Sausage and Egg Breakfast Casserole
This Sausage and Egg Breakfast Casserole is a high protein meal prep breakfast packed with breakfast sausage, sweet potatoes and veggies!
Servings: 12 servings
Calories: 302kcal
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 9x13" 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
Serving: 1slice | Calories: 302kcal | Carbohydrates: 12g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 553mg | Potassium: 462mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7746IU | Vitamin C: 27mg | Calcium: 151mg | Iron: 2mg