There’s nothing quite like waking up to the smell of a hearty breakfast cooking in the oven. If you’re looking for a dish that combines warmth, comfort, and vibrant flavors, Italian Breakfast Casserole is the perfect choice. Whether you’re preparing a special brunch for family and friends or just treating yourself to a cozy morning meal, this casserole is packed with everything you need to start your day off right.
With its layers of roasted butternut squash, savory sausage, sautéed vegetables, and creamy egg mixture, this dish is both satisfying and nourishing. Plus, it’s easy to customize and is naturally gluten-free, dairy-free, and perfect for anyone following a Whole30 or Paleo diet. Let’s dive in and show you how to bring this delicious Italian-inspired breakfast to your table!
Why You’ll Love Italian Breakfast Casserole
You’re going to fall in love with this recipe because it’s not just breakfast—it’s an experience. Here’s why this casserole will quickly become a favorite:
- Wholesome Ingredients: Each bite is packed with fresh vegetables, protein-rich sausage, and nourishing eggs.
- Italian Flavors: The seasoning blend, sun-dried tomatoes, and fresh parsley create a rich and satisfying taste.
- Make-Ahead Friendly: Prep it the night before for a stress-free morning.
- Versatile: You can easily adjust the ingredients to suit your dietary preferences or what you have on hand.
Ingredients You’ll Need
Below is everything you need to prepare your Italian Breakfast Casserole. The ingredients have been carefully chosen to balance flavor, texture, and nutrition.
| Ingredient | Quantity |
|---|---|
| Butternut squash (long part only) | 1, peeled and sliced into ¼” rounds |
| Coconut oil (for greasing) | 1 Tbsp |
| Coconut oil (for cooking) | 1 Tbsp |
| Pork sausage | 1 lb, casings removed, no added sugar |
| Red bell pepper | 1, diced |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Crushed red pepper | Pinch |
| Sun-dried tomatoes | 3 oz, chopped (about ¾ cup packed) |
| Italian seasoning blend | 2 tsp |
| Large eggs | 12 |
| Coconut milk (full-fat) | ½ cup |
| Fine-grain sea salt | ½ tsp |
| Black pepper | ⅛ tsp |
| Nutritional yeast (optional) | 3 Tbsp |
| Fresh parsley | For garnish |
How to Make Italian Breakfast Casserole
Let’s break the process into simple steps, so you can whip up this casserole with ease.
1. Prepare Your Ingredients
- Preheat your oven to 375°F (190°C).
- Lightly grease a large baking dish with coconut oil.
- Peel the butternut squash and slice it into ¼-inch rounds. Spread the rounds on a baking sheet, brush them with coconut oil, and sprinkle with sea salt.
2. Roast the Squash
- Roast the squash in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden.
3. Cook the Sausage
- While the squash is roasting, heat 1 tablespoon of coconut oil in a large skillet over medium heat.
- Add the pork sausage (casings removed, if necessary) and cook until browned and fully cooked, breaking it up into crumbles as it cooks. Remove the sausage and set it aside.
4. Sauté the Vegetables
- In the same skillet, add the diced red bell pepper and onion. Sauté for about 5 minutes, until softened.
- Add the minced garlic, a pinch of crushed red pepper, and the sun-dried tomatoes. Stir and cook for another 1-2 minutes.
5. Layer the Ingredients
- In your greased baking dish, create an even layer of roasted butternut squash rounds at the bottom.
- Add the cooked sausage on top, followed by the sautéed vegetables.
6. Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, coconut milk, sea salt, black pepper, and nutritional yeast (if using).
7. Assemble the Casserole
- Pour the egg mixture evenly over the layers in the baking dish.
- Use a spatula to gently press the ingredients so the egg mixture covers everything evenly.
8. Bake the Casserole
- Place the casserole in the oven and bake at 375°F (190°C) for 30-35 minutes, or until the eggs are set and the top is lightly golden.
9. Garnish and Serve
- Remove from the oven and let the casserole cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Pro Tips for the Perfect Casserole
- Use Fresh Ingredients: Fresh vegetables and high-quality sausage will elevate the flavor of your casserole.
- Add Extra Veggies: Feel free to include spinach, mushrooms, or zucchini for more nutrients and variety.
- Check for Doneness: The casserole is ready when the center is set, and a knife inserted comes out clean.
