Breakfast Casserole
This Breakfast Casserole is my go-to savory holiday breakfast! It’s hearty, flavorful, and packed with sausage, vegetables, and cheese. Check the notes below for recipe variations and make-ahead instructions—a perfect holiday breakfast that's both delicious and convenient!
Ingredients
For the Sweet Potatoes:
- 1 medium/large sweet potato peeled (if desired) and chopped into ½-inch cubes (about 3 cups cubed)
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Remaining Casserole Ingredients:
- 1 pound ground pork breakfast sausage not links
- 8 ounces cremini mushrooms chopped
- 1 red bell pepper diced
- 12 large eggs
- 1 cup milk whole milk used
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 green onions white and light green parts only, chopped (divided)
- 1 cup shredded sharp cheddar cheese 4 ounces, divided
Instructions
- Roast Sweet Potatoes: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, toss the chopped sweet potatoes with olive oil, chili powder, salt, and pepper until evenly coated. Spread them out in a single layer on the baking sheet.
- Bake for 12 minutes, then toss/flip and continue baking for 8-10 more minutes, until soft in the center and golden brown on the edges. Wipe out the mixing bowl and set it aside for the egg mixture.
- Reduce oven temperature to 350°F.
- Brown the Sausage & Sauté the Veggies: While the sweet potatoes roast, heat a large skillet over medium heat. Add the sausage and cook, crumbling, for 2-3 minutes.
- Add the chopped mushrooms and diced bell peppers, stirring occasionally, and cook until the sausage is browned and fully cooked. Remove from heat and drain excess grease.
- Prepare the Egg Mixture: Grease a 9x13-inch baking dish.
- In the large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, dried oregano, salt, and pepper.
- Stir in the roasted sweet potatoes, cooked sausage, mushrooms, and bell peppers, along with ⅔ of the green onions and ⅔ of the shredded cheese. Pour the mixture into the greased baking dish and sprinkle the remaining green onions and shredded cheddar on top.
- Bake at 350°F for 35-45 minutes, until the edges are golden brown and the eggs are set in the center.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
Make Ahead: Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. When ready to bake, let the casserole sit at room temperature while the oven preheats, then bake as directed.