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Sweet Potato Sausage and Egg Breakfast Casserole – a healthy breakfast casserole perfect for a large breakfast or brunch with your whole family.

Paleo Breakfast

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If you are looking for a crowd-pleasing breakfast recipe that doesn’t require you to get up at the crack of dawn, this sweet potato sausage, and egg breakfast casserole is perfect for you!

This overnight egg breakfast casserole is great for an Easter or Christmas brunch, or anytime you have family in town. Serve it with a Mimosa for an elevated holiday breakfast. It’s a great breakfast/brunch recipe that everyone will love. I love that it’s so hands-off in the morning if you have prepped all your veggies the night before. 

And leftovers are so good, they reheat really well and can last several days in the fridge. The leftovers are perfect for lunch and are quite satisfying, likely because of the hearty combination of eggs and sausage.

For more delicious breakfast ideas, try my Homemade Granola recipe or these Paleo Pancakes.

Overnight Breakfast Casserole

Paleo Breakfast Casserole

This breakfast casserole has become one of my favorite weekend breakfasts! It is packed with veggies and eggs but it also has a delicious sweet/spicy flavor because of the sweet potatoes and the mild Italian sausage I use. What I really enjoy about this breakfast casserole is that it fits Paleo, Whole30, gluten-free, and dairy-free lifestyles, plus it’s packed with veggies for extra goodness.

Ingredients

For a full ingredients list with measurements, check the recipe card below.

  • Vegetables: sweet potatoes, red bell pepper, and onion
  • Grass fed ground sausage
  • Eggs
  • Milk: You can use regular milk, coconut milk or almond milk
  • Seasonings: dry 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 sweet potatoes to the skillet and cover with a lid. Cook for about 8 minutes, stirring occasionally until the sweet potatoes are almost tender. Add onion and red bell pepper, season with salt & black pepper, and cook until vegetables are tender (about 3 more minutes). Transfer the vegetables to a casserole dish.
  • Add sausage to the skillet and cook over medium-high heat until browned (about 5 minutes), crumbling the sausage with a spoon as it cooks. Transfer to the casserole dish.
  • In a medium bowl, whisk the eggs, almond milk, and spices. Pour over the vegetables & sausage mixture in the casserole dish, and stir to combine.
  • Bake the breakfast casserole covered with an aluminum foil in a 375 F preheated oven for 20 minutes. Then remove the aluminum foil and bake for an additional 15 minutes until the top of the potatoes begins to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
Sausage Casserole

Overnight Breakfast Casserole

This Sausage Egg Breakfast casserole is delicious for breakfast or brunch for a large family. You can save yourself some time in the morning by prepping the egg breakfast casserole the night before and storing it in the fridge overnight. Then in the morning you can only add the whisked eggs and pour it over the casserole and bake the sweet potato egg bake in the oven. You can have a delicious breakfast for your whole family in about 30 minutes. It’s very hands-off and you can use the time to get a pot of coffee going. 

Egg Casserole

Can You Freeze Sausage Casserole

Yes, you can freeze the sausage casserole – either before or after cooking it. If you freeze it before you cook it, omit adding the eggs to the casserole, and freeze it for up to 3 months. When you are ready to cook it, place it in the fridge about 24 hours before you plan to cook it. After it has thawed in the fridge, add the eggs to the casserole dish, and bake in a preheated oven at 375 F for about 25 minutes according to the recipe’s instructions.

If you decide to freeze the casserole after you cook it, let it cool completely, cover it with plastic wrap and foil, and freeze it. You can also cut it in individual servings and freeze them separately. You can choose how many servings you want to thaw at a time. Freeze up to 3 months. Then thaw it completely in the fridge, cover it with foil and reheat it in the oven at 350 F for about 20 minutes or until warmed through in the center.

Sausage Egg Casserole

More Sweet Potato Breakfast Recipes

These sweet potato breakfast recipes are amazing! Give them a try!

If you enjoyed this Sweet Potato and Sausage Casserole recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Paleo Breakfast
5 from 16 votes

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Sweet Potato, Sausage and Egg Breakfast Casserole

Sweet Potato Sausage and Egg Breakfast Casserole – a healthy breakfast casserole perfect for a large breakfast or brunch with your whole family.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8

Save This Recipe

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Ingredients 
 

Instructions 

  • Heat oil in a skillet over medium-high heat. Add sweet potatoes to the skillet and cover with a lid. Cook for about 8 minutes, stirring occasionally until the sweet potatoes are almost tender. Add onion and red bell pepper, season with salt & black pepper, and cook until vegetables are tender (about 3 more minutes). Transfer the vegetables to a casserole dish.
  • Add sausage to the skillet and cook over medium-high heat until browned (about 5 minutes), crumbling the sausage with a spoon as it cooks. Transfer to the casserole dish.
  • In a medium bowl, whisk the eggs, almond milk, and spices. Pour over the vegetables & sausage mixture in the casserole dish, and stir to combine.
  • Bake the breakfast casserole covered with an aluminum foil in a 375 F preheated oven for 20 minutes. Then remove the aluminum foil and bake for an additional 15 minutes until the top of the potatoes begins to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Video

Nutrition

Serving: 220g | Calories: 389kcal | Carbohydrates: 24.4g | Protein: 18.4g | Fat: 24.2g | Saturated Fat: 9.7g | Polyunsaturated Fat: 13.5g | Cholesterol: 211mg | Sodium: 787mg | Fiber: 4.1g | Sugar: 2.4g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

Like this recipe? Rate and comment below!

Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.

About Neli Howard

Meet Neli Howard, the food blogger and recipe developer behind Delicious Meets Healthy. With over 12 years of cooking experience, Neli shares easy, wholesome recipes made with real ingredients to help you cook stress-free, flavorful meals the whole family will love. Her work has been featured in Healthline, Forbes, CNN, and more.

5 from 16 votes

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43 Comments

  1. Amanda says:

    5 stars
    Forgot to leave a rating with my comment. 5 stars easily!

  2. Amanda says:

    5 stars
    I make this all the time for groups and always get compliments on it. Itโ€™s so good! I usually do a little extra sweet potato and an extra egg and bake it in a 9×13. And I also add about 5 min of cook time. Thank you for this recipe, itโ€™s the best!

  3. Patricia says:

    Do you use 8 x 8 pan or 9 x 13?

    1. Neli Howard says:

      I used 8 x 8 baking dish. But this recipe could work in a 9 x 13 dish as well, it’s just not going to be as tall when you serve it.

  4. Kenna Mary McKinnon says:

    5 stars
    JUst the kind of meal I like – nourishing, quick, and freezer friendly! Hello from Canada. Thank you for sharing this recipe

  5. Natalie Tran says:

    What is the size of your baking dish?

    I have a 9×13 dish and I just want to know if this recipe needs to be doubled.

  6. Carole says:

    Iโ€™d like to try this as a Thanksgiving side. How long in a crock pot-and high or low? Thanks

  7. JT says:

    Can this be made in a slow cooker or Ninja Foodi

  8. Brian Reimels says:

    Could you prepare this the night before and then pop it in the oven?

    1. Neli | Delicious Meets Healthy says:

      Yes, absolutely!

  9. Candace M says:

    5 stars
    my boyfriend cant stop asking me to make this. delicious