If you’re after a hearty, crowd-pleasing morning meal that feels like a warm hug, you’ve GOT to try this Ultimate Breakfast Casserole Recipe. It’s one of those dishes I turn to when feeding family or friends, especially on weekends or special holidays. Imagine layers of roasted sweet potatoes, crispy bacon, savory sausage, and fluffy eggs all baked together to golden perfection—talk about a breakfast game-changer. Stick around, and I’ll walk you through every step with my favorite tips so you nail it on your first go!
Why You’ll Love This Recipe
- Flavorful Layers: Roasting the sweet potatoes and cooking bacon separately builds a depth of flavor you can taste in every bite.
- Make-Ahead Friendly: Prep the filling in advance to save stress on busy mornings—perfect for holidays or brunch parties.
- Family-Pleasing: Whether you like mild or spicy sausage, this casserole adapts to your taste, and everyone ends up asking for seconds.
- Easy Cleanup: The casserole pan does the heavy lifting, and leftovers store and reheat beautifully.
Ingredients You’ll Need
This Ultimate Breakfast Casserole Recipe features a winning combo of sweet, savory, and hearty ingredients that balance each other perfectly. When you’re shopping, look for fresh sweet potatoes with smooth skins and bacon that’s thick-cut for extra crispiness.
- Sweet potato: I prefer medium to large for easy dicing; roasting brings natural sweetness that pairs with the spices beautifully.
- Olive oil: Use extra virgin for the best flavor, but any neutral oil works if needed.
- Garlic powder, paprika, cumin: These spices give the sweet potatoes a warm, smoky note I can’t get enough of.
- Kosher salt and freshly ground black pepper: Seasoning makes all the difference; don’t be shy here.
- Bacon: Thick-cut crisps up nicely without getting too brittle—my secret to texture contrast.
- Breakfast sausage: Mild or spicy—choose what your palate craves. I like a medium spice roll for a little kick without overpowering.
- Onion: Diced finely to cook down and bring sweetness to the casserole.
- Green bell pepper: It adds crunch and subtle freshness; if you want, swap for red or yellow for a sweeter profile.
- Garlic cloves: Freshly minced garlic wakes up the veggies and meat with amazing aroma.
- Large eggs: The base that binds everything together—make sure they’re cold for easier whisking.
- Milk (dairy or dairy-free): Just a splash to make the eggs extra fluffy and creamy.
- Optional shredded cheese and green onion: These add richness and a bright finish; I can’t resist a little cheddar melted on top.
Variations
One of the things I love about the Ultimate Breakfast Casserole Recipe is how flexible it is. I’ve played around with different mix-ins depending on the season and occasion, and I encourage you to make it your own!
- Vegetarian version: Swap sausage and bacon for hearty mushrooms and smoked paprika for that umami depth; my garden-loving friends swear by this twist.
- Dairy-free: Use plant-based milk and omit cheese, or go for a sprinkle of nutritional yeast—still so satisfying.
- Spice it up: Add diced jalapeños or a pinch of cayenne to the egg mixture for a wake-up call your taste buds will adore.
- Seasonal veggies: During fall, I add sautéed spinach or kale to boost the greens, and summer calls for fresh tomatoes on top before baking.
How to Make Ultimate Breakfast Casserole Recipe
Step 1: Prep and Roast Sweet Potatoes & Bacon
Start by heating your oven to 400°F. Toss the diced sweet potatoes with olive oil and the spices (garlic powder, paprika, cumin, salt, and pepper) on a baking sheet. On a separate baking sheet, lay out the bacon slices in a single layer—you want them evenly spaced so they crisp up nicely. Pop both pans in the oven. Keep an eye on the bacon—mine usually takes about 15 minutes to get perfectly crispy. Once ready, transfer the bacon to paper towels to drain but leave the sweet potatoes roasting for another 15 minutes until tender and turning golden. This two-pan method is my go-to because it gives you control to remove the bacon early without overcooking the potatoes.
