A deliciously savory breakfast casserole with Italian sausage and three kinds of Italian cheeses!
- 1 tsp. olive oil
- 1 onion, chopped
- 1 lb. Italian sausage (bulk or removed from casing)
- 4 c. cubed soft bread (about ¾ inch cubes)
- 12 oz. shredded mozzarella
- 4 oz. chopped sharp Provolone (can substitute Parmesan)
- 1 c. ricotta cheese
- 12 large eggs
- ½ tsp. black pepper
- Preheat the oven to 350 degrees.
- Heat olive oil in a skillet over medium high heat. Add chopped onion and cook, stirring occasionally, until just starting to brown, about 3 – 4 minutes.
- Add the 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 it occasionally and continue to break it up into smaller pieces. If the onion is browning too much, turn the heat down. (See notes for a time-saving tip.)
- When the sausage is browned, turn the heat off.
- 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, pepper, and Provolone and mozzarella cheeses to the bowl, reserving about 1 ½ c. of the mozzarella cheese. Stir with a wooden spoon until all the ingredients are combined and the bread cubes are fully moistened in the egg mixture.
- Pour the casserole mix into a greased 9 x 13 inch pan. Even out the top with the wooden spoon, then sprinkle the remaining mozzarella cheese over the top. Cook in preheated 350 degree oven for 30 – 35 minutes, or until the cheese is melted and the eggs are set.
- Serve immediately, or allow to cool on the counter for 10 minutes, then cover and refrigerate for up to two days. When ready to serve, cook, covered, in a 350 degree preheated oven for 20 – 30 minutes or until cheese is melted and the casserole is warmed through. If you want a crispier top to the casserole, remove the cover and broil for 1 – 2 minutes.
There is an opportunity to save time here – while the onion and sausage are cooking, you can get as much done for the upcoming steps as time allows – cube the bread, start chopping the Provolone and shredding the mozzarella cheese, measure out the ricotta cheese. Just make sure to watch the pan and stir occasionally!
Keywords: easy breakfast casserole, breakfast casserole, sausage breakfast casserole, breakfast casserole with bread