Sausage and Egg Casserole

This flavorful make-ahead Sausage and Egg Casserole has a sweet potato crust and is loaded with healthy ingredients such as coconut milk, coconut oil, and tons of vegetables. Great for a crowd or meal prep.

Meal prepping a healthy breakfast such as this one or this Egg Breakfast Casserole is how I manage to eat breakfast on busy school mornings. I especially love this Apple Cinnamon Baked Oatmeal and these Blueberry Oatmeal Muffins.

Why This Recipe Works

This simple casserole is full of flavor and extremely easy to prepare. It’s a great breakfast option for Christmas morning or any holiday, but makes a delicious way to start your day.

It’s extremely easy to make and versatile. Many of the ingredients can be swapped or changed to your liking.

This breakfast casserole is also very healthy and great for meal prepping. It freezes well whether you want to make it ahead or portion it out for busy mornings.

Ingredients Needed

Ingredient Notes

• Sweet Potato: the bottom of this casserole has a delicious sweet potatao crust. You can also use hashbrowns or other potatoes such as sliced Russet potatoes.
• Ground Pork: I like to use ground pork sausage for this recipe in mild, but you can easily swap it out for spicy, hot, or even one such as Italian.
• Sundried Tomatoes: preferably use sundried tomatoes that are not packed in oil, but if that is all you can find they will work just as well.
• Coconut Milk: you will need canned coconut milk for this recipe, not the kind that comes in a carton.

Recipe Additions

• Add some cheese. This casserole tasts delicious with some shredded cheese mixed it. When beating the eggs toss in some of your favorite cheese for the perfect cheese breakfast.
• Swap the potatoes for bread. This makes a delicious and heart-warming casserole. Toast some old bread and line the bottom of your casserole dish with it instead.
• Crumble bacon on top. For all the meatlovers out there! Add some crumbled cooked bacon to the top of the casserole before you cook it.

Step-by-Step Instructions

1. Arrange and cook the sweet potatoes. Melt 1 tablespoon of the coconut oil toss in a medium-sized bowl with the sweet potato slices. Season the potatoes with salt and layer them in the bottom of the prepared baking dish making sure to overlap slightly. Place the dish in the oven and roast the potatoes for 10 to 15 minutes or until they begin to soften.
2. Brown the meat. Melt 1 tablespoon of coconut oil in a large skillet over medium heat. Place the sausage into the skillet and break it apart using a spatula. Cook until it’s browned and then remove from the skillet and place it onto a plate.

3. Sauté the vegetables. Place the diced pepper and onion into the same skillet and cook until softened, about 1 to 2 minutes. Add the minced garlic and cook for an additional 30 seconds. Add the sundried tomatoes to the skillet and return the cooked sausage. Let cook for about 2 more minutes then remove the skillet from the heat.
4. Beat the eggs. In a large bowl whisk the eggs, oregano, paprika, coconut milk, and salt and pepper together.

5. Arrange. Arrange the casserole by spreading the sausage mixture over the roasted sweet potatoes. Pour the egg mixture on top.
6. Bake. Heat the oven to 425ºF and coat a 9×13 baking dish in coconut oil. Place in the oven to cook for 20 to 25 minutes, or until the eggs become firm and the center puffs up slightly.

Storage and Leftover Information

• To Store. This casserole can be stored in an air-tight container in the refrigerator for up to 3 days.
• To Reheat. Lightly reheat the leftovers in an oven set to 325ºF for about 20 minutes. Conversely, I like to just reheat mine in the microwave in 30-second intervals.
• To Freeze. Prepare the casserole in a freezer-safe container and store it in the freezer for up to 3 months. Before reheating allow the casserole to thaw in the fridge overnight.

Recipe Notes and Tips

• Cut down on calories by choosing lean meat. You don’t have to use ground pork for this recipe and can easily swap it for something like ground turkey or ground chicken.
• Meal prep this casserole. Make it at the beginning of the week and then slice it into individual slices and place them into a freezer-safe bag. Then thaw it overnight before you plan on reheating it the next morning.
• Before slicing the casserole allow it to sit for 10 minutes to finish firming up. If you plan on storing the individual slices for meal prep let it cool completely before placing them into an air-tight freezer-safe bag or container.
• Leave out what you don’t like. You don’t have to line this casserole with sweet potatoes and if you don’t like sun-dried tomatoes then you can leave them out. This is an extremely versatile recipe.
• You can always add more eggs. If you choose to add some you’ll likely need to increase the baking time. Check the center to make sure the eggs are not jiggly or runny to determine when it’s done.

