Description
This Ultimate Breakfast Casserole combines savory breakfast sausage, crispy bacon, sweet roasted sweet potatoes, sautéed vegetables, and fluffy eggs baked together to create a hearty and flavorful morning meal perfect for family gatherings or meal prep.
Ingredients
Scale
Vegetables and Seasonings
- 1 pound sweet potato, peeled and diced into ½-inch cubes (about 1 medium to large potato)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- ½ large onion, diced
- 1 green bell pepper, deseeded and diced
- 2 cloves garlic, minced
Meats
- 8 ounces bacon
- 1 pound breakfast sausage, mild, medium, or spicy, your choice
Others
- 12 large eggs
- ⅓ cup milk (dairy or dairy-free)
- Optional: shredded cheese for garnish
- Optional: sliced green onion for garnish
Instructions
- Prep the sweet potatoes: Preheat your oven to 400°F (200°C) and prepare a 9×13-inch casserole pan. On one baking sheet, toss the diced sweet potato with olive oil, garlic powder, paprika, cumin, kosher salt, and freshly ground black pepper. Set aside.
- Bake the bacon and sweet potatoes: Place slices of bacon on a separate baking sheet. Put both the bacon and the seasoned sweet potatoes in the oven. Bake for 15 to 20 minutes, until the bacon is crispy. Remove the bacon when done and place on a paper towel-lined plate. Stir the sweet potatoes and continue baking for another 15 minutes until tender and roasted.
- Cook the breakfast sausage: While the sweet potatoes roast, cook the breakfast sausage in a skillet over medium-high heat. Brown the meat thoroughly, then use a slotted spoon to transfer the cooked sausage into the prepared casserole pan.
- Sauté the vegetables: Drain all but one tablespoon of grease from the sausage pan. Add the diced onion and green bell pepper, sautéing them for 4 to 5 minutes until softened. Add the minced garlic and sauté for an additional minute. Transfer the vegetable mixture into the casserole pan with the cooked sausage.
- Combine the filling: Remove roasted sweet potatoes from the oven and add them to the casserole pan along with crumbled bacon. Stir all ingredients together, adjusting seasoning with salt and pepper if needed. If using cheese, add it now or sprinkle on top.
- Prepare the egg mixture: In a bowl, vigorously whisk together the eggs and milk until lightly frothy. Pour this egg mixture evenly over the meat and vegetable filling in the casserole pan.
- Bake the casserole: Place the filled casserole pan in the oven and bake at 400°F (200°C) for 25 to 30 minutes, or until the center is set and edges are golden brown.
- Serve: Remove from oven, let cool slightly, then slice into squares. Garnish with sliced green onions or herbs if desired before serving.
Notes
- To cook two casseroles simultaneously, increase baking time slightly due to oven heat distribution.
- Make ahead by preparing meat and vegetable filling the day before; cover and refrigerate. Add eggs and bake on serving day.
- Store leftovers in an airtight container in the fridge for 4–5 days, reheating as needed.
- Freeze leftovers for up to 3 months, separating slices with parchment paper. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 slice (1/12th of casserole)
- Calories: 335 kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 280 mg
