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![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/03\/breakfast-casserole.jpg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n\n- Bread<\/li>\n\n\n\n
- Sausage<\/li>\n\n\n\n
- Olive oil<\/li>\n\n\n\n
- Italian seasoning<\/li>\n\n\n\n
- Onion<\/li>\n\n\n\n
- Garlic<\/li>\n\n\n\n
- Bell peppers<\/li>\n\n\n\n
- Eggs<\/li>\n\n\n\n
- Cottage cheese<\/li>\n\n\n\n
- Milk<\/li>\n\n\n\n
- Cheese <\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/03\/breakfast-casserole-recipe.jpg\")
<\/figure>\n\n\n\nDirections<\/h2>\n\n\n\n
Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese. <\/p>\n\n\n\n
In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan. <\/p>\n\n\n\n
Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside. <\/p>\n\n\n\n
Mix together the eggs, cottage cheese and milk. <\/p>\n\n\n\n
Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage\/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese. <\/p>\n\n\n\n
Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it. <\/p>\n\n\n\n
Bake at 350\u00b0F (177\u00b0C) for 35-40 minutes. Top with a handful of chives or parsley if you like. Allow to cool for 10-15 minutes before slicing in it. <\/p>\n\n\n\n![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/03\/breakfast-casserole-ingredients.jpg\")
<\/figure>\n\n\n\nTips for Making<\/h2>\n\n\n\n\n- You can use any bread for this recipe. I most often use whatever I have on hand, so it’s usually sourdough or a honey wheat. You’ll only need 3-4 slices of bread. <\/li>\n\n\n\n
- I like to mix the eggs, cottage cheese and milk in a blender so the cottage cheese really gets blended in. But you can also whisk by hand in a mixing bowl. Just make sure to break up the egg yolks well. <\/li>\n\n\n\n
- You can substitute the sausage for another ground meat like beef or turkey if you like.<\/li>\n\n\n\n
- If you want to add more vegetables to this, like mushrooms or zucchini, feel free!<\/li>\n\n\n\n
- Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil in the refrigerator for at least 3 days. Rewarm in the microwave. <\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/03\/how-to-make-breakfast-casserole.jpg\")
<\/figure>\n\n\n\nMore Breakfast Recipes<\/h2>\n\n\n\n\n- Tater tot casserole<\/a><\/li>\n\n\n\n
- French toast casserole<\/a><\/li>\n\n\n\n
- Biscuits and gravy casserole<\/a><\/li>\n\n\n\n
- Best Pancakes<\/a><\/li>\n\n\n\n
- Monkey bread<\/a><\/li>\n\n\n\n
- Air fryer donuts<\/a><\/li>\n\n\n\n
- Best fruit salad<\/a><\/li>\n\n\n\n
- How to cook bacon<\/a><\/li>\n\n\n\n
- Overnight oats<\/a><\/li>\n\n\n\n
- Pancakes (without<\/a> milk)<\/a><\/li>\n\n\n\n
- H<\/a>ow to make French toast<\/a><\/li>\n\n\n\n
- Starbucks egg white bites<\/a><\/li>\n\n\n\n
- Sheet pan breakfast sandwiches<\/a><\/li>\n\n\n\n
- Overnight cinnamon rolls<\/a><\/li>\n\n\n\n
- Stuffed French toast<\/a><\/li>\n\n\n\n
- Overnight sticky buns<\/a><\/li>\n\n\n\n
- Turkey meatball quiche<\/a><\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/abeautifulmess.com\/wp-content\/uploads\/2024\/03\/best-breakfast-casserole.jpg\")
<\/figure>\n\n\n<\/div>\n\n\n\t\n\n\t\t\n\n\t
<\/figure>\n\n\n\nDirections<\/h2>\n\n\n\n
Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese. <\/p>\n\n\n\n
In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan. <\/p>\n\n\n\n
Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside. <\/p>\n\n\n\n
Mix together the eggs, cottage cheese and milk. <\/p>\n\n\n\n
Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage\/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese. <\/p>\n\n\n\n
Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it. <\/p>\n\n\n\n
Bake at 350\u00b0F (177\u00b0C) for 35-40 minutes. Top with a handful of chives or parsley if you like. Allow to cool for 10-15 minutes before slicing in it. <\/p>\n\n\n\n<\/figure>\n\n\n\nTips for Making<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nMore Breakfast Recipes<\/h2>\n\n\n\n
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