Autumn Breakfast Casserole

Serves: About 6

Prep Time: 15-minutes; Cook Time: 30 mintues

Total Time: 45-minutes

Recipe developed by: Shannon Costello, RDN, LD with CFW


  • 2 teaspoons olive oil, divided
  • 8 ounces low-sodium breakfast sausage links (pork, turkey, chicken, or plant-based), sliced into ½-inch thick slices
  • 1 large red apples, cut into ½-inch cubes
  • ½ small white onion, diced
  • 3 tablespoons chopped fresh sage, divided
  • ½ teaspoon dried rosemary
  • 2 cups cubed whole grain bread
  • 6 large eggs
  • ½ cup low-fat milk (or unsweetened soy milk)
  • 1 cup shredded Provolone (or Asiago) cheese, divided (dairy-free as needed)
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Preheat oven to 375 degrees F.
  3. Heat a large (10 or 12-inch) cast iron skillet* over medium heat. Add 1 teaspoon olive oil to coat the skillet. Once oil is hot, add sliced sausage, apples, onions, 2 tablespoons sage, and rosemary. Saute until sausage begins to brown on the edges and onions turn translucent, about 5-7 minutes. Transfer to a paper towel lined plate to allow excess liquid to drain.
  4. Add remaining 1 teaspoon olive oil to the same skillet. Spread oil around to coat the bottom and sides of the skillet. Place sausage mixture and bread into the skillet.
  5. In a medium mixing bowl, whisk together eggs, milk, ½ cup cheese, rosemary, salt and pepper until smooth and fluffy. Pour egg mixture into skillet. Gently stir to arrange ingredients evenly throughout skillet. Top with remaining ½ cup cheese and 1 tablespoon sage.
  6. Bake in oven for 25 - 35 minutes or until top is firm and edges begin to pull away from sides of skillet. Let slightly cool before slicing and serving.
  7. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

Helpful Tips:

Cast iron skillet alternative: If you do not have a large cast iron skillet, you can cook ingredients in a large non-stick skillet, then transfer to an 8x8-inch rimmed baking dish at Step 4. Baking times may vary.