Here’s a delicious recipe for Sunday brunch that nets you plenty of leftovers for ready-to-eat weekday breakfasts. You won’t believe how great this simple 5-ingredient casserole tastes! This breakfast casserole is the perfect blend of protein, fats and carbohydrates, making it a complete meal in a pinch, or a great main dish to round out with fruit and/or veggies on the side.

Our eldest is almost 7 years old and suddenly has many opinions about the meals she is served. We have a few rules that help us to cope with the kids’ so-called “food jags” and finicky eating:

  • no expressions of disgust allowed at the table (this one is mostly for mommy’s ego);
  • you must try one bite of everything;
  • if you are hungry enough for seconds of something, you must make a good attempt at the other things still on your plate (i.e., no more mashed potatoes if there is still steak sitting there);
  • you must use the phrase “I don’t like” sparingly as there are very few foods you actually do not like/will not eat, and not simply to express a preference for one food over another.

Still, eggs have become a bit of a struggle. Our youngest will put back 3-4 eggs in a sitting, but our eldest needs her eggs flavoured, incorporated into recipes and/or covered in some sort of salsa or sauce. This recipe makes the eggs palatable to her, which makes mommy happy, which means a better day for everyone…if you know what I mean.



This is the perfect solution for someone who has a hard time stomaching eggs first thing in the morning (ahem, pregnant ladies…) or who has no time to cook in the morning but who needs protein to kick off a productive day!

The eggs form more of a binding and the sausage and sweet potato are the dominant flavours. It’s got a sausage and pancakes quality — minus the indigestion and self-loathing. You’ll love it!


5-Ingredient Breakfast Casserole



  • 1 – 1.5 lb natural sausage or breakfast sausage
  • 1 large sweet potato, 1 cm diced
  • 3 cups spinach, chopped
  • 3-4 green onions, chopped
  • 12 eggs, beaten
  • salt & pepper (this does not qualify as an ingredient…for those who are counting…)


  1. Preheat oven to 375 degrees.
  2. Heat skillet over medium-high heat and grease 9×13″ baking dish with coconut oil, olive oil, or butter.
  3. Remove sausage from casing and cook thoroughly, breaking large chunks.
  4. Remove sausage but retain fat; saute sweet potato 10-15 minutes until caramelized and soft.
  5. Combine spinach, onions, sausage and sweet potatoes, and spread evenly in baking dish. Season eggs generously with salt and pepper, then pour over casserole and gently tilt to spread evenly.
  6. Bake 23-25 minutes until set but not browned. Cool, then slice.