Loaded Breakfast Casserole

This is one loaded breakfast casserole! It’s made with eggs, roasted sweet potato, crispy bacon, breakfast sausage, onion, bell pepper, garlic, and the perfect amount of seasoning. Serve it up on the weekends, meal prep it for the week, or make it ahead of time for special occasions and holidays, like Christmas!

Loaded breakfast casserole in a pan on a table.

Who says a hearty breakfast casserole means store-bought hash browns and lots of cheese? Oh no, this one’s loaded with far better ingredients that are just as filling, and provide vibrant color to an otherwise brown and yellow meal. With the addition of roasted sweet potatoes, bell pepper, onions, bacon, and sausage, this casserole is the perfect all-in-one meal to start your day.

This easy breakfast casserole makes for a delicious weekend breakfast, it’s ideal for meal prep, and it’s perfect for special occasions and holidays like Christmas morning, or Easter brunch. You can easily feed the entire family (and then some), but you may not have much in the way of leftovers as it always gets devoured!

Ingredients for a breakfast casserole on a table.

What’s In This Breakfast Casserole

A great mix of protein, carbs, and fats to keep you full!

  • Sweet Potato: Roasted with some spices in the oven makes it crispy on the outside, creamy on the inside.
  • Bacon: Crispy bacon makes everything taste better and works well with breakfast sausage.
  • Breakfast Sausage: I’m using a slightly sweet breakfast sausage. But feel free to go for a mild, medium, or even spicy flavor.
  • Spices: A combination of garlic powder, paprika, and cumin takes your roasted sweet potatoes to the next level.
  • Onion: I like to use yellow onion for its subtle sweetness.
  • Bell Pepper: You can use any color, but I love green for the contrast in color to the sweet potato.
  • Fresh Garlic: For that savory punch of flavor.
  • Eggs: Binds all the ingredients together with a delicious egg base.
  • Milk: You can use either dairy or dairy-free to make the eggs nice and fluffy.
  • Cheese: This is optional, but I personally love just a little sprinkle of sharp cheddar on top.

Find the complete recipe with measurements below

How To Make This Loaded Breakfast Casserole

While the ingredient list may seem long, it’s much easier to make than you think. You’ll be multi-tasking when it comes to prepping the ingredients and using both the oven and stove top at the same time. And once that’s all done, just mix everything together in the casserole pan and bake away.

Roast the bacon and potatoes. Preheat the oven to 400F and toss the diced sweet potatoes with olive oil, garlic powder, paprika, cumin, salt, and pepper. Then, add slices of bacon to a sheet pan. Pop both those items in the oven and cook the bacon for 18-20 minutes.

Once the bacon is done, take it out and place on paper towels to dry. Then continue roasting the sweet potato for an additional 15 minutes.

Roasting sweet potatoes and bacon for a breakfast casserole.

Cook the breakfast sausage, bell pepper, and onion. On medium-high heat, sauté the breakfast sausage until browned, then place in a 9×13-inch casserole pan. Drain off a bit of the sausage grease, then sauté the bell pepper and onion for 5 minutes. Add the minced garlic and sauté for another minute. Add the mixture to the casserole pan.

Sauteeing breakfast sausage and bell pepper for a loaded breakfast casserole.

Stir everything together. Mix the sausage, bacon, bell pepper, onions, and sweet potato in the casserole pan and season with salt and pepper.

Mixing ingredients in a casserole pan for a loaded breakfast casserole.

Add in the eggs. Whisk together the egg mixture and pour it over the meat and veggies.

Adding egg mixture into a loaded breakfast casserole.

Bake and serve. Cook for 25-30 minutes until the edges are golden and the center is cooked through. Then slice into squares and keep on reading for a few ways to garnish and serve!

Breakfast casserole in a pan, sliced into pieces.

Ways To Serve

Oh yeah, this casserole is mouthwatering on it’s own. But if you want to spruce it up a bit for guests or make it an even heartier meal – here’s a few easy ideas to keep up your sleeve.

