This vegetable-packed sausage egg casserole is the ideal nutritious crowd-pleaser. It’s dairy-and gluten-free, yet packed with taste!
This may seem to be simply another egg casserole, but I am so happy to share this recipe with you because it is SO delicious! When I was a child, my mother usually prepared a special meal for us on Christmas morning. Occasionally, it was a sweet breakfast, and occasionally it was something savory, such as this egg bake.
I love that this breakfast casserole is elegant enough for a holiday breakfast but yet easy enough to prepare on Sunday as part of your weekly meal prep for a healthy, flavorful breakfast every day of the week!
I really like having an egg breakfast prepared and ready to eat when I awake in the morning.
Food ingredients include:
- 1 large sweet potato, diced into 1/4 inch chunks
- cooking spray, olive, avocado or coconut oil
- 2 teaspoons olive or avocado oil
- 1 pound ground breakfast chicken or turkey sausage
- 1/2 cup chopped onion
- 1 cup chopped red bell pepper
- 2 cups sliced fresh mushrooms
- 2 teaspoons dried thyme
- 2 cups torn kale
- 12 eggs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup non-dairy milk*
If you don’t mind the casserole being dairy-free, you can substitute 2 percent milk.
To make this casserole ahead of time, simply follow the steps through step 5, cover the baking dish, and place it in the fridge until ready to bake.
- Preheat the oven to 400 degrees Fahrenheit.
- Coat sweet potato chunks with cooking spray and roast for about 30 minutes, tossing halfway through.
- Meanwhile, cook the sausage until it is no longer pink in a large skillet over medium-high heat, about 5-7 minutes. Transfer the sausage to a bowl and re-heat the skillet with 2 teaspoons of oil. Once the skillet is hot, add the onion, red bell pepper, and mushrooms. Cook, stirring occasionally, until the onions are translucent, about 6-7 minutes, then add the kale. Cook for an additional 2-3 minutes to wilt the kale. Take the pan off the heat and add the vegetables to the bowl with the sausage.
- Additionally, add the roasted sweet potatoes to the bowl.
- In a medium bowl, whisk together eggs, milk, thyme, garlic, salt, and pepper. Combine the egg mixture with the sausage and vegetable mixture. Fill a large baking dish (9 X 13) sprayed with cooking spray halfway with batter.
- Bake until set, about 20 to 25 minutes, depending on the size of your baking dish. Allow 5 minutes before serving.
- Refrigerate leftovers in an airtight container for 4-5 days.
When Is an Egg Casserole Complete?
The advantage of this sausage and egg casserole is that nearly all of the components are pre-cooked before baking the finished dish. The only item that really requires oven cooking are the eggs. You do want to ensure that the eggs are completely cooked, and there are many ways to accomplish this:
Visualize it. Obviously, the least accurate of the three… The eggs will be set in the middle, which means they will no longer be jiggly. Again, this is a pretty formal means of knowing, but I really use it very often!
A knife should be inserted into the middle. If the knife comes out clean, the eggs are done! If the mixture turns out somewhat goopy, the eggs should be cooked longer. Always check for doneness in the middle of the casserole, since the dish will bake from the outside in.
Make use of a thermometer. The most accurate way to determine when a casserole is done! Insert the thermometer into the middle of the dish; if it registers 160oF or above, the casserole is done!
What Is the Best Way to Freeze Breakfast Casserole?
Personally, I like to meal prep this breakfast casserole and store it in the refrigerator for the week, but you can definitely freeze it if you know you won’t be able to finish it throughout the week. I prefer to divide the dish into individual servings and freeze the individual portions. When ready to eat, defrost in the refrigerator and reheat in the oven or microwave. It will likely heat up quickly in the microwave (around 30-60 seconds).
In a casserole dish, an egg mixture is poured over chicken sausage and vegetables.
Making Sausage Egg Casserole
We’re adding roasted sweet potatoes and sausage to this egg casserole, so start by roasting your sweet potato pieces.
While the sweet potatoes are baking, fry the morning sausage until it is no longer pink in a large pan over medium-high heat. Set aside the cooked sausage in a large basin. Cook the onion, red bell pepper, and mushrooms in the same pan until the onions are transparent. Then add the kale and simmer for a few more minutes to wilt the greens. Once the vegetables are cooked, add them to the dish with the sausage and roasted sweet potatoes.
In a separate dish, whisk together the eggs, milk, and spices; then pour the egg mixture over the sausage and vegetable combination. Coat a large baking dish with cooking spray, then pour in the sausage and egg mixture. Bake until the eggs are set in a preheated oven.