Breakfast Casserole
from kristineskitchenblog.comThis Breakfast Casserole is my favorite savory holiday breakfast! It's hearty and so delicious, filled with sausage, vegetables and cheese. See the notes below for recipe variations and make ahead instructions - a convenient option for a holiday breakfast!
Servings: 12 servings
Calories: 277kcal
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 I used whole milk
- 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 oven to 425° F. Line a rimmed baking sheet with parchment paper. Place the chopped sweet potatoes in a large mixing bowl. Drizzle with the olive oil and sprinkle on the chili powder, salt and pepper. Toss to coat. Spread the sweet potatoes in an even 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 bowl and reserve for mixing the egg mixture.
- Reduce oven temperature to 350° F.
- Meanwhile, brown the sausage and sauté veggies: Heat a large skillet over medium heat. Add the sausage to the skillet and cook, crumbling, for 2-3 minutes. Then add the chopped mushrooms and diced bell peppers to the skillet and continue cooking until the sausage is browned and cooked through, stirring often. Remove pan from the heat. Drain off excess grease.
- Grease a 9x13-inch baking dish.
- In the large 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, ⅔ of the green onions and ⅔ of the shredded cheese into the egg mixture. Pour the egg mixture into the greased baking dish. Sprinkle the rest of the green onions and shredded cheddar over the top.
- Bake at 350° F for 35-45 minutes, until the edges are golden brown and the eggs are set in the center. Let rest for 5 minutes before slicing and serving.
Video
Notes
- Make ahead: Assemble the casserole, cover it and refrigerate for up to 24 hours, before baking. In the morning, let the casserole sit at room temperature while the oven preheats, then bake as directed above.
- Sausage: If you want less meat in the casserole, you can halve the amount of breakfast sausage used. As written with 1 pound of sausage, there is a fair amount of meat in the casserole.
- Bacon or Ham: Use cooked bacon (I like to cook bacon in the oven) or diced ham instead of sausage. If doing so you’ll only need to sauté the mushrooms and peppers in the skillet.
- Potatoes: You can substitute Yukon gold potatoes for the sweet potatoes. Chop and roast as directed in the recipe.
- Vegetarian: Omit the sausage and add an extra 1/4 teaspoon salt to the egg mixture (you lose some salty flavor without the sausage). Or try my Vegetarian Egg Casserole.
- Vegetables: You can switch up the veggies in this recipe. Try chopped spinach, steamed broccoli or roasted asparagus.
- Cheese: Try a different cheese, such as sharp white cheddar, mozzarella or pepper jack cheese.
Nutrition
Serving: 1/12 recipe | Calories: 277kcal | Carbohydrates: 10g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 203mg | Sodium: 491mg | Potassium: 432mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5507IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 2mg
