Ultimate Breakfast Casserole
242 Comments
Oct 23, 2024
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This is hands-down the BEST breakfast casserole recipe! It’s a flavor-packed combination of eggs, bacon, breakfast sausage, sweet potatoes, bell peppers, and onions for a colorful, filling, and ultra-satisfying breakfast. Serve it for a weekend brunch, meal prep for the week, or make it ahead for the holidays like Christmas or Easter — it’s perfect for a crowd!
Why You’ll Love This Breakfast Casserole
A breakfast casserole is the perfect all-in-one meal! And if it’s coming out of my kitchen, you can bet it’ll be packed with flavor and texture. While many breakfast casseroles lean on hash browns, a single kind of meat, and lots of cheese, my version steps it up with roasted sweet potatoes for that perfect sweet-savory balance, plus both bacon and sausage for a double dose of meaty goodness. Similar to egg muffins, scrambled eggs, or frittata, there’s no one right way to make a breakfast casserole, but here’s why I think you’ll love this classic recipe:
- It’s super satisfying. The mix of protein from the bacon and sausage, healthy fat from the eggs, and carbs from the roasted sweet potato and bell pepper will fill you up with one vibrant, nutrient-forward breakfast.
- It’s perfect for entertaining. Friends and family always request this dish for special occasions like Christmas morning or Easter brunch — it’s a crowd-pleaser!
- It’s easy to make. Holidays are always busy in the kitchen, but breakfast casseroles are the perfect make-ahead meal. See my tips below!
- It’s a true breakfast meal prep hero. I love having a batch in the fridge for the week and freezing a few extra slices for quick, easy-to-reheat meals whenever I need them.
Breakfast Casserole Recipe Ingredients
- Eggs: The main ingredient that binds everything together.
- Bacon & Breakfast Sausage: A mix of crispy bacon and sweet breakfast sausage gives this casserole a delicious boost in flavor.
- Sweet Potato: Diced sweet potato is tossed with garlic, paprika, and cumin, then roasted until soft and crispy. It’s my version of hashbrowns, but healthier!
- Bell Pepper & Onion: You can use any color bell pepper, but I love green for the contrast in color to the sweet potato. And for the onion, I’m using a yellow onion, but you could also use a red onion or sliced green onions.
- Milk & Cheese: A splash of milk makes the eggs nice and fluffy. You can use dairy or dairy-free milk, it’s up to you! And while the cheese is optional, I love a little sprinkle of sharp cheddar cheese on top.
Find the printable recipe with measurements below.
Ingredient & Dietary Substitutions
- Swap the meat with diced ham, spicy Italian sausage, ground chicken, ground beef, or ground pork. If using one of the ground meats, I recommend seasoning it with salt, black pepper, and your favorite herbs while browning, to maximize flavor.
- Make it dairy-free by using almond milk or another dairy-free milk and omitting the cheese.
- Make it vegetarian by swapping the bacon and breakfast sausage for other ingredients such as sauteéd mushrooms, sauteéd spinach, roasted broccoli, or roasted asparagus.
How To Make This Breakfast Casserole
Roast the bacon and potatoes. Toss the diced sweet potatoes on a sheet pan with olive oil, garlic powder, paprika, cumin, salt, and black pepper. On a separate sheet pan, add the slices of bacon. Pop both those items into the oven and cook the bacon for 15 to 20 minutes at 400°F (200°C). Once the bacon is done, take it out and place it on a paper towel-lined plate. Then continue roasting the sweet potato for an additional 15 minutes.
Cook the breakfast sausage. On medium-high heat, sauté the breakfast sausage until browned, then transfer it to a 9×13-inch casserole pan. Remove the sausage to the casserole dish, and drain off some of the grease, if needed.
Sauté the bell pepper and onion for about 5 minutes, until softened. Then, add the minced garlic, sauté for another minute, and transfer to the casserole dish.
Stir everything together. Mix the sausage, bacon, bell pepper, onions, and sweet potato in the casserole pan and season with salt and black pepper.
Add the eggs and bake! Whisk the egg mixture until light and fluffy, then pour it over the meat and veggies. Bake the casserole for 25 to 30 minutes, until the edges are golden and the center is cooked through. Then, slice it into squares for serving! And if you want to jazz it up even further, see my serving ideas below.
Make-Ahead & Storage Options
- Make-ahead tip: Prepare the cooked meat and veggie filling in the casserole dish, cover with plastic wrap or aluminum foil, and store this in the fridge the night before. Then, pull it out of the fridge to let it come to room temperature the next morning, pour in the whisked eggs, and it’s ready for baking.
- To store for the week: Store leftovers in an airtight container in the fridge for 4 to 5 days. Then, simply reheat in the microwave for 30 seconds to a minute.
- To freeze for later: Store leftovers in an airtight container in the freezer for up to 3 months. Just slice the casserole into pieces and place parchment paper in between layers, to prevent them from sticking together. When you’re ready to enjoy the breakfast casserole, thaw a portion overnight in the fridge, then microwave for 30 seconds to a minute.