Step 2: Cook the Sausage and Veggies
While your sweet potatoes finish roasting, brown the sausage in a skillet on medium-high heat. Break it up as it cooks—this will make stirring into the casserole easier. Use a slotted spoon to scoop the browned sausage into your casserole dish. Drain most of the fat, leaving just a tablespoon to sauté diced onion and green bell pepper until soft and fragrant—about 4 to 5 minutes. Toss in minced garlic for another minute. Then add the cooked veggies to the casserole dish with the sausage.
Step 3: Combine Ingredients and Add Eggs
Once the sweet potatoes are done, add them to the casserole with crumbled bacon, sausage, onion, and pepper. Give it a good stir to spread the flavors evenly. Season with a pinch more salt and pepper if needed. Now, whisk the eggs and milk together until just frothy—don’t overbeat, or you’ll lose that tender texture. Pour this egg mixture over the whole casserole, pressing it down gently so everything is coated. If you’re a cheese fan, this is where I sprinkle some on top or fold it in—the melty goodness is optional but highly recommended!
Step 4: Bake to Perfection
Bake your beautiful casserole for 25 to 30 minutes. You’ll want to look for bubbly edges and a golden top, with the center set but still moist—not rubbery. I’ve learned to gently jiggle the pan to check doneness: if it wiggles like jelly, give it a few more minutes. Let it rest for about 5 minutes after baking; this helps it firm up so slicing is easier. Then cut into squares and, if you like, garnish with fresh green onions or herbs for that fresh pop of color and flavor.
Pro Tips for Making Ultimate Breakfast Casserole Recipe
- Evenly Sized Veggies: Cutting your sweet potatoes into uniform ½-inch cubes ensures everything cooks evenly without some pieces turning mushy or underdone.
- Don’t Overbake: Baking too long dries the eggs out; watch for a slight jiggle in the center and a lightly golden crust to get that perfect texture.
- Customize Your Sausage: Switching between mild, medium, or spicy sausage lets you tailor the spice level exactly to your taste or your crowd’s preference.
- Make Ahead for Stress-Free Mornings: Prepare the filling the night before to save time—just add eggs and bake the next day for a no-fuss breakfast.
How to Serve Ultimate Breakfast Casserole Recipe
Garnishes
I love topping my slices with a sprinkle of sliced green onions or chives—something fresh and mild to cut through the richness. Sometimes, I even add a dollop of sour cream or a dash of hot sauce for extra tang and kick. It’s those little finishing touches that take this casserole from comfy to completely crave-worthy.
Side Dishes
Pairing this casserole with crisp fruit salad or roasted asparagus rounds out the meal nicely. For weekends, I serve it alongside fluffy buttermilk biscuits or warm, buttery toast. It’s such a flexible dish, it plays well with just about any breakfast side you love.
Creative Ways to Present
For holiday brunches, I like to bake the casserole in individual ramekins or mini cast-iron skillets. It feels special, plus everyone gets a personal portion—easier for serving and more fun to eat! You could also add fresh herbs like parsley or dill on top for a bright, festive look.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I use an airtight container and pop them in the fridge. They usually last 4 to 5 days, and reheating in the microwave for about 30 seconds to a minute brings them right back to life for a quick breakfast or snack.
Freezing
I’ve frozen portions of this casserole for up to three months. Just slice it before freezing and separate layers with parchment paper so they don’t stick. When I’m ready, I thaw overnight in the fridge, then microwave or warm in the oven—ready to eat and nearly as delicious as fresh!
Reheating
To reheat, I prefer the microwave for convenience, but a quick bake at 350°F for 10-15 minutes restores some of the original crispness. Cover loosely with foil if using the oven to prevent drying out.
FAQs
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Can I make this Ultimate Breakfast Casserole Recipe vegetarian?
Absolutely! Simply swap out the bacon and sausage for vegetables like mushrooms, zucchini, or even a plant-based meat alternative. Adding smoked paprika or liquid smoke can help replicate that savory depth.
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How far ahead can I prepare this breakfast casserole?
