Ultimate Breakfast Casserole – Downshiftology

This is hands-down the BEST breakfast casserole recipe! It’s a flavor-packed combination of eggs, bacon, breakfast sausage, sweet potatoes, bell peppers, and onions for a colorful, filling, and ultra-satisfying breakfast. Serve it for a weekend brunch, meal prep for the week, or make it ahead for the holidays like Christmas or Easter — it’s perfect for a crowd!

Photo: Gayle McLeod

Why You’ll Love This Breakfast Casserole

A breakfast casserole is the perfect all-in-one meal! And if it’s coming out of my kitchen, you can bet it’ll be packed with flavor and texture. While many breakfast casseroles lean on hash browns, a single kind of meat, and lots of cheese, my version steps it up with roasted sweet potatoes for that perfect sweet-savory balance, plus both bacon and sausage for a double dose of meaty goodness. Similar to egg muffins, scrambled eggs, or frittata, there’s no one right way to make a breakfast casserole, but here’s why I think you’ll love this classic recipe:

It’s super satisfying. The mix of protein from the bacon and sausage, healthy fat from the eggs, and carbs from the roasted sweet potato and bell pepper will fill you up with one vibrant, nutrient-forward breakfast.
It’s perfect for entertaining. Friends and family always request this dish for special occasions like Christmas morning or Easter brunch — it’s a crowd-pleaser!
It’s easy to make. Holidays are always busy in the kitchen, but breakfast casseroles are the perfect make-ahead meal. See my tips below!
It’s a true breakfast meal prep hero. I love having a batch in the fridge for the week and freezing a few extra slices for quick, easy-to-reheat meals whenever I need them.

Breakfast Casserole Recipe Ingredients

Eggs: The main ingredient that binds everything together.
Bacon & Breakfast Sausage: A mix of crispy bacon and sweet breakfast sausage gives this casserole a delicious boost in flavor.
Sweet Potato: Diced sweet potato is tossed with garlic, paprika, and cumin, then roasted until soft and crispy. It’s my version of hashbrowns, but healthier!
Bell Pepper & Onion: You can use any color bell pepper, but I love green for the contrast in color to the sweet potato. And for the onion, I’m using a yellow onion, but you could also use a red onion or sliced green onions.
Milk & Cheese: A splash of milk makes the eggs nice and fluffy. You can use dairy or dairy-free milk, it’s up to you! And while the cheese is optional, I love a little sprinkle of sharp cheddar cheese on top.

Find the printable recipe with measurements below.

Ingredient & Dietary Substitutions

Swap the meat with diced ham, spicy Italian sausage, ground chicken, ground beef, or ground pork. If using one of the ground meats, I recommend seasoning it with salt, black pepper, and your favorite herbs while browning, to maximize flavor.
Make it dairy-free by using almond milk or another dairy-free milk and omitting the cheese.
Make it vegetarian by swapping the bacon and breakfast sausage for other ingredients such as sauteéd mushrooms, sauteéd spinach, roasted broccoli, or roasted asparagus.

How To Make This Breakfast Casserole

Roast the bacon and potatoes. Toss the diced sweet potatoes on a sheet pan with olive oil, garlic powder, paprika, cumin, salt, and black pepper. On a separate sheet pan, add the slices of bacon. Pop both those items into the oven and cook the bacon for 15 to 20 minutes at 400°F (200°C). Once the bacon is done, take it out and place it on a paper towel-lined plate. Then continue roasting the sweet potato for an additional 15 minutes.

Bacon and sweet potatoes on a sheet pan.

Cook the breakfast sausage. On medium-high heat, sauté the breakfast sausage until browned, then transfer it to a 9×13-inch casserole pan. Remove the sausage to the casserole dish, and drain off some of the grease, if needed.

Sauté the bell pepper and onion for about 5 minutes, until softened. Then, add the minced garlic, sauté for another minute, and transfer to the casserole dish.

Stir everything together. Mix the sausage, bacon, bell pepper, onions, and sweet potato in the casserole pan and season with salt and black pepper.

Prepping a breakfast casserole in a baking dish.

Add the eggs and bake! Whisk the egg mixture until light and fluffy, then pour it over the meat and veggies. Bake the casserole for 25 to 30 minutes, until the edges are golden and the center is cooked through. Then, slice it into squares for serving! And if you want to jazz it up even further, see my serving ideas below.

Eggs, meats, and veggies in a baking dish.