  • Garnish with greens. Top it off with sliced green onions, microgreens, or chopped herbs such as parsley.
  • Pair with avocado. Slice up some avocado, add it to each plate, and sprinkle a bit of black pepper on top.
  • Sprinkle cheese. If cheese is your thing, add some crumbled goat cheese or feta cheese on top.
  • Add a side salad. Amp up the greens in your meal by quickly tossing leafy greens (such as spinach, arugula, or my massaged kale salad) in a lemon vinaigrette and serving on the side.

Loaded breakfast casserole pieces on two plates with avocado slices.

Dietary Options

If you don’t add cheese, this breakfast casserole is Whole30 and paleo approved. But if you’re looking to make this vegetarian, here’s a few ingredients to switch up.

Meal Prep And Store

Once you make this casserole, it means several meals are done for the week – for either breakfast, lunch or dinner! What more can someone with a busy weekday schedule ask for? Here’s a few ways to store it for future enjoyment:

  • To eat throughout the week: Store in the fridge in an airtight container for up to 4-5 days. Then simply reheat in the microwave for about 1 minute.
  • To freeze for later: Just place parchment paper in between the casserole pieces in your freezer-safe container (to prevent them from sticking together). The breakfast casserole will last for several months in the freezer. And when you’re ready to eat it, either thaw the night before in the fridge or let it defrost for a bit at room temperature then microwave it for 1-2 minutes, or until warmed through.

Scooping up a piece of a loaded breakfast casserole with a spatula.

Best Breakfast Casserole Recipe Video

Want to see how I make this recipe? Watch the video below!

More Easy Breakfast Ideas

Breakfast (or breakfast for dinner) couldn’t be any easier with these reader favorites. Plus, these make for great meal prep options that turns Sunday cooking into exciting meals for the week.

Want even more recipes? Check out these 40+ healthy breakfast ideas!

If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.

An easy breakfast casserole with sausage in a white pan next to forks.

Loaded Breakfast Casserole with Sausage

5 from 25 votes
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 12 servings
Author: Lisa Bryan
This easy and healthy breakfast casserole is loaded with roasted sweet potato, bacon, breakfast sausage, onion, and bell pepper for the perfect brunch or meal prep. Watch the video above!


  • 1 pound sweet potato, peeled and diced into 1/2" cubes
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • salt and pepper
  • 8 ounces bacon
  • 1 pound breakfast sausage, mild, medium or spicy, your choice
  • 1/2 large onion, diced
  • 1 green bell pepper, deseeded and diced
  • 2 cloves garlic, minced
  • 12 large eggs
  • 1/3 cup milk, dairy or dairy-free
  • optional: shredded cheese and green onion for garnish


  • Preheat your oven to 400F/200C and get a 9x13 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.
    Sweet potatoes on a baking sheet.
  • On another sheet pan, add slices of bacon. Then place both the sweet potato and bacon in the oven and cook for 18-20 minutes, or until the bacon is done. The bacon will be done first, so keep an eye on it and remove it from the oven when it's done, and place on paper towels to dry. Stir the sweet potato and continue cooking it for another 15 minutes.
    Bacon and sweet potatoes on baking sheets.
  • 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.
    Browning breakfast sausage in a pan.
  • Drain off all but a tablespoon of grease from the pan, then saute the onion and bell pepper for 4-5 minutes. Add the minced garlic and saute another 30 seconds. Transfer the onion and bell pepper to the casserole pan.
    Sauteeing bell pepper and onion for a loaded breakfast casserole.
  • Remove the sweet potato from the oven and add it to the casserole pan, with the crumbled bacon, onion, and bell pepper. If you'd like to add cheese, you can add it to the casserole pan now.
    Breakfast casserole ingredients in a casserole dish.
  • Stir all of the ingredients in the casserole pan together. Feel free to season with more salt and pepper.
    Stir ingredients in a pan for a loaded breakfast casserole.
  • In a mixing bowl, stir the eggs with the milk.
    Whisking egg mixture for a loaded breakfast casserole.
  • Pour the egg mixture on top of the meat and vegetables. Cook for 25-30 minutes, or until the center is cooked through and the edges are slightly golden. You can test the center with a toothpick.
    Pouring egg mixture into a pan for a loaded breakfast casserole.
  • If you'd like, garnish with green onion, or herbs. Then serve warm with sliced avocado, toast, or a side salad.
    Loaded Breakfast Casserole!

