Ultimate Breakfast Casserole
The Best Breakfast Casserole
Who says a hearty breakfast casserole means store-bought hash browns and lots of cheese? Oh no, this one’s loaded with far better ingredients that are just as filling, super tasty, and provide vibrant color. Roasted sweet potatoes, bell pepper, onion, bacon, and sausage add oomph to the perfect all-in-one meal.
This easy breakfast casserole makes for a delicious weekend breakfast, it’s ideal for meal prep, and it’s perfect for special occasions and holidays like Christmas morning, or Easter brunch. You can easily feed the entire family (and then some), but you may not have much in the way of leftovers as it always gets devoured!
Breakfast Casserole Ingredients
Next time you’re at the market, grab a dozen eggs to make this reader-favorite breakfast casserole. Eggs form the casserole base, but from there, you can really customize it to your liking. Here’s what I include in mine:
Eggs: The star ingredient that binds everything together.Bacon: Crispy bacon makes everything taste better, am I right?Breakfast Sausage: I’m using a slightly sweet breakfast sausage, but feel free to go for a mild, medium, or even spicy flavor.Sweet Potato: I dice, then roast the sweet potato with some spices so that it’s crispy on the outside and soft on the inside. It’s my version of hashbrowns, but healthier.Bell Pepper: You can use any color, but I love green for the contrast in color to the sweet potato.Onion: I’m using a yellow onion, but you could use a red onion or even slice up green onions.Garlic & Spices: Minced garlic and dried spices like cumin and paprika add incredible flavor to the casserole.Milk: Just a splash of milk makes the eggs nice and fluffy. You can use dairy or dairy-free milk, it’s up to you! Cheese: This is optional, but I personally love a little sprinkle of sharp cheddar cheese on top – so good.
Find the complete recipe with measurements below
How To Make This Breakfast Casserole
While the ingredient list may seem long, it’s much easier to make than you think!
Roast the bacon and potatoes. Preheat the oven to 400°F (200°C) and toss the diced sweet potatoes with olive oil, garlic powder, paprika, cumin, salt, and pepper. Then, add slices of bacon to a separate sheet pan. Pop both those items in the oven and cook the bacon for 15 to 20 minutes.
Once the bacon is done, take it out and place it on a paper towel-lined plate. Then continue roasting the sweet potato for an additional 15 minutes.
Cook the breakfast sausage, bell pepper, and onion. On medium-high heat, sauté the breakfast sausage until browned, then transfer it to a 9×13-inch casserole pan. Drain off a bit of the sausage grease, then sauté the bell pepper and onion for 5 minutes. Add the minced garlic and sauté for another minute, then add it to the casserole pan.
Stir everything together. Mix the sausage, bacon, bell pepper, onions, and sweet potato in the casserole pan and season with salt and pepper.
Add the eggs. Whisk together the egg mixture and pour it over the meat and veggies.
Bake and serve. Cook for 25 to 30 minutes, until the edges are golden and the center is cooked through. Then slice the breakfast casserole into squares for serving!
Ideas for Serving
Oh yeah, this breakfast casserole is mouthwatering on its own. But if you want to spruce it up a bit for guests or make it an even heartier meal, here are a few easy ideas:
Garnish with greens. Top it off with sliced green onions, microgreens, or chopped herbs such as parsley.Pair with avocado. Slice up some avocado, add it to each plate, and sprinkle a bit of salt and freshly ground black pepper on top.Sprinkle cheese. If cheese is your thing, add some crumbled goat cheese or feta cheese on top. You could do this before baking or after.Add a side salad. Amp up the greens in your meal by quickly tossing leafy greens (such as spinach, arugula, or my massaged kale salad) in a lemon vinaigrette and serving on the side.
To make it dairy-free: use dairy-free milk and omit the cheese. To make it vegetarian: swap the bacon and breakfast sausage for more vegetables such as roasted Brussels sprouts, broccoli rice, cauliflower rice, roasted asparagus, or sauteed Swiss chard.
Meal Prep and Store
This make-ahead breakfast casserole means several meals are done for the week – for either breakfast, lunch or dinner! What more can someone with a busy weekday schedule ask for? Here’s a few ways to store it for future enjoyment:
To eat throughout the week: Store leftovers in an airtight container in the fridge for 4 to 5 days. Then simply reheat in the microwave for 30 seconds to a minute.To freeze for later: Store leftovers in an airtight container, with parchment paper in between layers (to prevent them from sticking together) in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge, then microwave a serving for 30 seconds to a minute.
Breakfast Casserole Recipe Video
Want to see how I make this recipe? Watch the video below!
More Easy Breakfast Ideas
Breakfast (or breakfast for dinner) couldn’t be any easier with these reader favorites. Plus, these make for great meal prep options that turn Sunday cooking into exciting meals for the week.
ShakshukaHam and Broccoli Breakfast CasseroleBreakfast Egg MuffinsSweet Potato Breakfast HashHealthy Breakfast CasseroleKale and Butternut Squash Frittata
Want even more recipes? Check out these 40+ healthy breakfast ideas!
This breakfast casserole really is loaded with flavor! If you make it, let me know how it turned out in a comment below.
Ultimate Breakfast Casserole
Prep: 15 minutes Cook: 1 hour 10 minutes Total: 1 hour 25 minutes Servings: 12 servings PrintPinReviewSaveSavedfrom votes
This breakfast casserole is loaded with eggs, bacon, sausage, sweet potato, and bell pepper for the perfect holiday breakfast or weekend brunch. Watch the video above to see how I make it!
1 pound sweet potato, peeled and diced into ½-inch cubes1 tablespoon olive oil¼ teaspoon garlic powder¼ teaspoon paprika¼ teaspoon cuminkosher salt and freshly ground black pepper8 ounces bacon1 pound breakfast sausage, mild, medium or spicy, your choice½ large onion, diced1 green bell pepper, deseeded and diced2 cloves garlic, minced12 large eggs⅓ cup milk (dairy or dairy-free)optional: shredded cheese and sliced green onion for garnish
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. Set aside. 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. 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. 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. 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. If you’d like to add cheese, you can add it to the casserole pan now or sprinkle it on top. Stir all of the ingredients in the casserole pan together. Feel free to season with more salt and pepper. In a mixing bowl, whisk the eggs and milk together, until lightly frothy. Pour the egg mixture on top of the meat and vegetables. Cook for 25 to 30 minutes, or until the center is cooked through and the edges are slightly golden. Slice the breakfast casserole into squares, and if you’d like, garnish with green onion or herbs before serving.
One pound of sweet potatoes is usually one medium to large sized sweet potato. If it’s slightly over, that’s fine as well.I always recommend heavy duty baking sheets in the oven, so that they don’t warp. They’re definitely worth purchasing!And here’s a great casserole pan, if you’re looking for a new one.
Calories: 305kcal | Carbohydrates: 9g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 203mg | Sodium: 454mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5693IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg Course: Breakfast Cuisine: American Keyword: best breakfast casserole, Breakfast Casserole, breakfast casserole recipe, Loaded breakfast casserole
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Recipe originally published December 2020, but updated to include new information.