You can prep the meat and veggie filling up to 24 hours in advance by assembling it in your casserole dish and storing it covered in the refrigerator. Just remember to bring it to room temperature before adding the eggs and baking.
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Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes will work fine. Just adjust the roasting time slightly if needed, and consider seasoning a bit more to balance the earthiness of regular potatoes.
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What’s the best way to reheat leftovers?
I find microwaving for 30 seconds to a minute is quick and easy, but reheating in the oven at 350°F for about 10-15 minutes (covered loosely with foil) helps restore moisture and crispy edges.
Final Thoughts
This Ultimate Breakfast Casserole Recipe is the kind of dish that sticks with you long after breakfast is over. It’s comforting, delicious, and truly customizable, which makes it a go-to for busy mornings, special gatherings, or when you just want a meal that feels like love served on a plate. Give it a try next time you want to impress your family or simply treat yourself—I promise you’ll be hooked like I am!
Print
Ultimate Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Ultimate Breakfast Casserole is a hearty and flavorful morning dish loaded with roasted sweet potatoes, crispy bacon, savory breakfast sausage, sautéed vegetables, and fluffy eggs. It’s baked to perfection for a satisfying breakfast or brunch, perfect for feeding a crowd or preparing ahead for busy mornings.
Ingredients
Vegetables and Seasoning
- 1 pound sweet potato, peeled and diced into ½-inch cubes (about 1 medium to large potato)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
Meat
- 8 ounces bacon
- 1 pound breakfast sausage, mild, medium, or spicy
Other Vegetables
- ½ large onion, diced
- 1 green bell pepper, deseeded and diced
- 2 cloves garlic, minced
Egg Mixture
- 12 large eggs
- ⅓ cup milk (dairy or dairy-free)
Optional Garnishes
- Shredded cheese (optional)
- Sliced green onion (optional)
Instructions
- Prep the sweet potatoes: Preheat your oven to 400°F (200°C) and prepare a 9×13-inch casserole pan. Toss the diced sweet potatoes with olive oil, garlic powder, paprika, cumin, salt, and pepper on a baking sheet and set aside.
- Bake the bacon and sweet potatoes: Place bacon slices on another baking sheet. Bake both baking sheets in the oven for 15 to 20 minutes until bacon is crispy. Remove bacon onto a paper towel-lined plate once cooked; stir sweet potatoes and continue baking for an additional 15 minutes until tender.
- Cook the breakfast sausage: While the sweet potatoes finish baking, brown the breakfast sausage in a pan over medium-high heat. Once cooked, use a slotted spoon to transfer sausage to the casserole pan.
- Sauté the vegetables: Drain all but one tablespoon of grease from the sausage pan, then add diced onion and green bell pepper; sauté for 4 to 5 minutes. Add minced garlic and cook for another minute. Transfer the cooked vegetables to the casserole pan.
- Combine ingredients: Remove sweet potatoes from the oven and add them along with the crumbled bacon to the casserole pan. Stir all ingredients together, seasoning with additional salt and pepper if desired. Add cheese now or save to sprinkle on top later.
- Prepare the egg mixture: In a bowl, whisk together the eggs and milk until lightly frothy. Pour this mixture evenly over the meat and vegetables in the casserole pan.
- Bake the casserole: Place the casserole in the oven and bake for 25 to 30 minutes, or until the center is fully cooked and edges start to turn golden.
- Serve and garnish: Slice the casserole into squares and garnish with sliced green onions or herbs if desired before serving.
Notes
- For larger crowds, you can bake two casseroles simultaneously; cooking time may increase slightly due to oven heat circulation.
- Make-ahead tip: Prepare the meat and vegetable filling in the casserole dish, cover with plastic wrap or foil, and refrigerate overnight. Bring to room temperature before adding eggs and baking.
- Store leftovers in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave for 30 seconds to 1 minute.
- To freeze, slice casserole into portions and separate layers with parchment paper; freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (approx. 1/12th of casserole)
- Calories: 310
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 235mg
