Sweet Potato, Sausage and Kale Breakfast Casserole is a healthy low-carb breakfast casserole packed with nutrients and flavor. This simple, clean recipe is perfect for feeding the whole family!
With Mother’s Day approaching, I have brunch on the brain.
Each year, my huge family gets together each year for Mother’s Day, and everyone brings something to eat.
My mom and sisters are phenomenal bakers, and they usually make cinnamon rolls and muffins, while my brothers are captains of the appetizers and alcohol teams.
This leaves me with my favorite type of dish to prepare: something savory and filling.
Veggie-scrambled eggs is my choice for breakfast every day, but that dish can be difficult to prepare for a large group of guests.
For this reason, I love making breakfast casseroles – or oversized frittatas, if you will – to ensure everyone is full and happy.
How to Make a Breakfast Casserole:
Preparing this recipe is a cinch, and if necessary, you can make it in parts to accommodate your busy schedule. Simply sauté the veggies (either on the spot or up to a day prior to baking the casserole), then brown the sausage.
Whisk the eggs in a mixing bowl, pour everything into a large casserole dish, sprinkle with cheese and you’re done! Once the casserole goes in the oven, you can work on other things or simply relax.
You can change up the ingredients in this recipe as desired to fit your palate. Here are some ideas:
Recipe Adaptations:
- Replace the sweet potato with russets or Yukon Golds.
- Replace the kale with spinach
- Swap ham for sausage, or omit the meat altogether
- Add broccoli, zucchini, or any of your other favorite vegetables.
- Use your favorite fancy cheese in place of mozzarella…the combinations are endless.
- However you go about it, your guests will be grateful for this healthy yet comforting brunch option!
More Healthy Breakfast Recipes:
- Bacon and Egg Casserole
- Zucchini Herb Sausage Breakfast Casserole
- Roasted Veggie and Avocado Breakfast Burritos
- Zucchini Goat Cheese and Tomato Frittata
Enjoy!
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Sweet Potato, Sausage and Kale Breakfast Casserole
Ingredients
- 1 medium sweet potato chopped
- 2 cloves garlic minced
- 2 cups mushrooms chopped
- 16 oz turkey breakfast sausage
- 1 large head kale chopped into small
- 18 eggs well beaten
- ½ tsp sea salt
- 1½ cups mozzarella cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato and cover. Cook, stirring occasionally, until the sweet potato has softened but is still slightly firm, about 5-7 minutes.
- Add the mushrooms and garlic and continue cooking until the mushrooms have softened, about 3-5 minutes.
- Move the vegetables to one side of the skillet and brown the sausage. If you’re using pork sausage, drain any excess fat. Once cooked, stir the sausage in with the vegetables.
- Add the chopped kale and cover the skillet. Cook until the kale has wilted, about 2 minutes. Stir all the ingredients until they’re thoroughly mixed. If water or moisture remains at the bottom of the skillet, continue cooking until the water evaporates.
- Preheat the oven to 375° F. Lightly oil a large casserole dish. Transfer the vegetables and sausage to the casserole dish and allow the mixture to cool for 10 minutes.
- Crack the eggs into a large mixing bowl and whisk until well combined.
- Pour the egg mixture into the casserole dish and use a wooden spoon to spread it so that the eggs and veggies are evenly distributed.
- Sprinkle the cheese on top and bake in the preheated oven for 45-55 minutes, or until the casserole has set and the cheese is golden brown.
- Allow the casserole to cool 10 minutes before cutting large slices and serving with your guests’ choice of toppings.
Notes
Nutrition
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Hi Julia, this recipe looks absolutely delicious! Like you, I love eggs and vegetables.
I’m a little confused by, “1 pieces large package kale” in the ingredients list. Should the “pieces” be removed?
I absolutely love your recipes and appreciate your response. Thank you!
Hi Tiffany! Thanks so much for catching that! I changed recipe plugins a few months ago and not all of my recipes transferred over correctly, so your hunch was right! I fixed the recipe. Hope you enjoy!! xoxo
Tiffany,
this looks delish! I need to feed 22 people…. how many should I make?
Hi there! Technically, two should feed 22, but when it comes to entertaining guests I always err on the safe side and make more just in case. So if it were me, I would make three 😀
This looks and sounds delish! I’d like to make it in advance for a weekend away Have you tried freezing? Love all the great recipes! Thanks.
Hi Chris,
I haven’t tried freezing the casserole. I’m not sure how eggs do during the freezing process, but my guess is it may not reheat very well. xo
If you reheat it in the oven. It may work out.
The recipe is listed under Whole 30 but calls for 1 1/2 cups of mozzarella, any substitution suggestions for the cheese? Thanks
Hello,
wow! I’m having 8 people over for breakfast next month, just trying to prepare myself. I love this recipe, it looks yummy! I’m having a breakfast brunch, should I add more dish to this? Thank you!
Hi Helena!
How fun!! I think the casserole will be plenty filling for 8 people, but you may want to whip up a salad or some bread/biscuits to go along with it just to be sure everyone is satisfied. I actually love pairing this casserole with my Lemon Scones! Hope everyone enjoys!
Not sure how I landed on this recipe many many months ago. I’ve made it three times but most recently this week. I used half eggs and half packaged egg whites. Still good but next time I’ll just stick with whole eggs. It’s really delicious and I also top with salsa. Freezing in squares then put in food saver bags to take camping. Just drop bag in hot water to heat. Not big on camp cooking so I do most ahead.
I’m very new to your site so I’m really digging in now.
Thanks so much for the sweet note, Christina! It’s always good to know what changes to recipes people have tried and liked or didn’t like – this is super helpful to others who want to try the same thing! Thrilled you’ve been enjoying the casserole! 😀 xoxoxox
This looks yummy. Do you think I could make this the night before, refrigerate it, and cook it the next morning?
I think that would work great! I would bring the casserole closer to room temperature by taking it out about 15 minutes before you want to bake it, so that you aren’t putting it in the oven cold. Enjoy!! xoxo