Ultimate Breakfast Casserole
244 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!
Love this for meal prep! It goes a long way and it hits all the sweet and savoury notes. Yum!
Hi Kimberlee – I’m glad you love this breakfast casserole!
Sounds great but what is breakfast sausage. I’m in Australia and haven’t heard of it?
Hi Jan – It’s sort of like a sweeter sausage here in the states. But you can use any type of ground sausage!
Hi, can I use any cooked meat instead of sausages? Also if I have to cook a double batch, do I use two separate pans or one after the other? Would it change the cook time if using two pans together? Sorry for the long query. Thank you.
Hi Grace – Yes, you can swap the sausage for other meats instead. You can cook two at once, but it might take a bit longer as your oven will need to work a bit more to get the heat circulated through both casserole dishes.
I swapped out the green pepper with cup of extra hot hatch green chiles, and replaced the milk with 1/3 cup of plain greek yogurt for an extra protein punch. I was a little apprehensive about the sweet potato, but I love it. Two things I never thought I’d eat together in one dish- eggs and sweet potato. Will be adding this to my Sunday make ahead rotation for weekday morning meals. This would also be great for lunch or dinner with a salad on the side!
Hi Dave – Glad you ended up loving this breakfast casserole and the mixture of ingredients!
This casserole is DELICIOUS. I was super skeptical of the sweet potatoes but they are amazing, it adds the perfect amount of sweetness. I baked two of these for a brunch with my extended family who is not at all interested in healthier foods or doing anything different than the traditional ways and they all LOVED it! Got so many compliments, I was shocked! It will not disappoint!!!!
Hi Amaris – I’m so glad everyone enjoyed this breakfast casserole!
NEW FAV BREAKFAST CASSEROLE!!! Oh. My. Goodness!! The sweet potatoes in this…just wow!! Made this for a special friend-breakfast and it did *not* disappoint! Paired with coffee and fresh fruit…perfect for entertaining!!
Thanks so much, Kristen! Happy you loved it. It really is a great breakfast casserole for holidays and entertaining. Enjoy!
Good! I accidentally overbaked it, but it was still good! And super flexible. I had all ingredients on hand so I made it exactly as written, but you could easily swap any veggies or meats that you have on hand! I will definitely make again!
Hi Megan – Happy to hear you loved this breakfast casserole!
I always change recipes to fit what I have in the fridge but basically followed yours. My questions is this. No where do you list the temperature for the oven to BAKE the casserole. Not roast veggies. Did you really mean to cook this at 400 degrees for 30 minutes? I have it in at 350 and it’s not done as yet. So I have no idea how it will turn out. Thank you
Hi Anna – the temperature and directions are listed in the recipe card above. Yes, you bake it at 400F. Enjoy!
This was a hit with entire family! Definitely a repeat for Christmas breakfast next year! Wouldn’t change a thing….except make two instead of one! Thank you💕
So happy you loved the recipe, Jean! And yes, always a smart idea to have a second one ready to go, haha. Enjoy!
Is this breakfast dish suitable for freezing,
Hi Kathy – Yes! I have storage instructions written in the post.
Has anyone made this the night before and baked it the next morning? If so, did you make any changes?
Thanks.
Wondering the same thing!
I would recommend baking it after assembling, then just reheating the next day. :)
I cooked everything (sausage, bacon, onion, bell pepper, etc, up to the eggs the night before. Pulled out of fridge early to get to room temp, then followed rest of recipe. Worked out great! A real hit!
Another grade A recipe. This keeps me prepped and allows me to share some too. Just so healthy and quick for the morning. I’m a school bus driver and morning is the hardest for me to eat properly. Thank you
I’m glad you found a winning breakfast meal prep, Catherine!
What size casserole dish would I use if I double this recipe? It would be approx. 10 cups worth for egg and milk plus the ingredients. That would fit in my 10×13.5″ dish or my 11×15.5″. Both these dishes are 3″ deep. Also would I add onto the cooking time? Making this Sunday for a Christmas brunch.
Excellent and easy. Made this for dinner for my husband and I, with avocado and a nice green salad! Placed some avocado and a touch of plain greek yogurt- YUM!! Froze the remaining servings for quick grab and go mornings. I love Lisa’s recipes!!!
I love how you turned this breakfast casserole into a delicious dinner!
Would you happen to have a recipe for breakfast sausage? We don’t have it here in Australia. It sounds like a sweet pork mince. Thanks!
Hi Namz – I don’t have a recipe for that, but you could also use any kind of ground sausage!
