Sweet Potato Sausage and Egg Breakfast Casserole – a wholesome breakfast casserole that’s ideal for feeding a crowd at weekend brunch or holiday mornings.
If you want an easy, crowd-pleasing breakfast that you don’t have to start cooking at the crack of dawn, this sweet potato, sausage, and egg casserole is perfect. It can be prepared the night before so mornings stay low-stress.
This overnight egg casserole is ideal for Easter, Christmas, or any family brunch. It pairs nicely with a celebratory beverage and makes a satisfying, hands-off morning meal when the vegetables are prepped in advance.
Leftovers reheat exceptionally well and keep in the refrigerator for several days, making them great for lunches. The blend of eggs and sausage keeps the dish hearty and filling.
Paleo Breakfast Casserole
This casserole has become a favorite weekend dish. It’s packed with vegetables and eggs, and the sweetness of the potatoes balances the mild spice of Italian-style sausage. It fits Paleo, Whole30, gluten-free, and dairy-free diets when you use compliant ingredients, and it delivers plenty of vegetables for a nutritious start to the day.
Ingredients
For exact measurements, see the recipe card below.
- Vegetables: sweet potatoes, red bell pepper, onion
- Grass-fed ground sausage
- Eggs
- Milk: regular milk, coconut milk, or almond milk
- Seasonings: dried thyme, salt, and freshly ground black pepper
How To Make Sweet Potato Sausage and Egg Casserole
- Heat oil in a skillet over medium–high heat. Add cubed sweet potatoes, cover, and cook about 8 minutes, stirring occasionally, until almost tender. Add chopped onion and diced red bell pepper, season with salt and pepper, and cook until vegetables are tender, about 3 more minutes. Transfer the vegetables to a casserole dish.
- Cook the sausage in the same skillet over medium–high heat until browned, about 5 minutes, breaking it up with a spoon. Transfer the cooked sausage to the casserole dish.
- Whisk eggs, milk (or milk alternative), and thyme in a bowl. Pour the mixture evenly over the vegetables and sausage, stirring gently to combine.
- Bake covered with foil in a preheated 375°F oven for 20 minutes. Remove the foil and bake an additional 15 minutes, or until the top begins to brown and the eggs are set. Let rest 5 minutes, sprinkle with sliced green onions, and serve.
Overnight Breakfast Casserole
You can assemble most of this casserole the night before to save time in the morning. Combine the cooked vegetables and sausage in the dish and refrigerate. In the morning, whisk the eggs with milk and seasonings, pour over the chilled mixture, then bake. This approach gives you a fresh, hot breakfast in about 30 minutes with minimal morning effort.
Can You Freeze Sausage Casserole
Yes. You can freeze the casserole before or after baking.
If freezing before cooking, leave out the eggs, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator 24 hours before baking, add the eggs, and bake at 375°F per the instructions.
If freezing after baking, cool completely, then wrap well with plastic wrap and foil. You can freeze the whole casserole or cut it into individual portions. Store for up to 3 months. Thaw in the refrigerator, cover with foil, and reheat in a 350°F oven about 20 minutes or until heated through.
More Sweet Potato Breakfast Recipes
Try these other sweet potato breakfast ideas for variety:
- Sweet Potato Sausage Frittata
- Sweet Potato Hash with Sausage and Eggs
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Sweet Potato, Sausage and Egg Breakfast Casserole
Ingredients
- 2 medium sweet potatoes, cubed (or 1½ large)
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 1 lb grass-fed ground sausage
- 8 eggs
- ⅓ cup almond milk or coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat oil in a skillet over medium–high heat. Add sweet potatoes, cover, and cook about 8 minutes, stirring occasionally, until almost tender. Add onion and red bell pepper, season with salt and pepper, and cook until vegetables are tender, about 3 minutes. Transfer to a casserole dish.
- Cook the sausage in the skillet over medium–high heat until browned, about 5 minutes, breaking it up as it cooks. Transfer to the casserole dish.
- Whisk the eggs, almond milk, and thyme in a bowl. Pour over the vegetable and sausage mixture and stir gently to combine.
- Cover the dish with foil and bake in a preheated 375°F oven for 20 minutes. Remove the foil and bake another 15 minutes until the top is lightly browned and the eggs are set. Let rest 5 minutes, then sprinkle with green onions and serve.
Video
Nutrition
Calories: 389 kcal |
Carbohydrates: 24.4 g |
Protein: 18.4 g |
Fat: 24.2 g |
Saturated Fat: 9.7 g |
Polyunsaturated Fat: 13.5 g |
Cholesterol: 211 mg |
Sodium: 787 mg |
Fiber: 4.1 g |
Sugar: 2.4 g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.