Easy Sweet Potato Egg Casserole Recipe

Introduction

This Easy Sweet Potato Egg Casserole is a comforting and nutritious dish perfect for breakfast or brunch. It combines tender sweet potatoes, savory turkey sausage, and fluffy baked eggs for a satisfying meal that’s simple to prepare.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish to prevent sticking. Chop the onion, green bell pepper, and sweet potatoes while the oven heats.
2. Step 2: Heat avocado oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion, green pepper, and sweet potatoes. Cook for 8-9 minutes, stirring occasionally, until vegetables begin to soften. In the last 1-2 minutes, add the minced garlic and sauté briefly. Remove the vegetables and spread evenly in the prepared casserole dish.
3. Step 3: In the same pan, add the turkey sausage. Cook thoroughly, breaking it into small pieces as it cooks. Once done, add the sausage to the casserole dish and mix well with the vegetables.
4. Step 4: In a bowl, whisk together the eggs, milk, dried thyme, salt, pepper, and grated mozzarella until smooth and well combined.
5. Step 5: Pour the egg mixture over the sausage and vegetables in the casserole dish. Stir gently to distribute evenly. Bake in the preheated oven for 40-45 minutes, until the center is firm. If the top browns too quickly, cover loosely with foil.
6. Step 6: Remove from the oven and let cool for about 15 minutes before serving.

Tips & Variations

• Substitute turkey sausage with vegetarian sausage or cooked bacon for different flavors.
• Use plant-based milk to make this casserole dairy-free.
• Add chopped spinach or kale with the vegetables for extra greens.
• Top with a bit of shredded cheese in the last 5 minutes of baking for a golden crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking and refrigerate it overnight. Bake it fresh in the morning, adding a few extra minutes to the baking time if chilled.

Can I use regular potatoes instead of sweet potatoes?

Regular potatoes can be used, but sweet potatoes add a natural sweetness and softer texture that complements the dish well. If substituting, adjust cooking time to ensure potatoes are tender before baking.

Easy Sweet Potato Egg Casserole Recipe

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★★★★★

4.8 from 50 reviews

This Easy Sweet Potato Egg Casserole is a hearty and nutritious breakfast or brunch option that combines tender sweet potatoes, savory turkey sausage, and a cheesy egg mixture baked to perfection. Packed with wholesome ingredients and bursting with flavor, it’s a comforting dish that’s simple to prepare and perfect for meal prepping or feeding a crowd.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 2 tablespoons avocado oil
• 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

Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat Oven and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven is heating, chop all the vegetables as directed. Grease a 9×13-inch casserole dish to prevent sticking during baking.
2. Cook the Vegetables: Heat the avocado oil in a Dutch oven or large saucepan. Add the chopped onion, green pepper, and sweet potatoes. Sauté for 8-9 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic during the last 1-2 minutes and continue sautéing. Remove the cooked vegetables and spread them evenly in the prepared casserole dish.
3. Cook the Sausage: Using the same Dutch oven, add the turkey sausage. Sauté until cooked through, breaking it into small pieces as it cooks. Add the cooked sausage to the vegetables in the casserole dish and mix well.
4. Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, dried thyme, salt, pepper, and grated mozzarella cheese until smooth and well combined.
5. Combine and Bake: Pour the egg mixture over the vegetable and sausage mixture in the casserole dish. Stir gently to distribute evenly. Place the dish in the preheated oven and bake for 40-45 minutes, or until the center is firm. Cover loosely with foil if the top browns excessively during baking.
6. Cool and Serve: Remove from the oven and let cool for about 15 minutes before slicing and serving to allow the casserole to set.

Notes

• You can substitute plant-based milk for dairy milk to make this recipe dairy-free.
• Feel free to use ground pork or beef sausage instead of turkey sausage if preferred.
• For extra flavor, add chopped fresh herbs like parsley or chives on top before serving.
• Leftovers can be refrigerated and reheated for a quick breakfast or snack.
• Covering the casserole loosely with foil during baking prevents the top from burning while allowing it to cook thoroughly.

Keywords: sweet potato casserole, egg casserole, turkey sausage breakfast, healthy breakfast casserole, baked egg dish