Make-Ahead & Storage Options

Make-ahead tip: Prepare the cooked meat and veggie filling in the casserole dish, cover with plastic wrap or aluminum foil, and store this in the fridge the night before. Then, pull it out of the fridge to let it come to room temperature the next morning, pour in the whisked eggs, and it’s ready for baking.
To store for the week: Store leftovers in an airtight container in the fridge for 4 to 5 days. Then, simply reheat in the microwave for 30 seconds to a minute.
To freeze for later: Store leftovers in an airtight container in the freezer for up to 3 months. Just slice the casserole into pieces and place parchment paper in between layers, to prevent them from sticking together. When you’re ready to enjoy the breakfast casserole, thaw a portion overnight in the fridge, then microwave for 30 seconds to a minute.

Serving Ideas

Garnish with greens. Elevate your casserole by topping it off with sliced green onions, microgreens, or a sprinkle of chopped herbs like parsley or chives for a fresh pop of color and flavor.
Make it cheesy. If you can’t resist cheese, add crumbled goat cheese, feta, or grated cheddar on top — whether you stir and bake it in for melty goodness or sprinkle it on afterward for a creamy finish, the choice is yours!
Pair with avocado. Slice up some creamy avocados on the side for a boost of healthy fats, and don’t forget a light sprinkle of salt and freshly ground black pepper to enhance their natural flavor.
Add a side salad. Boost the greens in your meal by quickly tossing leafy greens like spinach or arugula in a zesty lemon vinaigrette and serving them alongside. A simple kale salad is also a fantastic option!

Slices of breakfast casserole on plates.

More Easy Egg Breakfast Ideas

If you make this breakfast casserole recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re looking for flavor variations, give my healthy breakfast casserole (with ground turkey, spinach, and artichoke) or ham and broccoli breakfast casserole a try! For more healthy food inspiration (and exclusive content), join my free newsletter.

Description

This is the best breakfast casserole loaded with bacon, sausage, sweet potatoes, and plenty of veggies for a delicious weekend brunch or holiday breakfast. Watch the video below to see how I make it in my kitchen!

Prep the sweet potatoes. Preheat your oven to 400°F (200°C) and get a 9×13-inch casserole pan out. On one baking sheet pan, toss the diced sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper. Set aside.
Bake the bacon and sweet potatoes. On another sheet pan, add slices of bacon. Then place both the sweet potato and bacon in the oven and cook for 15 to 20 minutes, or until the bacon is crispy. The bacon will be done first, so keep an eye on it and remove it from the oven when it’s done, then place it on a paper towel-lined plate. Stir the sweet potato and continue cooking it for another 15 minutes.
Cook the breakfast sausage. While the sweet potato is cooking, cook the breakfast sausage in a pan on medium-high heat. Once it’s browned, remove it with a slotted spoon and place it in the casserole pan.
Cook the veggies. Drain off all but a tablespoon of grease from the pan, then saute the onion and bell pepper for 4 to 5 minutes. Add the minced garlic and saute for another minute. Transfer this mixture to the casserole pan.
Mix everything together. Remove the sweet potato from the oven and add it to the casserole pan along with the crumbled bacon, breakfast sausage, onion, and bell pepper. Stir all of the ingredients together (feel free to season with more salt and pepper). If you’d like to add cheese, you can add it to the casserole pan now or sprinkle it on top.
Add the eggs. In a mixing bowl, whisk the eggs and milk together, until lightly frothy. Pour the egg mixture on top of the meat and vegetables.
Bake and serve. Bake the casserole for 25 to 30 minutes, or until the center is cooked through and the edges are slightly golden. Once it’s done, slice the casserole into squares, and if you’d like, garnish with green onion or herbs before serving.

If you want to cook two casseroles at once for an extra-large crowd, you can do that! Just know that it will take several minutes longer, as your oven circulates heat through both casserole dishes.
Make-ahead tip for the holidays: Prepare the cooked meat and veggie filling in the casserole dish, cover with plastic wrap or aluminum foil, and store this in the fridge the night before. Then, pull it out of the fridge to let it come to room temperature the next morning, pour in the whisked eggs, and it’s ready for baking.
To store for the week: Store leftovers in an airtight container in the fridge for 4 to 5 days. Then simply reheat in the microwave for 30 seconds to a minute.
To freeze for later: Store leftovers in an airtight container in the freezer for up to 3 months. Just slice the casserole into pieces and place parchment paper in between layers, to prevent them from sticking together. When you’re ready to enjoy the breakfast casserole, thaw a portion overnight in the fridge, then microwave for 30 seconds to a minute.

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Recipe originally published December 2020, but updated to include new photos and information for your benefit!