This savory breakfast casserole is delicious and high-protein. The utilization of sweet potatoes plays on the savory-sweet combination that is sure to win over anyone. This sweet potato and sausage breakfast casserole is packed with veggies and flavor.
Every Christmas, when my family gets together on Christmas morning, it is a tradition of ours to enjoy cinnamon rolls and breakfast casserole. One year, when I was putting together the casserole the night before, I realized we only had sweet potatoes in the pantry. I thought, why not give this a try in the casserole this year, and it was a great hit!
Plus, sweet potatoes are packed with other nutrients that regular potatoes don’t have. Such as vitamins B and C, potassium, and magnesium, pair this with eggs, veggies, and sausage, and this serves up a nutritious and filling breakfast.
What I love about this recipe is that it can freeze well. I cut the casserole into serving sizes and wrap them in parchment paper, then store into a freezer bag. This is great for people like me who are on the go early in the mornings but still want to prioritize eating a nutritious breakfast.
This recipe is versatile, too. Add in any veggies you may have hiding in the back of your fridge, like spinach, mushrooms, tomatoes, or broccoli. You can even add leftover deli meats, ham, black beans or those bags of cheese that only have a tiny bit in them. This recipe can be adapted to what you already have on hand, is what I like to call a “pantry clean-out recipe”.
Variation of Sweet Potato and Sausage Breakfast Casseroles
- Spinach and feta – Add sauteed onions, garlic, and spinach with feta cheese for a Mediterranean style.
- Ham and Cheese – Substitute the sausage for ham for a delicious omelet casserole
- Bacon and Gruyere cheese- Add bacon, Gruyere cheese, and sautéed shallots for a casserole spin on Quiche Lorraine.
Ingredients
Vegetables– Made with sweet potatoes as the star, with the addition of pepper and onions for taste
Eggs– the number of eggs can vary for this recipe; about 8-12 eggs will do
Breakfast Sausage– any flavor sausage can do, maple is delicious
Milk – used to make the eggs more liquid and fluffy when baked
Cheese– Any meltable cheese will do, I especially like pepper jack
Seasoning– Adds flavor to the eggs, helps all the components come together
Sweet Potato and Sausage Breakfast Casserole
Ingredients
2 tbsp olive oil
1 medium bell pepper, diced
1 medium onion, diced
16 oz breakfast sausage
2 small sweet potatoes OR 1 large
1/2 cup water
10 eggs
1/2 tsp salt
1 tsp pepper
1 tsp Cajun seasoning
1/2 tsp garlic powder
1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 375 degrees and prepare the vegetables.
- In a large skillet over medium heat, add olive oil. Sauté diced peppers and onions until they are soft for about 5 minutes.
- Add cooked peppers and onions to a greased casserole dish and set aside.
4. Next, to the same skillet, add sausage. Crumble sausage with a spoon and cook thoroughly until no longer pink, about 8 minutes. Then transfer to the casserole dish with peppers and onions.
5. With the remaining grease from the sausage, add the cubed sweet potatoes to the skillet. Cook for about 5 minutes, then add water and cook for about 10 minutes or until sweet potatoes are soft but firm.
6. Layer the cooked sweet potatoes on top of the sausage and set aside.
7. In a mixing bowl, add eggs, milk, and seasonings. Whisk until well combined.
8. Pour egg mixture over vegetables and sausage. Give everything a slight stir, ensuring that the potatoes are covered by the egg mixture. Then sprinkle cheese over the top.
9. Bake for 30-40 minutes or until the center reaches an internal temperature of 165 degrees. Enjoy!
Ingredients
Method
- Preheat the oven to 375 degrees and prepare the vegetables.
- In a large skillet over medium heat, add olive oil. Sauté diced peppers and onions until they are soft for about 5 minutes.
- Add cooked peppers and onions to a greased casserole dish and set aside.
- Next, to the same skillet, add sausage. Crumble sausage with a spoon and cook thoroughly until no longer pink, about 8 minutes. Then transfer to the casserole dish with peppers and onions.
- With the remaining grease from the sausage, add the cubed sweet potatoes to the skillet. Cook for about 5 minutes, then add water and cook for about 10 minutes or until sweet potatoes are soft but firm.
- Layer the cooked sweet potatoes on top of the sausage and set aside.
- In a mixing bowl, add eggs, milk, and seasonings. Whisk until well combined.
- Pour egg mixture over vegetables and sausage. Give everything a slight stir, ensuring the potatoes are covered by the egg mixture. Then sprinkle cheese over the top.
- Bake for 30-40 minutes or until the center reaches an internal temperature of 165 degrees. Enjoy!
Try Other Breakfast Recipes!
Lemon Ricotta Pancakes topped with stove-top blueberry jam!
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