This hearty breakfast casserole combines sweet potatoes, savory meats, and fresh vegetables into one delicious morning masterpiece. Perfect for weekend brunches, holiday gatherings, or meal prepping for busy weekdays, this casserole delivers incredible flavor while keeping you satisfied until lunch.
Why You’ll Love This Recipe
This breakfast casserole isn’t just another morning meal—it’s a complete breakfast experience that brings together multiple breakfast favorites in one convenient dish. Here’s why you’ll want to make this recipe again and again:
- Complete protein-packed meal with eggs, bacon, and breakfast sausage
- Make-ahead friendly for busy mornings or entertaining guests
- Customizable to suit your taste preferences and dietary needs
- Loaded with vegetables for a nutritious start to your day
- Perfect for feeding a crowd at brunches or holiday gatherings
- Excellent for meal prep as leftovers reheat beautifully
Ingredients
Sweet Potatoes: These add natural sweetness, vibrant color, and nutritional value to the casserole.
Olive Oil: Used for roasting the sweet potatoes to bring out their flavor and create a perfect texture.
Spices (Garlic Powder, Paprika, Cumin): This blend creates a warm, aromatic flavor profile that complements the sweet potatoes beautifully.
Bacon: Provides a smoky, savory element that adds depth of flavor throughout the casserole.
Breakfast Sausage: The hearty protein foundation that brings classic breakfast flavors to the dish.
Onion: Adds aromatics and subtle sweetness when sautéed.
Green Bell Pepper: Provides freshness, crunch, and a pop of color.
Garlic: Fresh minced garlic infuses the entire dish with unmistakable flavor.
Eggs: Creates the custardy base that binds all ingredients together.
Milk: Helps create a fluffy, tender texture in the egg mixture.
Optional Toppings: Shredded cheese and green onions add extra flavor and visual appeal.
Variations
Meat Lovers: Add diced ham along with the bacon and sausage for a triple-meat experience.
Vegetarian Option: Skip the meat and add mushrooms, spinach, and extra vegetables. Consider adding black beans for protein.
Dairy-Free: Use your favorite plant-based milk and skip the cheese or use dairy-free cheese.
Spicy Kick: Add diced jalapeños and use hot breakfast sausage for those who enjoy heat.
Mediterranean Style: Swap in feta cheese, spinach, and diced tomatoes for a Greek-inspired twist.
Southwest Flavor: Add black beans, corn, and diced green chiles, then top with avocado and cilantro before serving.
Low-Carb Version: Replace sweet potatoes with cauliflower florets for a lower-carb alternative.
How to Make the Recipe
- Prep and roast the sweet potatoes: Season them with olive oil and spices, then roast them until tender.
- Cook the bacon on a separate sheet while the sweet potatoes roast.
- Brown the breakfast sausage in a skillet and transfer to your casserole dish.
- Sauté the vegetables in the remaining sausage fat until tender.
- Combine all ingredients in the casserole dish, mixing well to distribute everything evenly.
- Pour whisked eggs and milk over the mixture.
- Bake the casserole until set in the middle and golden on edges.
- Garnish and serve with optional toppings like cheese and green onions.
Tips for Making the Recipe
- Cut sweet potatoes uniformly for even cooking.
- Don’t overcook the eggs – remove the casserole when it’s just set in the center for a tender texture.
- Drain excess fat from the meats to prevent a greasy casserole.
- Season generously at each step to build layers of flavor.
- Allow the casserole to rest for 5-10 minutes before cutting for cleaner slices.
- Use a hot oven to start, which helps set the edges while keeping the center moist.
- Cover with foil if the top browns too quickly before the center is cooked.
How to Serve
This breakfast casserole is a meal in itself, but here are some serving suggestions:
- Serve with a fresh fruit salad for a complete breakfast spread
- Add a dollop of sour cream or Greek yogurt on top
- Pair with toast or breakfast biscuits for those who want some carbs on the side
- Drizzle with hot sauce or salsa for extra flavor
- Include a side of sliced avocado for healthy fats
- Offer a simple green salad if serving for brunch
Make Ahead
This breakfast casserole is perfect for making ahead in several ways:
Night Before: Prepare all components, assemble in the baking dish, cover and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes before baking.
Meal Prep: Bake the entire casserole, cool completely, then portion into individual servings. Refrigerate for up to 4 days or freeze for up to 3 months.
Partial Prep: Roast the sweet potatoes and cook the meats and vegetables a day ahead. Store separately in the refrigerator, then quickly assemble and add eggs before baking.
FAQs
Can I use frozen sweet potatoes instead of fresh?
