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Turkey Sausage Breakfast Casserole

This hearty turkey sausage breakfast casserole is a lighter take on the classic morning favorite that doesn't skimp on flavor! It's loaded with protein and veggies, making it perfect for keeping your crew full all morning long. Plus, turkey sausage is more budget-friendly than pork sausage, which means you can make two batches and stock your freezer without breaking the bank.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound turkey breakfast sausage
  • 10 large eggs
  • 1½ cups whole milk
  • 6 cups cubed bread white, wheat, or sourdough
  • 2 cups shredded cheddar cheese divided
  • 1 medium bell pepper any color, diced
  • 1 medium onion diced
  • 2 cups fresh baby spinach roughly chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking spray or butter for greasing

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large skillet over medium-high heat, cook turkey sausage, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Transfer to a paper towel-lined plate.
  3. In the same skillet, sauté onion and bell pepper until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
  4. Spread bread cubes evenly in the prepared baking dish. Top with cooked sausage, sautéed vegetables, and 1½ cups of the shredded cheese.
  5. In a large bowl, whisk together eggs, milk, garlic powder, Italian seasoning, salt, and pepper until well combined.
  6. Pour egg mixture evenly over the bread and sausage mixture. Press down gently with a spatula to ensure everything is soaked.
  7. Sprinkle the remaining ½ cup cheese over the top. Bake uncovered for 45-50 minutes, until the casserole is set in the center and golden brown on top.
  8. Let cool for 10 minutes before serving. Cut into squares and serve warm.
  9. To freeze: Cool completely, then wrap entire casserole (or individual portions) tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F for 25-30 minutes, or microwave individual portions for 2-3 minutes.