Ingredients
Method
- Prep and roast the sweet potatoes: Preheat the oven to 350°F (175°C). Lightly grease a 9x13 baking dish. Toss the cubed sweet potatoes with a drizzle of oil, salt, and pepper, spread them on a baking sheet, and roast for 15–20 minutes until just tender and lightly browned.
- Cook sausage and vegetables: While the sweet potatoes roast, heat the remaining oil in a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned. Stir in the onion and bell pepper and sauté until softened. Drain off excess fat if needed.
- Assemble the base: Add the roasted sweet potatoes to the skillet, stir gently to combine, then transfer everything into the prepared baking dish and spread in an even layer.
- Mix the eggs: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and dried thyme until smooth. Stir in about 1 cup of the shredded cheese.
- Pour and bake: Pour the egg mixture evenly over the sausage and vegetables in the baking dish, gently nudging so it settles throughout. Sprinkle the remaining cheese on top. Bake for 40–45 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
- Rest and serve: Let the casserole rest for about 15 minutes so it can firm up, then slice into squares and serve warm.
Notes
For extra flavor, add a pinch of smoked paprika or red pepper flakes to the egg mixture. The casserole reheats well, so do not hesitate to make it ahead for easy breakfasts throughout the week.