Breakfast Casserole Using Our Florida Sunshine Red Pepper Corn Chowder

Breakfast Casserole Using Our Florida Sunshine Red Pepper Corn Chowder

Posted by Contributed by Slice of Jess on Feb 15th 2024

Big thanks to a very talented content creator, Jess from for partnering with us last October 2023 to craft a yummy recipe featuring one of our best seller soup mixes, Red Pepper Corn Chowder. This recipe is perfect for breakfast and soup enthusiasts! Your family will surely love this!!

To help you with the grocery shopping, here's a list of the items you will also need for this recipe:


And to give you further ideas, here are some more casserole variations from Jess! There's endless possibilities for this recipe.

PROTEIN OPTIONS: If you’re not a fan of sausage, you can totally swap it out for crumbled bacon, chorizo, ham, or make it vegetarian with black beans (just be sure to swap the chicken stock with veggie stock if vegetarian).

CHEESES: Any melty variety will work here, so go ahead and use what you already have on hand! I prefer the flavor of Swiss, but you could also use Colby Jack, Cheddar, Mozzarella, Havarti, Gouda, or Pepper Jack to add some spicy goodness. Always be sure to shred your own cheese, as it’ll taste and melt better. 

BREADS: While I prefer the flavor of croissants, mostly any bread will work. Just be sure to toast the bread prior to assembling the casserole, as it really helps with the texture.


  • Corn and Red Pepper Soup Mix 
  • 4 cups Chicken Stock 
  • 1.5 cup Heavy Cream 
  • 8 Large Croissants, torn and toasted 
  • 1 lb. Ground Italian Sausage 
  • 6 Eggs ½ tsp. 
  • Salt ½ tsp. Black Pepper 
  • 3 cups Swiss Cheese, shredded 
  • Italian Parsley, garnish 
  • Green Onions, garnish


1. Make the soup according to packaged directions, adding an extra half cup of heavy cream. Allow to cool slightly on the stove and then set in the refrigerator to cool completely.

2. Tear the croissants into smaller pieces and toast in the oven at 400F on a baking sheet for 5 minutes. Depending on the size of your sheet pan, you may have to divide in half and toast in two separate batches. Set aside to cool. 

3. While the croissants toast, crumble and brown the sausage. 

4. Whisk eggs with salt + pepper, then pour and mix into the cooled soup to create a custard. 

5. Mix the sausage and 2 cups of the shredded Swiss cheese with the toasted croissants and place in a large casserole dish. Allow the casserole to marry in the fridge for at least 1 hour. 

6. Preheat oven to 350F. Sprinkle remaining 1 cup of cheese on top of the casserole and bake for 45 minutes. Let stand for 10 minutes before slicing. Sprinkle with Italian parsley and green onions, if desired. 


  • You can make the casserole up to 12 hours in advance, if needed. Simply follow the directions through step 5 and then place in the refrigerator overnight. When you’re ready to bake, place on the counter for 30 minutes and then follow step 6. I do not recommend making it further in advance than that, as the bread may become soggy.
  • While I prefer Italian parsley and green onions for garnish, you could also use cilantro, thyme, or chopped chives.
  • Any leftovers should be kept refrigerated in an airtight container and enjoyed within 2 – 3 days. Simply microwave to heat up before eating.