FAQs

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Sausage and Egg Casserole

This flavorful make-ahead Sausage and Egg Casserole has a sweet potato crust and is loaded with healthy ingredients such as coconut milk, coconut oil, and tons of vegetables. Great for a crowd or meal prep.

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Italian

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 9 servings

Calories: 367kcal

Author: Aimee Mars

Equipment

• ▢
  9×13 Baking Dish or 9×9 baking dish
• ▢
  Chefs Knife
• ▢
  Skillet
• ▢
  Wooden Spatula

Ingredients

• ▢ 1 medium Sweet Potato peeled and sliced thin
• ▢ 2 tablespoons Coconut Oil divided, plus more for greasing the dish
• ▢ 1 lb Pork Sausage
• ▢ 1 Red Bell Pepper diced
• ▢ 1 medium Onion diced
• ▢ 4 Garlic Cloves minced
• ▢ 4 ounces Sun Dried Tomatoes
• ▢ 12 large Eggs
• ▢ 2 teaspoons Oregano
• ▢ 1 teaspoon Paprika
• ▢ 1/2 cup Coconut Milk canned kind
• ▢ 1/2 teaspoon Salt
• ▢ 1/4 teaspoon Black Pepper

Instructions

• Preheat the oven to 425ºF and coat a 9×13 baking dish in coconut oil.
• Melt 1 tablespoon of the coconut oil if not already in a liquid state and toss in a medium-sized bowl with the sweet potato slices. Season the potatoes with salt and layer them in the bottom of the prepared baking dish making sure to overlap slightly.
• Place the dish in the oven and roast the potatoes for 10 to 15 minutes or until they begin to soften.
• While the potatoes are cooking, melt 1 tablespoon of coconut oil in a large skillet over medium heat. Place the sausage into the skillet and break it apart using a spatula. Cook the sausage until it's browned and then remove from the skillet and place it onto a plate.
• Place the diced pepper and onion into the same skillet and cook until softened, about 1 to 2 minutes. Add the minced garlic and cook for an additional 30 seconds.
• Add the sundried tomatoes to the skillet and return the cooked sausage. Let cook for about 2 more minutes then remove the skillet from the heat.
• In a large bowl whisk the eggs, oregano, paprika, coconut milk, and salt and pepper together.
• Arrange the casserole by spreading the sausage mixture over the roasted sweet potatoes. Pour the egg mixture on top.
• Place in the oven to cook for 20 to 25 minutes, or until the eggs become firm and the center puffs up slightly.

Notes

• Cut down on calories by choosing lean meat. You don’t have to use ground pork for this recipe and can easily swap it for something like ground turkey or ground chicken.
• Meal prep this casserole. Make it at the beginning of the week and then slice it into individual slices and place them into a freezer-safe bag. Then thaw it overnight before you plan on reheating it the next morning.
• Before slicing the casserole allow it to sit for 10 minutes to finish firming up. If you plan on storing the individual slices for meal prep let them cool completely before placing them into an air-tight freezer-safe bag or container.
• Leave out what you don’t like. You don’t have to line this casserole with sweet potatoes and if you don’t like sun-dried tomatoes then you can leave them out. This is an extremely versatile recipe.
• You can always add more eggs. If you choose to add some you’ll likely need to increase the baking time. Check the center to make sure the eggs are not jiggly or runny to determine when it’s done.

 

Storage and Leftover Information

• To Store. This casserole can be stored in an air-tight container in the refrigerator for up to 3 days.
• To Reheat. Lightly reheat the leftovers in an oven set to 325ºF for about 20 minutes. Conversely, I like to just reheat mine in the microwave in 30-second intervals.
• To Freeze. Prepare the casserole in a freezer-safe container and store it in the freezer for up to 3 months. Before reheating allow the casserole to thaw in the fridge overnight.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 16g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 592mg | Potassium: 824mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4602IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 4mg

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