Easy Sweet Potato Egg Casserole Recipe
Introduction
This easy sweet potato egg casserole is a hearty, flavorful breakfast or brunch option that combines tender sweet potatoes, savory turkey sausage, and a cheesy egg mixture. It’s simple to prepare and perfect for feeding a crowd or making ahead for busy mornings.
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). Prepare the vegetables by chopping the onion, green bell pepper, and sweet potatoes. Grease a 9×13-inch casserole dish to prevent sticking.
- Step 2: Heat avocado oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion, green pepper, and sweet potatoes. Cook for 8-9 minutes, stirring occasionally, until the vegetables soften. Add minced garlic during the last 1-2 minutes and sauté briefly. Remove the vegetables from the pan and spread evenly in the prepared casserole dish.
- Step 3: In the same pan, cook the turkey sausage, breaking it into small pieces, until fully cooked. Add the cooked sausage to the vegetables in the casserole dish and stir to combine.
- Step 4: In a mixing bowl, whisk together the eggs, milk, dried thyme, salt, pepper, and mozzarella cheese until smooth and well combined.
- Step 5: Pour the egg mixture over the sausage and vegetable mixture in the casserole dish. Stir gently to distribute the eggs evenly. 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 the casserole from the oven and let it cool for about 15 minutes before serving to allow it to set and make slicing easier. Enjoy your delicious breakfast casserole!
Tips & Variations
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.
- Swap mozzarella for cheddar or pepper jack to change the flavor profile.
- Use plant-based milk like almond or oat milk to make the dish dairy-free.
- Adding a pinch of smoked paprika or cayenne pepper can give the casserole a subtle smoky or spicy kick.
Storage
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. This casserole also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole the night before?
Yes, you can assemble the casserole the night before and store it covered in the refrigerator. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.
Can I use regular potatoes instead of sweet potatoes?
Absolutely. Regular potatoes will work, but keep in mind they may require a slightly longer cooking time to become tender.
PrintEasy Sweet Potato Egg Casserole Recipe
This Easy Sweet Potato Egg Casserole is a hearty and delicious breakfast dish combining sautéed sweet potatoes, onions, bell pepper, turkey sausage, and a fluffy egg mixture baked to perfection with melted mozzarella cheese. It’s a nutritious and satisfying casserole perfect for a weekend brunch or a make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 1/2 large yellow onion, chopped
- 1 green bell pepper, chopped
- 5 cups cubed sweet potatoes
- 3 garlic cloves, minced
Protein and Dairy
- 1 pound turkey sausage
- 10 eggs
- 1/2 cup milk (plant-based milk can be substituted)
- 1/2 cup grated mozzarella cheese
Others
- 2 tablespoons avocado oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat Oven and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven heats, chop all the vegetables as directed. Grease a 9×13-inch casserole dish to prevent sticking during baking.
- Cook the Vegetables: Heat avocado oil in a Dutch oven or large saucepan until hot. Add chopped onion, green bell pepper, and sweet potatoes, sauté for 8-9 minutes, stirring occasionally, until they start to soften. Add minced garlic in the last 1-2 minutes and continue sautéing. Remove the cooked vegetables and spread evenly in the prepared casserole dish.
- Cook the Sausage: In the same Dutch oven, add the turkey sausage and sauté until fully cooked, breaking it into small pieces as it cooks. Once done, add the cooked sausage to the vegetables in the casserole dish and mix well.
- Prepare the Egg Mixture: In a separate bowl, whisk together eggs, milk, dried thyme, salt, pepper, and grated mozzarella cheese until smooth and well combined.
- Combine and Bake: Pour the egg mixture evenly over the sausage and vegetable mixture in the casserole dish. Stir gently to distribute the egg mixture evenly throughout. Bake in the preheated oven for 40-45 minutes or until the center is firm to the touch. If the top browns too quickly, loosely cover it with foil halfway through baking to prevent burning.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 15 minutes. This allows flavors to settle and makes it easier to cut and serve. Enjoy your hearty breakfast casserole!
Notes
- You can substitute plant-based milk for dairy milk to make this dairy-free.
- For a vegetarian version, replace turkey sausage with plant-based sausage or extra vegetables.
- Cover with foil halfway through baking if the top starts to brown excessively.
- Let the casserole cool before slicing to ensure clean cuts.
- Leftovers can be refrigerated and reheated for a quick breakfast.
Keywords: sweet potato casserole, breakfast casserole, egg casserole, turkey sausage casserole, healthy breakfast, baked egg dish
