Pumpkin Breakfast Casserole
This pumpkin breakfast strata is a savory pumpkin breakfast casserole made with bread, sausage, spinach, and cheddar cheese. It’s the perfect cozy make-ahead breakfast for fall, and a great way to use up leftover canned pumpkin.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: breakfast
- Method: baking
Ingredients
8 oz cooked breakfast sausage, crumbled
2 cups fresh spinach
6 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1/2 cup pumpkin purée
1 tsp dried sage
1 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese
Instructions
-
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
-
In a large bowl combine the bread cubes, sausage, cheese, and spinach and mix everything together. Pour the mixture into the greased baking dish.
-
In a bowl, whisk together eggs, milk, cream, pumpkin purée, sage, salt, and pepper until smooth.
-
Pour the mixture evenly over the bread. Press lightly to help it absorb.
- Let the casserole sit for up to 30 minutes or overnight in the fridge to absorb the mixture.
-
Bake for 45–50 minutes, until golden and set in the middle.
-
Let rest 10 minutes before serving warm.
Notes
-
Use any bread you like—sourdough, French bread, or even sandwich bread.
-
Try a different cheese like Gruyère, mozzarella, or pepper jack.
-
Make it vegetarian by skipping the sausage and adding extra veggies like mushrooms or roasted peppers.
-
Assemble the night before, refrigerate, and bake in the morning for an easy breakfast.