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Start your day with a hearty and nutritious Sweet Potato Egg Casserole. This dish combines the natural sweetness of sweet potatoes with savory turkey sausage and fluffy eggs, creating a balanced and satisfying meal. Perfect for breakfast, brunch, or even a quick dinner, this casserole is sure to become a family favorite.
I first discovered this Sweet Potato Egg Casserole during a cozy weekend brunch with friends. The combination of flavors and the ease of preparation won me over instantly. Now, it’s a staple in my kitchen, especially when I need a dish that’s both comforting and packed with nutrients.
Get ready to cook up a storm with this delightful Sweet Potato Egg Casserole recipe. It’s time to gather your ingredients and preheat that oven!
What to Expect
- Time: Approximately 1 hour
- Difficulty: Easy
Before You Begin
Before diving into the recipe, make sure you have all your ingredients prepped and ready. Chopping your vegetables ahead of time will make the cooking process smoother and more enjoyable. Also, don’t forget to grease your casserole dish to prevent sticking.
Ingredients You’ll Need
| For the base: | |
|---|---|
| 3 garlic cloves (minced) | |
| 1 lb uncooked turkey sausage | |
| 5 cups cubed sweet potatoes (1-inch cubes) | |
| 1 green bell pepper (diced) | |
| 1/2 large yellow onion (finely diced) | |
| 2 tbsp avocado oil (or olive oil) | |
| For the egg mixture: | |
| 1/2 cup milk (whole milk for richness) | |
| 10 large eggs | |
| 1/2 cup grated mozzarella cheese (Sargento brand recommended) | |
| 1 tsp salt | |
| 1 tsp dried thyme | |
| 1/2 tsp pepper |
Step-by-Step Guide
- Preheat Oven and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven is heating, prepare your vegetables by chopping them all up. Grease a 9×13-inch casserole dish to prevent the ingredients from sticking during baking.
- Cook the Vegetables: In a Dutch oven or large saucepan, add a suitable amount of avocado oil and heat until hot. Add the chopped onion, green pepper, and sweet potato to the pan and cook for 8-9 minutes, stirring occasionally, until the vegetables begin to soften. In the last minute or two of cooking, add minced garlic and continue to sauté. Once cooked, remove the vegetables from the pan and spread them evenly across the bottom of the prepared 9×13-inch dish.
- Cook the Sausage: Using the same Dutch oven, add the turkey sausage. Sauté the sausage until it is completely cooked through. Break it into small pieces as it cooks. Once done, add the cooked sausage to the vegetables in the casserole dish and stir to combine everything well.
- Prepare the Egg Mixture: In a separate mixing bowl, whisk together the eggs, milk, fresh thyme, salt, pepper, and shredded cheese. Ensure the ingredients are thoroughly mixed, resulting in a smooth egg mixture ready for baking.
- Combine and Bake: Pour the whisked egg mixture over the vegetable and sausage mix in the casserole dish. Stir gently to ensure the egg mixture is dispersed evenly throughout the vegetables and sausage. Place the dish in your preheated oven and bake for 40-45 minutes, or until the center is firm to the touch. If the top starts to brown too much halfway through baking, cover it loosely with foil to prevent burning.
- Cool and Serve: Once the dish is baked and the center is firm, remove it from the oven and let it cool for about 15 minutes before serving.
Pointers for Perfection & How to Store
For a perfectly baked Sweet Potato Egg Casserole, make sure to evenly distribute the egg mixture over the vegetables and sausage. This ensures every bite is packed with flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
For more delicious recipes, check out this Gluten Free Potato Pancakes Healthy Breakfast.
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Sweet Potato Egg Casserole
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Sweet Potato Egg Casserole is a nutritious, make-ahead breakfast that is as colorful as it is delicious. Featuring a savory base of shredded sweet potatoes (resembling hash browns), it is packed with fluffy eggs, fresh spinach, and peppers. Naturally gluten-free and grain-free, it reheats beautifully, making it the perfect solution for busy weekday mornings.
Ingredients
— The Vegetables —
2 cups sweet potatoes, peeled and shredded (about 1 large potato)
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, seeded and diced
2 cups fresh baby spinach, roughly chopped
2 cloves garlic, minced
— The Egg Mixture —
8 large eggs
½ cup milk (dairy or unsweetened almond milk)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional)
— Topping —
½ cup shredded cheddar cheese or crumbled feta (optional, omit for dairy-free)
Fresh chives or parsley for garnish
Instructions
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish (or a deep pie dish) with cooking spray or butter.
2. Sauté Veggies: Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and shredded sweet potato. Cook for 6–8 minutes, stirring occasionally, until the potatoes soften and the onions are translucent.
3. Wilt Spinach: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach and cook for another 1–2 minutes until just wilted. Remove from heat.
4. Layer: Transfer the sautéed vegetable mixture into the prepared baking dish, spreading it out in an even layer.
5. Whisk Eggs: In a medium bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until smooth.
6. Combine: Pour the egg mixture evenly over the vegetables in the baking dish. If using cheese, sprinkle it over the top now.
7. Bake: Bake for 25–30 minutes, or until the center of the casserole is set (no longer jiggly) and the edges are golden brown.
8. Serve: Remove from the oven and let cool for 5 minutes before slicing. Garnish with fresh herbs.
Notes
Shredding Tip: Use the large holes of a box grater or a food processor attachment to shred the sweet potatoes quickly.
Meat Lovers: You can add 1 cup of cooked breakfast sausage, crumbled bacon, or diced ham to the vegetable mixture for extra protein.
Dairy-Free: Use unsweetened almond milk and omit the cheese. Nutritional yeast can be added to the eggs for a cheesy flavor without dairy.
Storage: Slice cool leftovers and store in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 60 seconds.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4
- Sodium: 380
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 11
- Cholesterol: 250
Your Burning Questions Answered!
- Can I use a different type of sausage?
- Yes, you can substitute turkey sausage with chicken sausage or even a plant-based sausage if you prefer.
- Can I make this casserole ahead of time?
- Can I make this casserole ahead of time?
- Absolutely! Prepare the casserole the night before, cover it, and refrigerate. In the morning, simply bake as directed, adding a few extra minutes if needed.
What can I serve with Sweet Potato Egg Casserole?
This dish pairs well with a fresh salad, avocado slices, or a side of toast for a complete meal.
Dig In & Enjoy!
There you have it—a delicious and nutritious Sweet Potato Egg Casserole that’s perfect for any meal of the day. Whether you’re feeding a crowd or meal prepping for the week, this recipe is sure to impress. For more delicious ideas, follow me on Pinterest.