recipe ingredients

    recipe ingredients with text labels

    Ingredient notes

    • Italian sausage: sweet or hot, take your pick. You will need bulk sausage, or if you can’t find that, buy links and remove the casings.
    • Onion: yellow or sweet onion would work well. If you don't have those, feel free to use whatever onion you have on hand.
    • Bread: this recipe works best with soft, pillowy white bread. You know, the kind that squishes easily when you give it a gentle squeeze. Here is an example of the type of bread I used. I don’t recommend using a dense and crusty loaf, it will give the casserole a dense, flat texture rather than light and airy.
    • Mozzarella cheese: you need the low-moisture kind, not fresh mozzarella. I like using the full fat variety that I shred myself (when I’m not feeling too lazy).
    • Sharp Provolone cheese: if you can't find sharp Provolone, you can substitute with shredded Parmesan.

    Step by step photos

    1. First, preheat the oven to 350 degrees F (177 degrees C).

    2. Next, prep the bread, cheeses and onion. Cut the bread into about ¾ inch (1.9 cm) cubes. Since the bread is so soft, make sure to use a sharp, serrated knife so as not to crush the bread too much. I recommend the 9 inch serrated bread knife from Wusthof (affiliate link).

    shredded cheese on cutting board and with bowls of bread cubes and chopped onion on the side

    You also need to shred the mozzarella if you didn’t buy pre-shredded, and chop the Provolone. Finally, chop the onion into small pieces.

    3. Then, heat the oil in a large skillet over medium high heat. Add the chopped onion and cook, about 3 - 4 minutes or until just starting to brown. Add in the sausage, and using a wooden spoon, break the sausage up into smaller chunks.

    cooked onion in pan on left and cooked onion and sausage in pan on right

    Let it cook for about 4 - 5 minutes or until browned and there is no more pink. While you are stirring the sausage, keep breaking it up into smaller pieces with the spoon.

    5. Now we are ready to mix up the casserole. First, add the ricotta to a large bowl, and break it up a bit with a whisk. The ricotta shouldn’t have any large lumps left.

    ricotta being whisked in large bowl with cooked sausage in pan on the side

    6. Then crack in three eggs and whisk until combined. You are only adding three eggs at first because it’s easier to combine them with the cheese that way, rather than adding in all 12 at once.

    eggs sitting in bowl with ricotta on left and eggs whisked into the ricotta on right

    7. Whisk in the rest of the cracked eggs once the first three eggs are fully incorporated.

    egg being cracked into bowl with ricotta and eggs on left and fully whisked together egg and ricotta mixture on right

    8. Now dump in the rest of the ingredients: the bread cubes, Provolone, sausage and onion mixture, and black pepper. Also add in the shredded mozzarella, but reserve about 1 ½ cups for the top.

    cooked crumbled sausage being scooped from pan into bowl on left and fully mixed casserole ingredients on right

    Mix everything together with the wooden spoon until the ingredients are evenly combined and the bread is fully moistened. You shouldn’t see any dry patches of bread.

    9. Grease a 9 x 13 inch (33 x 23 cm) pan with oil or non-stick spray, and add in the casserole ingredients. Smooth the top out so the ingredients are evenly distributed in the pan. You don’t need to compact the casserole or mush it down to get a flat surface, just even things out a bit.

    casserole ingredients in white baking dish being smoothed out with wooden spoon

    10. Then, sprinkle the remaining mozzarella cheese evenly over the top of the casserole.

    hand sprinkling shredded cheese overtop uncooked casserole

    11. Bake the casserole in the preheated oven for 30 - 35 minutes, or until the eggs are set and the top is nicely browned.

    baked breakfast casserole resting on striped cloth

    Tips and tricks

    • If you have time, I recommend shredding the mozzarella cheese yourself rather than buying pre-shredded cheese. Pre-shredded cheese has additives that keep it from sticking together; this also keeps it from melting as smoothly as freshly-shredded cheese. However, if you are pressed for time, go ahead and use pre-shredded mozzarella, it will still taste amazing!
    • Unlike the mozzarella, this recipe calls for cutting the sharp Provolone into chunks, rather than shredding. If you prefer a more subtle flavor, you can shred the Provolone instead. But, I prefer the little bursts of pungent cheese flavor that you get with the chunks of Provolone.
    • If you would like to save time on prep, you can cube the bread and chop/shred the cheeses while the onion and sausage is cooking (rather than prepping all the ingredients ahead of time). But please make sure to watch the pan, and don't forget to stir occasionally!

    Recipe FAQs

    Why is there no salt in this casserole? Should I add salt?

