Savory Breakfast Casserole - Bravabod
Recipes

Savory Breakfast Casserole

Valentina

This casserole might just be the ultimate healthier comfort food. It's loaded up with sweet potatoes, eggs, turkey sausage, vegetables, and gooey shredded cheese. This makes quite a large casserole, and the leftovers are perfect for weekday lunches too. Consider this a template recipe that you can adjust as needed. A can of spicy green chilies would also be a welcome addition.

How To MakeDiet Type: Classic

liked this

Freeze For 4-6 months

Best by 3-5 days


Shopping List
  • 1 1/4 pound bag frozen sweet potato hash browns (Note 1)
  • 1 pound turkey sausage
  • 8 eggs, beaten
  • 8 ounces shredded cheese of choice (dairy or non-dairy)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 bell pepper, diced
  • 1/2 brown onion, diced
  • 2 tablespoons cooking oil
  • 1 teaspoon ground garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (7 in. x 9 in.) casserole dish

Instructions
  1. Step 1: Preheat the oven to 400°F. Spread the frozen hash browns (or tater tots) evenly on the baking sheet and roast them in the oven for 30 minutes. Set aside to cool.
  2. Step 2: Lower the oven heat to 375°F.
  3. Step 3: Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium-high heat. Once hot, add the sausage and cook until the meat is no longer pink. This while take between 6 to 8 minutes. Set the sausage aside.
  4. Step 4: Clean the pan if needed, and in the same frying pan, add the remaining 1 tablespoon of oil and the onions and bell pepper. Cook the vegetables until they have softened, about 5 minutes. Once soft, stir in the cooked sausage. Set the meat mixture aside.
  5. Step 5: Whisk together the eggs, milk, salt, pepper, and garlic powder in a small bowl.
  6. Step 6: It's assembly time! Grease the sides of the casserole pan with butter or oil. Scatter the hash browns evenly along the bottom of the pan. Next, layer the sausage mixture evenly over the potatoes. Pour the egg blend over the sausage. Scatter the cheese all over the top of the casserole.
  7. Step 7: Cover the top of the casserole with aluminum foil and place it in the 375°F degree oven. Bake the casserole for 75 minutes. After 75 minutes, remove the foil and raise the temperature to 410°F. Continue to cook the casserole another 10 to 15 minutes, or until firm to the touch. Remove from the oven and allow to cool before serving. Note: If using a larger sized casserole pan, shorten the cooking times as needed.
  8. Serve: Grab a spatula and enjoy a big helping of delicious casserole.

Recipe Notes

Note 1A: If you can't find frozen sweet potato hash browns, traditional frozen white potato hash browns will also work. To make homemade sweet potato hash, check out the Paleo dropdown recipe instructions.

Note 1B: Want to switch things up? Use frozen sweet potato tater tots in place of the hash browns. If doing so, follow the recipe exactly, except you'll want to layer the tots above the sausage (and just below the cheese).

Nutrition

This egg-free casserole might just be the ultimate healthier comfort food. It's loaded up with sweet potatoes, seasoned beans, vegetables, and optional gooey non-dairy cheese. Rather than using eggs, a blend of chickpea flour and water holds the whole thing together. It's delicious. This makes quite a large casserole, and the leftovers are perfect for weekday lunches too. Consider this a template recipe that you can adjust as needed. A can of spicy green chilies would also be a welcome addition.

