Frozen Breakfast Casserole

South Street Frozen Breakfast Casserole Recipe

This breakfast casserole is a staple at the market. Personally, I like to make the casserole for Christmas and Easter. It’s easy and ready to go. Again you can always make ahead and freeze. That way you have a yummy breakfast and not too much to clean or fiddle with.

Cheers!

-Barbie

Ingredients (For 8-10 Servings):

  • 1 loaf stale sourdough bread, cut into ½” chunks and dried

  • 1 medium onion, diced

  • 2 tsp chopped sage

  • 1 red bell pepper, diced

  • 3 cups fresh baby spinach, chopped

  • 1 pound bulk sweet Italian sausage

  • 8 large eggs

  • 3 cups whole milk

  • 1 cup heavy cream

  • 10 oz Gruyere cheese, grated

  • Salt & pepper to taste

  • Chopped chives or parsley for garnish

Directions:

  1. Prepare the Bread:

    • Cut stale sourdough into ½” chunks. Let it dry out or lightly toast it in the oven if needed.

  2. Cook the Sausage:

    • In a skillet, sauté the sausage over medium heat until browned and fully cooked. Remove it from the pan, leaving some drippings behind! This adds great flavor to the onions and veggies next.

  3. Sauté the Vegetables:

    • Add diced onion to the skillet and sauté on low heat until caramelized (approximately 20 minutes).

    • Add diced red pepper in the last 5 minutes. Stir to combine.

  4. Combine Sausage and Spinach:

    • Mix the cooked sausage, caramelized onions, red pepper, chopped spinach, and sage. Set aside to cool.

  5. Prepare the Egg Mixture:

    • In a bowl, whisk together the eggs, milk, and cream. Season with salt, pepper, ¼ tsp cayenne pepper (optional), and 1 tsp Dijon mustard for extra flavor and depth.

  6. Assemble the Casserole:

    • Grease a 13x9” baking dish generously with butter or oil. Don’t worry if you don’t have this exact size!

    • Toss the dried bread chunks with the grated Gruyere cheese and sausage mixture. Transfer into the baking dish.

    • Pour the egg mixture evenly over the bread mixture, pressing lightly to ensure everything is coated. Sprinkle with chopped chives or parsley.

  7. Refrigerate Overnight:

    • Cover the dish and refrigerate for at least 8 hours or overnight to allow flavors to meld.

  8. Bake the Casserole:

    • Preheat the oven to 350°F. Place the casserole dish on a sheet pan to catch drips.

    • Bake, covered, for 35 minutes. Remove the cover and bake for an additional 10-15 minutes until the top is golden brown and the center is set (not jiggly).

  9. Rest and Serve:

    • Let the casserole cool for about 15 minutes before slicing. Garnish with additional chives or parsley if desired.

Freezing and Reheating Tips

  • How To Freeze Your Casserole: Assemble the casserole in a freezer-safe dish before baking. Wrap tightly and freeze for up to 3 months.

  • How To Reheat Your Frozen Casserole Without Thawing: Bake directly from frozen at 350°F, covered, for 50-60 minutes. Uncover and bake an additional 15 minutes until golden.

This breakfast casserole is perfect for make-ahead meals, holiday brunches, or busy mornings. Enjoy!