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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.
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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.
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!
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.
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.
More Sweet Potato Breakfast Recipes
These sweet potato breakfast recipes are amazing! Give them a try!
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Sweet Potato, Sausage and Egg Breakfast Casserole
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Ingredients
- 2 medium sized sweet potatoes, cubed (or 1 1/2 large sweet potatoes)
- 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 thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
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!
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Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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.
Love this recipe! So easy to make and a good way to eat lots of veg. I like to change up the recipe by adding different types of sausages, pumpkin and spinach. My partner and I cook this at least once a week, because we get heaps of leftovers for work/breakfast. Thank you for sharing 🙂
I made this on my wife’s birthday to accommodate her Whole 30 diet. She loved it so much I made it again on Mother’s Day. And then I made it at the lake house for my entire family over Memorial Day weekend. Now my daughter is on the Whole 30 diet and asked me to make it for her last night so it would be ready after her dance recital. More than half the casserole was gone before breakfast this morning!
The only change I made was subbing orange peppers for the red peppers. Just a personal preference as I think the sweetness of the orange peppers complements the sweet potatoes well. And the colors match.
Also, last night I tried it with turkey sausage (the first three times were all with pork sausage.) Honestly, we couldn’t even tell the difference, so if you’re looking to make a healthy recipe even healthier, you won’t be disappointed. Thanks to this website for making me look like a hero.
I used Frozen Sweet Potato Tots, cut in the middle to make 2 rounds from each. After the vegetables are sauteed, add the sweet potato tots & toss until warmed. I save a dozen or so to put on the top surface after baking, to brown.
I also chopped up fresh bacon from a 1/2 farm hog, Frued the bacon bits and sprinkled on top after removing fail.
We served eith an accompaniment of fresh tomato, onion, avocado, cilantro salsa. Delicious!
Can I make and cook the night before and just reheat or microvave the next morning?
yes, Cherie, you can.
Made tbis for Easter brunch. It was so delicous, everyone had seconds. It served 5 adults. Kick myself for not taking a photo because it looked fabulous coming out of the oven. I used a turkey cranberry sausage that is made locally.
How many does this serve? I will be hosting a retreat of 12 women and want to make this!!
Perla, this casserole serves about 6-8 people depending on the portion sizes. I would make 2 casseroles. That way you have some for seconds. Enjoy! 🙂
This recipe was a healthy winner for me and my Valentine!! Thank you!
Hi Christina! I am glad you and your Valentine enjoyed it! 🙂 Thanks for stopping by!
Really liked this one — however, we doubled the eggs and almond milk to make it fluffier. The sweet of the sweet potatoes mixed nicely with the savory of the sausage. I also think you can do all the stove top work the night before, to simplify the work in the morning.
Thanks, Ivan! Glad you liked it!! Yes, it sure gives you a head start of you do the stove top work the night before.
Oooh…these flavors together must be fabulous! I love the addition of sweet potato 🙂
Thanks, Amy! yes, it is very flavorful and so delicious!
love sweet potato, this looks like the perfect breakfast!
Thanks, Manali! 🙂