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Casserole dish with an egg, veggie, and chicken sausage bake. A wood serving spoon is to the side.
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3.95 from 173 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 Time15 mins
Cook Time55 mins
Course: Breakfast
Cuisine: American
Keyword: sausage egg casserole
Servings: 10
Calories: 168kcal

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

  • 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.

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.

Nutrition

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