Make this easy breakfast casserole with your favorite combination of vegetables, meats and cheese! SO adaptable!
Ooomph. Monday.
I know you feel it too. This weekend went by way too fast, so let’s kick it off with a colorful satisfying breakfast.
Christina 101: I’m not a breakfast person. It’s the one meal each day that I need to force myself to eat.
Weird person right here. But when I find a breakfast that’s not only convenient but easily adaptable, I’m all over it. This breakfast casserole makes quite a bit, which I love, do it’s perfect breakfast throughout the week or even lunch.
I made this over the weekend and it’s pretty much gone. I gobbled it up after the gym and felt satisfied for hours. This casserole is pretty impressive: full of protein, packed with veggies. A new regular in my house!
This breakfast casserole makes a TON, which I’m a big fan of. It’s perfect for dinner “brinner” or breakfast throughout the week. Or if you’re hosting a large crowd, it will make plennnnty. You can even assemble the night before and pop it in the oven in the morning.
↑ ↑ Talk about texture and colors!
It’s so simple.
Gather up your favorite veggies or what you have on hand. Typically I use mushrooms, peppers, onions and spinach. I also add some type of meat, turkey sausage today, for the extra protein. Combine them all into a skillet and cook everything down.
Grab the bread and chop it up into pieces. The bread helps soak up the egg and flavor giving the casserole texture. Then you’ll whisk together the milk and cheese.
Pour half the egg mixture on top of the bread, then the sausage and veggies, then the remaining egg mixture.
You can either pop it in the oven immediately or cover and place in the refrigerator overnight. I KNOW IT’S SO SIMPLE!
I love you banana nut oatmeal, but today this casserole wins.
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Make this easy breakfast casserole with your favorite combination of vegetables, meats and cheese! SO adaptable!
Ingredients
- 1lb turkey sausage (you can also use ham, bacon, chicken etc.)
- 3 bell peppers, chopped
- 1 and 1/2 cups mushrooms
- 1 cup fresh spinach
- 1 small onion
- 1 clove garlic, minced
- 1 teaspoon fresh rosemary*
- 1 and 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 5 thick slices bread (white, whole wheat, sourdough etc.)
- 12 large eggs
- 6 large egg whites
- 1/2 cup milk (any milk works)
- 1 cup shredded cheese (any cheese works)
Instructions
- Generously grease a 9x13 baking dish.
- Over medium heat, coat a large skillet with a drizzle of olive oil. To the skillet add the sausage and veggies. Toss in the garlic and rosemary. Break apart the sausage using a fork or spatula and cook down for about 8 minutes. If you don't have a skillet large enough, use two skillets: one for sausage and the other for the veggies.
- Set the sausage and veggies to the side. Break the bread into bite size pieces and place in the baking dish in an even layer.
- In a large bow, whisk together the eggs, egg whites, milk and 1/2 cup of shredded cheese. Pour half the mixture over the bread. Top with the sausage/veggie mixture, then add the remaining egg mixture and top with the remaining 1/2 cup shredded cheese.
- If baking immediately: Preheat the oven to 375F degrees during step 1. Place in the oven for 40-45 minutes. I put mine in for 45 minutes to get the top and edges extra crispy. Allow to cool for at least 10 minutes before cutting and serving.
- If making ahead: Continue to step 4. Cover tightly with aluminum foil and place in the refrigerator until ready to be baked. Allow the casserole to come to room temperature before baking (about 15 minutes.) reheat the oven to 375F degrees during step 1. Place in the oven for 40-45 minutes.
- Leftovers keep in the fridge for up to 5 days when stored in an airtight container. Reheat in the microwave or eat cold.
Notes
* If you're using dried rosemary, only use 1/2 teaspoon.