How To MakeDiet Type: Plant-based

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Freeze For 4-6 months

Best by 3-5 days


Shopping List
    Casserole
  • 1 1/4 pound bag frozen sweet potato hash browns (Note 1)
  • 1 1/2 cups garbanzo flour
  • 1 1/2 cups water
  • 8 ounces shredded non-dairy cheese of choice (optional, Note 2)
  • 1 bell pepper, diced
  • 1/2 brown onion, diced
  • 1 tablespoon cooking oil
  • 1 tablespoon sustainable red palm oil (optional, Note 3)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (7 in. x 9 in.) casserole dish Seasoned Beans
  • 1 (15 ounce) can pinto or black beans, drained and rinsed
  • 1 tablespoon cooking oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 400°F. Spread the frozen hash browns (or tater tots) evenly on the baking sheet and roast them in the oven for 30 minutes. Set aside to cool.
  2. Step 2: Lower the oven heat to 375°F.
  3. Step 3: In a bowl, stir together the garbanzo flour, garlic powder, salt, pepper, melted palm oil, and water. Stir until smooth and then set aside. Let the batter sit for at least 10 minutes at room temperature to thicken.
  4. Step 4: Meanwhile, prepare the vegetables. Heat the oil in a frying pan over medium-high heat. Once hot, add the onions and bell pepper and cook the vegetables until they have softened, about 5 minutes. Remove the vegetables from the pan and set aside.
  5. Step 5: Next, let's make the seasoned beans. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the beans and spices and cook for 2 to 3 minutes, or until the sides begin to crisp and color. Turn off the heat. Add the cooked onions and bell pepper to the beans and stir to combine. Set aside.
  6. Step 6: Assembly time! Grease the sides of the casserole pan with plant-based butter or oil. Scatter the hash browns evenly along the bottom of the pan. Next, layer the bean mixture evenly over the potatoes. Now pour the chickpea batter evenly over the beans. Scatter the optional cheese all over the top of the casserole.
  7. Step 7: Cover the top of the casserole with aluminum foil and place it in the 375°F degree oven. Bake the casserole for 75 minutes. After 75 minutes, remove the foil and raise the temperature to 410°F. Continue to cook the casserole another 10 to 15 minutes, or until firm to the touch and cooked through. Remove from the oven and allow to cool before serving. Note: If using a larger sized casserole pan, shorten the cooking times as needed.
  8. Serve: Grab a spatula and enjoy a big helping of delicious casserole.

Recipe Notes

Note 1A: If you can't find frozen sweet potato hash browns, traditional frozen white potato hash browns will also work. To make homemade sweet potato hash, check out the Paleo dropdown recipe instructions.

Note 1B: Want to switch things up? Use frozen sweet potato tater tots in place of the hash browns. If doing so, follow the recipe exactly, except you'll want to layer the tots above the seasoned beans (and just below the cheese).

Note 2: Not a fan of shredded vegan cheese? You can substitute with 3/4 cup creamy cashew sauce instead. Add the cashew sauce 5 minutes prior to pulling the casserole out of the oven.

Note 3: The addition of red palm oil gives the chickpea batter a beautiful golden color when baking. You could omit the oil and substitute with an equal amount of melted plant-based butter or olive oil.

Nutrition

This casserole might just be the ultimate healthier comfort food. It's loaded up with sweet potatoes, eggs, turkey sausage, vegetables, and optional cashew cheese. This makes quite a large casserole, and the leftovers are perfect for weekday lunches too. Consider this a template recipe that you can adjust as needed. A can of spicy green chilies would also be a welcome addition.

How To MakeDiet Type: Paleo

liked this

Freeze For 4-6 months

Best by 3-5 days


Shopping List
    Casserole
  • 1 pound turkey sausage
  • 8 eggs, beaten
  • 3/4 cup cashew cheese sauce (optional)
  • 1/4 cup non-dairy milk
  • 1 bell pepper, diced
  • 1/2 brown onion, diced
  • 2 tablespoons cooking oil
  • 1 teaspoon ground garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (7 in. x 9 in.) casserole dish Sweet Potato Hash
  • 1 1/4 pounds sweet potato, peeled (Note 1)
  • 2 tablespoons high-heat cooking oil (such as avocado or grapeseed oil)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 400°F. Place a rimmed baking sheet in the oven to preheat.
  2. Step 2: Grate the sweet potato through the large grates of a box grater or the grating disk on a food processor. Toss the shredded sweet potato with the remaining hash brown ingredients: cooking oil, garlic powder, onion powder, salt, and pepper.
  3. Step 3: Spread the potatoes evenly on the hot baking sheet and roast them in the oven for 20 minutes. Flip them over after 10 minutes. They will be ready when they look crisp and are fork-tender. Set aside to cool.
  4. Step 4: Lower the oven heat to 375°F.
  5. Step 5: Heat 1 tablespoon of the oil in a frying pan over medium-high heat. Once hot, add the sausage and cook until the meat is no longer pink. This while take between 6 to 8 minutes. Set the sausage aside.
  6. Step 6: Clean the pan if needed and in the same frying pan, add the remaining 1 tablespoon of oil and the onions and bell pepper. Cook the vegetables until they have softened, about 5 minutes. Once soft, stir in the cooked sausage. Set the meat mixture aside.
  7. Step 7: Whisk together the eggs, milk, salt, pepper, and garlic powder in a small bowl.
  8. Step 8: It's assembly time! Grease the sides of the casserole pan. Scatter the potato hash evenly along the bottom of the pan. Next, layer the sausage mixture evenly over the potatoes. Now pour the egg blend over the sausage.
  9. Step 9: Cover the top of the casserole with aluminum foil and place it in the 375°F degree oven. Bake the casserole for 75 minutes. Note: If using a larger sized casserole pan, shorten the cooking times as needed.
  10. Step 10: After 75 minutes, remove the foil and raise the temperature to 410°F. Continue to cook the casserole another 10 to 15 minutes, or until firm to the touch. Five minutes prior to pulling the casserole out of the oven, pour the optional cheese sauce evenly over the top of the casserole (Note 2). Remove from the oven and allow to cool before serving.
  11. Serve: Grab a spatula and enjoy a big helping of delicious casserole.

