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–+ servings
A tempting slice of make ahead breakfast bake, featuring sausage, cheese, bell peppers, and spinach, perfect for easy mornings.

Make-Ahead Breakfast Bake

This make-ahead breakfast bake simplifies your mornings with a wholesome and satisfying meal ready to heat and enjoy. It's perfect for busy individuals and families.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

For the Bake
  • 4 cups cubes of crusty bread 175g or 6 oz
  • 1 teaspoon olive oil
  • 1 pound ground pork sausage casings removed
  • 1 teaspoon dried rosemary or Italian seasoning optional
  • 3/4 cup chopped yellow onion 100g or 1/2 of a large onion
  • 2 cloves garlic minced
  • 2 cups chopped bell peppers 275g or 9–10 oz
  • 1 cup sliced mushrooms 100g or 3 oz
  • 1 cup chopped fresh spinach roughly chopped
For the Egg Mixture
  • 12 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2/3 cup milk or half-and-half 160ml
  • 1 cup shredded cheddar cheese 100g or 3.5 oz.
Optional Garnish
  • 1 green onion chopped
  • 1 parsley chopped

Equipment

  • 9x13-inch oven-safe dish
  • Large skillet

Method
 

  1. Grease a 9x13-inch or any 3-4 quart oven-safe dish. Arrange bread cubes in an even layer in the bottom of the pan.
  2. Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning, if using. Break up the sausage into bite-size pieces as it cooks. Add the onion, garlic, peppers, mushrooms, and spinach. Cook until everything has slightly softened and sausage is mostly cooked through, about 5-6 minutes.
  3. Remove the sausage and vegetable mixture from heat and spread it in an even layer on top of the bread.
  4. Whisk the eggs, salt, pepper, milk, and cheese together. Pour evenly over the sausage/vegetable mixture. Add another sprinkle of salt and pepper on top.
  5. Cover the casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. When ready to bake, allow it to sit at room temperature for 10-15 minutes as the oven preheats.
  6. Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, the edges are crisp, and a toothpick inserted in the center comes out clean, about 40-45 minutes.
  7. Cool for 10 minutes, then slice and serve. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave.

Notes

This breakfast bake can be assembled the night before and refrigerated, making your morning routine much easier. It reheats well in the microwave for a quick and hearty breakfast.

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