I made this last week. It is delicious! It’s was a little more preparation intensive compared to other Downshiftology recipes I’ve made. So I made it in stages. I added a twist by adding fried mushrooms. And best of all, it tastes great reheated from frozen
Hi Felicia – I’m so glad you love this breakfast casserole!
Making this for my lady friends tmw!! Looks and smells heavenly, prepped everything and will add the eggs and cheese and throwing it in the oven in the morning!! I’m thinking it may take a bit longer since the meat and veggies will be cool, will let you know!! Live your recipes!! Thanks
Hi Tammy – I hope this breakfast casserole was a hit!
Hi Tammy, Did the casserole come out when you prepped and made it ahead of time? I was thinking of doing this for a ladies brunch but want to get it ready the night before. Please let me know how it turned out. thank you
Made this for a brunch and it was super flavorful and delicious even when it got cold after being out for a while. One note for those of us with less of a sweet tooth: I would probably use Italian sausage next time as the combination of the sweet potato and sweetness of the breakfast sausage left my savory breakfast preferences wanting.
Yes, you can definitely swap in a more savory sausage. Happy you loved it!
Love this recipe for feeding a crowd! I’ve cooked for one most of my adult life, but have recently started hosting weekends with up to 8. Probably not a big deal for many with large families, but I was at a loss. Made this for a group one weekend and it was a hit! Was also great that I could prep some on Friday afternoon before people arrived, which made it super easy on Saturday morning.
So happy you and your family loved the recipe, Tara!
Used heavy whipping cream which made a huge difference in taste. But super rich so you’ll need offset with a salad and/or toast.
Good to know, Amanda!
Wow! This is sooooo good! I’ve been following Downshiftology for a long time but never really made any recipes until recently. I’ve been missing out! This breakfast casserole is delicious and all of the other recipes I’ve tried have been great too! Thank you for making such wonderful recipes for us to make in our own homes. ❤️
I’m so glad you enjoyed this breakfast casserole, Ellie!
Looks delicious! Could I make this in a slow cooker? If so, any advice on cooking time? Thanks!
I haven’t tested this in a slow cooker, but will keep that in mind!
I was looking for an easy egg recipe for Sunday brunch. My stepdaughter is gluten and lactose intolerant and this fit the bill. Everyone liked it and it fed 6 of us with some leftovers. I definitely will make this casserole again. Thank you for sharing your recipe.
Happy to hear everyone enjoyed this breakfast casserole for Sunday brunch!
Bettina, did you just omit the milk all together? Or substitute with anything?
Happened to find this recipe by accident, but glad I did!! It tastes great and exactly what I was wanting. I only needed to feed 3 people, so I typed it in before printing. The only problem I have is when it printed, the measurements were in decimal form instead of fractions for the smaller amounts, so I guessed. It still turned out great! Thanks!
I’m glad you loved the breakfast casserole! And next time, feel free to make the whole recipe and save the leftovers. They freeze beautifully for meal prep!
I love this recipe. When I get to the last two slices I start another pant. I haven’t given it a chance to run out. My Family and friends love this recipe as well.
Thanks, Lisa
Haha, love that it’s an endless breakfast casserole! ;)
This is one of my favorite prepping recipes! Making the bacon and sweet potatoes in the oven completely changed my life. Since my granddaughter reminded me that we didn’t get breakfast sausage at the store, I upped the bacon and sweet potatoes in today’s batch. It is such a versatile recipe. Thank you.
Glad this has become a meal prep staple Catherine!
I have made this recipe two weeks in row for my husband and myself. It is full of flavor, filling and easy to prep! And it was a hit with my husband. Great recipe!!!
Happy to hear this has been a great breakfast meal prep!
Very tasty and very easy recipe. Great combo of flavors. I took the liberty of adding some sauteed Portobello mushrooms and baked a little Cauliflower in with the Sweet Potato. Excellent any-time-of-day-or-night meal. Thanks!!
Very tasty breakfast entrée. I like the addition of sweet potatoes. 😋 👍
Delicious! I made this for our Easter brunch and it was a hit. I also made a vegetarian version and added in asparagus. This is a great dish to be able to prep the veggies and meat a day ahead.
Glad this was a hit for Easter brunch!
This was incredibly flavorful and delicious. My husband and I loved this recipe and how well it works for meal prep! I think the sweet potatoes add more flavor than regular potatoes, which is what I have typically seen in breakfast casserole recipes. We will be remaking this one many times over!
Glad you and your husband are loving this breakfast casserole Marie!