    There is black pepper in this recipe but no salt, which does seem kind of strange. I tested the recipe with a bit of salt, but because the cheeses and sausage are already salted, it really doesn't need it.

    But, if you want to add some other ingredients to suit your tastes, go for it! Some good mix-ins would be crushed garlic, red pepper flakes (if you like spice!), or chopped parsley.

    Can I make this Italian-style breakfast casserole ahead of time?

    This casserole will taste the best when eaten fresh, while the cheese is nice and oozy. But, if you want, you can store it in the refrigerator for up to two days before serving. Let the casserole cool down on the counter first for about ten minutes, then cover it and place it in the fridge.

    When you are ready to serve it, bake it, covered with aluminum foil, in a preheated 350 degree F (177 degree C) oven for 20 - 30 minutes, or until the casserole is heated through and the cheese on top is melted. (To avoid thermal shock which could damage some types of glass or ceramic dishes, let the casserole warm to around room temp first before placing in the preheated oven.)

    You can also broil the top for a minute or two (with the cover off of course!) if you want a crispier top. Just make sure the pan you are using can withstand the broiler before you try that trick!

    What should I serve with this Italian-style breakfast casserole?

    This casserole is quite hearty due to the sausage and cheese, so it makes the perfect filling main course for a breakfast or brunch spread. I suggest serving this breakfast casserole with a few other lighter dishes to balance everything out; try pairing it with a fruit salad, roasted veggies, and perhaps a sweet offering, like these cinnamon muffins or even a yogurt parfait.

    breakfast casserole in white pan with spatula lifting out a piece

    Related recipes

    Cheater Home Fries on Plate with Eggs
    Cheater Home Fries
    Stack of Easy Oatmeal Raisin Breakfast Bars
    Oatmeal Raisin Breakfast Bars
    Fried Bologna and Egg Sandwich Cut in Half on Board
    Fried Bologna and Egg Sandwich

    If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!

    Print

    Italian-Style Breakfast Casserole

    Italian style breakfast casserole FI
    Print Recipe
    Pin Recipe

    5 from 4 reviews

    A deliciously savory breakfast casserole with Italian sausage and three kinds of Italian cheeses!

    • Author: Kate
    • Prep Time: 25 minutes
    • Cook Time: 30 minutes
    • Total Time: 55 minutes
    • Yield: 12 servings 1x
    • Category: breakfast
    • Method: bake, stove top
    • Cuisine: American, Italian inspired

    Ingredients

    Units Scale
    • 1 teaspoon olive oil, plus more to grease pan
    • 1 medium onion, chopped
    • 16 ounces (454 g) Italian sausage (bulk or removed from casing)
    • 4 cups (116 g) cubed soft bread (about ¾ inch (1.9 cm) cubes)
    • 12 ounces (340 g) shredded low-moisture mozzarella
    • 4 ounces (113 g) chopped sharp Provolone (can substitute shredded Parmesan)
    • 1 cup (248 g) ricotta cheese
    • 12 large eggs
    • ½ teaspoon black pepper

    Instructions

    1. Preheat the oven to 350 degrees F (177 degrees C).
    2. Heat olive oil in a large skillet over medium high heat. Add chopped onion and cook, stirring occasionally, until just starting to brown, about 3 - 4 minutes.
    3. If needed, remove the sausage from the casing. Add the loose sausage to the pan and break up into smaller chunks with a wooden spoon. Cook until the sausage is browned, about 4 - 5 minutes. As it cooks, stir the sausage occasionally and continue to break it up into smaller pieces. If the onion is browning too much, turn the heat down. (See note 1 for a time-saving tip.)
    4. When the sausage is browned, turn the heat off and remove the pan from the hot burner.
    5. Add the ricotta cheese to a large bowl. Whisk it until it is no longer lumpy, then crack three of the eggs into the bowl and whisk to combine. When this mixture is smooth, add the rest of the eggs and whisk again to combine.
    6. Add the bread cubes, sausage and onion mixture, black pepper, and Provolone and mozzarella cheeses to the bowl, but reserve about 1 ½ cups of the mozzarella cheese for the top of the casserole. Stir with a wooden spoon until all the ingredients are combined and the bread cubes are fully moistened in the egg mixture.
    7. Grease a 9 x 13 inch (23 x 33 cm) pan with oil or nonstick cooking spray. Add the casserole mixture to the greased pan. Even out the top with the wooden spoon, then sprinkle the remaining mozzarella cheese over the top. Bake in the preheated oven for 30 - 35 minutes, or until the cheese is melted and the eggs are set. Serve immediately. (See note 2 for re-heating instructions.)

    Notes

    If you would like to save time on prep, you can cube the bread and chop/shred the cheeses while the onion and sausage is cooking (rather than prepping all the ingredients ahead of time). Just make sure to watch the pan and stir occasionally!

