Overnight Italian Brunch Casserole

Make this Overnight Italian Brunch Casserole for Easter! It's also great for weekend brunch or an easy and simple breakfast for dinner!

This Overnight Italian Brunch Casserole is one of my family's favorite holiday brunches! I love that I can easily put it all together the night before and then bake it in the morning! It's full of sausage, zucchini, roasted red peppers, mushrooms, eggs, bread and cheese .... what more could you ask for?! We love to pair this casserole with an assortment of fresh fruit choices, for an easy breakfast the entire family will love! Although I will tell ya, a few of my family memebers try to convince me to leave the mushrooms out of this casserole, but that isn't how I roll - and they know it! :D

You may remember that I am part of a group of 12 bloggers who get together every month to share a themed recipe on the 12th of each month with 12 ingredients or less This month, we're sharing savory brunch recipes - that means we have a bunch of new brunch recipes to try out in addition to this Overnight Italian Brunch Casserole!! :D

Overnight Italian Brunch Casserole

by Jamie @ Love Bakes Good Cakes

Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: 12 servings

Ingredients

1 pkg. (16 oz.) sweet Italian sausage, casings removed
8 green onions, chopped
2 medium zucchini, chopped
1 tsp. dried Italian seasoning
1 tsp. salt
½ tsp. pepper
About half of a jar (12-16 oz.) roasted red bell peppers, drained and chopped
1 loaf (16 oz) Italian bread, cut into 1-inch cubes
6 large eggs
1½ cups milk
2 cups (8 oz) shredded sharp Cheddar cheese

Instructions

1.Spray a 9x13-inch casserole pan with cooking spray and set aside.

2. Cook and crumble sausage in a large skillet until meat is no longer pink; drain.

3. In the same skillet, add green onions and zucchini. Season with Italian seasoning, salt and pepper. Sauté until vegetables are tender. Stir in roasted bell peppers. Drain and cool.

4. In a large bowl, combine the cooked sausage, the vegetable mixture, bread cubes, eggs and milk. Spread the mixture into the prepared pan. Top with cheese.

5. Cover and chill at least 8 hours or overnight.

6. Bake, covered, at 325°F for 1 hour or until cooked through and the casserole is hot and bubbly. Let stand 5 minutes before serving.

We'll be making this Overnight Italian Brunch Caserole again for Easter and I can't wait! It's easy, delicious, and it serves a crowd! What will you be making for Easter morning?