Loaded Breakfast Casserole

Loaded Breakfast Casserole

This recipe comes together quickly, is packed with flavor and texture, and reheats well, so you can make it ahead to have breakfast on hand for busy mornings. The nutritional yeast gives the casserole a nice cheesy taste. You can also use vegan cheese to top it off!

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Loaded Breakfast Casserole
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Tag Breakfast
Prep Time 15 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Tag Breakfast
Prep Time 15 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat the oven to 375°F and grease a 9x13" pan (or similar sized casserole dish) with olive oil, coconut oil, or avocado oil.
  2. Cut the sweet potato into chunks and place in a microwaveable bowl and add ¼ cup water. Cover the bowl with parchment and microwave for 3-5 minutes or until the sweet potatoes are tender when poked with a fork. Drain any excess water. If you'd rather not use a microwave, you can also just steam the sweet potato on the stovetop.
  3. Chop the bacon crosswise into pieces about half an inch wide. Fry the bacon in a large skillet over medium heat until almost crisp. (You may also cook the bacon in the microwave, per the instructions on the package.) Add the sausage, raise the heat to medium high, and cook until nicely browned. Add the kale and cook, stirring frequently, until wilted. Stir in the cumin, coriander, and cooked sweet potato and remove from the heat.
  4. Beat the eggs in a large bowl with the water and nutritional yeast. Add the meat and vegetable mixture to the bowl and stir. Pour everything into the prepared baking dish, using a spoon to spread everything out so it's evenly distributed.
  5. Bake for 25 minutes, or until the eggs are just set. Cool for at least 5 minutes before serving. Slice into squares and serve hot.
  6. Leftovers can be stored in the refrigerator for up to 3 days. You can also freeze in serving sizes and reheat for about a minute in the microwave.
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