HEALTHY EGG & SAUSAGE CASSEROLE
This Healthy Egg & Sausage Casserole is dairy-free and super convenient for busy mornings! Just reheat in the microwave for a minute or two and you’ve got a hot breakfast of savory sausage, fluffy eggs, sweet potato, and whatever veggies you like (I went with peppers and onion). You might also like my Bacon Spinach & Potato Egg Casserole!
Did you know? One study showed a breakfast of eggs kept participants fuller and helped them eat less for the next 36 hours compared to a bagel breakfast with the same number of calories! (source) Eggs are definitely a satisfying and nutritious breakfast choice.
Choosing the best eggs
I always choose “organic” or “free range” eggs. “Organic” means the hens have access to the outdoors, cannot be kept in cages, and must be given organic, non-GMO feed. “Free range” requires the chickens to have free access to the outdoors, but places no restrictions on antibiotic use or the quality of feed. “Cage free” doesn’t mean the hens are allowed outside to forage, it just means the can move around freely within the barn or shed.
Casserole add ins
For this recipe, you’ll also need lean turkey sausage, sweet potatoes, bell peppers, onion, unsweetened cashew milk, seasoning salt, and garlic powder. All of this gets sautéed together in a skillet until the sausage is lightly browned and the onion is caramelized. Yum!
Recipe substitutions
Feel free to add a cup of cheese on top before baking – I used dairy free VioLife cheddar shreds but you can use any cheese you like!
Here’s the printable recipe for this Healthy Egg & Sausage Casserole. I hope you’ll comment below if you try it :)
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2 Responses
Tina
This looks great. I want to make it for overnight guests this weekend. When you mention cooking the sweet potatoes (in step 2), should they be peeled and diced first or cook as whole potatoes? Lastly, would you recommend slicing the sweet potatoes and using as a “crust” at the bottom of the pan or just dicing and laying at the bottom?
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Sarah Wilkins
July 20, 2024
Hi Tina, I recently updated this recipe so that the sweet potatoes are simply sautéed in the pan instead of baked separately. I would suggest peeling and dicing first! I personally don’t think the sweet potato crust works as well as simply spreading cubes at the bottom :) Hope that helps! Sarah