Italian Sub Brunch Casserole

Why You’ll Love This Recipe

If you love Italian subs and crave a new twist on breakfast casseroles, this dish is for you. It combines layers of deli meats, provolone cheese, and crusty bread, soaked in a savory egg mixture and baked to golden perfection. It’s ideal for feeding a crowd, can be made ahead, and reheats beautifully. The rich flavors make it taste indulgent, yet it’s simple enough for a casual weekend breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Italian bread, cubed
• Deli ham, sliced
• Genoa salami, sliced
• Pepperoni slices
• Provolone cheese, shredded or sliced
• Banana peppers or pepperoncini rings
• Red onion, thinly sliced
• Cherry tomatoes, halved
• Eggs
• Milk
• Italian seasoning
• Salt and pepper
• Olive oil or cooking spray

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Layer half of the cubed bread in the bottom of the dish.
3. Add layers of ham, salami, pepperoni, provolone, banana peppers, red onion, and cherry tomatoes.
4. Top with the remaining bread cubes.
5. In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper until well combined.
6. Pour the egg mixture evenly over the casserole, pressing down slightly so all the bread absorbs the liquid.
7. Cover with foil and refrigerate for at least 30 minutes (or overnight for convenience).
8. Bake covered for 30 minutes, then uncover and bake another 15–20 minutes until golden brown and set in the center.
9. Let rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 15 minutes
Cook time: 45–50 minutes
Total time: About 1 hour 5 minutes

Variations

• Spicy Kick: Add crushed red pepper flakes or spicy pepperoni.
• Veggie Lover’s Version: Include roasted bell peppers, spinach, or mushrooms.
• Cheese Options: Try mozzarella, provolone, or even a sharp Italian blend.
• Low-Carb Twist: Replace some bread with cauliflower florets or use low-carb bread.
• Make-Ahead Option: Assemble the night before and bake fresh in the morning.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm individual portions in the microwave for 1–2 minutes or in the oven at 350°F (175°C) for about 10–15 minutes until heated through. This casserole also freezes well—wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How far ahead can I make this casserole?

You can assemble it up to 24 hours ahead and store it covered in the refrigerator until ready to bake.

Can I use different meats?

Yes, any combination of deli meats such as turkey, roast beef, or capicola works well.

What kind of bread is best for this recipe?

A crusty Italian or French bread holds up best without getting soggy.

Can I make this without eggs?

You can use an egg substitute or a mixture of milk and cheese for a slightly different texture, though eggs help bind the casserole.

How do I know when it’s done baking?

The center should be set and not jiggly, and the top golden brown.

Can I make this dairy-free?

Yes, use dairy-free milk and cheese alternatives.

Can I freeze it before baking?

Yes, assemble the casserole, wrap tightly, and freeze. Thaw overnight before baking as directed.

What can I serve with this casserole?

It pairs well with a green salad, fruit salad, or roasted potatoes.

How can I make it more authentic Italian-style?

Use imported Italian deli meats, fresh basil, and a sprinkle of grated Parmesan on top.

Can I add sauce to it?

A drizzle of marinara or Italian dressing on the side makes a tasty addition.

Conclusion

This Italian Sub Brunch Casserole is the perfect fusion of a hearty sandwich and a cozy breakfast bake. With layers of savory meats, melted cheese, and zesty flavors, it’s a crowd-pleasing dish for brunch gatherings or meal prep. Once you try it, it’s sure to become a weekend favorite in your kitchen.

Italian Sub Brunch Casserole

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This Italian Sub Brunch Casserole transforms all the flavors of a classic Italian sub—savory deli meats, melted provolone, tangy peppers, and zesty seasoning—into a warm, baked breakfast or brunch dish that’s hearty, flavorful, and easy to prepare ahead of time.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings
• Category: Breakfast, Brunch, Main Dish
• Method: Baked
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 6 cups Italian bread, cubed
• 4 oz Genoa salami, sliced
• 3 oz pepperoni slices
• 2 cups provolone cheese, shredded or sliced
• 1/2 cup banana peppers or pepperoncini rings
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 8 large eggs
• 2 cups milk
• 1 tbsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or cooking spray (for greasing)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Layer half of the cubed bread evenly on the bottom of the dish.
3. Add layers of, salami, pepperoni, provolone, banana peppers, red onion, and cherry tomatoes.
4. Top with the remaining bread cubes.
5. In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper until well combined.
6. Pour the egg mixture evenly over the casserole, pressing down slightly so all the bread absorbs the liquid.
7. Cover with foil and refrigerate for at least 30 minutes or overnight.
8. Bake covered for 30 minutes, then uncover and bake another 15–20 minutes until golden brown and set in the center.
9. Let rest for 10 minutes before slicing and serving.

Notes

• Make ahead by assembling the casserole the night before and baking fresh in the morning.
• Use crusty Italian or French bread for best texture.
• Customize with extra veggies like spinach or bell peppers.
• Leftovers can be refrigerated up to 4 days or frozen for 2 months.
• Reheat in the oven or microwave before serving.

Nutrition

• Serving Size: 1 piece (1/10 of casserole)
• Calories: 410
• Sugar: 5g
• Sodium: 890mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 190mg