This vegetable breakfast casserole is made with roasted sweet potato, kale, mushrooms, egg, and cheese. It’s healthy and delicious, perfect for brunch!
***March 30, 2020…By Megan Byrd, RD – Sausage and Vegetable Breakfast Casserole post contains affiliate links. See full disclosure page for details.
And is there anything better than brunch on a Sunday morning?
On the weekends, I enjoy having time to actually cook breakfast. It’s a nice change from my trusty grab-and-go breakfasts during the week, and my husband seems to enjoy it, too.
Family, a refreshing mimosa, and this vegetable breakfast casserole = the perfect weekend brunch!
This casserole is absolutely LOADED with vegetables, making it super healthy and filling. But don’t let that fool you, it’s actually tasty, too.
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Making This Vegetable Breakfast Casserole
After toying around with this recipe, I’ve decided that there is one ingredient that absolutely has to be included when you make it:
You do have to roast it ahead of time because it won’t cook enough just thrown in raw. But oh-em-gee, is it worth the trouble. It adds a nice sweetness to the casserole that just can’t be substituted.
A little sweetness in the middle of all the savory is ridiculously delicious.
Another ingredient I’ve been experimenting with has been the Trader Joe’s Everything But The Bagel Seasoning.
RELATED: 7 Homemade Salt-Free Seasonings
Because it’s not salt-free like my homemade salt-free seasonings, I try to use it in moderation. I really should work on making my own salt-free version.
If you don’t have the seasoning on hand for this casserole recipe, if you want to make a lower-sodium version, or if you just don’t have a Trader Joe’s near you (I feel your pain), you can substitute it for 2 teaspoons sesame seeds, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
Pro tip: Try topping the casserole with half of an avocado and some salsa mixed with plain Greek yogurt or sour cream. I just did, and it was soooo good. Avocado really does make everything better, doesn’t it?
Sausage and Vegetable Breakfast Casserole
- 1 sweet potato peeled, diced, and roasted
- 1 tsp avocado or olive oil
- 1 lb turkey sausage browned
- 1/2 onion chopped
- 1 red bell pepper chopped
- 1 1/2 cups mushrooms sliced
- 2 cups kale chopped
- 4 cloves garlic minced
- 2 Roma tomatoes diced
- 12 eggs
- 3/4 cup milk
- 1 1/2 tbsp Everything But The Bagel Seasoning see below for substitution
- 1 1/2 cups cheddar cheese shredded
- Preheat oven to 400 degrees.
- Toss peeled and chopped sweet potato in oil, and spread evenly over a lined baking sheet.
- Roast for 20 minutes at 400 degrees, or until tender. Set aside.
- While sweet potato is roasting, brown sausage in a skillet over medium heat until cooked through. Set aside.
- In a large bowl, combine sausage, sweet potato, onion, bell pepper, mushrooms, kale, garlic, and tomato. Set aside.
- In a medium bowl, whisk together eggs, milk, seasoning, and 1/2 cup cheese until well combined.
- Combine the egg mixture and the vegetable mixture together. Stir until all veggies are coated with the egg mixture.
- Pour into a greased 9×13 oven safe pan. Top with remaining 1 cup cheese. Bake for 40-45 minutes at 400 degrees, or until egg is completely cooked in the middle.
- Serve and enjoy!
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Now, go get your brunch on!
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