    If you want to serve the casserole later: after baking, allow to cool on the counter for 10 minutes. Then, cover the casserole with aluminum foil and refrigerate for up to two days. When ready to serve, bake the covered casserole in a preheated 350 degree F (177 degree C) oven for 20 - 30 minutes or until cheese is melted and the casserole is warmed through. (To avoid thermal shock which could damage some types of glass or ceramic casserole dishes, let the casserole warm to around room temp first before placing in the preheated oven.) 

    The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

    Nutrition

    • Serving Size: 1/12 recipe
    • Calories: 388
    • Sugar: 1.6 g
    • Sodium: 669 mg
    • Fat: 28 g
    • Saturated Fat: 12.2 g
    • Carbohydrates: 7.9 g
    • Fiber: 0.4 g
    • Protein: 25.3 g
    • Cholesterol: 259 mg

    Keywords: Italian-style breakfast casserole, Italian breakfast casserole

    Did you make this recipe?

    Tag @nibbleanddine on Instagram and hashtag it #nibbleanddine

    More Breakfast Recipes

    • cinnamon muffin FI
      Cinnamon Muffins
    • pineapple banana smoothie in glass with bananas
      Pineapple Banana Smoothie
    • Vanilla muffins on rack FI
      Vanilla Muffins
    • stewed plums in bowl FI
      Stewed Plums
    3.2K shares
    • Share
    • Yummly
    • Mix
    • Email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Marielena

      November 25, 2019 at 8:13 am

      Love this recipe. I added red bell peppers and used challah for the bread. Excellent. Thank you very much for this recipe.






      Reply
      • Kate

        November 25, 2019 at 4:13 pm

        Red bell peppers are a great idea, that would add some really nice color! Thank you for sharing Marielena, I'm so glad you liked the recipe!

        Reply
    2. Annie

      May 15, 2020 at 10:06 am

      I'm dying to try this recipe! Since I am a vegetarian, I will be omitting the sausage and not getting the salty benefit you mentioned that it adds. Would you recommend adding in some salt in this instance? If so, how much?






      Reply
      • Kate

        May 15, 2020 at 12:28 pm

        You can try adding in some chopped red bell pepper, another commenter said she added some and liked it. It won't add the salty flavor but it will give some nice color - you can also try to add extra cheese which will add salt, because who doesn't like that? Or, what about chopped olives? If you try the recipe I hope you like it! 🙂

        Reply
    3. Paul

      March 07, 2021 at 3:03 pm

      Simple steps and filling, Great for breakfast or brunch. To cut down on the cholesterol from whole eggs so I used a 3 cup mixture of 50% egg beaters and 50% egg whites. It reduced the calorie content from 830 to 768 per 8 servings and lowered the cholesterol content from 377 mg to 98 mg per 8 servings. LOVED IT!!!!!






      Reply
      • Kate

        March 08, 2021 at 10:09 am

        These are great tips Paul thank you so much for sharing, and I'm so happy you enjoyed the recipe 🙂

        Reply
    4. Rhonda

      August 06, 2021 at 12:27 pm

      So good! Making it for the second time. I had the idea of an Italian breakfast casserole and just KNEW someone else had thought of it! I don't think I would have thought of adding the ricotta, but it was wonderful! My niece took one bite and said, "This is the best thing ever!"






      Reply
      • Kate

        August 08, 2021 at 2:24 pm

        Rhonda I am so delighted that you and your husband enjoyed the casserole, thank you for sharing! You made my day 🙂

        Reply

    Primary Sidebar

    author Kate holding mug

    Hi there, I'm Kate! I create quick and easy recipes for people who like to cook but are short on time and energy (like me!). I love comfort food, family recipes, and anything with cheese.

    More about me -- >

    Spring produce recipes

    • lemon herb roasted asparagus FI
      Lemon Herb Roasted Asparagus
    • honey orange glazed carrots featured image
      Honey Orange Glazed Carrots
    • two smoothies with kiwi FI
      Kiwi Banana Smoothie
    • cabbage and sausage soup FI
      Cabbage and Sausage Soup

    Most popular recipes

    • Creamy spinach artichoke chicken casserole FI
      Creamy Spinach Artichoke Chicken Casserole
    • Quick Red Beans and Rice in Bowls Featured Image
      Quick Red Beans and Rice
    • Easy cannoli cake FI
      Easy Cannoli Cake
    • Apple Cinnamon Mug Cake Featured Image
      Apple Cinnamon Mug Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Cookie Policy
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates
    collage of featured in publications.

    Contact

    Contact Me Here!

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Nibble and Dine

    3.2K shares