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Sausage and Peppers Breakfast Casserole

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You’ll love this Sausage and Peppers Breakfast Casserole featuring eggs, red onion, fontina and Parmesan! It’s low carb, gluten free and keto friendly! Make it for brunch, dinner or meal prep too!

Sausage-and-Peppers-Breakfast-CasseroleI had to do it. I had to take one of our favorite dinners and turn it into a sausage and peppers breakfast casserole with red onions, eggs, fontina and Parmesan.

Oh, yes, my friends.

I made this with Father’s Day in mind, but I’ll gladly enjoy it on any special occasion…like today. It’s Cooking with Mamma C’s 2nd birthday!

So, I’ll briefly mention that if you love my Easy Sausage and Peppers, you must try this breakfast casserole. Crumbled, sweet Italian sausage and chopped peppers with onions are sautéed on the stove, mixed with the cheeses, then topped with an egg and milk mixture, plus more Parmesan, then baked.

We all love it, and whenever I make it, my hubby may or may not hover near the oven asking “Is it ready yet?” at least five times.

Italian Sausage and Peppers Breakfast CasseroleNow, I want to share with you a few of the emails and comments I’ve received from readers since launching Cooking with Mamma C,  just to give you an idea of why I love what I do here.

From Gina: “…as I kept going through your recipes – these were all our favorites growing up!!   I couldn’t believe it! Anyway, I’ve never written to anyone like this, and just wanted to say thank you. Not only for bringing back recipes I thought were lost, but you brought back memories, nostalgia and traditions again!”

Italian Sausage and Peppers Breakfast CasseroleFrom Cindy: “I have tried many of your recipes.  Funny thing is, you cook much like my mother. She has never shared her recipes because she doesn’t use any! Mamma C has really made a difference in my ability to cook for my family.”

From David, who loves my Pasta alla Pomegranate Vodka with Bacon: “Made this tonight, and my kids, ages 7 and 5, asked for fourths. FOURTHS. Your family recipe has now become ours. Thank you for sharing it with us.”

Italia Sausage and Peppers Breakfast CasseroleExcuse me. I think I have something in my eye.

Both eyes, actually. Thank you to everyone who has visited Cooking with Mamma C, perhaps tried some recipes and shared this site with friends and family.

Ti voglio bene. (I love you!)

P.S. Enjoy this sausage and peppers breakfast casserole. And

(Recipe Source: Cooking with Mamma C)

5 from 3 votes
Sausage-and-Peppers-Breakfast-Casserole
Print
Sausage and Peppers Breakfast Casserole
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
If you love Italian sausage and peppers, you'll enjoy this breakfast version, made with eggs, red onion, fontina and Parmesan. This recipe is for a 9x13 pan, but you can halve the ingredients for an 8x8.
Course: Breakfast
Cuisine: Italian-American
Keyword: breakfast casserole, sausage and peppers
Servings: 9 -12
Calories: 447 kcal
Author: Cooking with Mamma C
Ingredients
  • 2 medium red, yellow or orange bell peppers
  • 1 cup chopped red onion
  • 2 cups shredded fontina cheese (8 ounces)
  • 1 cup + 2 tablespoons grated Parmesan cheese (divided use)
  • 1 pound sweet Italian sausage (crumbled; see notes)
  • 1 tablespoon olive oil
  • salt
  • pepper
  • garlic powder
  • 8 extra-large eggs
  • 1 1/2 cups milk (2% is fine)
US Customary - Metric
Instructions
  1. Lightly grease a 9x13 pan with cooking spray. Preheat your oven to 375 degrees F.
  2. Rinse and dry your peppers and cut the stems out. Cut each pepper in half, then in half again. Remove the seeds and membranes. Then slice the peppers and chop the slices into pieces about 1/2 inch long. Set them aside.
  3. Peel and chop your onion (start with 1 medium one) and measure out 1 cup of chopped onion.
  4. Shred your fontina on a box grater (or you can partially freeze the cheese and then throw it in your blender to shred it).
  5. Place your crumbled sausage in a 12-inch skillet and break it up with a wooden or plastic spoon. (If you are starting with sausage links instead of crumbled sausage, cut the links in half and use a small, sharp knife to remove the casings. It will be easier to break the meat up with your hands than trying to do it with a spoon.) Turn the heat on medium high to brown the sausage. Stir the sausage often until it is no longer pink. Using a slotted spoon, transfer the cooked sausage to your baking pan.
  6. In the same skillet, and keeping the small amount of sausage fat that there, add a tablespoon of olive oil and heat it on medium high. Add your onions and peppers and give them a stir. Lightly sprinkle on salt, moving from the top to the bottom of the pan in rows. Sprinkle on black pepper and garlic powder, again covering all of the veggies. Sauté the peppers and onions, stirring often, for 5-6 minutes, or until they are tender. Transfer the veggies to a colander in the sink to drain. Use paper towels to carefully pat them and absorb excess liquid. (You don't want your casserole to be soggy.) Then transfer the drained peppers and onions to your baking pan and stir them into the sausage.
  7. Stir your fontina and 1 cup of Parmesan into the sausage and peppers.
  8. In a medium bowl, whisk your eggs well. Then, whisk in your milk. Pour the egg mixture over the sausage and peppers. Sprinkle on 2 tablespoons of Parmesan. Bake, uncovered for 40 minutes, or until the top is set and browned a bit, and a cake tester or toothpick inserted in the center comes out clean.
  9. Let the casserole rest for five minutes before cutting into it and serving. Store leftovers in the fridge, covered with foil (not plastic, because that will create too much moisture).
Recipe Notes

