This Sausage Egg Casserole is sponsored by Mariani™ Family Orchards, all thoughts and opinions expressed here are my own.
Perfect as an easy family dinner or holiday brunch idea, this Sweet Potato and Sausage Egg Casserole is bursting with all kinds of delicious flavor. Filled with roasted sweet potato, sausage, bell pepper, cauliflower, and kale, this Sausage Egg Casserole is also Whole30, Paleo, Gluten-free, and Dairy-free.
I discovered the other afternoon that I have zero sausage egg casserole recipes on this blog. I mean, I have frittata recipes and recipes that contain eggs and sausage, but a classic, easy, delicious sausage egg casserole?
Zero.
This blew me away a little.
I’ve been blogging for the better part of 4 years and have been preparing breakfast casseroles (like this sweet potato and sausage casserole) for nearly a decade. How have I not shared my sausage egg casserole with you guys? Breakfast casseroles, whether you enjoy them with sausage, bacon, cheese, vegetables, or none of those things, is one of those things everyone should know how to make. So, if you’re new to this beautiful and fantastic dinnertime dish or holiday brunch favorite, welcome!
Ingredients in this Sausage Egg Casserole
- olive oil
- sweet potato
- onion
- garlic
- sausage
- bell pepper
- cauliflower
- kale
- eggs
- Mariani Walnutmilk
You will notice that the ingredients are super basic. Nothing processed or hard to find at your local grocery store. This recipe is also completely Whole30, Paleo, Gluten-free, and Dairy-free.
Why Walnutmilk?
Walnutmilk is a plant-based non-dairy milk alternative and it is delicious. You may recall these Middle Eastern Curried Lamb Meatballs or this Baked Oatmeal Recipe also made with Mariani Walnutmilk. Made from walnuts, this recipe uses none other than California-grown Mariani Vanilla Walnutmilk.
What exactly makes Mariani Walnutmilk so awesome?
- It’s a rich source of calcium.
- Significantly less sugar than dairy milk or other plant-based milk (1 cup of Original Mariani Walnutmilk has 4 grams of sugar, Unsweetened has 0 grams, and Vanilla has 8 grams).
- Only 45 calories per eight-ounce serving.
- Walnuts are a significant source of ALA, a plant-based omega-3 fatty acid that has been found to benefit heart health.
- Mariani Walnutmilk is gluten, dairy, lactose, and soy-free.
- Non-GMO.
- No artificial colors, flavors, or carrageenan.
- And it’s made with 100% California-grown walnuts.
CLICK HERE TO LEARN MORE ABOUT MARIANI WALNUTMILK
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How to make a Sausage Egg Casserole
- First get the sweet potatoes in the oven. Preheat oven to 400 degrees F, line a baking sheet and toss those beautiful potatoes with a little olive oil, salt, and pepper. Bake ’em.
- As the potatoes roast, cook the veggies and the sausage in a large skillet. You can do this in any order that you like, but I like to start first with the onion, followed by the garlic, sausage, faster-cooking veggies, and finally, the kale. Continue cooking until the sausage is fully cooked.
- Mix together the roasted sweet potatoes (try not to eat them all- it’s really hard!) with the sausage and vegetables. Transfer to a large, greased 9×13 inch baking dish.
- In a large mixing bowl whisk together the eggs with the milk and pour over the sausage potato mixture.
- Bake for approximately 30 minutes, or until the center is set.
That’s all it takes.
I think it’s easy. What do you guys think?
Can you prepare this Sausage Egg Casserole ahead of time?
Yes! I often hear a lot of people ask if they can prepare this sausage egg casserole recipe the night before and bake the following morning. This is convenient all the time, but especially around the holidays when the last thing anyone wants to do is get up at 5 am to prepare breakfast for a family of 20. The holidays are exhausting enough, so a good make-ahead breakfast bake is always appreciated.
There are two ways you can do this.
- Prepare your sausage and egg casserole as normal, however, instead of baking right away, cover with plastic wrap and store in the refrigerator for up to 24 hours. Approximately one hour before you anticipate eating, preheat the oven and remove the casserole from the refrigerator. Transfer to the oven to bake until done (it make take 5-10 minutes more since it will be going from the refrigerator directly to the oven).
- Prepare the sausage and vegetable mixture as well as the roasted sweet potatoes and mix together. Transfer to the greased baking dish and cover with plastic wrap. Rather than add the egg mixture the night before, wait until the morning to whisk together the eggs and milk. This will add an additional 3 minutes of prep time, however, it can be done as the oven preheats.
