Bachelor in the Kitchen: Breakfast for Dinner

Written by Nick

Make-Ahead Breakfast Sausage Casserole Recipe

Breakfast for Dinner? It’s strange to think that something so different can come together in such a fantastically delicious way. But that’s exactly what happened when I baked up this Make-Ahead Breakfast Sausage Casserole for… DINNER. I’m exaggerating slightly, it’s not entirely out of the ordinary to have breakfast for dinner or dinner for breakfast, but I wanted to make the point that this meal is great for either. A casserole is typically a dinner dish and eggs and sausage are typically had with breakfast but this recipe comes together to make the perfect breakfast or dinner meal (side note: this recipe goes surprisingly well with red wine).

The great thing about casseroles is they are one dish meals, making them extremely simple to prepare. With this Make-Ahead Casserole it’s even better, by making it the night before all you need to do in the morning is pop it in the oven. If you’re having the family over for Easter brunch and don’t want to wake up early to make an elaborate breakfast (or in my case if you’re having friends for dinner and don’t want to spend half the time entertaining from the kitchen) this is the perfect recipe.

So, raise a glass to the casserole (orange juice or wine it’s up to you) and enjoy the wonders of the one dish meal.

Make-Ahead Breakfast Sausage Casserole

Ingredients for 6 servings:

  • Nonstick cooking spray
  • 7 cups ciabatta bread cubes (1-inch cubes)
  • 1 pound lean Italian turkey sausage (such as Jenny-O)
  • 1 bell pepper, any color, chopped
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 large eggs
  • 1 cup egg substitute
  • 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1 bunch sliced green onions (about 3/4 cup)
  • Salsa (optional)


PREHEAT oven to 400° F. Spray 2-quart baking dish with nonstick cooking spray. Place bread cubes in a single layer on baking sheet. Bake for 10 minutes or until golden.

HEAT large skillet over medium-high heat; add sausage and bell pepper. Cook, stirring to crumble sausage, for 6 minutes or until sausage is cooked.

COMBINE evaporated milk, eggs and egg substitute in large bowl; whisk to combine. Stir in 1 cup cheese, sausage and green onions. Add bread cubes; toss to coat. Spoon mixture into prepared baking dish. Cover tightly and refrigerate overnight.

PREHEAT oven to 350° F. Remove cover from casserole dish.

BAKE for 45 to 50 minutes or until lightly browned and set. Sprinkle with remaining ¼ cup cheese right when it comes out of the oven. Serve with salsa and additional sliced green onions, if desired.


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One Comment

  1. Edie Burge
    Posted April 3, 2012 at 10:42 am | Permalink | Reply

    Enjoyed the post and the suggestion to pair the breakfast casserole with red wine!

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