Ultimate Breakfast Casserole
User Reviews
5
Ultimate Breakfast Casserole
Description
This casserole begins by roasting diced sweet potatoes with olive oil and spices to develop a tender, flavorful component with aromatic accents from garlic powder, paprika, and cumin. Bacon slices are baked simultaneously to crispy perfection. Meanwhile, breakfast sausage is browned and added to a casserole pan.
Onions and green bell peppers are sautéed until soft, then combined with minced garlic before joining the meat in the casserole dish. This cooked mixture is then combined with whisked eggs and milk, creating a binding custard that sets during baking to hold all ingredients together.
Baked at 400°F until set and lightly browned, the casserole melds savory meats, sweet and soft roasted potatoes, and tender vegetables, making it suitable for family breakfasts or brunch gatherings. Optionally, cheese and green onions can be added as garnishes for added flavor and visual appeal.
This dish can be prepared ahead by assembling the cooked filling the day before, storing it refrigerated, then adding the eggs just before baking. Leftovers freeze well when sliced with parchment between pieces. Reheating can be done quickly in the microwave.
Ingredients
- 1 pound sweet potato peeled and diced into ½-inch cubes (about 1 medium to large potato)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 8 ounces Bacon
- 1 pound breakfast sausage mild, medium or spicy, your choice
- ½ onion diced, large
- 1 green bell pepper deseeded and diced
- 2 cloves garlic minced
- 12 egg large
- ⅓ cup milk dairy or dairy-free
- cheese optional, shredded cheese and sliced, for garnish
- green onion optional, shredded cheese and sliced, for garnish
Instructions
- Prep the sweet potatoes. Preheat your oven to 400°F (200°C) and get a 9x13-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.
- Bake the bacon and sweet potatoes. 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.
- Cook the breakfast sausage. 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.
- Cook the veggies. 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.
- Mix everything together. 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. Stir all of the ingredients together (feel free to season with more salt and pepper). If you'd like to add cheese, you can add it to the casserole pan now or sprinkle it on top.
- Add the eggs. In a mixing bowl, whisk the eggs and milk together, until lightly frothy. Pour the egg mixture on top of the meat and vegetables.
- Bake and serve. Bake the casserole for 25 to 30 minutes, or until the center is cooked through and the edges are slightly golden. Once it's done, slice the casserole into squares, and if you'd like, garnish with green onion or herbs before serving.
Notes
- You can prepare the cooked meat and vegetable filling in the casserole dish a day before baking; store covered in the fridge.
- Bring the casserole to room temperature before adding eggs and baking for even cooking.
- Store leftovers in an airtight container refrigerated for 4 to 5 days; reheat in the microwave.
- Freeze leftover casserole slices for up to 3 months with parchment paper between slices; thaw overnight before reheating.
- If baking two casseroles at once, expect a slightly longer baking time due to oven heat circulation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 203mg | 68% |
| Sodium | 454mg | 19% |
| Potassium | 343mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5693IU | 114% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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