Breakfast Cheddar and Sausage Casserole

Breakfast Cheddar and Sausage Casserole

Laila Ali’s breakfast casserole will have the whole family excited for the most important meal of the day.

Serves : 6–8 people
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

Extra-virgin olive oil cooking spray
1 lb loose breakfast sausage
1 medium yellow onion, finely chopped
12 large eggs
1 teaspoon sea salt, or to taste
¾ teaspoon garlic powder
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 medium to large sweet potato (about 8 ounces), peeled and coarsely grated on a box grater
8 ounces cheddar cheese, coarsely grated (about 2 cups)
1 small bunch Swiss chard, stemmed, leaves cut into ribbons
4 scallions, white and green parts, trimmed and thinly sliced

Optional Toppings:
Avocado slices
Hot sauce
Sliced scallions


  1. Preheat the oven to 375 F. Coat an 8-inch-by-10-inch casserole pan with cooking spray
  2. Heat a large skillet over medium-high heat. If you are using turkey, chicken or another lean sausage meat, add a generous coating of cooking spray. If it’s a fatty sausage, skip the oil. Add the sausage and cook, breaking it up with a wooden spoon, until it starts to release a little fat, about 5 minutes
  3. Add the onion and cook, stirring often, for 10–15 minutes more, until the sausage and onion are well browned. Transfer to a plate to cool
  4. Beat the eggs in a large bowl. Beat in the salt, garlic powder, turmeric and cayenne, and then stir in the sausage mixture, sweet potato, all but ½ cup of the cheese, the chard and the scallions
  5. Pour the mixture into the prepared casserole pan, cover with aluminum foil and bake for 20 minutes or until starting to set
  6. Remove the foil, sprinkle evenly with the remaining ½ cup of cheese and bake for 15–20 minutes more, until the center is set and the casserole is lightly browned and bubbling on top
  7. Let sit for 5–10 minutes, slice and serve

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