Tuscan Brunch Casserole

Ahhh…a Spring weekend. It’s time to kick-back and enjoy a little extra rest and relaxation! But when it comes to brunch, it’s a lazy morning for everyone but the cook. Here’s my answer for that dilemma,
Tuscan Brunch Casserole with Creamy Pesto Parmesan SauceGo ahead, make it the day before! Slip it in the oven for one hour while you set the table and pull your party together…then enjoy your company. It’s a perfect-fit for Mother’s Day…
Several years ago I entered this recipe in a cook-off after creating it to meet my low-carb needs. I found that when I took it to a friend’s home for brunch, her breakfast casserole that was layered with bread, (and really delish) was popular, but my low-carb casserole was gone! Friends asked for the recipe and I always recommend adding different veggies that you like. I serve it with sliced fresh fruit, muffins, or sliced Panettone French toasted…no syrup needed. Just add a leafy green salad for impressive, no fuss, brunch fare.
I use 5 mild Italian sausages, slip the skins off, and brown it up in a large skillet.

Add chopped red pepper and saute with the sausage till tender-crisp, for about 4 minutes. Drain the fat from the sausage and peppers well and set aside.
Saute fresh baby spinach just until it’s limp…

Add sliced back olives, drained and sliced artichoke hearts, sliced mushrooms, and the sausage, peppers and spinach and let them reside together, cooling, while you whip up the rest!
In a large mixing bowl combine flour and baking powder. Whisk well with two eggs until smooth. Add the remaining 8 eggs and whisk well.
Add cottage cheese…

grated Parmesan cheese…

Italian-blend cheese and oregano, basil, parsley and fresh ground pepper. Whisk together and then add add the cooled sausage and veggies. Stir it up and pour it into a 9×13″ prepared pan.

At this point you may cover and stash it in the fridge till the next day…or you can just bake it!

Bake it in a preheated 350 degree oven for 1 hour.

Garnish servings with sliced tomatoes, fresh Parmesan cheese, fresh basil, and
Creamy Pesto Parmesan Sauce, if you can handle the extra calories!

Tuscan Brunch Casserole

  • 1 lb. mild Italian sausage
  • 1 red pepper, chopped
  • 1 (3.8 oz.) can sliced back olives, drained
  • 1 (14 oz.) can artichoke hearts, (remove any tough outside leaves) drain and slice
  • 4 ounces fresh mushrooms, sliced
  • small bag of baby spinach, pull tails
  • 1/2 cup flour
  • 1/2 tsp. baking powder
  • 10 large eggs
  • 2 cups low-fat cottage cheese
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1 Tbsp. parsley
  • 1 cup Italian blend cheese
  • 1 cup grated Parmesan cheese
  • Non-stick spray

In a large skillet over medium-high heat brown sausage. Add red pepper and saute till tender crisp, about 4 minutes. Drain the fat from the sausage and peppers and set aside to cool. Saute the spinach just until softened. Drain olives and artichokes. Add mushrooms. In a large mixing bowl combine flour and baking powder. Add two eggs and whisk till smooth. Add remaining 8 eggs and whisk well. Add cottage cheese, Italian blend cheese and Parmesan cheese along with the herbs. Add the cooled sausage and veggies and mix well. Spray a 9×13″ pan with non-stick spray. Pour casserole ingredients into the pan. Cover and store in the fridge or go ahead, pre-heat your oven to 350 degrees and bake uncovered for 1 hour.

Creamy Pesto Parmesan Sauce

  • 2 (8 oz.) packages cream cheese
  • 1 cup Italian salad dressing
  • 1 cup chicken broth
  • 1 cup gated Parmesan cheese
  • 1/4 cup pesto

While the casserole is baking, prepare the sauce in a saucepan. Over medium heat, melt the cream cheese. Add salad dressing, cheese, broth and pesto. Stir till well combined. Keep sauce on low heat till time to serve.

Garnish casserole with sauce, fresh basil and sliced tomatoes.

Have an enjoyable time with family and friends this weekend.

About The Author


Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!


  1. Lorrie

    Ooh, this sounds wonderful! I’m bookmarking this. Thanks for sharing.


  2. Laura

    This looks delicious!

    I am hosting “Saturday is Crafty Day” tomorrow and I’d love if you stopped by!

  3. gnee

    Thanks Lorrie and Laura! Have a great weekend…

  4. MrsJenB

    Mmmmm….delicious, so many of my favorite things all rolled into one dish!!!

  5. Veronica

    I have featured your Tuscan Brunch Casserole with Creamy Pesto Parmesan Sauce for my Top 5 picks. This week I picked food and recipes. Please come by and pick up your feature button. http://veronicas-korner.blogspot.com/


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