Looking for a make-ahead breakfast that’s delicious, high in protein, and completely dairy-free? This breakfast casserole with sausage, sweet potato, and spinach is simple, nourishing, and perfect for busy mornings.
As the weather starts to cool, my desire for a warm, cozy breakfast emerges, but I don’t always have time to make a fresh hot meal every morning.
That’s where breakfast casseroles and egg bakes come in. Just prep them once and enjoy all week long.
This recipe combines crumbled sausage, shredded sweet potatoes, and fresh spinach for a balanced, flavorful breakfast that’s easy to prep and full of wholesome ingredients.
It’s free of dairy and gluten but rich in protein and flavor, making it ideal for meal prep or a crowd-pleasing brunch.
Serve it warm straight from the oven, or enjoy a reheated slice during the week with a drizzle of hot sauce or a side of avocado.
Why You’ll Love It
- High in protein and naturally dairy-free
- Easy to prep ahead for quick weekday breakfasts
- Comforting, balanced flavor from sausage and sweet potato
- Gluten-free and made with simple, nourishing ingredients
- Reheats beautifully for meal prep or weekend brunch
Need more dairy-free inspiration? Check out 7 High-Protein Dairy-Free Breakfast Ideas with 30+ Grams Protein for simple breakfasts you can prep ahead.
Key Ingredients
- Breakfast sausage: Brings a rich, savory flavor that forms the base of the casserole. You can use pork for a traditional taste or chicken or turkey sausage for a lighter option.
- Shredded sweet potatoes and onion: Add natural sweetness and create a hashbrown-style texture that turns tender and golden in the oven.
- Spinach: Adds color, freshness, and nutrients without overpowering the other flavors.
- Eggs: Provide structure, protein, and the perfect fluffy texture.
- Unsweetened almond milk: Keeps the casserole light and moist while staying completely dairy-free.
- Seasonings: A simple blend of salt, garlic powder, onion powder, and smoked paprika for a balanced, savory taste.
Not dairy-free? This High-Protein Egg Bake with Cottage Cheese & Hash Browns has a rich, savory flavor that’s perfect for meal prep or weekend brunch.
How to Make It
Making this dairy-free breakfast casserole is simple and perfect for meal prep. Here’s how to bring it together step by step:
Cook the sausage
Start by browning the breakfast sausage in a large skillet over medium heat until it’s fully cooked and crumbled, about 6 to 8 minutes. Transfer it to a plate and set aside.
Sauté the vegetables
In the same skillet, add a drizzle of olive oil, then cook the shredded onion and sweet potato for 5 to 7 minutes until softened. Stir in the chopped spinach and cook for another minute until wilted.
Mix the egg base
In a large bowl, whisk together the eggs, almond milk, salt, garlic powder, onion powder, and smoked paprika until smooth and well combined.
Combine and transfer
Add the cooked sausage and vegetables to the egg mixture, stirring gently to combine. Pour everything into a greased 9×9-inch baking dish and spread it evenly.
Bake until set
Place the dish in a 375°F (190°C) oven and bake for 30 to 35 minutes, or until the center is set and the top turns lightly golden.
Cool and serve
Let the casserole cool for about 5 to 10 minutes before slicing into six portions. Serve warm with hot sauce or avocado on the side.
Looking for more grab-and-go options? Try the Veggie-Loaded Breakfast Frittata Cups for an easy, portable breakfast full of veggies and protein.
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Tips & Variations
- Use turkey or chicken sausage: For a leaner option that still delivers great flavor.
- Swap the sweet potatoes: Use shredded russet or Yukon gold potatoes for a more traditional breakfast casserole taste.
- Add more vegetables: Chopped bell peppers, zucchini, or mushrooms work great here.
- Make it spicy: Add a pinch of chili flakes or a diced jalapeño for heat.
Storage & Meal Prep
Let the casserole cool completely before slicing it into portions. Store in an airtight container in the fridge for up to 4 days.
To reheat, warm individual slices in the microwave for about 1 minute.
For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Yep. You can assemble the casserole the night before, cover it tightly, and refrigerate it overnight. In the morning, bake it straight from the fridge, adding about 5 extra minutes to the cook time.
Absolutely. Once baked and cooled, cut into individual portions and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven or microwave.
Totally. Omit the sausage for a vegetarian version and add sautéed mushrooms or extra vegetables.
Make sure to cook out any excess moisture from the vegetables before mixing everything together, and don’t overbake. It should be just set in the center.
Breakfast Casserole with Sausage & Sweet Potato (Dairy-Free)
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Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish with olive oil or nonstick spray.
- In a large skillet, cook 1 pound breakfast sausage over medium heat for 6 to 8 minutes until browned and crumbled. Remove and set aside.
- In the same skillet, add 1 tbsp olive oil, then sauté the shredded onion and shredded sweet potato for 5 to 7 minutes, stirring occasionally, until the sweet potato softens slightly.Add 2 cups chopped spinach to the pan and cook for 1 to 2 minutes, just until wilted.
- In a large bowl, whisk together 12 eggs, ½ cup milk (of choice), 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon smoked paprika.Stir in the cooked sausage and vegetable mixture, mixing until well combined.
- Pour the mixture evenly into the prepared baking dish and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden.If you bake it in a slightly smaller dish like mine, you might need to add an additional 10 to 15 minutes to the baking time.
- Let cool for 5 to 10 minutes before slicing into 6 servings.
Nutrition
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Super tasty and great to have prepped for busy mornings! Never gets old!