Sometimes you just need something warm and cheesy to start your day. This Cheesy Italian Egg Casserole is the perfect answer for a slow morning. It is hearty, filling, and smells amazing while it bakes.
This dish delivers a protein-packed meal that the whole family will love. Your kitchen will fill with the scent of savory Italian herbs and sausage. It is a simple way to feed a hungry crowd without stress.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy winter mornings when you want comfort. It is naturally low-carb and packed with fresh vegetables like peppers and onions. You can even prep the ingredients the night before to save time.
The combination of mozzarella and parmesan creates a perfectly golden crust on top. It is substantial enough for a main dish but light enough for brunch. Your guests will definitely ask for a second helping of this bake.
Simple Method
Making this casserole is as easy as browning meat and whisking eggs. You just layer the ingredients and let the oven do the hard work. Even beginner cooks can master this dish on their first try.
There is no fancy equipment needed, just a skillet and a baking dish. The steps are straightforward and completely foolproof for any home cook. You will feel like a pro when you pull this out of the oven.
Ingredients You’ll Need
These ingredients are likely already in your kitchen or easy to find. Fresh eggs and quality Italian sausage make all the difference in flavor.
- 12 large eggs
- 1 cup whole milk
- 1 lb Italian sausage, casings removed and browned
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the Italian sausage until browned, breaking it into crumbles; drain excess fat.
- In the same skillet, sauté the diced onion and bell pepper for 5 minutes until softened, adding the garlic in the last minute.
- In a large mixing bowl, whisk together the eggs, milk, oregano, basil, salt, and black pepper until well combined.
- Spread the cooked sausage and sautéed vegetables evenly across the bottom of the prepared baking dish.
- Sprinkle 3/4 cup of mozzarella cheese over the sausage and vegetable layer.
- Pour the egg mixture over the ingredients in the baking dish.
- Top with the remaining mozzarella and the grated parmesan cheese.
- Bake for 35 to 45 minutes, or until the eggs are set and the top is golden brown.
- Allow the casserole to rest for 10 minutes before slicing and serving.
Best Ways to Enjoy It
Serve this bake warm with a side of fresh seasonal fruit. It also pairs beautifully with crusty sourdough bread or a light green salad. Add a dash of hot sauce if you like a little kick.
For a cozy winter brunch, serve it alongside steaming mugs of coffee. It is a complete meal that keeps everyone satisfied for hours. Set the table and enjoy a relaxed morning with your family.
Storage & Reheating
This Cheesy Italian Egg Casserole is excellent for weekday meal prep. Store any leftovers in an airtight container in the fridge for three days. It stays moist and delicious even after a few days.
To reheat, place a slice in the microwave for about 60 seconds. For a crispier top, use a 350°F oven for 10 minutes. It is a fast and healthy way to start your workday.
Tips for Best Results
- Don’t skip the 10-minute resting time before you slice into it.
- Avoid overcooking the eggs or the edges might become too dry.
- Swap the pork sausage for turkey sausage for a leaner protein option.
- Brown the sausage and chop the veggies the night before to save time.
- Add a handful of fresh spinach for an extra boost of winter greens.
- Use a high-quality parmesan cheese for the most savory flavor profile.
Ways to Switch It Up
- Make it vegetarian by using mushrooms instead of Italian sausage.
- Use dairy-free milk and cheese to make this recipe lactose-friendly.
- Swap red peppers for sun-dried tomatoes for a deeper Italian flavor.
- Add a pinch of red pepper flakes if you enjoy spicy food.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the entire dish the night before. Cover it tightly and keep it in the fridge until morning. Just add five minutes to the bake time if it is cold.
How do I know when the eggs are done?
The center should be firm and not jiggle when you move the pan. The top will be puffed and golden brown. A knife inserted in the middle should come out clean.
Will kids like this recipe?
Most kids love the mild flavor of mozzarella and savory sausage. You can dice the vegetables very small so they blend right in. It is a picky-eater friendly way to serve eggs.
I hope this cozy breakfast brings your family together this winter. It is such a simple way to make any morning feel special. Happy cooking!
— Alex
Ingredients
- 12 large egg s
- 1 cup whole milk
- 1 lb Italian sausage, casings removed and browned
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large skillet over medium heat, cook the Italian sausage until browned, breaking it into crumbles; drain excess fat.
- In the same skillet, sauté the diced onion and bell pepper for 5 minutes until softened, adding the garlic in the last minute.
- In a large mixing bowl, whisk together the eggs, milk, oregano, basil, salt, and black pepper until well combined.
- Spread the cooked sausage and sautéed vegetables evenly across the bottom of the prepared baking dish.
- Sprinkle 3/4 cup of mozzarella cheese over the sausage and vegetable layer.
- Pour the egg mixture over the ingredients in the baking dish.
- Top with the remaining mozzarella and the grated parmesan cheese.
- Bake for 35 to 45 minutes, or until the eggs are set and the top is golden brown.
- Allow the casserole to rest for 10 minutes before slicing and serving.
