Get ready to start your day with a burst of flavor and color with this Sunrise Veggie & Sausage Breakfast Casserole. It's an ideal make-ahead dish that's perfect for a family brunch or a lazy weekend morning. Packed with hearty ingredients and vibrant veggies, it’s bound to become a breakfast favorite.
Eggs form the base of our custard, providing structure and richness. Whole milk and heavy cream add a creamy texture and enhance the dish's richness. Seasonings like salt, black pepper, garlic powder, and onion powder infuse the casserole with subtle, savory notes. Cheddar cheese and mozzarella cheese melt beautifully, adding a gooey, cheesy layer.
Ground breakfast sausage brings a savory, meaty element. Bell peppers contribute a sweet, fresh crunch and a pop of color. Spinach adds a nutritional boost and vibrant green hue, while onions provide a foundational flavor. Day-old bread acts as a sponge, soaking up the egg mixture and giving the dish body and texture. Finally, a touch of olive oil for cooking the sausage and veggies, and a sprinkle of fresh parsley for a bright, herbal finish.
This casserole pairs wonderfully with a fresh fruit salad or a berry compote on the side, adding a touch of sweetness to complement the savory flavors. For a bit of spice, serve with your favorite hot sauce or salsa.
First, preheat your oven to 350°F (175°C) so it's ready when we are. Grab a skillet and heat a tablespoon of olive oil over medium heat. Add your ground breakfast sausage, stirring and breaking it up with a spatula until it's browned and cooked through. Once done, scoop it out and set it aside for later.
Using the same skillet, toss in the diced onions and bell peppers. Sauté them until they start to soften and their flavors meld. Then, add in the chopped spinach. Stir it around a bit until it's just wilted — this will only take a couple of minutes.
Now, in a large mixing bowl, crack open all those eggs. Whisk them together with the milk, heavy cream, and your spices — salt, black pepper, garlic powder, and onion powder. Mix until everything's nicely combined. Stir in the shredded cheddar and mozzarella cheeses.
Time to assemble! Take a greased 9x13 inch baking dish and layer it with the cubed day-old bread. Spread the sausage on top, followed by your colorful veggie mixture. Pour the egg and cheese mixture evenly over everything, then gently press down with a spatula to ensure the bread absorbs all that liquid goodness.
Cover your dish with plastic wrap or aluminum foil and pop it in the fridge to rest overnight. This step lets the flavors meld and the bread soak up the custard beautifully.
The next morning, remove the cover and bake the casserole in your preheated oven for 45 to 50 minutes. You'll know it's done when the top is golden and the custard is set. Once out of the oven, sprinkle with fresh parsley before serving. Enjoy!
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