My husband and I absolutely LOVE this recipe! Green bell peppers do not like me so I omitted them and added roasted Cauliflower florets instead, with delicious results! The flavors in the recipe are wonderful! Thank you Lisa!
This casserole is so delicious and fluffy! I love how easy this is to prepare and customize to your liking.
Glad you enjoyed this breakfast casserole Abbie!
Thank you! It’s delicious!
Glad you enjoyed this breakfast casserole Irina!
I would not have thought to use the spices that are in this recipe or the sweet potato but this is so good and so filling. It was a big hit with the family, even those that are not fans of sweet potatoes.
I’m happy you and your family loved the recipe Samantha!
Just made this for tomorrows breakfast but my husband doesn’t eat any kind of vegetables so I made half without the onions and bell peppers I taste it and oh my it’s so goooood 😋
Thank you Lisa
Thinking next time you should sneak in some veggies for your husband :)
Looks so delish and mouthwatering! Want to try this soon
Made this breakfast casserole 2 days ahead of time. Served it on Christmas morning, and it was a big hit! I was concerned that, once reheated, it would be dried out. Not so! Everyone enjoyed it!
Amazing Christmas Morning breakfast! Thank you so much!!!
You’re more than welcome! Glad you enjoyed it.
Thanks!
I just made this dish. Took longer to get it all together than I thought. Followed the recipie to a T, but I topped it with sliced Tomato & a sprinkle of cheese. Turned out delicious. Next time I will add some fennel seeds which I think will really enhance the flavors.
Do you think mushrooms would work? If so would you sauté with the green pepper? Thank you!!
Loved your cheesy scalloped potatoes!!
Yep you can use mushrooms as well!
My most enjoyable meal is breakfast to start my day off right. Thanks for your post on the Ultimate Breakfast.
Hi Lisa. This looks delicious. Could you make all the “fixings” the day before and then add the egg mixture when you are about to bake it? Perhaps bring the meat mixture to room temperature before adding the egg mixture? Love your recipes.
Yes, absolutely! You can definitely meal prep the individual ingredients and then mix and bake the casserole when you’d like to eat it. Enjoy!
This is a fave in our household! It’s great for meal prep, since it makes a lot and stores well. If we don’t have the exact veggies on hand, it’s easy to sub other ingredients in and it’s still delicious. Thank you for all of the inspiration to cook healthy and delicious meals for my family. :)
I’m so happy you love it Kimberlee! It’s one of my all-time favorite breakfast casserole recipes as well. :)
Lisa your recipes are good but this is the best one that i ever made. I made this breakfast cassorole for dinner. I used Ground Lamb Meat cut up some russett potatoes used frozen sweet potatos. Put my seasoning. Minced Onions and parsleys and other thing. and it turned out just delicious i have plenty of leftovers. your healthy recipes help me lose weight. I thank God for u.
Awesome, so happy you loved this recipe! And those sound like great swaps.
Looking forward to making this recipe and confident it will be excellent. Does anyone have tips for baking this the night before, refrigerating, then reheating in the same pan? What temp, how long, covered, etc… The more specific, the better. Thanks in advance!
Hi Sammy – I always have storage instructions written in the post :)
can you make it the day before keeping in the fridge then bake in the morning
It’s best to make this as is, then store leftovers away.
Have tried several of your recipes and they all came out great. I lIke that your recipes have a flexibility to them. You can adjust ingredient amounts or make substitutions and they still come out delicious. I used two sweet potatoes, onions, green peppers, peas and spinach and nine eggs in a slightly smaller pan so I could cook it in the toaster oven. Bacon on the side because of non-meat eaters. A hit. Thank you.
Happy to hear you’re loving this breakfast casserole!
Lisa, What vegetable, spices and cheese substitutions would you suggest if I want to leave out the meat?
You could always add in mushrooms, bell peppers, squashes, or even leafy greens!
I’ve made this about five times now. Love it! I usually cut the potato smaller so I don’t have to cook it as long and don’t add bacon every time. I try to add lots of spinach each time. I store single servings in smaller mason jars and pop those in the freezer so I don’t have to open a larger storage container each time. Thanks so much!
Excellent casserole! I’ve made it multiple times, sometimes substituting ingredients according to what I have on hand. We eat it for breakfast, lunch, dinner, snacks… :)
Excellent recipe and dish, we enjoyed it this morning. I used 1.9 lbs potatoes, ended up using 14 eggs for the whole family of 6. We have 2 servings left. Super filling and delicious, thanks!!
Hi Azor – Happy to hear you’re loving this for breakfast!