Personally, I prefer option #2. Has anyone ever seen The Family Stone? I am way too paranoid about dropping the liquidy casserole dish filled with raw egg all over the kitchen.
Tips and Tricks for making the Best Sausage Egg Casserole Recipe
- More eggs and more milk is not always better. It may seem logical that if you add more eggs you’ll get…more casserole. But there’s a problem with that- more eggs require a longer baking time to get the inside completely cooked and set. The result will be burnt edges and a runny middle. I have found that the eggs should not fully cover what is being baked inside.
- You don’t have to roast the sweet potatoes separately, but you should. This prevents them from getting mushy if, for example, you cooked them with the sausage and other vegetables and helps the sweet potatoes maintain their own flavor.
- Pick a sausage you love. It doesn’t have to be pork, but make sure it’s one with great flavor. This sausage, for example, has been seasoned with sage and it was wonderful. My second choice would have been a maple breakfast sausage.
- Make this sausage egg casserole your own. In other words, if you want to add cheese, do it! If you prefer regular potatoes ditch the sweet ones and add red or Yukon or russet. Egg casseroles are a wonderful place to dump, bake, and eat. Overthinking isn’t necessary here.
I have enjoyed making this sausage egg casserole for special holidays including Christmas and Easter morning as well as less formal weeknight dinners thanks to its fast and easy preparation. If you try cooking this Sausage Egg Casserole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
For more egg recipes check out,
- Egg Frittata Recipe- How to make a Frittata
- Muffin Egg Cups Recipe (Breakfast Meal Prep)
- Creamy Baked Eggs with Spinach and Prosciutto
- Spicy Poached Eggs in Tomato Sauce
- Sweet Pepper and Sausage Breakfast Hash
For more easy breakfast recipes check out,
- Easy Baked Oatmeal Recipe (Dairy-Free)
- Breakfast Naan Pizza with Sautéed Mushrooms and Shallots
- Overnight Oats with Raspberry Banana Nice Cream
- Muffins and Bread
- Freezer-Friendly Croissant Breakfast Sandwich Recipe
DON’T FORGET TO PIN THIS SAUSAGE EGG CASSEROLE RECIPE TO PREPARE FOR YOUR FAMILY ON CHRISTMAS, EASTER, OR ANY DAY YOU WANT TO MAKE DELICIOUS BAKED SAUSAGE AND EGGS.
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Sweet Potato and Sausage Egg Casserole
Ingredients
- 3 tbsp olive oil, divided
- 1.5 pounds sweet potatoes, scrubbed and cut into 1/2" cubes
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 pound ground breakfast sausage
- 1 yellow bell pepper, thinly sliced or chopped
- 2 cups cauliflower , chopped into small florets
- 3 cups kale, woody stems removed and chopped
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 12 large eggs
- 3/4 cup Original Mariani Walnutmilk, or milk of choice
- fresh chopped parsley, to garnish
Instructions
- Preheat oven to 400 degrees F and spray a 9x13-inch baking dish with non-stick cooking spray. Set aside. At the same time, line a large baking sheet with parchment paper.
- In a large mixing bowl toss the cubed sweet potatoes with 2 tablespoons olive oil and a pinch of salt and pepper. Transfer to the prepared baking sheet, spreading the sweet potatoes in a single, even layer. Bake for approximately 20-25 minutes, or until potatoes are soft and edges are just starting to crisp.
- As the sweet potatoes bake, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring frequently, or until onions start to soften. Stir in the garlic and cook for 1 minute more, stirring constantly.
- Add the sausage to the skillet with the onions and garlic and use a wooden spoon or spatula to break it apart into smaller pieces (this gets easier as cooking progresses). Continually work to break the sausage into smaller pieces until the sausage and onion have combined and the sausage is nearly cooked.
- Add the bell pepper and cauliflower to the skillet. Stir well to combine. Cook the sausage with the veggies until veggies just start to soften. Remove from heat and stir in the chopped kale.
- Combine the sausage mixture with the roasted sweet potatoes in a large mixing bowl and set aside.
- In a separate bowl combine the eggs with Mariani Walnutmilk and whisk well to combine.
- Transfer the combined sausage and sweet potato mixture to the prepared baking dish. Carefully pour egg mixture over the sausage and potatoes. Bake in the preheated oven for 25-30 minutes, or until eggs are cooked and the center is set.
- Garnish with fresh parsley and serve immediately or enjoy as leftovers for up to 3-4 days.
Nutrition
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