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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!
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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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.
this is definitely a keeper. yummmmm
How long can you freeze this dish? Is it possible to slice into serving size and freeze?
Hi Joyce, yes, you can freeze the dish. You can also slice it into servings and freeze them individually.
Hope you enjoy it!
Very good recipe! I can’t have bell pepper so I subbed spinach and mushrooms and that worked great. I also used turkey sausage instead and that was good too. Thanks for the recipe!
This looks good and I’m in a pinch for tomorrow brunch. Can I use regular skim milk? I don’t have any other kind and no time to go to the store????
Hi Katie, I haven’t tried this recipe with skim milk but I believe you should be fine if you use regular skim milk. Hope you enjoy it!
I’ve made this a few times, once for a Mother’s Day brunch, and for a birthday brunch. It’s simple, fast and delicious. Thank you for the recipe!
Can you add the eggs as well the night before, and just pop in the oven in the morning (like most egg bakes) Or is there a specific reason that you add the eggs in the am?
Hi Leah, yes, you can add the eggs the night before as well. 🙂 Happy cooking!
Looks delicious, but what size casserole dish should I use?
I have used a 9 x 13 inch casserole dish, as well as 2.5 Qtr square casserole dish, and both times it turned out great.
I’m making this for Easter brunch, but I’m vegetarian. If I’m omitting the sausage, is there anything else you would recommend adding? I don’t do soy. Thanks!
Hi Meredith, I am not very familiar with all vegetarian substitutes but some suggestions that come to mind are: cooked lentils, mushrooms, canned kidney beans, and gluten-free vegan meat found at the grocery stores.
This recipe was delicious. I will definitely make it again. I added an extra egg and more almond milk. There were four adults and we ate it ALL, oops. I served it with salsa, full fat sour cream, cheese and avocado. Yummy.
i want to make this and freeze immediately and unthaw it on Sunday to use for The week. Can that be done?
Hi Lareesa! Yes, you can make it and bake it now, and then just unthaw it on Sunday, and reheat every time you eat it during the week. Make sure you wrap it really good before freezing. And move it to the fridge 24 hours before you plan to serve it 🙂
After two to three hours in the fridge, unwrap the casserole. Cover it lightly and return it to the refrigerator to finish thawing. Unwrapping at this stage allows condensation to evaporate, preventing it from becoming soggy.