Sausage & Pumpkin Breakfast Casserole Recipe

You’re about to discover my favorite fall breakfast casserole that’ll transform your morning routine with minimal effort. I’ve combined Italian sausage’s savory goodness with creamy pumpkin and warm autumn spices to create a make-ahead dish that’ll have everyone asking for seconds. After years of testing different combinations, I’ve perfected this recipe to achieve the ideal balance of comfort and sophistication – and the best part? You can prep it the night before while the flavors develop into something truly magical.

Why You’ll Love This Fall Breakfast Casserole

When autumn arrives, there’s nothing I love more than a hearty breakfast casserole that captures the season’s warmth and flavors.

You’ll adore how this cozy dish combines savory sausage with creamy pumpkin and warm spices. It’s perfect for feeding a crowd during holiday mornings, and you can prep it the night before.

Plus, the leftovers taste even better the next day!

Essential Ingredients & Substitutions

To create this comforting fall casserole, you’ll need a blend of breakfast staples and seasonal ingredients that work together beautifully.

The foundation starts with Italian sausage, though turkey sausage works great too. You’ll also need pure pumpkin puree (not pie filling), day-old bread cubes, eggs, milk, sharp cheddar, sage, nutmeg, and maple syrup for that perfect autumn flavor.

Kitchen Tools You’ll Need

Getting your kitchen tools organized before starting this casserole will make the assembly process smooth and enjoyable. You’ll need a 9×13-inch baking dish, large mixing bowl, medium skillet, sharp knife, cutting board, measuring cups and spoons, whisk, and wooden spoon. I always keep a rubber spatula handy too – it’s perfect for scraping every bit of that pumpkin mixture into the dish.

Step-by-Step Preparation Guide

Now that your tools are ready, let’s break down this cozy breakfast casserole into simple steps.

1. Brown the sausage in a large skillet over medium heat until fully cooked, then drain excess fat.
2. Whisk together eggs, pumpkin puree, milk, sage, and nutmeg in your mixing bowl until smooth.
3. Layer the sausage in your casserole dish, pour the egg mixture over it, and top with shredded cheese.

Make-Ahead & Storage Tips

While busy mornings can be hectic, I’ve found this casserole to be a lifesaver since you can prep it up to 24 hours ahead.

Simply assemble everything, cover tightly with plastic wrap, and refrigerate overnight. When you’re ready to bake, let it sit at room temperature for 30 minutes first.

Leftovers will keep in an airtight container for up to 3 days – just reheat individual portions in the microwave for 1-2 minutes.

Serving Suggestions & Pairings

Three perfect sides make this hearty casserole into a complete breakfast spread that I love serving to weekend guests.

1. Fresh fruit salad with seasonal berries, sliced oranges, and honey drizzle
2. Buttery croissants or toasted sourdough with homemade apple butter
3. Crispy hash browns with caramelized onions and fresh herbs

For an extra special touch, I’ll serve hot apple cider or pumpkin spice lattes alongside this cozy fall breakfast casserole.

Recipe Variations & Customizations

Since every family has different dietary needs and preferences, I’ve tested several delicious variations of this breakfast casserole over the years.

You can swap Italian sausage for turkey sausage to reduce fat, or use butternut squash instead of pumpkin.

For a dairy-free version, substitute coconut milk for heavy cream and use dairy-free cheese.

Make it vegetarian by replacing meat with mushrooms and spinach.