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This wholesome, hearty, glorious casserole is everything I could ever want for Christmas breakfast. It's packed with tangy sourdough bread, nutty Gruyere, salty breakfast sausage, sweet roasted red peppers, a luscious yogurty egg mixture and

Total time

75 minutes


Breakfast, Brunch


  • 1 tbsp olive oil ((divided))
  • ½ medium yellow onion, peeled and diced
  • 1 lb all-natural breakfast sausage
  • 3 cups chopped kale or spinach (any green)
  • 2 roasted red peppers (chopped)
  • 3 cloves garlic
  • 4 oz Gruyere or gouda cheese (diced)
  • 10 eggs
  • 1 cup milk
  • ⅔ cup plain Greek yogurt
  • ½ tsp coarse salt
  • ½ tsp ground black pepper
  • ¼ tsp crushed red pepper flakes
  • 1 loaf sourdough bread (cubed)


  1. Preheat oven to 350 degrees. Coat a 13x9 baking dish with cooking spray. Set aside. In a large skillet, heat olive oil to medium heat. Add onion and saute 3-4 minutes, until just starting to soften. Add breakfast sausage and cook, breaking up into pieces with a wooden spoon, until almost all browned, about 6-7 minutes. Stir in greens, roasted red pepper (optional) and garlic and saute another 2-3 minutes, until greens are wilted. In an extra-large mixing bowl, whisk together eggs, milk, Greek yogurt, salt, black pepper and red pepper flakes. Add sourdough bread cubes, sausage mixture and diced cheese to the bowl and toss to combine. Transfer to the greased baking dish and spread out evenly. Bake 45-60 minutes, until set and knife inserted into the center comes out clean. Slice and serve.
  2. View the recipe instructions at The Gourmet RD

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