Caramelized Onion, Apple, And Sweet Potato Overnight Breakfast Bake

Caramelized Onion, Apple, And Sweet Potato Overnight Breakfast Bake
  • 1Hr 15M Total Time

  • 30M Prep Time

  • 12 Ingredients

  • 8 Servings

What’s for brunch? Prep this Caramelized Onion, Apple, and Sweet Potato Overnight Breakfast Bake the night before and just pop in the oven the next morning for a crowd-pleasing dish that frees up your morning.


This recipe was developed for the Egg Nutrition Center by Mary Ellen Phipps, RDN.

Mary Ellen Phipps, RDN


  1. Heat a large pan over medium-high heat. Add the oil, chopped onions, diced apples, and diced sweet potatoes to the pan. Stir to combine and sauté until the apples and onions start to brown, stirring occasionally, about 10-15 minutes.

  2. Add the cooked sausage and chopped spinach to the pan, stir, and set aside.

  3. In a large bowl, combine the milk, eggs, dry mustard, and salt. Whisk until combined. Set aside.

  4. Grease a 9 x 13 casserole dish. Tear the whole grain bread into large chunks and spread it in an even layer on the bottom of the casserole dish. Top with onion, sausage and veggie mixture. Make sure to spread it evenly over the bread.


  5. Pour egg and milk mixture evenly over the dish. Cover and let it sit in the refrigerator overnight.

  6. In the morning, remove dish from refrigerator and preheat oven to 350 degrees. While oven preheats, uncover the dish and crumble the goat cheese on top if using. Place casserole dish in the oven and allow to bake for about 45 minutes or until all of the egg has been cooked. Enjoy!


  • 2 Tbsp olive oil
  • 1/2 medium yellow onion, chopped
  • 2 small gala apples, diced
  • 16 oz. raw breakfast sausage, cooked and drained
  • 5 oz. baby spinach, chopped
  • 1 large sweet potato, diced
  • 2 cups whole milk
  • 8 large eggs
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 8 slices whole grain bread
  • 4 oz. crumbled goat cheese (optional)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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