Lisa's Tips

  • One pound of sweet potatoes is usually one medium to large sized sweet potato. If it's slightly over, that's fine as well.
  • I always recommend heavy duty baking sheets in the oven, so that they don't warp. They're definitely worth purchasing!
  • And here's a great casserole pan, if you're looking for a new one.


Calories: 305kcal, Carbohydrates: 9g, Protein: 14g, Fat: 23g, Saturated Fat: 7g, Cholesterol: 203mg, Sodium: 454mg, Potassium: 343mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5693IU, Vitamin C: 10mg, Calcium: 43mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: best breakfast casserole, Breakfast Casserole, breakfast casserole recipe, Loaded breakfast casserole
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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74 comments on “Loaded Breakfast Casserole”

  1. Hi Lisa,

    I want to make half of this casserole. What size pan should I use?

    Thank you

    • Hi Kien – If you’re worried about it being too much food, I’d recommend making the entire recipe and then freezing and meal prepping leftovers! That’s what I do as one person. :)

  2. Hi
    Can you cook this casserole and reheat it in the oven in the dish you baked it in? Fantastic!

  3. love this dish, great meal prep, will be having this week.5 stars

  4. Hi. Can you use regular potatoes instead of sweet potatoes? Thank you.

    • Yep, you can swap it out for regular potatoes if you’d like! It will just alter the taste and sweetness by a smidge.

  5. DEEEELICIOUS!!! I did tweak the ingredients a little based on what I had available. This recipe is just bursting with flavor! I left out the sausage, added: roasted campari tomatoes, broccoli, roasted butternut squash and topped with Fage Greek Yogurt. Thank you for sharing your love of cooking! There’s so much you can do with this recipe if you haven’t tried it, it’s a must!!!5 stars

  6. Oh my gosh this casserole is so good!5 stars

  7. HI! If not using breakfast sausage in this recipe, would I use less eggs or make any other modifications?

  8. I had my mom over for breakfast and decided to try making the loaded breakfast casserole and boy am I glad I did! It was easy to make and tasted great! Every bite has tons of flavor. I am not one to eat reheated eggs, in fact, if I try it, I ALWAYS end up throwing it away, however all of Lisa’s other recipe’s are amazing and seem to reheat really well, so I thought ‘why not?’ and gave it a try. I AM SO HAPPY I DID! IT IS DELICIOUS REHEATED! I highly recommend giving this a try, I don’t think you’ll be disappointed.5 stars

  9. I made the Loaded Breakfast Casserole and it was delish. I took a pic of it and posted it on FB and 50 of my friends WoW-ed and some wanted the recipe. I will make it again. I will add more sweet potato. I also did not cook my SP as long has is stated in the recipe. My SP was diced small and only took 30 minutes to cook .. they did not need another 30 minutes when combined with the complete ingredients and returned to the oven.
    Love your website. No one has completeness to details .. articulate speech .. and photos .. as you. Can’t wait to try another of your recipes. Thank you for your spectacular dedication to perfection5 stars

  10. So awesome!!!!! Thank you!!!!5 stars

  11. Can you assemble this casserole the day before you need it, then refrigerate it and bake it in the morning?

    • Absolutely! You can see further instructions written in the post :)

      • Hi – I’m not seeing the further instructions regarding assembling the night before and baking the next morning. Am I just missing it?

      • Hi Kim – You can pre cook the vegetables and arrange in the pan before adding the egg mixture and baking the next day. But, it will probably be easier to cook it all up right then and there.

  12. Unfortunately the measurement button for metrics doesn‘t work. Every time I try to use it, I‘m being sent to the top of the page without any change to the quantities. I just wanted to let you know. 
    I‘m going to try and make the recipe this week. It seems really delicious!

