Italian Breakfast Casserole

Serves 8 to 10


  • 2 cups Cucina Antica Spicy Arrabbiata sauce
  • 8 ounces Italian sausage
  • 1 cup green onions, diced
  • 1 cup red bell pepper, diced
  • 1 zucchini, diced
  • 1 large Italian loaf, cut into half inch cubes
  • 6 large eggs
  • 3 cups shredded cheese
  • 1 ½ cups milk


Preheat oven to 325 degrees. In a large saute pan, heat sausage until crumbled and fully cooked. Drain the sausage. Add peppers, onions, and zucchini and saute until vegetables are tender. In a greased skillet, add half bread. Top with one half meat mixture and one cup cheese. Repeat layers. In a separate bowl, whisk together milk and eggs. Pour egg mixture over casserole. Bake covered for 30 minutes, remove, and carefully pour Cucina Antica Spicy Arrabbiata sauce over casserole, allowing it to seep into corners. Top with remaining cheese and bake uncovered for 20 to 30 more minutes or until cheesy and sauce is bubbly.

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1 comment

  • Jonathan Schrauer

    It would be nice if I was able to save this to my computer or print it.

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