Savory Italian Breakfast Casserole with Sun-Dried Tomatoes and Herbs

This savory Italian-inspired breakfast casserole blends Italian sausage, soft bread cubes, and three Italian cheeses in an egg custard. It’s flavorful, simple to prepare, and ready in under an hour.

Note: originally published in 2019 and updated in 2021 with new photos and clearer instructions.

I love casseroles and breakfast, so this dish is my take on combining both. It’s a hearty, savory casserole made with Italian sausage, onion, soft bread cubes, ricotta, shredded low-moisture mozzarella, and sharp Provolone. The combination of textures — pillowy bread, creamy ricotta, and melted cheese — makes it an ideal weekend brunch centerpiece. Though inspired by Italian flavors, it’s a modern American creation rather than a traditional Italian recipe.

Recipe ingredients

Ingredient notes

• Italian sausage: Use sweet or hot based on your preference. Buy bulk sausage or remove casings from links.
• Onion: Yellow or sweet onion works well; any onion on hand is fine.
• Bread: Choose soft, pillowy white bread that compresses easily for a light, moist casserole. Avoid dense, crusty loaves that yield a heavy texture.
• Mozzarella: Use low-moisture mozzarella (not fresh) for the best melt. Freshly shredding the block gives the best results.
• Sharp Provolone: If unavailable, shredded Parmesan is a reasonable substitute.

Step by step photos

1. Preheat the oven to 350°F (177°C).

2. Prep the bread, cheeses, and onion. Cut the bread into roughly ¾-inch (1.9 cm) cubes. A sharp serrated knife helps prevent crushing soft bread.

Shred the mozzarella if needed, chop the Provolone into small chunks, and dice the onion.

3. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook about 3–4 minutes until it starts to brown. Add the sausage, breaking it into small pieces with a wooden spoon.

Cook the sausage 4–5 minutes until browned and no pink remains, breaking it up as it cooks.

4. In a large bowl, add the ricotta and whisk to eliminate lumps.

5. Crack three eggs into the ricotta and whisk until combined, then add the remaining eggs and whisk again. Adding eggs in stages makes it easier to form a smooth custard.

6. Add the bread cubes, cooked sausage and onion, Provolone, black pepper, and most of the shredded mozzarella (reserve about 1½ cups for the top).

Stir until all pieces are evenly coated and there are no dry pockets of bread.

7. Grease a 9 x 13 inch (23 x 33 cm) baking pan and transfer the mixture. Smooth the top gently so the casserole is evenly distributed — no need to press it down firmly.

8. Evenly sprinkle the reserved mozzarella over the top.

9. Bake for 30–35 minutes, until the eggs are set and the top is golden brown. Let rest a few minutes before serving.

Tips and tricks

• Freshly shred mozzarella when possible. Pre-shredded cheese contains anti-caking agents that can affect melting.
• Provolone is used in chunks for bursts of sharp flavor; shred it if you want a more uniform, milder cheese distribution.
• To save time, cube the bread and prepare the cheeses while the sausage and onion cook, but keep an eye on the pan while multitasking.

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