Wake up to the flavors of fall with this cozy Autumn Breakfast Casserole! Packed with savory Italian sausage, tender leeks, sun-dried tomatoes, fresh garlic, and eggs of course. And there’s no need for bread in this recipe! I know most breakfast casseroles contain some sort of bread or potato element, but we’re keeping this one super simple and still delicious. It’s a simple and healthy breakfast idea that is easy to prepare – you’ll spend about 15 minutes prepping everything, then pop it in the oven and it’s hot and ready in 45 minutes. This casserole fills your kitchen with warmth and gives everyone a hearty, satisfying start to the day. It’s truly perfect for chilly mornings, weekend brunches, or holiday gatherings.
This recipe was originally in my Autumn Harvest eCookbook, which you can now claim below for FREE!
Nutritional benefits of this recipe
- It is high protein, so it’s a great meal-prep for an easy snack or breakfast throughout the week.
- Eggs are a complete source of protein and are rich in choline, vitamin D3, folate, etc.
- Sun-Dried Tomatoes are rich in antioxidants like lycopene, as well as Vitamin C, lutein, zeaxanthin.
- Grass-Fed Milk – A great source of protein, calcium, and healthy fats. Grass-fed also contains more omega-3s and vitamin K2 compared to conventional milk. For the healthiest dairy, I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!
- Mushrooms are an excellent source of vitamins and minerals, including selenium, potassium, copper, and phosphorus. They have antioxidants such as glutathione and ergothioneine. They contain beta-glucans, a type of fiber that stimulates the immune system and enhances the body’s ability to fight infections.
- Leeks are an excellent source of antioxidants. They’re also rich in flavonoids, including kaempferol. They promote good digestion and balanced microbiomes, are antimicrobial, anti-inflammatory, etc.
Ingredients for an Autumn Breakfast Casserole
Eggs
Ground sausage – I used italian sausage from Mulays. I buy it from Natural Grocers!
Leek – I love leeks because it’s something different than onion but still gives the delicious onion flavor. If you prefer, then you can use onion or shallots instead!
Mushrooms – A hearty addition to this breakfast casserole. If you don’t like mushrooms, then simply omit them or substitute another veggie like bell pepper, spinach, etc.
Sun-dried tomatoes – This adds beautiful color and delicious flavor. I have a homemade sun-dried tomato recipe that is simple and easy (just takes a few hours in the oven)!
Garlic – I used fresh garlic cloves. It adds much better flavor than granulated in my opinion.
Milk – I used whole grass-fed milk. Substitute another milk if needed.
Salt, pepper
How to make an Autumn Breakfast Casserole
- Preheat oven to 375ºF.
- Prepare veggies: wash and cut as instructed.
- Cook the sausage in a large pan over medium-high heat until browned, breaking up the sausage as it cooks.
- Add the leek (or onion), mushrooms, sun-dried tomatoes, garlic, salt and pepper to the skillet and cook a few minutes then remove the pan from the heat.
- In a large bowl, whisk together the eggs with the milk until evenly combined.
- Prepare a 9×13 inch baking dish with oil to prevent sticking.
- Spread the sausage & veggie mixture onto the bottom of the baking dish then gently pour the egg mixture over top.
- Place in the oven and bake 40-55 minutes until the center is set. If the top is browning more than you would like while the center finishes cooking, then you can cover during the last 10 minutes.
- Remove from oven and let it cool 10 minutes before slicing.
Modifications and variations
- Substitute any other veggies you want – It’s a great refrigerator clean-out meal! Just keep in mind the taste will vary based off what you choose.
- For spice, use spicy sausage instead of mild, or add red pepper flakes to the casserole.
- If using unseasoned sausage, then add 1/2 teaspoon of dried italian seasoning to the casserole.
- Use ground beef in place of sausage for a different flavor profile. I would add some italian seasoning as well – maybe about 1/2 tsp.
Other recipes you’ll love
Butternut Squash Breakfast Hash
I hope you love this Autumn Breakfast Casserole! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to hear from you!
PrintAutumn Breakfast Casserole
This Autumn Breakfast Casserole is easy to prep and it’s perfect for fall mornings, brunch, or holiday gatherings. It’s loaded with savory Italian sausage, tender leeks, fresh garlic, sun-dried tomatoes, and eggs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8–12 servings 1x
- Category: breakfast
- Method: Skillet + Oven
Ingredients
Veggie & Sausage Mixture:
1 lb ground Italian sausage
1 large leek, diced* – or sub 1/2 large yellow onion, diced
1/3 cup diced mushrooms (optional)
1/4 cup dice sun-dried tomatoes
3 garlic cloves, minced
1/2 tsp salt
Freshly cracked black pepper
Egg mixture:
15 large eggs
1/2 cup grass-fed milk – or other milk of choice
Instructions
- Preheat oven to 375ºF.
- Prepare veggies: wash and cut as instructed.
- Cook the sausage in a large pan over medium-high heat until browned, breaking up the sausage as it cooks.
- Add the leek (or onion), mushrooms, sun-dried tomatoes, garlic, salt and pepper to the skillet and cook a few minutes then remove the pan from the heat.
- In a large bowl, whisk together the eggs with the milk until evenly combined.
- Prepare a 9×13 inch baking dish with oil to prevent sticking.
- Spread the sausage & veggie mixture onto the bottom of the baking dish then gently pour the egg mixture over top.
- Place in the oven and bake 40-55 minutes until the center is set. If the top is browning more than you would like while the center finishes cooking, then you can cover during the last 10 minutes.
- Remove from oven and let it cool 10 minutes before slicing.
Notes:
*Be sure to clean between the layers of the leek as there is sometimes dirt between them. How to cut a leek: Cut off the roots and the dark green part, leaving the light green and white part. Chop up the light green and white part. Throw away the dark green and roots.
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