This make-ahead breakfast bake is loaded with savory sausage, peppers, and plenty of melty Pepper Jack cheese. It's a delicious, savory morning meal!
Whenever there is a potluck breakfast at work, along with the bagels, muffins, and coffee cake there is always a savory egg bake. And it's always the first dish to be emptied!
I love a good, hearty savory breakfast, and this egg & sausage breakfast bake fits the bill perfectly. I loaded it with my favorite savory breakfast staples: plenty of diced peppers and onion, melty cheese browned around the edges, and crumbled breakfast sausage.
Why you'll love this dish
There is so much flavor packed into this breakfast casserole! The peppers and onion get cooked up together along with the sausage. The egg batter is seasoned too, and gets soaked up by the baguette pieces throughout the dish.
This is a great dish to make ahead of time. It will bake up while you get yourself and other things ready the next morning. (Don't forget to put the coffee on.)
When you want an easy breakfast to make in the morning, one to treat your family, roommates or overnight guests. Or bring it to your breakfast and brunch potlucks. You'll be amazed at how quickly it gets gobbled up.
🔪 How to make this recipe
Step 1: Toast the bread cubes
Slice the baguette into cubes and spread them over a baking sheet. Toast them in the oven until they're browned and crispy. (Another option is to let the bread cubes sit out for a day or two until they're very stale.)
Step 2: Cook the onions, peppers and sausage
Put the diced bell peppers and diced onion into a large skillet with the crumbled sausage. Cook and stir them together over medium-high heat until the sausage is cooked through, and the veggies are soft.
Step 3: Make the egg batter
Whisk together the eggs, milk and spices until they are well combined.
Step 4: Assemble the casserole
Spread the bread cubes over the bottom of a baking dish coated with nonstick spray. Spoon the peppers and sausage mixture over the bread, followed by a layer of shredded cheese. Pour the egg batter evenly over the entire casserole.
Step 5: Let it rest
Into the fridge it goes! Wrap the pan tightly with plastic and refrigerate it overnight, or for at least 8 hours.
Step 6: Bake the dish
Once the oven is heated, remove the plastic wrap from the dish. Sprinkle diced scallions over the top, then bake it for just under an hour. Allow the finished dish to rest for 10 minutes, and then serve it up!
Notes
- The overnight rest for this dish is important - it allows the bread to soak up the egg batter and creates a creamy texture throughout. Be sure to plan for this time as you get ready to make this recipe.
- Instead of toasting the bread cubes you can instead leave the bread cubes out uncovered for a day or two until they're stale.
- Use spicy or mild sausage in this bake, whichever you prefer. If you'd like a less spicy cheese on top, try shredded Cheddar or Jack cheese.
This is the amazing casserole that greets you from the oven. This recipe makes a generous pan of breakfast bake, and leftovers are so easy to reheat for a light lunch or the next day's breakfast.
Find the recipe below, and here are a few other make-ahead breakfast ideas too!
💬 Did you like this Breakfast Bake? Scroll below, tap on the stars to rate the recipe and leave a comment for me!
Spicy Egg & Sausage Breakfast Bake
Ingredients
- 1 baguette (about 8 ounces)
- 2 large bell peppers (I used red and yellow)
- 1 large yellow onion (about 10 ounces)
- 16 ounces bulk or roll breakfast sausage
- 8 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon ground cayenne pepper
- 1 ½ cups milk (I use 2%)
- 8 ounces Pepper Jack cheese, shredded (or other spicy cheese)
- ¼ cup diced scallion greens
Instructions
Toast the bread
- Preheat the oven to 350° F. Cut the baguette into 1-½-inch pieces and spread them out on a large baking sheet. Place the baking sheet in the oven and toast the bread for about 15 minutes, until the bread is lightly browned and crispy. (Do not over-brown.)
Cook the vegetables and sausage
- While the bread is toasting, dice the bell peppers and the onion. Place the diced vegetables in a large skillet along with the sausage, and cook everything over medium-high heat. Cook the mixture for about 12 minutes: the sausage should be browned with no pink remaining and the veggies will be softened. Remove the pan from the heat and drain off the liquid and fat.
Make the egg batter
- Whisk together the eggs, salt, pepper, sage, and cayenne together in a large measuring cup with a spout or a large bowl. Add in the milk and whisk the mixture thoroughly.
Assemble the dish
- Spray the sides and bottom of a 9" x 13" pan with nonstick spray.
- Spread the toasted bread cubes over the bottom of the pan, then spread the sausage-peppers-onion mixture over the bread. Sprinkle about half of the cheese over the sausage. Pour the egg-milk mixture over everything, doing your best to get every bread cube! Sprinkle the remaining cheese over the top. Wrap the dish well with plastic wrap and refrigerate the casserole for 8 hours or overnight.
- Preheat the oven to 350° F. Remove the plastic wrap from the pan. Scatter the diced scallion over the top. Bake the casserole for about 50 minutes: there should be no liquidy pockets remaining and the eggs should be set. Remove the pan to a cooling rack and let it rest for 10 minutes.
- Slice the breakfast bake and serve it while warm. Leftovers can be wrapped and refrigerated for up to 3 days.
Notes
- The overnight rest for this dish is important - it allows the bread to soak up the egg batter and creates a creamy texture throughout. Be sure to plan for this time as you get ready to make this recipe.
- Instead of toasting the bread cubes you can instead leave the bread cubes out uncovered for a day or two until they're stale.
- Use spicy or mild sausage in this bake, whichever you prefer. If you'd like a less spicy cheese on top, try shredded Cheddar or Jack cheese.
Heidi
Yum, this looks great, Nancy!
Nancy Mock
Thanks Heidi - can't beat a good egg casserole 🙂