Summer Vegetable Breakfast Casserole

Summer mornings just got a whole lot brighter with this colorful breakfast casserole! Packed with Italian sausage, vibrant veggies, and a trio of cheeses, this hearty dish is the perfect way to start your day.

Ready Time

1 hrs 45 mins

Yields

6 servings

Ingredients

1 pound of Italian sausage, casings removed
1 large onion, diced
2 cloves of garlic, minced
2 medium zucchinis, diced
2 medium yellow squash, diced
1 large red bell pepper, diced
2 large tomatoes, diced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
8 large eggs
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup milk
2 tablespoons butter, melted
6 slices of bread, cut into 1-inch pieces

Instructions

Preheat your oven to 350°F.

Cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes.

Drain the sausage on paper towels.

In the same skillet, add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional 1 minute.

Add the diced zucchinis, yellow squash, and red bell pepper to the skillet.

Cook until the vegetables are tender, about 5 minutes.

Add the diced tomatoes, oregano, basil, salt, and pepper to the skillet.

Cook for an additional 2-3 minutes.

In a large bowl, whisk together the eggs, shredded cheddar cheese, shredded mozzarella cheese, and milk.

Add the cooked sausage, bread pieces, and vegetable mixture to the bowl.

Stir until everything is well combined.

Pour the mixture into a greased 9×13-inch baking dish.

Drizzle the melted butter on top of the casserole.

Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown.

Remove the casserole from the oven and let it cool for a few minutes before serving.

Slice into 6 pieces and serve hot.

Notes

You can use sweet Italian sausage or hot Italian sausage depending on your spice level preference. Make sure to squeeze out as much liquid from the cooked sausage as possible to avoid a soggy casserole.

Use any combination of summer vegetables you like or have on hand.

This recipe is a great way to use up any ripe vegetables. Don’t overmix the egg mixture, or you’ll end up with a dense casserole.

Stop stirring once everything is just combined.

You can prepare the sausage and vegetable mixture a day ahead and store it in the fridge overnight. Just give it a good stir before adding the eggs and bread.

If you want a crisper top on your casserole, broil it for an additional 2-3 minutes after baking.

Keep an eye on it to avoid burning. You can also make this recipe in muffin tins for a breakfast-on-the-go option.

Just adjust the baking time to 20-25 minutes.