Sweet Potato Sausage Breakfast Casserole
A hearty mix of sweet potatoes and savory sausage, this breakfast casserole is perfect for cozy mornings and brunch gatherings.
Ingredients
Casserole Ingredients
- 3 cups Sweet potatoes, peeled and diced
- 1 lb Sausage (pork, turkey, or plant-based) Your choice of sausage
- 6 large Eggs
- 1 cup Milk or non-dairy alternative
- 1 cup Cheese (cheddar, feta, or favorite) Grated or crumbled cheese
- 1 cup Bell peppers, diced Any color
- 1 medium Onion, diced
- 2 cups Spinach or kale, chopped Optional
- to taste Salt and pepper
- to taste Optional spices (paprika, garlic powder)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and dice the sweet potatoes into small cubes.
- In a large skillet, heat a little oil over medium heat and sauté the sweet potatoes until they’re tender, about 10–12 minutes.
- Add sausage to the skillet and cook until browned and fully cooked. If using, add diced bell peppers and onion, stirring until softened.
- In a large bowl, whisk together the eggs and milk. Season with salt, pepper, and any spices you prefer.
- In a baking dish, layer the sautéed sweet potatoes and sausage mixture. Pour the egg mixture over everything, ensuring it is evenly coated.
- Sprinkle with cheese and add spinach or kale.
Baking
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the casserole is set and the top is golden brown.
Serving
- Allow the casserole to cool for a few minutes before serving.
Notes
Any leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions wrapped tightly for up to 3 months. Reheat slices in the microwave or bake at 350°F (175°C) until heated through.