Prep Time

30 Minutes

Cook Time

40 Minutes



A little planning can help you enjoy a nourishing breakfast—even on the most hectic of days. Because you put this casserole together the night before, simply pop it in the oven when you wake up and you’ll have a hot and hearty meal waiting for you once you’re ready for the day. Plus, you’ll get a whopping 13 grams of protein to kick off your morning.


  • ⅔ pound nitrate-free Italian sausage, casing removed
  • 2 tablespoons extra-virgin olive oil
  • ⅔ pound sweet potatoes, peeled and cubed
  • 1 cup broccoli florets
  • 1 clove garlic, minced
  • 2 tablespoons parsley, minced
  • 6 pastured eggs Salt and pepper, to taste


  1. Lightly grease a 9×11 baking dish.
  2. Heat 1 tablespoon of the oil in a large skillet over medium heat.
  3. Add the sausage to the pan and cook until no longer pink, breaking up the meat until uniformly crumbled. Remove the sausage to a bowl and wipe the skillet clean.
  4. Heat the remaining oil in the skillet. Once hot, add the sweet potato and cook for approximately 3 minutes.
  5. Add the broccoli and garlic to the skillet and cook for an additional 2 to 3 minutes.
  6. Return the sausage to the skillet and stir to combine.
  7. Remove from the heat. Season with salt and pepper to taste.
  8. Carefully transfer the sausage mix into the baking dish. Whisk the eggs with the parsley in a medium bowl. Season with salt and pepper and pour the egg mixture over the sausage mixture.
  9. Allow to cool completely, cover, and then place in the refrigerator overnight.
  10. The next morning, preheat the oven to 350°F. Remove the casserole from the fridge.
  11. Bake the casserole for 35 to 40 minutes, or until a toothpick poked into the center of the dish comes out clean.
  12. Sprinkle with extra parsley if desired. Slice and serve. Leftovers can be stored in the fridge for up to 3 days.