If you don't see crumbled Italian sausage in the meat department, try asking your grocer's butcher for it. Otherwise, you'll have to buy the links and remove the casing to crumble the meat.
If you want to start preparing this the night before, brown your sausage, sauté your veggies, drain them and prep your cheeses. Assemble the casserole in the morning before baking it.

Nutrition Facts
Sausage and Peppers Breakfast Casserole
Amount Per Serving
Calories 447 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 15g 75%
Cholesterol 231mg 77%
Sodium 870mg 36%
Potassium 352mg 10%
Total Carbohydrates 6g 2%
Sugars 4g
Protein 26g 52%
Vitamin A 29.1%
Vitamin C 43.8%
Calcium 38.4%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.

Sausage and Peppers Breakfast Casserole with eggs, red onion, fontina and Parmesan. If you love Italian sausage and peppers, you need to make this! GF.

Comments

  1. Hi! How much do we use of the garlic powder, salt & pepper? Thank you, I’m excited to cook this tonight as soon as I hear back!

    Reply

    • Hi Melanie – I never measure. I just use a regular salt shaker and lightly sprinkle it on. I use more garlic powder and pepper — just sprinkle it on. You almost can’t go wrong! Enjoy.

      Reply

  2. Ah-Happy 2nd Birthday Andrea!!! I recently celebrated mine too! Woo-Hoo my friend. Here’s to many, many, many more years of wonderful blogging and sharing recipes. I loveeeeeeeeeeeeeeeeeeeee this one for sure! Its beautiful. You Florida Bud, Cheryl xx

    Reply


  3. Happy Birthday, Mamma C! Only 2 but so grown up!! You know how I feel about your blog…like I’m back at (my) Mema’s! I am certain my maternal gram’s kitchen smelled as delicious as I imagine yours does! Thanks for this wonderful recipe…. There’s nothing like a good breakfast casserole! 🙂

    Reply

  6. Happy 2nd birthday! It’s my blog’s 1st birthday so we’re birthday buddies! ? This sausage and pepper casserole looks delicious! Can’t wait to try it for breakfast!

    Reply

      • A Christmas morning tradition in our house! I have made it several ways… breakfast sausage, bacon, both together, toss in some shredded hash browns, , 9×13 pan and pampered chef brownie pan (for the picky people who want certain things in it… brownie pan is nice to customize for each individual)!

        Reply

        • I have one of those brownie pans with the dividers. I love the idea of being able to customize the servings! Thanks for sharing your variations, Michele!

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