Sausage Egg Casserole with Veggies



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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.

PS: If you’re looking for a sweet holiday breakfast option, check out my vegan pumpkin cinnamon rolls or this gingerbread baked oatmeal.

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Casserole dish with an egg, veggie, and chicken sausage bake. A wood serving spoon is to the side.

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.

Egg, veggie, and sausage breakfast casserole in a casserole dish.

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:

  1. 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!
  2. 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.
  3. 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!
Mixing bowl with cooked ground chicken sausage, kale, sweet potatoes, peppers, and onions mixed with a wood spoon.

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.

Egg mixture being poured over chicken sausage and veggies in a casserole dish.

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.

Wood spatula lifting up a slice of egg, chicken sausage, and veggie casserole.

More Breakfast Recipes for a Crowd

Wood spatula lifting up a slice of egg, chicken sausage, and veggie casserole.
4.12 from 206 votes

Sausage Egg Casserole

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 tons of flavor!
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 10


  • 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.


Serving: 1/10 of recipe | Calories: 168kcal | Carbohydrates: 7g | Protein: 17g | Fat: 8g | Sodium: 513mg | Fiber: 2g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: sausage egg casserole
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. This looks delicious!!
    I am gluten intolerant and I’m always searching for tasty recipes!!
    I will definitely be trying this recipe soon!!!

  2. 5 stars
    This recipe was perfection! I used turkey bacon instead of ground sausage and it was delicious. Hearty and filling. Would highly recommend!

    1. Yay!! I’m so glad you tried and loved this recipe, Allison. 🙂 Thanks for coming back to leave a comment and star rating, I so appreciate it!

  3. This recipe is a new staple in our household. We have it for dinner with a salad. We are vegetarian so I used Field Roast breakfast sausages ground up in the food processor. Additionally, I have found that if you prep everything in advance until step five and then refrigerate it, unless you bring it back up to room temperature before putting it into the oven, it takes an additional 10 minutes to cook completely.

    1. Woo-hoo! So glad you enjoyed this recipe, Gracie. Thanks for trying it and for coming back to leave a comment and star rating. It means the world to me. <3

  4. Could I shred the sweet potato then put it in with the other ingredients so I can skip having to bake the potato 1st?

    1. I think that would work just fine, but I haven’t tried it! Let me know if you do try it and how it turns out. 🙂

  5. 5 stars
    Always trying dairyfree recipes and this was a winner. Everyone loved it..even the dairy eaters. No cheese or reg milk needed for this…DELICIOUS!

    1. Ahh yay!! I’m so glad this egg casserole was a hit. Thanks for trying it and for coming back to leave a comment and star rating, Lori. It’s super helpful to other readers, so I appreciate it!

    1. Sure! Just follow the proper ratio via the instructions on the packaging of the egg substitute.

  6. 5 stars
    I love this recipe!!! So flavorful, healthy, and I can eat it throughout the whole week and it reheats very well. This is my favorite egg dish!

    1. Yay!! I’m so glad you enjoyed this recipe, Ilana. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it!

  7. This looks delicious…first time making something gluten and dairy free. Was wondering can hashbrowns or a regular potato be substituted??
    I don’t know what is gluten free and what isn’t??

    1. Hey Shannon – Yes, potatoes are gluten-free. 🙂 Let me know how this casserole turns out for you if you try it!

  8. 5 stars
    Hi Brittany. I cannot wait until my husband and I try this recipe. If I am making this recipe for the two of us, do I just cut the recipe in half (& cooking time too?)? Thanks in advance for your reply.

    1. Hey Symantha – Yes, if you want to make this just for two people, you can cut the recipe in half and use a smaller pan (maybe an 8×8 pan). It might need a few less minutes if you cook it in a smaller pan, but if you still cook it in a 9×13 pan it will be much thinner and need less time. I’d just keep an eye on it. Also, this recipes works great as meal prep for the week if you make a full batch it’ll last for 4-5 days stored in the fridge. 🙂

  9. This recipe is SUCH A HIT! My boyfriend and I love meal-prepping it for the week. He’s a huge cheese guy & couldn’t believe how flavorful it was once I told him it didn’t even have cheese! Such a satiating yet healthy meal.

  10. Hi! I’m looking to make this for an upcoming family vacation. Can I prep this on Wednesday and keep it in the fridge until we bake it Friday morning? Looks so yummy and we have dairy free & gluten free issues in the family lol! Thank you!!

    1. Hey Courtney – I’m sure it’d be okay, but I’d maybe prep it Thursday instead because the veggies might get soggy sitting in the liquid that long. Keep me posted how it turns out for you!

  11. I jsit learned I’m lactose intolerantso I’m new at all of this. What type of dairy free milk do you recommend?

  12. This egg casserole looks perfect for Christmas morning brunch! I was wondering if I could leave the milk out of the recipe completely as I have family members who do not do well with even the dairy-free milk options.

    1. I haven’t tried it without the extra liquid, so I’m not sure how it would bake without the milk. Let me know if you try it!