  13. I made this one for myself but ended up having my whole family sneaking bits off it! It’s an absolutely delicious recipe – perfect for breakfast, lunch and dinner. Thank you Lisa! My only wish is to get the measurement fixed to showcase the metric system. It seems to be down and it would be super handy to not have to google what every US customary measurement is in the metric system :)5 stars

    • Hi Jen – There is actually a metrics button you can click on above the bulleted ingredients list! But, I’m glad you and the whole family loved this recipe!

  14. Loved this casserole. Ate on it all week. Had it for breakfast and lunches. You can cut it into relatively small chunks as it’s seriously satiating.5 stars

  15. Hello this sounds like a dumb question. But is the nutrition facts per serving?

  16. Made this for Christmas morning 2020 and my boyfriend was asking for it again by New Years so definitely a new rotation recipe. 

    Thanks, Lisa!! 5 stars

  17. looks good cant wait to make it for my family5 stars

  18. Lisa, I just made this casserole for my whole family for New Years Day brunch. It was AMAZING, and everyone loved it!! I switched out the green peppers for red peppers. Thank you for the awesome material on your website and YouTube channel. :)5 stars

  19. I was a bit skeptical about the sweet potatoes but followed the tried anyway and I’m glad I did, it blends so well and makes this casserole so so delicious! This is my second time doing it within the week and will definitely do it again. Also great for meal prep, thank you so much!5 stars

  20. Just made this delicious dish. It is amazing and so flavourful! No cheese needed. Thank you Lisa5 stars

  21. If I want to half the recipe to make a smaller portion in a 9×9 pan, what would the cooking time be? Looks delicious!

  22. Absolutely fabulous. Worth the effort, SO delicious, perfect sweet-savory-healthy breakfast!5 stars

  23. This is my first egg casserole & wow, this will definitely be my go to recipe. Amazing5 stars

  24. Made this loaded breakfast casserole this week and my family RAVED! Making again this morning!! Also, I made your no fail prime rib last night….another HIT!!! Thank you, Lisa!!!5 stars

  25. This is definitely a must make casserole! Yummy! Thank you! Merry christmas!5 stars

  26. Hey Lisa,

    Just made this breakfast casserole and it was delicious!! We loved it! I added some mushrooms and mustard greens cause I had some from my CSA box and then had to add in 4 extra eggs to the mixture but it turned out fantastic. Thanks for a great recipe. We’ve got leftovers for Christmas Eve and Day. Have a blessed Christmas.5 stars

  27. Definitely a good breakfast casserole. However, I left the cumin out and used smoked paprika. Thank you for your awesomeness Lisa!5 stars

  28. Thank you for the recipe. I really  like your creative, healthy and easy recipes. I am happy to watch your clips, dishes and decorating… thank you.
    And I want to ask your round plate.  Could you let me know the casserloe plate?

  29. What a fabulous gluten free option!

  30. Would white onion work 

  31. if you wanted to substitute something for the sweet potatoes, what would you recommend?  Regular cubed potatoes?

    • I have a few suggestions written in the blog post, but you can always do regular potatoes, other vegetables, or more of the existing ingredients.

  32. This is the perfect addition to my breakfast! I love how it’s loaded with everything I need to start the day!5 stars

  33. Such a delicious and fulfilling breakfast! I love how easy and healthy it is!5 stars

  34. You had me sold at “loaded!” I am definitely going to be making this for Christmas morning!5 stars

  35. Sounds so delicious! Can’t wait to try this recipe with my family.5 stars

  36. Thank you for the recipe. I made it tonight since I had all the ingredients and it was pretty good. I had the breakfast sausage links so I just put in oven then cut them into small pieces. I still used the grease to fry the onions and peppers.5 stars

  37. Lisa that is wonderful deliciousness! Love all the ingredients and how easy it is to create a beautiful masterpiece breakfast!

    Thank you for your creativity, balance in foods and for diligently posting recipes weekly. It is awesome!!!5 stars