This hearty Sausage Sweet Potato Breakfast Casserole combines savory breakfast sausage with roasted sweet potatoes, red bell pepper, tender greens, eggs and parmesan for a protein-rich, make-ahead breakfast or brunch. It’s flavorful, easy to customize, and reheats well for weekday meal prep.
The best breakfasts are the ones you can reheat and enjoy without a lot of morning effort. This Sausage and Egg Breakfast Casserole is designed for just that—make it ahead, slice it into portions, and grab a high-protein meal all week. The sweet potatoes roast to caramelized edges that balance the savory sausage, while Swiss chard (or spinach) adds a bright, leafy note. The recipe is flexible: swap proteins, change the greens, or use whatever cheese you like.
All components are simple to prepare and many steps can be done ahead: roast the vegetables, cook the sausage mixture, then assemble and bake when you’re ready. The finished casserole bakes until puffed and golden and makes a generous 9×13″ pan perfect for feeding a crowd or stocking the fridge.
Why you’ll love this recipe
- Packed with protein and vegetables, it’s a satisfying breakfast or brunch option.
- Many steps can be prepped a day in advance, and the whole casserole can be baked ahead and reheated.
- Highly customizable—swap in different sausages, cheeses, or vegetables to suit your tastes.
- Gluten-free by default; make dairy-free by omitting cheese and using a non-dairy milk.
Recipe ingredients
The ingredient list below is flexible—feel free to swap proteins or use leftover roasted vegetables.
- 1 lb. sweet potato — peeled and cut into 1/2″ chunks (about 3 cups)
- 1 large red bell pepper — cored and chopped into 1″ pieces
- 2 tbsp extra virgin olive oil — divided
- 1 lb. breakfast sausage — remove casings if possible
- 1/2 onion — chopped
- 3 cloves garlic — minced
- 1 bunch Swiss chard — chopped (about 4 cups) or substitute baby spinach
- 12 large eggs
- 1 cup milk — dairy or unsweetened non-dairy milk
- 1 cup grated cheese — parmesan or your favorite variety (optional)
- 1/2 tsp sea salt and 1/4 tsp black pepper
Note: this recipe fills a 9×13″ pan and yields about 12 servings.
How to make the casserole
This casserole is assembled from roasted vegetables and a cooked sausage-and-greens filling, finished by pouring an egg mixture over the top and baking until set.
Pro tip: Roast the vegetables and cook the sausage filling up to 24 hours ahead. You can also bake the casserole a day in advance and reheat slices when needed.
- Preheat oven to 400°F. Toss sweet potato and red bell pepper with 1 tablespoon olive oil, salt and pepper. Roast on a rimmed baking sheet for 20–25 minutes until tender and beginning to caramelize.
- Reduce oven temperature to 375°F. Grease a 9×13″ baking dish.
- Heat the remaining tablespoon of oil in a large skillet. Cook the breakfast sausage (remove casings if necessary) with the chopped onion until sausage is browned and onion is softened, about 5–6 minutes. Add garlic and chopped Swiss chard and cook until wilted, 2–3 minutes. Remove from heat and stir in the roasted sweet potato and bell pepper.
- In a medium bowl, whisk together eggs, milk, grated cheese, salt and pepper. Spread the sausage-and-veggie mixture evenly in the prepared baking dish, pour the egg mixture over the top, and gently press to submerge the filling.
- Bake at 375°F for 25–30 minutes, until the center is puffed and the eggs are set. Cool slightly, slice, and serve.
See recipe notes below for storage, overnight and freezing tips.
Recipe FAQs
Yes. Turkey, chicken or pork sausage will all work well. For best texture, remove casings where possible so they don’t get chewy.
Yes. Use an unsweetened non-dairy milk (almond or oat milk) and omit the cheese or use a dairy-free cheese alternative.
Absolutely. Regular potatoes, baby gold potatoes, broccoli, mushrooms, butternut squash or roasted leftover vegetables all make great substitutions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through.
Serving suggestions
This casserole is versatile and pairs well with many sides:
- Top slices with avocado, sliced tomato or a few drops of your favorite hot sauce.
- Serve with toast or biscuits for a heartier breakfast.
- Offer it alongside fruit and a simple salad for a brunch spread.
- Serve as an easy lunch or dinner with a fresh green salad.
- To make a vegetarian version, omit the sausage and bulk up with extra vegetables or roasted mushrooms.
Recipe notes
- Make-ahead: Prepare the roasted vegetables and sausage mixture up to 24 hours ahead and keep them refrigerated separately. Assemble and bake when ready.
- Overnight option: Assemble the casserole, cover and refrigerate overnight. Add 5–10 minutes to the baking time when starting from cold.
- Freezer-friendly: Fully baked and cooled portions freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat.
- Swap the sweet potato, bell pepper and Swiss chard for any favorite vegetables or greens you have on hand.
More breakfast recipes you’ll love
- Air fryer sausage
- Asparagus frittata with goat cheese
- Bacon and egg muffins
- Ham and cheese frittata
- Mini crustless broccoli quiche
- Poached eggs
- Spinach feta frittata
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Sausage and Egg Breakfast Casserole
Servings: 12 | Prep time: 10 mins | Cook time: 50 mins | Total time: ~1 hr
This make-ahead breakfast bake combines roasted sweet potatoes and red bell pepper with a savory sausage-and-greens filling, finished with an egg-and-cheese custard.
Ingredients
- 1 lb sweet potato, peeled and cut into 1/2″ chunks (about 3 cups)
- 1 large red bell pepper, cored and chopped
- 2 tbsp extra virgin olive oil, divided
- 1 lb breakfast sausage (casings removed if possible)
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 bunch Swiss chard, chopped (about 4 cups) or baby spinach
- 12 large eggs
- 1 cup milk (dairy or unsweetened non-dairy)
- 1 cup grated cheese (parmesan or preferred variety)
- 1/2 tsp sea salt and 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F. Toss sweet potato and bell pepper with 1 tbsp olive oil, salt and pepper. Roast 20–25 minutes until tender.
- Reduce oven to 375°F and grease a 9×13″ dish.
- In a large skillet, heat remaining oil. Cook sausage and onion until browned. Add garlic and greens, cook until wilted. Stir in roasted vegetables and transfer mixture to the baking dish.
- Whisk eggs, milk, cheese, salt and pepper. Pour over the sausage-vegetable layer and bake 25–30 minutes until puffed and set. Cool slightly, slice, and serve.
Nutrition (per slice)
Calories: 302 kcal • Carbohydrates: 12 g • Protein: 16 g • Fat: 21 g • Sodium: 553 mg • Fiber: 2 g