Yes, you can use frozen sweet potatoes, but they won’t have quite the same texture. Thaw and pat them dry before seasoning and roasting to remove excess moisture.
How do I know when the breakfast casserole is fully cooked?
The casserole is done when the center is set and no longer jiggly. A knife inserted in the center should come out clean, and the edges will be slightly golden brown.
Can I make this recipe dairy-free?
Absolutely! Simply substitute your favorite non-dairy milk and either omit the cheese or use a dairy-free cheese alternative.
How long will leftovers keep?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months.
Conclusion
This Ultimate Breakfast Casserole is more than just a meal – it’s a versatile, satisfying dish that brings together the best of breakfast favorites. The combination of sweet potatoes, savory meats, and vegetables creates layers of flavor and texture that will please everyone at your table. Whether you’re hosting a special brunch, planning for holiday guests, or simply want to meal prep for busy mornings, this casserole delivers delicious results every time. With endless opportunities for customization, it’s sure to become a regular in your breakfast rotation.
Print
The Ultimate Breakfast Casserole: A Complete Morning Meal in One Dish
A delicious and hearty breakfast casserole loaded with sweet potatoes, bacon, sausage, and vegetables. Perfect for feeding a crowd during holiday mornings or weekend brunches. This protein-packed dish combines savory flavors with a hint of sweetness from the sweet potatoes.
Ingredients
- 1 pound sweet potato, peeled and diced into ½-inch cubes (about 1 medium to large potato)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Kosher salt and freshly ground black pepper
- 8 ounces bacon
- 1 pound breakfast sausage (mild, medium or spicy, your choice)
- ½ large onion, diced
- 1 green bell pepper, deseeded and diced
- 2 cloves garlic, minced
- 12 large eggs
- ⅓ cup milk (dairy or dairy-free)
- Optional: shredded cheese and sliced green onion for garnish
Instructions
- Prep the sweet potatoes: Preheat your oven to 400°F (200°C) and get a 9×13-inch casserole pan out. On one baking sheet pan, toss the diced sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper. The seasoned sweet potatoes will add a wonderful flavor dimension to the casserole, balancing the savory elements with their natural sweetness.
- Bake the bacon and sweet potatoes: On another sheet pan, add slices of bacon. Then place both the sweet potato and bacon in the oven and cook for 15 to 20 minutes, or until the bacon is crispy. The bacon will be done first, so keep an eye on it and remove it from the oven when it’s done, then place it on a paper towel-lined plate. Stir the sweet potato and continue cooking it for another 15 minutes. This dual cooking method efficiently uses your oven space while ensuring both components are perfectly cooked.
- Cook the breakfast sausage: While the sweet potato is cooking, cook the breakfast sausage in a pan on medium-high heat. Once it’s browned, remove it with a slotted spoon and place it in the casserole pan. Breaking up the sausage while cooking ensures even distribution throughout the casserole.
- Cook the veggies: Drain off all but a tablespoon of grease from the pan, then saute the onion and bell pepper for 4 to 5 minutes. Add the minced garlic and saute for another minute. Transfer this mixture to the casserole pan. Cooking the vegetables before adding them to the casserole releases their flavors and ensures they’ll be completely tender in the finished dish.
- Mix everything together: Remove the sweet potato from the oven and add it to the casserole pan along with the crumbled bacon, breakfast sausage, onion, and bell pepper. Stir all of the ingredients together (feel free to season with more salt and pepper). If you’d like to add cheese, you can add it to the casserole pan now or sprinkle it on top. This step ensures all flavors are well distributed throughout the casserole.
- Add the eggs: In a mixing bowl, whisk the eggs and milk together, until lightly frothy. Pour the egg mixture on top of the meat and vegetables. The eggs will bind all the ingredients together as they bake, creating a cohesive and satisfying casserole.
- Bake and serve: Bake the casserole for 25 to 30 minutes, or until the center is cooked through and the edges are slightly golden. Once it’s done, slice the casserole into squares, and if you’d like, garnish with green onion or herbs before serving. The casserole should have a slightly puffy texture when fully cooked.
Notes
- Make ahead option: Prepare all ingredients the night before, store separately in the refrigerator, then assemble and bake in the morning.
- This casserole freezes well. Cut into individual portions, wrap tightly, and freeze for up to 3 months.
- For a lighter version, use turkey bacon and chicken or turkey sausage.
- You can customize with different vegetables like mushrooms, spinach, or tomatoes.
- Add hot sauce or diced jalapeños for extra spice.
- Leftovers will keep in the refrigerator for up to 4 days.
