Breakfast casseroles are one of my favorite things to meal prep for weekday breakfasts. I don’t have time to make eggs in the morning before work, however, I can pop a slice of this breakfast casserole into the microwave and quickly have a healthy breakfast full of protein and veggies. Try this breakfast casserole with sausage and veggies as part of your meal prep or for a leisurely weekend brunch.
I like to add potatoes or some kind of starchy vegetable to my breakfast casseroles.
For this casserole, start by roasting a large sweet potato. You can technically cook sweet potatoes by boiling them or using the microwave, but you’re really going to get the best taste and texture by taking the time to roast them. Roasted potatoes and roasted veggies just work really well in a casserole.
Cubed butternut squash would also work well in place of sweet potato. Using roasted diced red potatoes is another option too.
While the sweet potatoes are in the oven, start cooking the sausage. I used Italian sausage, but you can use any type of sausage. If you don’t like sausage, try diced ham or bacon instead.
You can also choose to make it vegetarian and not use any meat. If you don’t use meat I would add an additional 2 cups of veggies so that there’s enough filling in the egg mixture.
One great thing about breakfast casseroles is how versatile they are. Almost any vegetable would work great. If you don’t like spinach and mushrooms you could try:
- Bell peppers
- Diced tomatoes
The main component of a breakfast casserole is the eggs. Adding a little almond milk to the whisked eggs will give the casserole a slightly creamier consistency, Just be sure to use plain unsweetened almond milk to avoid a sweet or vanilla taste.
Add onion powder and garlic powder for additional flavor. Smoked paprika (about ½ teaspoon) would taste good too.
If you like things spicy, add some red pepper flakes to the egg mixture give it some heat.
If you eat dairy, consider adding some cheese (this would not be paleo). Add about a cup of goat cheese, shredded cheddar, feta, shredded pepper jack, etc.
Storing Leftover Breakfast Casserole
Store leftover breakfast casserole in a covered container in the fridge for up to 5 days. To reheat it, simply pop a slice in the microwave for 90 seconds.
If you want other ideas and recipes for making quick healthy meals with eggs, check out this post.
Breakfast Casserole with Sausage and Vegetables
- 10 eggs
- 1 tablespoon olive oil
- 1 large sweet potato, peeled and diced
- 8 oz. mushrooms
- 4 cups baby spinach
- 3/4 pound sausage
- 1/4 cup` unsweetened almond milk (or any non-dairy milk)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt, more to taste
Roast the sweet potatoes
- Preheat the oven to 400 degrees.
- In a large bowl, mix the diced sweet potatoes with the olive oil until all the pieces are coated. Add salt and pepper if desired.
- Spread the sweet potato cubes evenly on a baking sheet and bake for 30 minutes.
Cook the sausage and veggies
- While the sweet potatoes roast, heat a large skillet over medium-high heat. Remove the casing from the sausage and add it to the hot skillet. Cook for 10 minutes until the sausage is browned. Break up the sausage into small pieces as it cooks.
- Add the mushrooms to the sausage and cook another 5 minutes.
- Add the spinach and cook for 2 minutes or until the spinach is wilted.
Prepare the eggs
- In a large bowl, whisk together the eggs, unsweetened almond milk, garlic powder, onion powder, and salt.
Assemble the casserole
- Add the sausage and veggie mixture and the roasted sweet potatoes to the bottom of a 9x13 inch baking dish. Spread everything evenly over the bottom of the dish.
- Pour the egg mixture over the sausage, veggies, and potatoes.
- Bake for 30 minutes at 350 degrees.