Ultimate Breakfast Casserole
This is the best breakfast casserole loaded with bacon, sausage, sweet potatoes, and plenty of veggies for a delicious weekend brunch or holiday breakfast. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Equipment
- Casserole Pan Here's a great casserole pan if you need one!
- Heavy Duty Baking Sheet This won't warp or bend in the oven
Ingredients
- 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
- 8 ounces bacon
- 1 pound breakfast sausage mild, medium or spicy, your choice
- ½ large onion diced
- 1 green bell pepper deseeded and diced
- 2 cloves garlic minced
- 12 large eggs
- ⅓ cup milk (dairy or dairy-free)
- optional: shredded cheese and sliced green onion for garnish
Instructions
- Prep the sweet potatoes. Preheat your oven to 400°F (200°C) and get a 9x13-inch casserole pan out. On one baking sheet pan, toss the diced sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper. Set aside.
- Bake the bacon and sweet potatoes. On another sheet pan, add slices of bacon. Then place both the sweet potato and bacon in the oven and cook for 15 to 20 minutes, or until the bacon is crispy. The bacon will be done first, so keep an eye on it and remove it from the oven when it's done, then place it on a paper towel-lined plate. Stir the sweet potato and continue cooking it for another 15 minutes.
- Cook the breakfast sausage. While the sweet potato is cooking, cook the breakfast sausage in a pan on medium-high heat. Once it's browned, remove it with a slotted spoon and place it in the casserole pan.
- Cook the veggies. Drain off all but a tablespoon of grease from the pan, then saute the onion and bell pepper for 4 to 5 minutes. Add the minced garlic and saute for another minute. Transfer this mixture to the casserole pan.
- Mix everything together. Remove the sweet potato from the oven and add it to the casserole pan along with the crumbled bacon, breakfast sausage, onion, and bell pepper. Stir all of the ingredients together (feel free to season with more salt and pepper). If you'd like to add cheese, you can add it to the casserole pan now or sprinkle it on top.
- Add the eggs. In a mixing bowl, whisk the eggs and milk together, until lightly frothy. Pour the egg mixture on top of the meat and vegetables.
- Bake and serve. Bake the casserole for 25 to 30 minutes, or until the center is cooked through and the edges are slightly golden. Once it's done, slice the casserole into squares, and if you'd like, garnish with green onion or herbs before serving.
Video
Notes
- If you want to cook two casseroles at once for an extra-large crowd, you can do that! Just know that it will take several minutes longer, as your oven circulates heat through both casserole dishes.
- Make-ahead tip for the holidays: Prepare the cooked meat and veggie filling in the casserole dish, cover with plastic wrap or aluminum foil, and store this in the fridge the night before. Then, pull it out of the fridge to let it come to room temperature the next morning, pour in the whisked eggs, and it’s ready for baking.
- To store for the week: Store leftovers in an airtight container in the fridge for 4 to 5 days. Then simply reheat in the microwave for 30 seconds to a minute.
- To freeze for later: Store leftovers in an airtight container in the freezer for up to 3 months. Just slice the casserole into pieces and place parchment paper in between layers, to prevent them from sticking together. When you’re ready to enjoy the breakfast casserole, thaw a portion overnight in the fridge, then microwave for 30 seconds to a minute.
Nutrition
Calories: 305kcal | Carbohydrates: 9g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 203mg | Sodium: 454mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5693IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg