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Sausage Egg Casserole
4.2 from 654 votes

Sausage Egg Casserole

This Sausage Egg Casserole layers roasted sweet potatoes, browned ground chicken sausage, sautéed vegetables including onion, mushrooms, bell pepper, and kale, combined with a seasoned egg mixture and baked until set. It features herbaceous thyme and garlic powder for seasoning, producing a savory, nourishing brunch or breakfast bake.

Prep Time
15 mins
Cook Time
55 mins
Servings: 10
Calories: 168 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 sweet potato diced into 1/4 inch chunks, large
  • cooking spray olive, avocado or coconut oil
  • 1 pound ground chicken sausage or turkey sausage, breakfast style
  • 2 teaspoons olive oil or avocado oil
  • 1/2 cup onion chopped
  • 2 cups mushrooms fresh, sliced
  • 1 cup red bell pepper chopped
  • 2 cups kale torn
  • 2 teaspoons thyme dried
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper ground
  • 12 egg
  • ½ cup non-dairy milk

Instructions

    Cup of Yum
  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

  • Use 2% milk instead of non-dairy milk if dairy is acceptable.
  • Prepare in advance by assembling through step 5, then cover and refrigerate before baking.
  • Adjust the baking time depending on your dish size; ensure the egg mixture is fully set before removing from the oven.

Nutrition Information

Serving 1/10 of recipe Calories 168kcal (8%) Carbohydrates 7g (2%) Protein 17g (34%) Fat 8g (12%) Sodium 513mg (21%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 168

% Daily Value*

Serving 1/10 of recipe
Calories 168kcal 8%
Carbohydrates 7g 2%
Protein 17g 34%
Fat 8g 12%
Sodium 513mg 21%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.