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
Scale
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
