Cajun Breakfast Casserole
This Cajun breakfast casserole is savory, cozy, and just spicy enough. Shredded potatoes form the base, baked with eggs, Greek yogurt, vegetables, nutritional yeast, sharp cheddar, and spicy plant-based sausage. Using eight eggs creates a custardy, protein-forward bake that slices cleanly and holds beautifully.
Equipment
- 8x8 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Cutting board
- Knife
Ingredients
Casserole:
- 2½ cups shredded potato freshly shredded or thawed frozen, excess moisture squeezed out
- 8 large eggs
- ¾ cup plain Greek yogurt
- 1½ cups sharp cheddar cheese shredded
- 1 tablespoon Cajun seasoning
- ½ teaspoon dried oregano
- 3 tablespoons nutritional yeast
- ¾ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1-2 teaspoons hot sauce to taste
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1½ cups diced tomato seeds removed if very juicy
- 1½ cups fresh spinach chopped
- 1½ cups spicy plant-based sausage crumbled
Toppings:
- 3 tablespoons chopped fresh parsley
- 3 tablespoons sliced green onion or scallion
- Lime wedges optional
- Extra hot sauce optional
Instructions
- Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 5–6 minutes until softened.
- Add the garlic and plant-based sausage. Cook for another 4–5 minutes, breaking up the sausage until heated through and lightly browned.
- Stir in the diced tomato and spinach and cook just until the spinach wilts. Remove from heat.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, cheddar cheese, Cajun seasoning, oregano, nutritional yeast, garlic powder, salt, pepper, and hot sauce until fully combined.
- Spread the shredded potato evenly in the bottom of the prepared baking dish.
- Spoon the vegetable and sausage mixture evenly over the potatoes.
- Pour the egg mixture over everything, gently pressing down so the liquid distributes evenly.
- Bake uncovered for 45–50 minutes, or until the center is set and the top is lightly golden.
- Let rest for 10 minutes before slicing.
- Finish with chopped parsley and green onion. Serve with lime wedges and extra hot sauce if desired.
Notes
For extra golden edges, place the dish on the lower oven rack.
If your Cajun seasoning is salty, reduce the added salt slightly.
This casserole can be assembled the night before and baked fresh in the morning!
If your Cajun seasoning is salty, reduce the added salt slightly.
This casserole can be assembled the night before and baked fresh in the morning!