Best Breakfast Casserole

Ingredients

• 8 oz Bacon (cut into strips, baked until crispy)
• 1 lb Sweet Potato (peeled and diced into ½‑inch cubes)
• 1 tbsp Olive Oil (for tossing sweet potatoes)
• 0.25 tsp Garlic Powder (seasoning for sweet potatoes)
• 0.25 tsp Paprika (seasoning for sweet potatoes)
• 0.25 tsp Cumin (seasoning for sweet potatoes)
• to taste Salt (season to preference)
• to taste Black Pepper (freshly ground if possible)
• 1 Green Bell Pepper (deseeded and diced)
• 0.5 medium Onion (sliced and diced)
• 2 Garlic Cloves (minced)
• 1 lb Breakfast Sausage (sweet or spicy, broken up while cooking)
• 12 Large Eggs (room temperature)
• 0.33 cup Milk (dairy or dairy‑free)
• 0.5 cup Shredded Cheddar Cheese (optional, sprinkled on top)
• 2 stalks Green Onion (sliced for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it fully preheat.

   Time: PT10M

   Temperature: 400°F

2. Roast Bacon

   Lay the 8 oz of bacon in a single layer on a baking sheet (optional parchment) and bake for 20 minutes, flipping halfway if desired.

   Time: PT20M

   Temperature: 400°F

3. Prepare Sweet Potatoes

   Toss the diced sweet potatoes with olive oil, garlic powder, paprika, cumin, salt and pepper. Spread in a single layer on another baking sheet and bake for 35 minutes, stirring once at the 20‑minute mark.

   Time: PT35M

   Temperature: 400°F

4. Dice Vegetables

   While the bacon and sweet potatoes roast, dice the green bell pepper, slice and dice the onion, and mince the garlic cloves.

   Time: PT10M

5. Cook Sausage

   Heat a skillet over medium‑high heat, add the breakfast sausage and break it up with a spatula. Cook until browned and no longer pink, about 8 minutes.

   Time: PT8M

6. Sauté Vegetables

   In the same skillet with the retained fat, add the diced bell pepper and onion. Cook 5 minutes until softened, then add the minced garlic and cook an additional minute.

   Time: PT6M

7. Assemble Casserole

   In a 9×13‑inch casserole dish, layer the cooked sausage, sautéed vegetables, roasted sweet potatoes, and crumbled bacon (reserve two strips for topping). Season with additional salt and pepper if needed.

   Time: PT5M

8. Prepare Egg Mixture

   In the large mixing bowl, whisk together 12 large eggs and 1/3 cup milk until just combined—avoid over‑whisking to keep the custard smooth.

   Time: PT5M

9. Add Egg Mixture and Top with Bacon

   Pour the egg‑milk mixture over the layered ingredients. Crumble the two reserved bacon strips on top (and add cheese if desired).

   Time: PT2M

10. Bake Casserole

    Return the dish to the oven and bake for 25‑30 minutes, until the edges are golden and the center is set (no liquid). Test with a toothpick; it should come out clean.

    Time: PT30M

    Temperature: 400°F

11. Rest, Garnish and Serve

    Allow the casserole to rest 5 minutes, then sprinkle sliced green onion over the top. Cut into 12 equal portions and serve.

    Time: PT5M

Nutrition Facts

Calories

254

Protein

15.8 g

Carbohydrates

8.3 g

Fat

17.7 g

Fiber

0.7 g

Ingredient Substitutions

• Instead of Bacon: Turkey bacon, Pancetta
• Instead of Sweet Potato: Regular potatoes
• Instead of Olive Oil: Avocado oil, Vegetable oil
• Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic powder (1/8 tsp)
• Instead of Breakfast Sausage: Ground pork, Turkey sausage
• Instead of Large Eggs: Egg substitute
• Instead of Milk: Almond milk, Soy milk
• Instead of Shredded Cheddar Cheese: Mozzarella, Vegan cheese
• Instead of Green Onion: Chives

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper (optional)
• Mixing Bowl (8‑cup)
• Whisk
• 9x13" Casserole Dish
• Skillet
• Tongs
• Slotted Spoon
• Chef’s Knife
• Cutting Board
• Measuring Spoons/Cups

Critical Steps — Do Not Skip

• Preheat Oven
• Roast Bacon
• Prepare Sweet Potatoes
• Cook Sausage
• Bake Casserole

Chef Tips from the Video

• Use parchment paper on the baking sheets for effortless cleanup.
• For extra fluffiness, whisk the eggs with a splash of water instead of milk (omit for dairy‑free).
• Let the casserole rest before slicing to keep clean edges.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, separated by parchment paper, for up to 4 days.

Freezer: Cool completely, wrap portions in freezer‑safe film or place in a freezer bag; keep for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 7, cover, and refrigerate for up to 24 hours before baking.
• Bake the full casserole, let it cool, then freeze individual portions for later reheating.

Frequently Asked Questions