breakfast casserole with sausage, spinach and sweet potato

This blog post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

I love breakfast casseroles, especially for holiday brunches or when we have overnight guests. This breakfast casserole with sausage, spinach and sweet potato is the perfect thing for this coming Easter weekend. Or any occasion throughout the year, really.

Unlike other breakfast casseroles, this one uses sweet potatoes instead of hashbrowns or diced potato. It also doesn’t use any bread, so it’s the perfect gluten-free breakfast casserole to serve too! It’s packed with protein from the sausage, eggs and cheeses and the colorful veggies add delicious flavor.

One thing I love about this breakfast casserole is that you can switch it up every time. Swap the sausage for bacon or shredded chicken, substitute/add other vegetables, or mix it up by adding Swiss or Gruyère cheeses.

Breakfast casserole with sausage, spinach and sweet potato

1 pound sausage

1 red pepper, diced

1 medium onion, diced

2 sweet potatoes, diced

3-4 cups of spinach

1.5 cups small curd cottage cheese

3 cups shredded cheddar cheese

9 eggs, lightly beaten

1. Preheat oven to 350 degrees. In a large pan on medium heat, cook the sausage, red pepper, onion and sweet potatoes until the sausage is cooked through and vegetables are tender.

2. Add in a generous amount of spinach. Stir together until the leaves are wilted. You may have to add the spinach in batches so it’s easier to stir.

3. Place sausage and vegetables into a greased 9×13 baking dish.

4. Combine the cottage cheese and shredded cheddar in a bowl, then mix together with the other ingredients in the baking dish.

5. Lightly beat 9 eggs. Pour over breakfast casserole and gently mix to combine.

6. Bake the breakfast casserole in preheated over for 45-50 minutes or until the eggs are set. A knife inserted into the center will come out clean. If the breakfast casserole gets too brown on top, you can loosely cover it with aluminum foil.

7. Let the breakfast casserole cool for 10 minutes before serving.