If you’re looking for a hearty breakfast that’s packed with protein and loaded with vegetables, this Sausage, Sage & Leek Breakfast Casserole is high-protein and a wonderful addition to your meal rotation. Tender roasted parsnips and sweet leeks pair beautifully with savory chicken-apple sausage, creamy Greek yogurt, eggs, and sharp white cheddar for a satisfying casserole that’s perfect for breakfast, brunch, or even a light dinner. It reheats beautifully, making it ideal for meal prep throughout the week.
It reheats beautifully, making it ideal for meal prep throughout the week.
Why You’ll Love This Recipe
- High in protein to keep you full longer
- Great for breakfast, brunch, lunch, or dinner
- Naturally gluten-free
- Easy to prepare ahead of time
- Perfect for meal prep
- Loaded with vegetables
- Comforting without being overly heavy
Ingredients
- 2 cups parsnips, coarsely grated
- 2 large leeks, dark green parts removed and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 2 chicken-apple sausage links (about 6 ounces total), casings removed
- 5 large eggs
- ¾ cup non-fat Greek yogurt
- 2 teaspoons honey
- 1 tablespoon unsalted butter, softened
- ½ cup shredded white cheddar cheese
- 4 fresh sage leaves, thinly sliced
How It Comes Together
- Preheat the oven to 425°F.
- Spread the grated parsnips, sliced leeks, garlic, and olive oil on a sheet pan. Toss until evenly coated.
- Roast for about 25 minutes, stirring once or twice, until the vegetables are tender and lightly caramelized.
- Reduce the oven temperature to 350°F.
- While the vegetables roast, cook the chicken-apple sausage in a skillet over medium heat. Break it into crumbles as it cooks until browned. Transfer to a paper towel-lined plate.
- In a large bowl, whisk together the eggs, Greek yogurt, and honey until smooth.
- Butter an 8-inch square baking dish.
- Layer half of the roasted vegetables into the baking dish.
- Add the cooked sausage over the vegetables.
- Sprinkle with half of the shredded cheddar.
- Top with the remaining roasted vegetables.
- Pour the egg mixture evenly over the casserole.
- Sprinkle the remaining cheddar over the top.
- Bake for 35–40 minutes, or until the center is set and the casserole is lightly golden.
- Sprinkle with fresh sliced sage before serving.
Tips for Success
- Roast the vegetables until lightly caramelized for the best flavor.
- Let the casserole rest for 5–10 minutes before slicing.
- Freshly grate the cheese for better melting.
- Don’t overbake—the eggs should be just set.
- Thinly slice the leeks so they become tender while roasting.
Variations
- Substitute sweet potatoes for the parsnips.
- Use turkey sausage instead of chicken-apple sausage.
- Add baby spinach during the final few minutes of roasting.
- Try Gruyère or smoked cheddar for a different flavor.
- Add chopped mushrooms or diced bell peppers for extra vegetables.
Make Ahead
This casserole is perfect for meal prep:
- Assemble it the night before, cover, and refrigerate.
- Bake fresh the next morning.
- Store leftovers in an airtight container for up to 4 days.
- Individual portions reheat well in the microwave for 1–2 minutes.
Serving Suggestions
Serve with:
- Fresh berries
- Orange slices
- Whole grain toast
- Mixed greens with a light vinaigrette
- Fresh fruit salad
- Hot coffee or tea
Sausage, Sage & Leek Breakfast Casserole
Ingredients
- 2 cups coarsely grated parsnips
- 2 large leeks, trimmed and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 2 chicken-apple sausage links (6 ounces total), casings removed
- 5 large eggs
- ¾ cup non-fat Greek yogurt
- 2 teaspoons honey
- 1 tablespoon unsalted butter, softened
- ½ cup shredded white cheddar cheese
- 4 fresh sage leaves, thinly sliced
Instructions
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Preheat oven to 425°F.
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Toss parsnips, leeks, garlic, and olive oil on a sheet pan.
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Roast for 25 minutes, stirring occasionally.
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Reduce oven temperature to 350°F.
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Brown the sausage in a skillet, breaking it into crumbles.
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Whisk eggs, Greek yogurt, and honey together.
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Butter an 8-inch square baking dish.
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Layer half the roasted vegetables, sausage, half the cheese, remaining vegetables, egg mixture, and remaining cheese.
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Bake for 35–40 minutes until the center is set.
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Garnish with sliced sage and serve warm.
