Easy Sausage Breakfast Casserole

This casserole is fantastic – it has all the feel of a really good frittata. Because it is baked like a casserole it’s also super easy, and you can even prep it up to two days ahead. How easy is that, especially during the holidays?!

The combination of the sweet Italian sausage and the white sweet potato is really delicious. I found this dish filling, satisfying – and best of all – you won’t feel like you are missing out on anything at all.

Everybody Needs The Perfect Breakfast Casserole Recipe. This Sausage Breakfast Casserole recipe is definitely a keeper. This recipe is from Danielle Walker’s Celebrations Cookbook.

Here are a few more recipes try:

• Homemade Sausage and Apple Sourdough Stuffing
• Oven Roasted Turkey Breast with Sausage and Apple Stuffing
• The BEST Overnight French Toast Bake #brunchclub
• Easy Paleo Breakfast Power Bowl

Sausage Breakfast Casserole

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by: Laura Reigel

From page 271 of Danielle Walkers Celebrations Cookbook. 

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Clean Eating, Dairy Free, Gluten Free, Holiday, Paleo

Servings 10

Calories 278 kcal

Ingredients

 

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• ▢ 12 ounces sweet Italian sausage, casings removed
• ▢ 2 cups kale, shredded, stems and ribs removed
• ▢ 14 eggs
• ▢ ½ cup full fat coconut milk
• ▢ 2 tbsp fresh basil, chopped
• ▢ 1 tbsp flat leaf parsley, chopped
• ▢ 1 tsp fresh thyme, chopped
• ▢ 1 tsp sea salt
• ▢ ¼ tsp black pepper
• ▢ 1 lb hannah sweet potatoes, or other white sweet potatoes
• ▢ 2 tomatoes, thinly sliced

Instructions

 

• Preheat oven to 350℉
• In a cast iron skillet, cook the sausage over medium heat until browned and mostly cooked through, about 8 minutes.
• Add the kale and continue cooking for 5 minutes more. 
• Remove from pan and drain the sausage mixture. 
• Discard most of the grease and then return the sausage mixture to the pan. 
• In a large bowl whisk together the eggs, coconut milk, basil, parsley, thyme, salt, and pepper.  
• Stir in the sweet potatoes.
• Pour the mixture into the pan with the sausage and kale.
• Place tomatoes slices over the top of the casserole. 
• Cover and bake for 30 minutes. 
• Remove foil and continue to bake for another 15 minutes, or until center is set. 
• Serve hot. 

Laura’s Tips + Notes

Make Ahead: Prepare the casserole up to 2 days in advance. Cover and store in the refrigerator until ready to bake. 

Tidbits: Chicken, pork, turkey, or beef sausage can be used. Look for sausage that is nitrate free and does not have additives or sugars. I like Hanna sweet potatoes for their mildly sweet white flesh, but any variety will do. Substitute celery root for sweet potatoes for a lower carb dish. 

If you tolerate dairy, mixing 1 cup of grated Gruyere cheese in with the eggs take this dish to the next level. 

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Nutrition

Calories: 278kcalCarbohydrates: 12gProtein: 14gFat: 19gSaturated Fat: 7gCholesterol: 255mgSodium: 601mgFiber: 1gSugar: 2gCalcium: 79mgIron: 2.4mg

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