Sausage Egg Casserole with Veggies
Published Dec 20, 2019, Updated Dec 19, 2022
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This veggie-packed sausage egg casserole is the perfect healthy dish to serve a crowd. It’s dairy-free and gluten-free, but still packs a ton of flavor!
This might just look like “another egg casserole” to you but I am so excited to share this recipe because it’s SO good! Growing up, my mom always made a special breakfast for us to wake up to on Christmas morning. Sometimes it was a sweet breakfast and sometimes it was something more savory like this egg bake.
I love that this breakfast casserole is fancy enough for a holiday breakfast, but also simple enough to make on Sunday as part of your weekly meal prep for a healthy, savory breakfast all week long!
I honestly love having an egg breakfast ready to eat when I wake up in the morning.
How Do You Know When an Egg Casserole is Done?
The good thing about this sausage and egg casserole is that you pre-cook almost all of the ingredients before baking the final product. The only things that really need to cook in the oven are the eggs! You do want to make sure the eggs are fully cooked and there are a few ways to check that:
- Eyeball it. The least precise of the three… obviously. The eggs will be set in the center aka no longer jiggly. Again, very official way of knowing, but I actually use this method a lot!
- Insert a knife into the center. If the knife comes out clean, that means the eggs are fully cooked through! If it comes out a little goopy, the eggs need to cook longer. Always check in the center of the casserole because the dish will bake from the outside > in.
- Use a thermometer. The most precise method to knowing if the casserole is done! Insert the thermometer in the center of the casserole – if it reads 160ºF or above, your casserole is done!
How Do You Freeze Breakfast Casserole?
I personally like to meal prep this breakfast casserole and just keep it in the fridge for the week, but if you know you won’t be able to finish it throughout the week, you can absolutely freeze it! I like to portion out the casserole and freeze the individual pieces. When you’re ready to eat, let it thaw in the fridge and simply reheat in the oven or microwave. It will likely get warm fast (about 30-60 seconds) in the microwave.
How to Make Sausage Egg Casserole
For this egg casserole we’re adding roasted sweet potatoes and sausage, so you start by roasting your sweet potato chunks.
While your sweet potatoes are in the oven, cook the breakfast sausage in a large skillet over medium-high heat, until no longer pink. Transfer the cooked sausage to a large bowl and set aside. Add oil to the same skillet and cook the onion, red bell pepper and mushrooms until the onions are translucent. Then add kale and cook for a few more minutes to allow the kale to wilt. When the veggies are done cooking, add to the bowl with the sausage along with the roasted sweet potatoes.
Whisk the eggs, milk and spices in a separate bowl and then pour the egg mixture over the sausage and veggie mixture. Spray a large baking dish with cooking spray and then pour the sausage and egg mixture into the casserole dish. Bake in a preheated oven until the eggs are set.
More Breakfast Recipes for a Crowd
- Apple Cinnamon Baked Oatmeal
- Pumpkin Baked Oatmeal
- Roasted Sweet Potato Kale Frittata
- Gingerbread Baked Oatmeal
- French Toast Bake
- Healthy Breakfast Casserole
- Slow Cooker Pumpkin Pie Oatmeal
- Kale and Feta Crustless Quiche
- Vegetarian Hash Brown Breakfast Casserole
Sausage Egg Casserole
- 1 large sweet potato, diced into 1/4 inch chunks
- cooking spray, olive, avocado or coconut oil
- 1 pound ground breakfast chicken or turkey sausage
- 2 teaspoons olive or avocado oil
- 1/2 cup chopped onion
- 2 cups sliced fresh mushrooms
- 1 cup chopped red bell pepper
- 2 cups torn kale
- 2 teaspoons dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 12 eggs
- ½ cup non-dairy milk*
- Preheat oven to 400°F.
- Spray sweet potato chunks with cooking spray and roast in the oven until tender, about 30 minutes, tossing at the halfway point.
- Meanwhile, cook sausage in a large skillet over medium-high heat until no longer pink, about 5-7 minutes. Transfer sausage to a bowl and add 2 teaspoons of oil to the same skillet. Once hot, add onion, red bell pepper and mushrooms to the skillet. Cook until onions are translucent, about 6-7 minutes, then add kale. Cook for another 2-3 minutes to allow kale to wilt. Remove from heat and transfer veggies to the bowl with the sausage.
- Add to the roasted sweet potato into the bowl as well.
- Whisk eggs, milk, thyme, garlic, salt and pepper together in a medium bowl. Add egg mixture to the sausage and veggie mixture. Pour into a large baking dish (9 X 13) sprayed with cooking spray.
- Bake in the preheated oven until set, about 20 to 25 minutes, but the cook time will depend on the size of your baking dish. Let stand for 5 minutes and serve.
- Store leftovers in an air-tight container in the fridge for 4-5 days.
- If you’re not worried about the casserole being dairy-free, you can use 2% milk.
- To prep this casserole in advance, simply do everything through step 5, cover baking dish and place in the fridge until you’re ready to bake it.
Nutrition information is automatically calculated, so should only be used as an approximation.