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.

Italian-Style Breakfast Casserole

Name: Italian-Style Breakfast Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 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

Italian-Style Breakfast Casserole

Breakfast casserole cut into squares in baking pan with spatula

Print Recipe

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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

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

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Instructions

Preheat the oven to 350 degrees F (177 degrees C).
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.
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.)
When the sausage is browned, turn the heat off and remove the pan from the hot burner.
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.
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.
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

Find it online: https://nibbleanddine.com/italian-breakfast-casserole/