Bubble Up Breakfast Casserole
You may be thinking, “a breakfast bake with sweet potatoes?” The answer is yes, YES, a million times yes. After making this Bubble Up Breakfast Casserole I think every breakfast should contain sweet potatoes. The spicy sausage and smoky bacon combine so beautifully with the sweet potato flavor. You know when some of the syrup from your pancakes gets on your sausage links and it’s sweet and savory heaven? It’s kind of like that with eggs, biscuits and sharp cheddar cheese in the mix just to make it even better.
Breakfast is not generally my favorite meal of the day (I often eat dinner leftovers), but this Bubble Up Breakfast Casserole is hands down my new favorite breakfast. I even ate it again for lunch…and dinner, so that’s saying something. It’s also really simple to make, super filling and just 315 calories or 9 Green, 8 Blue or 8 Purple Weight Watchers SmartPoints per serving. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
You know you love bubble up casseroles…make sure to check out my Pizza, Enchilada and Chicken Pot Pie versions!
Bubble Up Breakfast Casserole
- 1 medium sweet potato
- 4 slices Center Cut bacon, chopped
- 1 lb hot Italian poultry sausage, casings removed (turkey or chicken will work fine)
- 1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters (I used Wegmans brand, Pillsbury also makes them – if you can only find Grands, weigh out 7.5 ounces and cut them into small bite-sized pieces)
- 4 large eggs
- 4 large egg whites
- 3 tablespoons water
- Salt and pepper to taste
- A pinch of crushed red pepper flakes
- 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
- Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
- Stab the sweet potato 5-6 times with a fork in different places, piercing the skin. Place the potato on a plate and microwave on high for 6-8 minutes, flipping the potato over halfway through. Potato should be easy to slice when finished. Peel off the skin and dice the potato into small, bite-size pieces and set aside. You need about 6 ounces of cooked sweet potato (if you have leftover, just save it to eat separately).
- In a large skillet over medium heat, cook the bacon pieces until crisp and then drain the grease. Remove the bacon to a side late and add the sausage to the pan. Cook the sausage, breaking it up with a spatula into small pieces until cooked through. Drain any remaining grease from the pan and transfer the sausage, bacon, sweet potatoes and biscuit pieces to the prepared baking dish. Stir together until well combined.
- In a mixing bowl, combine the eggs, egg whites, water, salt, pepper and red pepper flakes and whisk together until beaten and well combined. Pour the egg mixture over top of the other ingredients in the baking dish and stir together so that ingredients are evenly distributed.
- Bake for 25 minutes. Remove from oven and sprinkle the Cheddar over the top. Return to the oven for another 10 minutes until hot and bubbly.
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
UH YUM! Biscuits, and sausage and bacon, oh my! This looks so amazingly delicious! Perfect breakfast for a busy week… which is my kind of breakfast!
Question: Would you consider this freezable? Thanks.
Honestly, I very rarely freeze anything and I haven’t tried freezing this or any of the other bubble up casseroles, so I’m not sure. If you try it, report back!
This looks like the perfect breakfast-for-dinner dish! I don’t usually like sweet potatoes, but I am definitely going to give this a try.
I just made this! It was great.
I wonder how many days in the fridge it would be good for.
can i prepare this in the baking dish ahead of time or keep in the fridge overnight and pop it in the oven in the morning? thank you!! can’t wait to make this for company!
I have never tried doing that but I have heard from another reader that when they tried that with a bubble up casserole the biscuits didn’t “bubble up” like they usually do. I think I’d suggest prepping it ahead of time except the biscuits and then adding those in right before popping it in the oven. Hope that helps!
I’ve been able to find the 7.5 oz packages of biscuits at Aldi also. Actually those are the only ones I’ve been able to find at are 7.5.
Can I make this without the sweet potato?
This is a major winner and so delicious!!! If you love the salty/sweet combo of flavors, this recipe is for you. I will definitely be adding this to my breakfast rotation. I froze a few portions too. I will report back on how the taste after I defrost them.
What is the measurement for a large egg white? I use egg whites that I purchase by the carton. Could you provide a measurement in cup increments?
Hi Emily! Just made this last night (on Day 3 of my Weight Watchers journey) and holy cow, this is good. I ended up omitting the sausage just because I legit didn’t feel like dirtying another pan — and I ended up cutting it into 9 servings, not 6. Threw in some chives, too. But I warmed it up for breakfast at work this morning and I’m so happy I took the time to make this. It gives me breakfast for the next week and that’s something I’m thrilled about. THANK YOU.
I’m thinking of making this for dinner this week! But using 6 eggs instead of 4 and 4 whites.. I also don’t have any biscuit dough so I might make my own with 2 ingredient dough! I’ll have to recalculate but I don’t think it’ll be more points.