When it comes to breakfast, casserole isn’t usually the first thing that comes to my mind. Don’t get me wrong; I’m all for a nice, flavorful, savory breakfast. I love a plate of scrambled eggs and sausage or maybe some home fries with a cold glass of orange juice (fresh squeezed if possible!).
Generally, though, casseroles are something I associate more with dinner. However, this make-ahead breakfast casserole is changing my mind about that. Why? I’m not gonna lie here. I love that I can make this the night before, then just put it in the oven in the morning. By the time the dog has gone out, I’ve gotten dressed and ready for the day, and maybe even thrown in a load of laundry, breakfast is ready. That’s not a bad deal for about 20 minutes of prep the night before.
This is a sit-down breakfast, though. We’ve got plenty of quick breakfast recipes you grab on your way out the door, but this one is for taking your time. It’s for reading the local news and getting your day off to a good start. It’s the kind of breakfast you can take out to the patio and enjoy while the birds are singing and the squirrels are chattering away on a late spring morning.
As for the recipe itself, you can take advantage of some early season garden veggies with this one. Spinach and zucchini bring in some nice garden flavors. Plus, you’ve got cottage cheese, as well as cheddar and Parmesan for a little of that creamy, salty vibe. Round it out with turkey sausage and eggs and you have a complete breakfast plate in one dish. And, of course, you can make this vegetarian, too. Just omit the turkey sausage or add in your favorite faux meat.
Now where’s my baking dish?Print
Make-Ahead Breakfast Casserole
Make breakfast easy with this make-ahead breakfast casserole. Full of nutrition and flavor, you can’t go wrong.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 10-12 1x
- Category: Breakfast
- 1 pound turkey breakfast sausage links
- 1 red bell pepper, cut into 1-inch dice
- 1 small onion, finely diced
- 1 (8-ounce) package white button mushrooms, sliced
- 1 cup spinach
- 4 zucchini, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon hot sauce
- 1 1/2 cups cottage cheese
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1 cup shredded reduced-fat Parmesan cheese
- 6 large eggs, lightly beaten
- Preheat the oven to 350 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
- In a large skillet, add the sausage and sauté until fully cooked, about 5 minutes. Break up into pieces and continue to cook until browned.
- Remove from the pan with a slotted spoon and place on a plate lined with paper towels.
- Add the bell pepper and onion to the same skillet and sauté until tender, about 4 minutes.
- Add the mushrooms and cook for about 4 minutes. Add the spinach, mix, and turn off the heat.
- In a large bowl, combine the zucchini with the salt, black pepper, garlic powder, red pepper ﬂakes, and hot sauce.
- Stir in the cottage cheese, cheddar cheese, and Parmesan cheese.
- Mix in the cooked sausage. Mix in the cooked vegetables, then the eggs.
- Spoon the mixture into the baking dish. Bake for 40 to 45 minutes until set and the cheese is melted and bubbly. Allow to cool for 5 to 10 minutes before serving.
- You can make this casserole the day before and refrigerate it to bake later. Remove the casserole from the fridge 30 minutes before baking to warm.
Have you tried this Make-Ahead Breakfast Casserole? Do you prefer yours with beef or turkey?