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sweet potato sausage broccoli breakfast casserole served on white plate with fork and nakin==

Sweet Potato Sausage Broccoli Breakfast Bake

Beth of A Meal In Mind
This Sweet Potato Sausage Broccoli Breakfast Bake is the perfect make-ahead meal for a Mother's Day brunch. It's a mouthwatering combination of sausage, sweet potatoes, broccoli, onions, and eggs. Gluten- and-dairy-free!
Prep Time 20 mins
Cook Time 55 mins
Course Breakfast
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 medium onion about 1 cup chopped
  • 2/3 pound sweet potatoes peeled and cubed
  • 1.5 cup broccoli florets
  • 2/3 pound Italian sausage casings removed (we like Mulay's)
  • 4 tablespoons olive oil
  • 2 tablespoons parsley plus extra for serving
  • 8 eggs
  • 3/4 cup coconut milk
  • 2 teaspoons prepared mustard
  • 1 tablespoon mixed-herb seasoning
  • 1/2-1 1/2 teaspoons salt see note
  • black pepper see note

Instructions
 

  • In a skillet or Dutch oven with a cover, heat 1 tablespoon of olive oil over medium heat. (If you plan to bake the casserole the same day, preheat oven to 350 degrees F.)
  • Add the sausage and cook until it is no longer pink, about 10 minutes.
  • Remove from the skillet and set aside.
  • Add the remaining olive oil.
  • Add the chopped onions and saute until they are slightly tender, 3 minutes.
  • Add the sweet potato, stir to coat with the oil, cover the skillet and cook for 5 minutes. Test with a toothpick - the sweet potatoes should be slightly softened but not mushy. If not, continue to cook for 2-5 minutes.
  • Add the broccoli florets and cook for 2-3 minutes more, uncovered.
  • Return the sausage to the skillet and mix to combine.
  • Season with salt and black pepper to taste and remove from the heat.
  • Pour the sausage mixture into a lightly greased 9 x 13-inch baking dish (unless you plan to use the Dutch oven for the entire dish, in which case just let the Dutch oven cool a bit).
  • In a bowl whisk the eggs.
  • Add the parsley and seasonings to taste.
  • Mix to combine.
  • Pour the eggs evenly over the sausage mixture.
  • Chill, covered, overnight. The next day, remove from the refrigerator for about 15 minutes before baking to take the chill off the casserole.
  • Bake in preheated oven, uncovered, at 350°F for 35 minutes (40 minutes if refrigerated overnight). The casserole is done when the eggs are set in the middle.
  • Sprinkle with extra fresh parsley, slice and serve.

Notes

For a vegetarian option, omit the sausage, increase the number of eggs to 10 and the coconut milk to 1 cup -- and add another tablespoonful of oil when cooking the vegetables.
The smaller amount of salt will give a low-salt version if you are dealing with any salt sensitivity or if your sausage is very salty. If not, use the larger amount.
If you use Trader Joe's 21 seasoning salute or Costco Organic Seasoning, you don't need to add pepper as well as they already contain it.
Keyword breakfast casserole, egg bake, Gluten-free, make-ahead breakfast, Mother's Day, paleo, sausage, sweet potatoes
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