Zesty Italian Brunch Casserole

By May 22, 2018 Breakfast
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This is another recipe from my old paleo days.

I didn’t tell this story when I originally posted it, but the true story behind this Zesty Italian Brunch Casserole recipe is that I was sitting in a work meeting (I won’t say where…) and I was getting a little antsy. I can really only sit still for so long before I start to get fidgety. My attention span rivals that of a small child. I am a horrible artist (also like most small children), so instead of doodling I started thinking about recipes I could create. That is totally normal, right?

Zesty Italian Brunch Bake

I had breakfast on the brain.

That is how this yummy Italian brunch casserole was born! This dish is really fun to make, but it’s even more fun to eat, so I suggest saving it for a lazy weekend morning when you can gather together with a few friends or loved ones. Once you get the prep done and throw it in the oven, you can spend some quality time with said loved ones instead of hiding away in the kitchen playing hostess all day.

This Zesty Italian Brunch Bake is made with tons of fresh veggies and it's perfect for breakfast or brunch! It also makes a ton of healthy leftovers!

This brunch casserole has layers of flavors!

I just love putting all the layers of this brunch casserole together. It really makes it look beautiful on the plate and let’s you experience all of the zesty Italian flavor. You start with a layer of roasted red peppers, then add onions, zucchini, mushrooms and Italian sausage. You cover the whole thing with eggs and let it all bake up nice and warm and fluffy. We gobbled this one up so quickly the first time I made it that I had to make it a second time just to get a picture of the finished product. A sure sign of its deliciousness! I’ve also heard from numerous people who have made this recipe that it is great to freeze and re-heat for busy mornings.

Zesty Italian Brunch Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings

Zesty Italian Brunch Casserole


  • 5 large roasted red peppers, sliced in half lengthwise
  • 1/2 small yellow onion, thinly sliced
  • 1 medium or large zucchini, thinly sliced
  • 1 cup button mushrooms, sliced
  • 1 lb ground Italian sausage
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 8 eggs


  1. Preheat oven to 350 F.
  2. If peppers are stored in oil, rinse and pat dry with a paper towel to soak up any moisture. Line the bottom of a glass 9"x12" (or similar) baking dish with sliced peppers.
  3. Sprinkle onion slices on top of peppers.
  4. Layer sliced zucchini over onions.
  5. Place mushroom slices over zucchini.
  6. Heat a medium pan over medium heat. Add sausage to pan and brown, about 7-8 minutes. Stir in spices. Drain sausage and pour into baking dish, evenly covering mushrooms.
  7. Mix eggs in a separate bowl and pour evenly into baking dish (I like to shake it around a bit to make sure everything is covered).
  8. Bake at 350 F for 45 to 50 minutes, until eggs are cooked through and vegetables are soft.
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