Breakfast Casserole with Sausage and Vegetables
This breakfast casserole is made with eggs, sausage, sweet potatoes, spinach, and mushrooms. Perfect to make as part of your meal prep for weekday breakfasts or on the weekend for a leisurely brunch.
- 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.