Sausage and Egg Breakfast Casserole
This hearty Sausage Sweet Potato Breakfast Casserole is packed with breakfast sausage, roasted sweet potatoes, bell pepper, spinach, and parmesan cheese. It’s high in protein, full of flavor, and perfect for meal prep or weekend brunch!
The best kind of breakfast is the kind that’s already made when I wake up. And if it’s high in protein and lasts for a few days, it’s nothing short of a dream.
This Sausage and Egg Breakfast Casserole checks all of the boxes. It’s a satisfying make ahead breakfast that’s packed with protein, veggies and it also feeds a crowd.
I used breakfast sausage in this casserole, and it pairs perfectly with the sweetness of the sweet potatoes and red bell pepper and the slightly bitter flavor of the Swiss chard.
There are a couple of components to this recipe, and the good news is that they’re easy and they can be done ahead of time. The entire egg breakfast bake can be baked in advance as well.
First, roast the sweet potatoes and red bell pepper in the oven, which intensifies their sweet flavor and produces crispy, caramelized edges.
While the veggies roast, cook the breakfast sausage, onion, garlic and Swiss chard (or your favorite greens).
The roasted vegetables are combined with the sausage mixture, poured evenly over the bottom of a baking dish, then the egg mixture is poured over the top.
The casserole takes about 30 minutes to bake. When it’s puffed in the middle and light golden brown on top and on the edges, it’s done.
While this recipe makes a wonderful breakfast or brunch, it’s a satisfying meal any time of day. 🙂
Love bacon? Be sure to try my crowd-pleasing bacon and egg breakfast casserole next!
Why you’ll love this recipe
- This sausage sweet potato breakfast casserole is packed with protein and veggies for a satisfying breakfast or brunch.
- The sausage mixture and roasted veggies may be prepped in advance, or the entire casserole may be baked ahead of time.
- It can be customized with your favorite breakfast sausage or protein and whatever veggies you have on hand.
- This recipe is gluten-free and it can be made dairy-free by omitting the cheese and substituting the milk with your favorite non-dairy milk.
Recipe ingredients
The ingredients shown below can be easily customized with your favorite protein and veggies, or utilizing leftovers as well!
- Breakfast sausage. I used turkey breakfast sausage for a lighter take on this breakfast casserole, but you can use your favorite variety. I recommend using sausage with the casings removed as the casing can be quite chewy.
- Eggs. You’ll need (12) large eggs for this breakfast casserole, which is baked in a large 9×13″ baking dish.
- Aromatics. Onion and garlic are cooked along with the breakfast sausage for additional layers of flavor.
- Sweet potato. If you’re not a fan of sweet potato, use regular potato. Baby gold potatoes would work very well.
- Red bell pepper. Sub with your favorite bell pepper, poblano pepper, or favorite veggies.
- Swiss chard. Swap with chopped kale, baby kale, spinach or even arugula.
- Milk. Use half and half or whole milk for a richer casserole, or skim milk for a lower fat option. Swap out the milk with your favorite non-dairy milk as desired.
- Cheese. Swap the parmesan cheese with your favorite cheese, or omit it entirely to make this sausage and egg casserole dairy-free.
See the recipe card below for the full list of ingredients and quantities.
How to make breakfast casserole with eggs, sausage and cheese
This make ahead breakfast casserole is packed with breakfast sausage, eggs, parmesan cheese and veggies.
It can be easily customized with what you have on hand, or you can also utilize leftovers!
Pro tip: Prep the roasted veggies and cook the sausage filling up to 1 day in advance. You may also bake the entire breakfast casserole up to a day in advance and reheat when serving.
See the recipe card below for full instructions.
Recipe FAQs
I used Diestel turkey breakfast sausage in this recipe and it worked very well. Any breakfast sausage will work — pork, chicken, or turkey.
For best results, use sausage with the casings removed as the casings can become very chewy.
Yes! Simply substitute the milk with unsweetened non-dairy milk (like almond or oat milk) and omit the parmesan or use your favorite dairy-free cheese alternative.
You can use any of your favorite potatoes or vegetables. Simply roast them up, or use leftover roasted vegetables. My air fryer roasted vegetables would be great in this casserole as well!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through.
Serving suggestions
This breakfast sausage casserole is extremely versatile and great served the following ways:
- Serve topped with avocado, sliced tomato or your favorite hot sauce.
- Enjoy for breakfast with a side of toast or sweet potato biscuits.
- It’s great served for brunch with french toast casserole and winter fruit salad.
- It makes a great lunch or dinner paired with a fresh insalata mista or butter lettuce salad.
- Make it vegetarian by omitting the breakfast sausage. Customize the veggies with whatever you have on hand! Broccoli, mushrooms, asparagus, butternut squash and regular potatoes are all great options.
Recipe notes
- Pro tip: Prepare the sausage mixture and roasted veggies up to a day in advance and store separately in the fridge. Assemble and bake when ready.
- Overnight option: Assemble the casserole, cover, and refrigerate overnight. Bake the next morning, adding 5–10 minutes to the bake time.
- This casserole is freezer-friendly! Bake fully, cool completely, then freeze in individual portions for up to 3 months for easy reheating.
- Substitute the sweet potato, bell pepper and Swiss chard with your favorite veggies or greens.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Sausage and Egg Breakfast Casserole
Ingredients
- 1 lb. sweet potato peeled and cut into 1/2" chunks; about 3 cups
- 1 large red bell pepper cored and chopped into 1" chunks
- 2 tablespoons extra virgin olive oil divided
- 1 lb. breakfast sausage or your favorite sausage; see note 2
- 1/2 onion chopped
- 3 cloves garlic minced
- 1 bunch Swiss chard chopped; about 4 cups (sub with baby spinach)
- 12 large eggs
- 1 cup milk use milk of your choice; see note 3
- 1 cup grated cheese any variety
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees. Place the sweet potato and bell pepper on a large rimmed baking sheet and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Roast for 20-25 minutes until tender. This may be done up to a few days in advance.1 lb. sweet potato, 1 large red bell pepper, 2 tablespoons extra virgin olive oil
- Reduce the oven temperature to 375 degrees and generously grease a 9×13" baking dish.
- Heat the remaining tablespoon of oil in a large skillet. Add the breakfast sausage and onion and cook for 5-6 minutes until the sausage is cooked through. Add the garlic and Swiss chard and cook 2-3 minutes until the greens have wilted. Remove from heat and stir in the roasted sweet potato and bell pepper, then pour the mixture into the bottom of the prepared baking dish and spread in an even layer.1 lb. breakfast sausage, 1/2 onion, 3 cloves garlic, 1 bunch Swiss chard
- Place the eggs, milk, cheese, salt and pepper in a medium bowl and whisk until well incorporated. Pour the egg mixture evenly over the sausage and sweet potato mixture and bake for 25-30 minutes until puffed in the middle and set.12 large eggs, 1 cup milk, 1 cup grated cheese, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Remove from heat, cool slightly, then slice and serve. Enjoy!
Notes
- Pro tip: Prepare the sausage mixture and roasted veggies up to a day in advance and store separately in the fridge. Assemble and bake when ready.
- Overnight option: Assemble the casserole, cover, and refrigerate overnight. Bake the next morning, adding 5–10 minutes to the bake time.
- This casserole is freezer-friendly! Bake fully, cool completely, then freeze in individual portions for up to 3 months for easy reheating.
- Substitute the sweet potato, bell pepper and Swiss chard with your favorite veggies or greens.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