- Customize the Flavor: Experiment with different spices, such as smoked paprika or a pinch of cayenne, for a unique twist.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | 16g |
| Carbohydrates | 8g |
| Fat | 22g |
| Fiber | 2g |
| Sodium | 450mg |
FAQs About Italian Breakfast Casserole
1. Can I make this casserole ahead of time?
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate it. In the morning, bake it as directed.
2. Can I use a different type of squash?
Absolutely. Acorn squash or even sweet potatoes can be great substitutes for butternut squash.
3. Is this casserole freezer-friendly?
Yes, it is. You can freeze the cooked casserole for up to 2 months. Let it thaw in the fridge overnight before reheating in the oven.
4. Can I make this recipe vegetarian?
Of course! Substitute the pork sausage with plant-based sausage or sautéed mushrooms for a vegetarian option.
5. What can I use instead of coconut milk?
You can use almond milk, cashew milk, or even regular dairy milk if you’re not following a dairy-free diet.
6. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.
Serving Suggestions
Pair your Italian Breakfast Casserole with:
- A fresh green salad for a light and balanced brunch.
- Toasted sourdough bread or gluten-free bread for added crunch.
- Fresh fruit or a side of berries to add sweetness to your meal.
Make Your Mornings Special with Italian Breakfast Casserole
This Italian Breakfast Casserole is more than just a dish—it’s a way to bring people together over a wholesome, comforting meal. The combination of savory sausage, roasted vegetables, creamy eggs, and Italian spices makes every bite unforgettable.
Ready to try it yourself? Gather your ingredients, follow the simple steps, and enjoy a breakfast that’s as delicious as it is nutritious. Whether it’s a lazy Sunday morning or a special occasion, this casserole is guaranteed to be a hit!
Print
Italian Breakfast Casserole: A Hearty Start to Your Day
- Total Time: 55 minutes
- Yield: 6 servings
Description
Wake up to the irresistible aroma of this Italian Breakfast Casserole! Packed with savory sausage, roasted butternut squash, sautéed vegetables, and a rich, creamy egg mixture, this gluten-free and dairy-free casserole is perfect for brunches, meal prep, or cozy family mornings.
Ingredients
- 1 butternut squash (long part only), peeled and sliced into ¼-inch rounds
- 1 tablespoon coconut oil, for greasing baking dish and squash
- 1 tablespoon coconut oil, for cooking sausage and vegetables
- 1 pound pork sausage, casings removed if necessary (no added sugar)
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- Pinch of crushed red pepper
- 3 ounces sun-dried tomatoes (about ¾ cup packed), chopped (softened if too hard)
- 2 teaspoons Italian seasoning blend
- 12 large eggs
- ½ cup full-fat coconut milk
- ½ teaspoon fine-grain sea salt
- ⅛ teaspoon black pepper
- 3 tablespoons nutritional yeast (optional, for flavor)
- Fresh parsley, minced (for garnish)
Instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with 1 tablespoon of coconut oil.
2. Roast the butternut squash
Peel the squash and slice it into ¼-inch rounds. Arrange the slices on a baking sheet, brush with 1 tablespoon of coconut oil, and sprinkle with sea salt. Roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden.
3. Cook the sausage
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the pork sausage and cook until browned and fully cooked, breaking it into crumbles as it cooks. Once done, remove the sausage from the skillet and set it aside.
4. Sauté the vegetables
In the same skillet, add the diced red bell pepper and onion. Sauté for about 5 minutes until softened. Add the minced garlic, a pinch of crushed red pepper, and the sun-dried tomatoes. Stir well and cook for another 1-2 minutes.
5. Layer the casserole
In the greased baking dish, create an even layer of roasted butternut squash rounds. Top with the cooked sausage, followed by the sautéed vegetables.
6. Prepare the egg mixture
In a large mixing bowl, whisk together the eggs, coconut milk, sea salt, black pepper, and nutritional yeast (if using).
7. Assemble the casserole
Pour the egg mixture evenly over the layers in the baking dish. Gently press the ingredients with a spatula to ensure the egg mixture soaks into all layers.
8. Bake the casserole
Place the casserole in the oven and bake at 375°F for 30-35 minutes, or until the eggs are set and the top is lightly golden.
9. Garnish and serve
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before slicing and serving.
Notes
- Make-Ahead Option: You can assemble the casserole the night before, cover it, and refrigerate. In the morning, simply bake as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The baked casserole can be frozen for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
- Customizations: Add extra veggies like spinach, mushrooms, or zucchini to enhance flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
