Looking to host a brunch or maybe just meal prep for the week? This Breakfast Casserole is the perfect dish to make. Packed with veggies and salty breakfast sausage, you won’t get tired of this delicious casserole.
Sunday is always my meal prep day. As soon as I get home from work I’m preheating the oven, chopping veggies, throwing pans on the stove…it’s a whole thing. This Breakfast Casserole is a real lifesaver.
The mornings during the week are usually frantic with getting the animals fed, chugging down some coffee, and dealing with whatever chaos hits at 5:00am. I would usually throw together an omelet or something the night before and we would warm up our breakfast at work the next day. But I already have to make dinner when I get home at night and the extra meal was getting to me.
Then I remembered how I’d prep a HUGE pot of oatmeal (pre-Paleo days) for the week and just scoop some out each day to take to work. It saved me so much time! I needed something like that pot of oatmeal to help me through the week. First thing that popped in my head was a breakfast casserole. I looked for recipes online but I would either not have/like the ingredients or I thought a recipe had too many ingredients (that’s the worst). So I figured I’d make one of my own.
It was a big hit in my house and my husband and I eat it all week without getting sick of it. Switch up the protein and veggies to whatever you have in the fridge to keep it exciting.
Goodbye late night scramble eggs, hello breakfast casserole deliciousness.
Real Food. Real Vibes.
xoxo Kamaile Rose
- 2 medium sweet potatoes
- 16 oz breakfast sausage
- 8 oz mushrooms, sliced
- ½ onion, sliced
- 1-2 cups spinach
- 12 eggs
- salt and pepper
- Preheat oven to 400 degrees and grease a 9"x13" baking dish.
- Slice sweet potatoes thin, no thicker than ¼" and layer the slices into the prepared baking dish. Overlap the sweet potato so you can no longer see the bottom of the dish.
- Once oven is preheated, bake the sweet potato crust for 30 minutes.
- While the crust is baking, cook the sausage in a skillet until cooked through. Remove sausage and add mushrooms and onions. Saute for 8-10 minutes.
- Mix together the mushroom and onion mixture, sausage, and spinach until the spinach is wilted. I do this right in the saute pan.
- Whisk the eggs in a bowl and add salt and pepper to your liking.
- Remove the crust from the oven and top with the sausage and veggie mixture. Evenly spread the mixture over the crust.
- Pour the eggs over the casserole making sure to distribute into all of the crevices:)
- Return the casserole into the oven for another 25 minutes.
- When the 25 minutes are up, check to make sure the eggs are cooked through and remove from oven.
- Let cool for 10 minutes, slice, and enjoy!