This hearty Sausage Breakfast Casserole is packed with veggies and ground sausage, and so easy to make. It’s the prefect make ahead recipe to enjoy on busy mornings or to serve at your next brunch!

The Best Sausage Breakfast Casserole

Growing up my mom would always make an amazing breakfast casserole for church gatherings or holidays and it was something I always looked forward to. Her version was made with plenty of cheddar cheese, hash brown potatoes, bacon, and sausage, and it was delicious!

This Breakfast Sausage Casserole is a version of my mom’s classic breakfast casserole. It includes a few more veggies and uses roasted sweet potatoes instead of hash browns, but is still so unbelievably good. I love meal prepping this recipe on busy weeks or even serving it at holiday brunches.

It’s versatile, easy to make, and everyone is sure to love it!

Watch How to Make This Recipe

Casserole Ingredients

Breakfast Sausage: for this sausage breakfast casserole recipe we are using ground pork breakfast sausage. You’re welcome to use any ground sausage you prefer such as ground chicken or ground turkey sausage.

Sweet Potatoes: roasted sweet potatoes make this breakfast casserole even more hearty and delicious.

Eggs: you’ll need 12 large eggs for this recipe.

Almond Milk: to keep the eggs nice and fluffy we’re adding in a bit of almond milk. I include alternative options below if you cannot use almond milk.

Veggies: this breakfast casserole is packed with yellow onion, bell pepper, garlic, green onion, and baby spinach.

Sharp Cheddar Cheese: for extra flavor and cheesy goodness we’re using a bit of shredded sharp cheddar cheese. For the best results use a box grater to shred your cheese.

Ingredient Substitutions

Sweet Potatoes – you can swap the roasted sweet potatoes for roasted russet or Yukon gold potatoes if your prefer.
Breakfast Sausage – you can easily swap the breakfast sausage for regular ground pork, ground chicken, or ground turkey if you like.
Almond Milk – have a nut allergy? swap the almond milk for regular whole milk or half and half. You could also use full fat coconut milk if you prefer.
Cheese – need to keep this recipe dairy free? you can leave out the cheese altogether. You could also use another variety of cheese if you prefer like mozzarella, pepper jack, or even goat cheese.

Helpful Kitchen Tools

How to Make This Breakfast Casserole with Sausage

Step One: Start by preheating the oven to 400 degrees.

Step Two: Place the sweet potatoes in a 9×13 inch casserole dish and then drizzle with olive oil. Toss until well coated. Bake the sweet potatoes for 15-20 minutes until tender and then remove from the oven.

Step Three: While the sweet potatoes are baking add the eggs, almond milk, green onion, hot sauce, salt, and pepper to a large mixing bowl. Whisk together until well combined and then fold in shredded cheese.

Step Four: Next, heat a large skillet over medium-high heat. Once hot, add the sausage and brown, breaking it up as it cooks.

Step Five: Once the sausage is brown add the onion, bell peppers, and garlic. Sauté for another 3-5 minutes or until onion and bell pepper start to become tender.

Step Six: Add the baby spinach to the skillet, sauté for 30 seconds to 1 minute until the spinach is wilted, and then remove from the heat.

Step Seven: Give your casserole dish a light spray of olive or avocado oil to prevent sticking and then add the sausage mixture. Toss with the sweet potatoes until well combined.

Step Eight: Pour the egg mixture evenly over the sausage and veggies. Bake the casserole at 400 degrees for 35-40 (check after 30 minutes) until the egg is completely set. Let cool and then slice into 12 pieces.

Recipe Variations

Switch up the veggies or add more – this breakfast casserole is pretty easy to customize. You can easily swap the veggies based on what you have in the fridge or add in a few extra veggies like diced mushrooms.
Make it vegetarian – if you want to make a vegetarian of this casserole you leave out the ground sausage altogether or swap it for your favorite vegetarian alternative.
Switch up the meat – you can swap the ground sausage for another breakfast meat like bacon or ham if you like.

Make Ahead Tips

Prep the egg mixture in advance – whisk together the egg mixture and store it in an airtight container in the fridge up to 2 days in advance. Before you are ready to use give the eggs another whisk to ensure everything is well combined.
Chop the veggies in advance – you can easily chop your veggies in advance and store in the fridge until you are ready to use.
Roast the sweet potatoes in advance – to make this recipe even easier to assemble you can roast the sweet potatoes ahead of time and store in the fridge until you are ready to put together the casserole.
Prep at night and bake in the morning – want to make breakfast time even easier or serving this dish for a holiday breakfast or brunch? just make prep the casserole all the way up to the baking step, cover tightly, and store in the fridge. The next morning take it out of the fridge and let sit on the counter while the oven preheats. Then, pop the casserole in the oven, bake, and serve!

How to Store and Reheat

To Store: Once the casserole has come to a complete cool you can store it an airtight container or dish in the fridge up to 4 to 5 days.

To Reheat: You can reheat slices of the casserole in a 350 degree oven for 10-12 minutes until fully warmed through. If you are running short on time, you can also reheat slices in the microwave for thirty seconds to a minute until warmed through.

More Easy Breakfast Recipes

I hope you give these Sausage Breakfast Casserole a try! It’s easy to make, hearty, and so delicious.

If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Sausage Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 1x
Category: Breakfast
Method: Oven
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

Scale

1 pound sweet potatoes, peeled and diced into 1/4 inch chunks
1/2 tablespoon avocado oil
12 large eggs
1/2 cup unsweetened almond milk
1/4 cup thinly sliced green onion, plus more for topping
1 tablespoon hot sauce
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup shredded sharp white cheddar cheese
1 pound ground breakfast sausage or ground pork
1 small to medium yellow onion, diced
1 small to medium red bell pepper, diced
1 small to medium green bell pepper, diced
3 cloves garlic, finely minced
5 oz baby spinach, chopped

Instructions

Preheat oven to 400 degrees.
Place the sweet potatoes in a 9×13 inch casserole dish and then drizzle with olive oil. Toss until well coated. Bake the sweet potatoes for 15-20 minutes until tender and then remove from the oven.
While the sweet potatoes are baking add the eggs, almond milk, green onion, hot sauce, salt, and pepper to a large mixing bowl. Whisk together until well combined and then fold in shredded cheese.
Next, heat a large skillet over medium-high heat. Once hot, add the sausage and brown, breaking it up as it cooks.
Once the sausage is brown add the onion, bell peppers, and garlic. Sauté for another 3-5 minutes or until onion and bell pepper start to become tender.
Add the baby spinach to the skillet, sauté for 30 seconds to 1 minute until the spinach is wilted, and then remove from the heat.
Give your casserole dish a light spray of olive or avocado oil to prevent sticking and then add the sausage mixture. Toss with the sweet potatoes until well combined.
Pour the egg mixture evenly over the sausage and veggies. Bake the casserole at 400 degrees for 35-40 (check after 30 minutes) until the egg is completely set. Let cool and then slice into 12 pieces.