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

Sausage Egg Casserole


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10

Description

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!


Ingredients

  • 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*

Instructions

  1. Preheat oven to 400°F.
  2. Spray sweet potato chunks with cooking spray and roast in the oven until tender, about 30 minutes, tossing at the halfway point. 
  3. 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.
  4. Add to the roasted sweet potato into the bowl as well. 
  5. 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.
  6. 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.
  7. Store leftovers in an air-tight container in the fridge for 4-5 days.

Notes

  • 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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

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

Keywords: sausage egg casserole