Vegetable Breakfast Casserole With Sausage

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.

RELATED: 5 Reasons You Need To Eat More Fiber

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:

Sweet potato.

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?

Recipe

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Sausage and Vegetable Breakfast Casserole

A healthy version of breakfast casserole loaded with vegetables, but also made with sausage! Perfect for a Sunday brunch!

Total Time1 hour hr

Servings: 6 servings

Author: Megan Byrd, RD

Ingredients

• 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

Instructions

• 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!

Notes

If you don’t have Everything But The Bagel Seasoning, substitute it for 2 teaspoons sesame seeds, 1 teaspoon garlic powder and 1 teaspoon onion powder. 

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Now, go get your brunch on!

xoxo Megan