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Easy Sweet Potato Egg Casserole

Easy Sweet Potato Egg Casserole

A warm and comforting breakfast casserole featuring the natural sweetness of potatoes combined with savory turkey sausage, fresh veggies, and fluffy eggs. This versatile dish is simple to assemble and can be made ahead, making it perfect for a special weekend breakfast or an easy weekday meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons avocado oil
  • 1/2 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 5 cups cubed sweet potatoes (about 2 medium potatoes, cut into 1/2-inch cubes)
  • 3 cloves garlic, minced
  • 1 pound turkey sausage
  • 10 large eggs
  • 1/2 cup milk (any kind works, including plant-based options like almond or oat milk)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated mozzarella cheese

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large bowl
  • Whisk
  • Spoon
  • Knife

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and green bell pepper and cook for 4-5 minutes, until they begin to soften.
  3. Add the cubed sweet potatoes to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are slightly tender and have some color. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the turkey sausage to the skillet, breaking it up with a spoon. Cook until it's browned and cooked through. Drain any excess grease if necessary.
  5. In a large bowl, whisk together the eggs, milk, dried thyme, salt, and pepper until well combined.
  6. Spread the sausage and vegetable mixture evenly in the bottom of your prepared baking dish.
  7. Pour the egg mixture evenly over the sausage and veggies.
  8. Sprinkle the grated mozzarella cheese over the top.
  9. Bake for 30-35 minutes, or until the eggs are set in the center and the top is lightly golden brown. A knife inserted into the center should come out clean.
  10. Let the casserole cool for about 10 minutes before slicing and serving. This helps it hold its shape.

Notes

For best results, cut sweet potatoes and vegetables into uniform 1/2-inch cubes to ensure even cooking. It is crucial to sauté the sweet potatoes for 10-12 minutes until they are slightly tender before baking. After baking, let the casserole rest for at least 10 minutes before slicing to allow the eggs to set properly, ensuring clean, firm slices.