Breakfast Casserole With Sausages Recipe

8 servings


15 minutes

active time

45 minutes

total time


8 eggs

1 lb. Italian sausage (casing removed)

2 sweet potatoes (diced)

1 medium onion (diced)

1 bell pepper (diced)

3 garlic cloves (minced)

2 green onions (thinly sliced)

⅓ cup almond or coconut milk

Sea salt and freshly ground black pepper

Cooking fat


Preheat your oven to 375 F.

Melt some cooking fat in a skillet placed over medium-high heat. Add the sausages, and crumble while cooking.

When the sausages are cooked, transfer them to a large bowl

Add the onion, garlic, and bell pepper to the same skillet, and cook for 4 to 5 minutes over medium heat.

Pour the vegetables into the bowl with the cooked sausages.

Add the sweet potatoes to the skillet, season to taste, cover, and cook for about 8 minutes.

Mix the sweet potatoes into the bowl with the sausages and vegetables.

Pour the sausage and sweet potato mixture into a baking dish.

In a bowl, whisk together the eggs and almond milk and season with salt and pepper to taste.

Pour the egg mixture over the sausage mixture, and place in the oven.

Bake for 20 minutes, and serve warm with green onions sprinkled on top.


Instead of sausage, I use a pound of organic ground turkey or chicken and season it heavily with Italian seasoning before browning. Can include spinach - sauté first or it’s too wet. I don’t add milk to the eggs


Serving Size



635 kcal

Total Fat

48 g

Saturated Fat

19 g

Unsaturated Fat

26 g

Trans Fat

0.03 g


414 mg


996 mg

Total Carbohydrate

21 g

Dietary Fiber

3 g

Total Sugars

6 g


29 g

8 servings


15 minutes

active time

45 minutes

total time
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