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Cozy Autumn Breakfast Casserole

A hearty and flavorful breakfast casserole perfect for cozy autumn mornings, combining roasted vegetables, sausage, and eggs baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 8 ounces baby bella mushrooms quartered
  • 1.5 pounds potatoes diced into 1/2-inch cubes (half sweet potatoes, half Yukon gold)
  • 1 large red bell pepper cored and diced
  • 1 medium white or yellow onion peeled and diced

Seasonings and Oil

  • 3 tablespoons olive oil
  • sea salt and freshly-cracked black pepper to taste
  • 1 pound ground Italian sausage or breakfast sausage
  • 4 cloves garlic peeled and minced
  • 2 handfuls fresh kale roughly-chopped, tough stems discarded

Egg Mixture

  • 15 eggs eggs whisked
  • 2/3 cup milk
  • 1.5 tablespoons Old Bay Seasoning

Instructions
 

  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper and prepare a 9x13-inch baking dish.
  • Roast the vegetables on a baking sheet with oil, salt, and pepper for 20-25 minutes until tender. Transfer to the baking dish.
  • Cook sausage in a skillet until browned, add garlic and kale, sauté 2-3 minutes. Transfer to the baking dish.
  • Whisk eggs, milk, Old Bay, salt, and pepper. Pour over the cooked ingredients in the baking dish.
  • Bake uncovered for 30-35 minutes until set. Cool for 10 minutes before serving.

Notes

For a vegetarian version, omit sausage and add extra vegetables or cheese.
Keyword eggs, sausage, vegetables