  13. 4 stars
    Cooked/baked this yesterday for Christmas Breakfast! It was delicious! Thank you for the recipe! ❤️
    I did add 2 lbs of chicken breakfast sausage (#FreshThyme) because MY family loves meat lol it worked out very well! nothing but happy people after the meal !!!
    Thank you for making me look like a good cook!👩🏽‍🍳

  14. 5 stars
    This is definitely,my favourite egg recipe!! Today, is my third time, making this recipe. I usually add more veggies and eggs, than the recipe calls for and add more cooking time. Today, I added zucchini and I can’t wait to see how it tastes. I’m gluten and dairy intolerant and it’s nice to make something so good and flavourful! Thank you for sharing your recipes. God Bless you and your loved ones a keep you, all safe.🤗

    1. Ahh yay!! So pumped to hear that you’ve been loving this casserole, Lisa. Thanks for coming back to leave a review. I so appreciate it!

    1. Woo! This makes me so happy to hear, Candace! I really appreciate you coming back to leave a comment and star rating as well!

  15. Can you leave out the sausage all together? And if so, should I adjust the recipe to accommodate for the sausage being eliminated?

  16. 5 stars
    I love this recipe. Made it for dinner one night and ate it for breakfast the next morning. My kids loved it too! Love that it’s dairy free!!

  17. I’m new to cutting out dairy in my meals and I am so excited to try this one this week! I usually make a breakfast casserole, cut it into squares, and freeze them so I can just grab a portion out each morning. Can I do that with this recipe? Thank you!

    1. I haven’t tried freezing this casserole, but I’m sure it would freeze just fine! Let me know if you try it.

  18. 5 stars
    We love this recipe! As a matter of fact my husband insists on having it every week so he can take the left overs to work. Thanks!

    1. Aw yay! I love hearing this, Linda! So glad it’s been such a hit amongst your family. Thanks for the review!!

  19. Looks delish. Wondered if anyone has made this the night before? Then baked on holiday am? Maybe don’t add the eggs until next day? Am thinking would be easier than doing all the things necessary on the day of Thanksgiving. Thanks!

    1. Hey Riki – You could bake the entire dish the night before and then reheat it in the oven the next morning if you wanted!

  20. 5 stars
    This recipe is DELICIOUS! I made it yesterday for a Christmas Breakfast themed party at church and I had 4 or 5 ladies ask me for the recipe. I was probably the only one there who eats mostly dairy-free, but everyone else loved it, too! 😉

  21. 5 stars
    I have been in search of the best breakfast casserole for Christmas mornings. I have tried dozens of recipes, but was never satisfied until now. We made #eating bird food’s recipe and it was delicious. I subbed spinach for the kale. I am so happy to have finally found the best breakfast casserole. 💕

    1. Woo!! So happy this casserole was a success, Joanne. Thanks for trying it out and coming back to leave this review. I really appreciate the feedback!

  22. We enjoyed the casserole on Christmas morning, but 2 teaspoons of Thyme seemed like way too much. Is it supposed to be 1 teaspoons or maybe 1\2?

  23. 5 stars
    I made this for my MOPS group breakfast. It was a huge hit! Saving this one in my recipe collection. Thanks!

    1. Yay! I’m so glad this recipe was a hit for you, Megan! Thanks for making it and sharing it with others. I really appreciate you coming back to leave a review.

  24. 5 stars
    The first time I made this, it was perfect. I used oatmilk.

    The second time I made it, I used homogenized milk. The casserole turned out quite a bit darker this second time. Almost over cooked, especially on the edges. It may have been my oven. Next time I may cook at 350 or 375 and watch for over browning in my oven

  25. 5 stars
    I portioned it and put some in the freezer for future lunches. It was good. I did not expect you could freeze it!

    1. Woo! I’m glad freezing and storing worked out for you! Thanks for sharing your success, Joelle!

  26. 5 stars
    I’ve made this once before with regular milk and it was a hit! I’m wondering which dairy-free milk substitute you use for a more savory dish like this?

    1. Breakfast for dinner is the best! I am excited to hear that you are loving this recipe, Carole. Thank you for your review & star rating, I really appreciate it.

    1. WOO! I am so glad this recipe is a hit, Jen! Thank you for coming back and sharing your review + star rating, I appreciate it!

  27. 5 stars
    I made this twice for family gatherings and everyone loved it. I just wish I could print the recipe off- it doesn’t seem to work like other sites. Can you fix that? I’m old school and like paper copies.

    1. Hi Nadra – Glad you and your family enjoyed this recipe. You can print this recipe by scrolling down to the recipe card, and selecting the “print” button under the recipe photo. It will take you to another page that allows you to print the full recipe. Hope this helps!

    1. YUM! This sounds SO delicious, Valerie. I am so glad you’re enjoying this casserole and it turned out great for you. Thank you for sharing your review & star rating, it means so much to me!

    1. Oh yay! This makes me so happy to hear, Angela! Thank you so much for coming back to leave a review as well!