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Overnight Italian Breakfast Casserole

Easy Italian Breakfast Casserole Recipe
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An overnight Italian breakfast casserole is a baked egg dish prepared ahead of time by layering Italian-style ingredients such as sausage, mozzarella, Parmesan, and crusty bread. The mixture sits in the fridge overnight to allow the flavors to meld and the bread to soak up the custard. The next morning, it’s baked until puffed, golden, and perfectly set — offering a savory breakfast full of Italian flair.

Ingredients

Scale

  • 8 large eggs

  • 1 ½ cups milk (or half-and-half for richer flavor)

  • 1 pound Italian sausage, cooked and crumbled

  • 1 ½ cups shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 4 cups cubed Italian or French bread (day-old works best)

  • 1 small red bell pepper, diced

  • 1 small onion, chopped

  • 1 teaspoon Italian seasoning

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon olive oil

  • Butter or non-stick spray for greasing

  • Fresh parsley for garnish (optional)

Instructions

Step 1: Cook the sausage

In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Drain excess fat and set aside to cool slightly.

Step 2: Sauté the vegetables

Add olive oil to the same skillet and sauté onion and red bell pepper for 4–5 minutes until soft and fragrant. Remove from heat and set aside.

Step 3: Mix the egg custard

In a large mixing bowl, whisk together eggs, milk, Italian seasoning, garlic powder, salt, and pepper until smooth.

Step 4: Assemble the casserole

Grease a 9×13-inch baking dish. Spread half of the bread cubes on the bottom, layer with half of the sausage, vegetables, and cheeses. Repeat the layers, then pour the egg mixture evenly over everything. Gently press the bread down to absorb the liquid.

Step 5: Refrigerate overnight

Cover the dish tightly with plastic wrap or foil and refrigerate overnight (or at least 6 hours) to let the flavors combine.

Step 6: Bake the casserole

Preheat oven to 350°F (175°C). Remove casserole from the fridge and let it sit at room temperature for 20 minutes. Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.

Step 7: Cool and serve

Allow to rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

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