Serving Ideas
- Garnish with greens. Elevate your casserole by topping it off with sliced green onions, microgreens, or a sprinkle of chopped herbs like parsley or chives for a fresh pop of color and flavor.
- Make it cheesy. If you can’t resist cheese, add crumbled goat cheese, feta, or grated cheddar on top — whether you stir and bake it in for melty goodness or sprinkle it on afterward for a creamy finish, the choice is yours!
- Pair with avocado. Slice up some creamy avocados on the side for a boost of healthy fats, and don’t forget a light sprinkle of salt and freshly ground black pepper to enhance their natural flavor.
- Add a side salad. Boost the greens in your meal by quickly tossing leafy greens like spinach or arugula in a zesty lemon vinaigrette and serving them alongside. A simple kale salad is also a fantastic option!
More Easy Egg Breakfast Ideas
- Shakshuka: A one-pan breakfast of simple poached eggs simmered in a spiced tomato sauce.
- Breakfast Tacos: Your favorite breakfast ingredients wrapped in a warm tortilla.
- Sweet Potato Breakfast Hash: A hearty and nourishing breakfast skillet.
- Kale and Butternut Squash Frittata: A seasonal breakfast delight for fall and winter.
- Or check out these healthy breakfast ideas for more tasty options!
If you make this breakfast casserole recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re looking for flavor variations, give my healthy breakfast casserole (with ground turkey, spinach, and artichoke) or ham and broccoli breakfast casserole a try! For more healthy food inspiration (and exclusive content), join my free newsletter.
Ultimate Breakfast Casserole
Description
Video
Equipment
- Casserole Pan Here's a great casserole pan if you need one!
- Heavy Duty Baking Sheet This won't warp or bend in the oven
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
- kosher salt and freshly ground black pepper
- 8 ounces bacon
- 1 pound breakfast sausage, mild, medium or spicy, your choice
- ½ large onion, diced
- 1 green bell pepper, deseeded and diced
- 2 cloves garlic, minced
- 12 large eggs
- ⅓ cup milk (dairy or dairy-free)
- optional: shredded cheese and sliced green onion for garnish
Instructions
- Prep the sweet potatoes. Preheat your oven to 400°F (200°C) and get a 9×13-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.
Lisa’s Tips
- If you want to cook two casseroles at once for an extra-large crowd, you can do that! Just know that it will take several minutes longer, as your oven circulates heat through both casserole dishes.
- Make-ahead tip for the holidays: Prepare the cooked meat and veggie filling in the casserole dish, cover with plastic wrap or aluminum foil, and store this in the fridge the night before. Then, pull it out of the fridge to let it come to room temperature the next morning, pour in the whisked eggs, and it’s ready for baking.
- To store for the week: Store leftovers in an airtight container in the fridge for 4 to 5 days. Then simply reheat in the microwave for 30 seconds to a minute.
- To freeze for later: Store leftovers in an airtight container in the freezer for up to 3 months. Just slice the casserole into pieces and place parchment paper in between layers, to prevent them from sticking together. When you’re ready to enjoy the breakfast casserole, thaw a portion overnight in the fridge, then microwave for 30 seconds to a minute.
Nutrition
©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.
Recipe originally published December 2020, but updated to include new photos and information for your benefit!
This is my go-to recipe for brunch. These ingredients compliment each other so well and the dish looks beautiful on the plate. I appreciate a dish that can be prepped the day before, making the morning stress free as it bakes.
Happy to hear you’re loving this breakfast casserole, Teri!
This is great! The only issue I found was that all of the cook times seemed to be too long for my oven even though I was using the shorter time. I even was using frozen sweet potatoes and they came out much darker and crispier than I would have liked so just keep an eye on those times! Also I found medium high heat to be too high for cooking the sausage, I would do a medium heat.
I’m glad you enjoyed this recipe! And yes, all ovens do cook slightly differently, so you may need a shorter cook time if your oven cooks a bit hot.
Wow, another delicious recipe from your website that I’m adding to my list of staples! This was super easy, protein-packed, and bursting with flavour. I added chunks of soft goat cheese in mine before popping in the oven because I love goat cheese. It came out PERFECT! Thank you and please keep them coming 🙂
Happy to hear you’re loving this breakfast casserole, Jessica!
Made this for Christmas brunch & it was divine! Everyone said it was delicious. The texture is great & it’s very easy to make.
Glad this breakfast casserole was a hit for Christmas brunch!
Like many, i made this for Christmas brunch as well. Every thing I’ve ever made of yours turns out amazing! Thank you, Lisa.
You’re more than welcome, Brittany! So happy you loved this breakfast casserole.
The best breakfast casserole. Delicious!
Thanks so much, Debi!
