This casserole states what it’s all about right in the title! The Savory Breakfast Bake is loaded with savory sausage, garden-fresh and slightly bitter turnip greens, and buttery bread cubes, all in a fluffy, creamy egg base! It has onions and garlic, the pillars of delicious savory flavors, and it has plenty of smoky, melty, sharp cheese. There’s not much more the Savory Breakfast Bake could add to make itself any more savory or desirable!

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  • 4 cups water
  • 4 cups turnip greens, chopped and firmly packed
  • 1 tablespoon olive oil
  • 1 pound ground pork breakfast sausage
  • 1 1/2 cups sweet onion, chopped
  • 1 cup yellow bell pepper, chopped
  • 1 (1-pound) loaf French bread, cut into 1-inch pieces
  • 1 cup Gruyère cheese, shredded
  • 1 cup provolone cheese, shredded, divided
  • 1/2 cup parmesan cheese, shredded
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy whipping cream
  • 6 large eggs
  • 2 teaspoons fresh thyme, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
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Step 1 –Spray a 4-quart baking dish with cooking spray.

Step 2 –In a medium saucepan, bring the water and the turnip greens to a boil over medium-high heat.

Step 3 –Reduce the heat to low and simmer until the greens are tender, about 5 minutes.

Step 4 –Drain the greens and let them cool.

Step 5 –In a large skillet heat the olive oil over medium-high heat.

Step 6 –Add the sausage, the onion, and the bell pepper and cook, stirring occasionally, until the sausage is browned and crumbly, about 5-7 minutes.

Step 7 –Drain the fat from the skillet.

Step 8 –In a large bowl, stir together the bread cubes, the sausage mixture, and the turnip greens.

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Step 9 –Pour the sausage mixture into the prepared baking dish.

Step 10 –Sprinkle the top of the bake with the Gruyère, 1/2 cup of the provolone, and the parmesan.

Step 11 –In a large bowl, whisk together the milk, the heavy cream, the eggs, the thyme, the salt, and the black pepper until smooth.

Step 12 –Pour the milk mixture over the bake.

Step 13 –Sprinkle the remaining provolone on top.

Step 14 –Let the bake stand at room temperature for 30 minutes or cover and refrigerate the bake for up to 8 hours.

Step 15 –Preheat the oven to 350 degrees F.

Step 16 –Bake until the bake is puffed, golden-brown, and a knife inserted into the center comes out clean, about 50 minutes-1 hour. If it starts to brown too quickly, cover it with aluminum foil.

Step 17 –Let stand for 10 minutes.

Step 18 –Slice and serve.