Recipe Notes

Note 1: Every 1.25 pounds of sweet potato is equal to about 2 medium-sized sweet potatoes. For a cauliflower alternative, check out the Low-Carb dropdown recipe.

Note 2: Many cashew-based cheese sauces have a low-burning point, which is why it is optionally included at the end of the baking time.

Nutrition

This casserole might just be the ultimate healthier comfort food. It's loaded up with eggs, turkey sausage, vegetables, and gooey shredded cheese. This makes quite a large casserole, and the leftovers are perfect for weekday lunches too. Consider this a template recipe that you can adjust as needed. A can of spicy green chilies would also be a welcome addition.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4-6 months

Best by 3-5 days


Shopping List
    Casserole
  • 1 pound turkey sausage
  • 8 eggs, beaten
  • 8 ounces shredded cheese of choice
  • 1/4 cup milk (dairy or non-dairy)
  • 1 bell pepper, diced
  • 1/2 brown onion, diced
  • 2 tablespoons cooking oil
  • 1 teaspoon ground garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (7 in. x 9 in.) casserole dish Cauliflower Hash
  • 1 (16 ounce) bag frozen cauliflower florets
  • 2 tablespoons high-heat cooking oil (such as avocado or grapeseed oil)
  • 1/4 teaspoon garlic powder (optional)
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 450°F.
  2. Step 2: First, prepare the Cauliflower Hash. Toss together the cauliflower with the cooking oil, salt, pepper, and optional garlic powder. Spread the cauliflower evenly on the baking sheet. Break up any large clumps with your hands.
  3. Step 3: Roast the cauliflower for 13 minutes, flipping them over halfway through the cooking time. They will be ready when they have crisp, roasted edges. Once the cauliflower has cooked, chop it into bite-sized pieces. Set it aside.
  4. Step 4: Lower the oven heat to 375°F.
  5. Step 5: Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium-high heat. Once hot, add the sausage and cook until the meat is no longer pink. This while take between 6 to 8 minutes. Set the sausage aside.
  6. Step 6: Clean the pan if needed and in the same frying pan, add the remaining 1 tablespoon of oil and the onions and bell pepper. Cook the vegetables until they have softened, about 5 minutes. Once soft, stir in the cooked sausage. Set the meat mixture aside.
  7. Step 7: Whisk together the eggs, milk, salt, pepper, and garlic powder in a small bowl.
  8. Step 8: It's assembly time! Grease the sides of the casserole pan with butter or oil. Scatter the roasted cauliflower evenly along the bottom of the pan. Next, layer the sausage mixture evenly over the cauliflower. Now pour the egg blend over the sausage. Scatter the cheese all over the top of the casserole.
  9. Step 9: Cover the top of the casserole with aluminum foil and place it in the 375°F degree oven. Bake the casserole for 75 minutes. After 75 minutes, remove the foil and raise the temperature to 410°F. Continue to cook the casserole another 10 to 15 minutes, or until firm to the touch. Remove from the oven and allow to cool before serving. Note: If using a larger sized casserole pan, shorten the cooking times as needed.
  10. Serve: Grab a spatula and enjoy a big helping of delicious casserole.

Recipe Notes

Note 1: Fresh or frozen cauliflower florets will work here. If using fresh, follow the same steps but instead roast at 420°F for 13 to 15 minutes.

Nutrition

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Savory Breakfast Casserole

PT2M 1 1/4 pound bag frozen sweet potato hash browns (Note 1) 1 pound turkey sausage 8 eggs, beaten 8 ounces shredded cheese of choice (dairy or non-dairy) 1/4 cup milk (dairy or non-dairy) 1 bell pepper, diced 1/2 brown onion, diced 2 tablespoons cooking oil 1 teaspoon ground garlic 1/2 teaspoon salt 1/2 teaspoon pepper 1 (7 in. x 9 in.) casserole dish Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Servings

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