This is the best breakfast casserole I’ve ever had! Well, since I went gluten, dairy, and mostly nightshade free. I struggled to find any recipes that even sounded good. Then I stumbled upon this! For time, I cut the sweet potato smaller and cooked it in the pan with the peppers, onions etc. rather than baking in the oven separately – it worked great and everyone loved this dish! It will now be my go to!
Hi Jane – Happy to hear you found a breakfast casserole recipe that ticks all your boxes!
Easy and excellent! I made this for our Christmas brunch and it was even more a hit than expected. I used almond milk and topped it with crumbled goat cheese, otherwise following Lisa’s instructions. This will definitely be added to my list of repeats.
Sounds like perfect tweaks, Gina. So happy you loved it!
lisa, i have made so many variations now on your basic recipe, and ALL have been delicious, and so easy to make. thank you for this healthy recipe, and so many other recipes of yours that i have tried and enjoyed with family and friends! i can always trust your recipes to be healthy and delicious! Btw: i purchased your cookbook a few months back and am really enjoying it, and there is so much in there i am still not finished browing through its’ pages! :) i hope you have a very merry christmas!
Hi Carmen – I’m so happy to hear you’ve been enjoying this breakfast casserole! And definitely feel free to make tweaks to it. Thank you for purchasing my cookbook and trusting my recipes, I really appreciate that. Wishing you a very Merry Christmas as well!
I made this recently for a family breakfast over Thanksgiving weekend! It was such a hit with everyone and felt like something healthy and nourishing to eat. I’m planning on making it again for breakfast on Christmas morning! It will definitely be in our meal prep rotation, too!
Hi Liz – Happy to hear this breakfast casserole was a hit for Thanksgiving weekend!
This breakfast casserole is great to make for breakfast throughout the week or for a crowd. Every time I make it people ask for the recipe. It is definitely in my regular rotation for weekday breakfasts, easy to reheat.
I’m so glad you enjoyed it, Meredith!
I love this recipe. I usually don’t add the bacon. I always make this around the holidays. Sometimes I add a mixture of potato and sweet potato.
So happy you love it, Madi! It really is a great Christmas breakfast casserole recipe. Enjoy!
what meat thermometer do you use? I’ve tried some, but they never seem to work. Could be user error. : ).
Also, I don’t love to peel & dice, assuming it’s ok to purchase pre sliced items if short on time?
Hi Maureen – You can find the meat thermometer I love in the Shop page on my website! Also, you can buy pre-sliced items if you’re short on time.
Lisa,
Your breakfast casserole is without a doubt the best recipe for a Christmas breakfast or brunch. For that matter it is the best for any brunch. My family and I have incorporated it into our Christmas tradition. We all love the ingredients and the taste is amazing.
Thanks so much. We also love your broccoli salad which also has become a Christmas favorite. Love your recipes so much that I purchased your cookbook for all my adult children.
God bless you and keep up the wonderful and healthy recipes..
Hi Renee – I’m so thrilled that you love this breakfast casserole recipe (and my broccoli salad too!). Both are great recipe for Christmas! And thanks so much for buying my cookbook for yourself and your children. I truly appreciate the kind words and support!
Perfect for a crowd! And I always receive compliments and requests for the recipe! Thank you, Lisa!
Hi Donna – Thrilled to hear this breakfast casserole was a hit!
Sweet potatoes? What’s not to like? Sounds fabulous.
Hope you enjoy the recipe, Beverly!
Am I BLIND? Where’s the oven temp? I’m guessing 325? 350?
Hi Eva – it’s in step one of the recipe card, which is 400F. Hope you enjoy this breakfast casserole!
I don’t think I’ve ever made a bad recipe of yours. This is no exception! This one is so delicious and versatile; I add a few herbs to make it my own and my family is always so pleased. Great for meal prep as well. Thank you again, Lisa!
Hi Susie – Happy to hear this breakfast casserole was such a hit!
I made this when I had friends in town, and everyone loved it. I have since made it again, and will continue to make it. I cut it into blocks and then freeze it for future breakfasts.
I’m happy you love this breakfast casserole, Karen! And I do the exact same thing for meal prep. Enjoy!
I made the ultimate breakfast casserole and it was amazing! My grandkids loved it. Easy, fast, healthy. New favorite dish.
So happy you and your grandkids loved this breakfast casserole, Cat. Enjoy!
Love your posts and ideas!
Thanks so much Liane!
Is is possible to fully assemble this casserole the night before, refrigerate overnight, and then bake it in the morning?
Hi Kathy – I’d recommend making it the night before and then just reheating in the morning. Enjoy!
I love it that you list carbs because my husband is a diabetic and they count carbs plus I have IBS and can find recipes we both can eat. Thank, Nancy
Hi Nancy – Glad the nutritional information is helpful! Hope you two enjoy this breakfast casserole.
Loved this! I made this for our family and they loved it! It is full of great ingredients.
It’s one of my personal favorite breakfast recipes as well. :)