Breakfast Casserole

This recipe is the perfect to make on the weekend to have for a quick breakfast during the week. I'm also thinking about making it for brunch during the holidays!

Casseroles are so easy to throw together and they're usually a crowd-pleaser.

You can change up the proteins or add cheese if you are not dairy-free.

I used sausage links that my Dad made and I had coconut milk on hand so I used that instead of almond milk. I also only used green peppers and added mushrooms to the recipe!


You Will Need:

• 2 medium sweet potatoes
• 1 pound Italian sausage 
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 8 eggs
• 1/2 cup almond milk
• salt and pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• coconut oil

Preheat oven to 350 degrees.

Cook and crumble sausage. Drain excess grease and set aside.

Cube sweet potatoes into bite sized pieces and cook in oil in a large skillet until soft, about 15 minutes.

Add sausage and peppers to the sweet potato mixture.

In a bowl, whisk together the eggs, milk, salt and pepper, garlic powder, and onion powder. 

In a 9x13 baking dish, add sausage mixture and pour the egg mixture over top and combine.

Bake for 45 minutes, or until eggs are cooked.