Sausage and Egg Breakfast Bake

Want a filling and delicious make-ahead breakfast recipe? This easy to make Sausage and Egg Breakfast Bake has your name on it. It's a healthy brunch recipe that's made with a potato and sweet potato crust then loaded with sausages, mushrooms, spinach, and eggs.

Want your weekend brunch/ Christmas morning/ everyday weekday breakfast to be super easy + delicious? I thought you might. I've got just the recipe to make that happen.

This egg breakfast bake is not only a cinch to throw together, you can also make it ahead of time. You've got two options here:

Make-ahead option #1: Prepare the casserole 100% according to the recipe. Eat some now and keep the rest covered in your fridge. Before rushing off to work in the morning cut a slice to eat on the go. Or get real fancy and warm it up. It's great both ways.

Make-ahead option #2: Prep everything but stop short of putting it in the oven. Wrap the casserole tightly and keep it in your fridge until shortly before you're ready for brunch. You can't beat hot and fresh out of the oven. (For Christmas morning … hint hint. Nudge nudge. 😉

If you're looking at this breakfast casserole and thinking, “damn, that looks familiar!” It's because I shared it over on Instagram when I did the takeover of the Whole30Recipes account last month. The recipe was a hit there.

The Sausage and Egg Breakfast Bake Love on Instagram:

Do you remember back in October when I shared the recipe for the Spaghetti Squash Eggs in Purgatory? I talked all about how many eggs we eat around here. It's almost ridiculous but in the best way possible. Eggs are such a great source of protein, and nutritious all around, so we eat them pretty much every day.

Most weekday mornings I soft scramble 4 or 5 large eggs for the two of us. Even though Ava's only 1 1/2, she can easily eat 2 eggs to herself. It's impressive.

But the mornings that are the best are the ones when I've thought ahead and have something like this sausage and egg breakfast bake waiting for me in the fridge. I've made lots of different versions of this recipe, but this one is my current favorite.

Two favorite things are in here, and nothing else. I'm talking about veggies (lots of them!) and protein. You won't find any silly fillers (like grains) in here. Nothing but the good stuff, my friends!

The base of the casserole is made with a sweet potato and regular potato hash. You cook the hash first until it starts to crisp, then pack it into the bottom of the casserole dish.

After you brown the sausage, you saute tons of mushrooms, onions, and spinach and pile all of it on top of the hashbrown crust.

Then the really good part happens. The eggs. Did you see that picture up there of the whipped golden-yolked eggs? That is 12 BC eggs, my friends. That's right, a full dozen of my favorite local eggs. We're so lucky to have such easy access to great quality eggs here in British Columbia that I wanted to use lots to take full advantage.

And you might notice that there is no milk in the recipe. That's on purpose. There's no need for it and the breakfast bake turns out even better without milk. ← Truth!

Healthy Eggs Breakfast Recipes:

• Eggs in Purgatory with Spaghetti Squash
• Smoked Salmon Eggs Benedict with Lemon Hollandaise
• Thai Coconut Shrimp Eggs Benedict with Green Curry Hollandaise
• Egg and Sausage Stuffed Peppers
• Baked Spanish Eggs in Tomato Sauce
• Make Ahead Harissa  Shakshuka

Sausage and Egg Breakfast Bake

• Author: Kristen Stevens
• Yield: 6-8 servings 1x

★★★★★

5 from 2 reviews

Print Recipe

Pin Recipe

Description

Want a filling and delicious make-ahead breakfast recipe? This easy to make Sausage and Egg Breakfast Bake has your name on it. It's a healthy brunch recipe that's made with a potato and sweet potato crust then loaded with sausages, mushrooms, spinach, and eggs.

---

Scale 1x2x3x

Ingredients

• 1 large potato
• 1 medium sweet potato
• 1 teaspoon each: oil and ghee
• 1 lb. sausage, chopped
• 1 lb. mushrooms, sliced
• 1 red onion, sliced
• 10 ounces baby spinach
• 12 large eggs
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

---

Instructions

1. Place the potato and sweet potato into a pot and cover with water. Bring to a boil then reduce the heat and simmer until soft but not falling apart. Drain and set aside to cool, preferably in your fridge. When they're cold, peel and then grate them.
2. Turn your oven to 350 degrees.
3. Heat the oil and ghee in a large frying pan. Add the grated potatoes and cook, turning a few times, until there are lots of dark and crispy spots on the hashbrowns. Transfer them to a 9×11″ casserole dish and press to create a crust.
4. Add the sausage to the same pan you used for the potatoes. Cook until it is well browned, about 10 minutes. Transfer to the casserole dish.
5. Add the mushrooms to the pan and cook until they are browned, about 10 mins. Add them to the casserole.
6. Cook the onion until it is soft and golden, about 5 minutes. Add the spinach and let it wilt. Add both to the casserole and gently mix, being careful not to disturb the crust.
7. Whisk the eggs in a large bowl with the salt and pepper. Pour the eggs over the casserole and carefully mix.
8. Bake for 30 minutes, or until the casserole has set in the center.

---