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A freshly baked Quick Prep Breakfast Casserole, steaming hot and ready to serve.

Hearty Sausage and Bell Pepper Breakfast Casserole

This delicious and easy-to-make breakfast casserole combines savory sausage, colorful bell peppers, and cheesy goodness, making it perfect for feeding a crowd or for meal prepping. Prepare it the night before for a stress-free morning!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 400 kcal

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Large bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 1 lb bulk breakfast sausage
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 8 slices stale bread cubed
  • 2 cups shredded cheddar cheese

Egg Mixture

  • 12 large eggs
  • 1.5 cups milk whole or 2%
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder

Garnish (Optional)

  • fresh chopped parsley for garnish

Instructions
 

Preparation

  • In a large skillet, cook the breakfast sausage over medium heat until browned, then drain excess fat and set it aside.
  • In the same skillet, add olive oil and sauté the chopped onion, red bell pepper, and green bell pepper until tender-crisp.
  • Grease a 9x13 inch baking dish and spread the cubed stale bread evenly over the bottom.
  • Distribute the cooked sausage and sautéed vegetables over the bread cubes.
  • Sprinkle 1.5 cups of shredded cheddar cheese evenly over the sausage and vegetables.
  • In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
  • Carefully pour the egg mixture over the ingredients in the baking dish, ensuring the bread is moistened, and gently press down any floating bread.
  • Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to meld flavors.

Baking

  • When ready to bake, preheat your oven to 350°F (175°C).
  • Uncover the casserole and bake for 45-60 minutes, or until the center is set, golden brown, and a knife inserted comes out clean.
  • Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top during the last 10 minutes of baking, if desired.
  • Let the casserole rest for 5-10 minutes.

Serving

  • Slice and serve, garnishing with fresh chopped parsley if using.

Notes

For best results, prepare the casserole the night before so the bread can soak up the egg mixture thoroughly. This casserole is also great for meal prepping; simply reheat individual portions as needed.