Introduction

This Easy Sweet Potato Egg Casserole is a hearty and flavorful breakfast option that combines sweet potatoes, turkey sausage, and a cheesy egg mixture. It’s perfect for meal prep or a cozy weekend brunch and is simple enough to make any day of the week.

A square slice of a layered egg dish sits on a white speckled plate with a silver fork beside it. The dish has three visible layers: the top is a golden brown, slightly crispy layer; the middle shows a creamy yellow egg layer with vibrant chunks of orange squash or sweet potato and bits of green vegetables; the bottom layer contains browned sausage pieces mixed with the creamy egg base. The inside texture is soft and moist, and the edges are slightly browned. The plate rests on a warm wooden surface, with a soft-focused second slice in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons avocado oil
1/2 large yellow onion, chopped
1 green bell pepper, chopped
5 cups cubed sweet potatoes
3 garlic cloves, minced
1 pound turkey sausage
10 eggs
1/2 cup milk (plant-based milk can be substituted)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated mozzarella cheese

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish to prevent sticking. While the oven heats, chop the onion, green bell pepper, and sweet potatoes.
Step 2: Heat avocado oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion, bell pepper, and sweet potato. Cook for 8-9 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic during the last 1-2 minutes, then remove from heat and spread the vegetables evenly in the prepared casserole dish.
Step 3: In the same pan, cook the turkey sausage over medium heat, breaking it into small pieces. Cook thoroughly until no longer pink. Add the cooked sausage to the vegetables in the casserole dish and mix well.
Step 4: In a large bowl, whisk together the eggs, milk, dried thyme, salt, pepper, and shredded mozzarella until smooth.
Step 5: Pour the egg mixture evenly over the vegetable and sausage mixture. Stir gently to distribute the eggs throughout. Bake in the preheated oven for 40-45 minutes, or until the center is firm. If the top browns too quickly, cover loosely with foil halfway through baking.
Step 6: Remove from the oven and let the casserole cool for about 15 minutes before serving to allow flavors to settle and make slicing easier.

Tips & Variations

Substitute turkey sausage with vegetarian sausage for a plant-based option.
Use smoked paprika or chili flakes for a spicy kick.
Swap mozzarella for cheddar or pepper jack for different flavor profiles.
Add chopped spinach or kale with the vegetables for extra nutrients.
To save time, prepare the vegetables and sausage the night before and assemble in the morning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A square slice of baked egg casserole sits on a white speckled plate, with a silver fork resting in front. The casserole has a browned, slightly crispy top layer with a golden-yellow color, beneath which there are visible layers of orange chunks, soft white creamy egg, browned ground meat, and pieces of green vegetables. The texture looks soft and slightly fluffy with clear, colorful layers stacked inside. In the blurred background, there is another slice of the casserole on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole dairy-free?

Yes, simply substitute the milk with your favorite plant-based milk and use a dairy-free cheese or omit the cheese entirely.

Can I prepare this casserole ahead of time?

Absolutely! You can cook and assemble the casserole the night before, then bake it fresh in the morning. Just keep it covered in the refrigerator until ready to bake.