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Easy Sweet Potato Egg Casserole

Easy Sweet Potato Egg Casserole for Cozy Mornings

This Easy Sweet Potato Egg Casserole combines flavors of sweet potatoes, turkey sausage, and cheese for a nutritious breakfast that's perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups cubed sweet potatoes Use orange-fleshed varieties like Garnet or Jewel.
  • 1 pound turkey sausage Can substitute with chicken or plant-based sausage.
  • 6 large eggs Whisk until slightly frothy for fluffiness.
  • 1 cup milk Use almond milk for dairy-free.
  • 1 medium onion Any color onion works well.
  • 1 green pepper Red or yellow peppers can be used.
  • 2 cloves garlic Fresh is best, or use garlic powder.
  • 1 teaspoon fresh thyme Dried thyme can be used, adjust quantity.
  • 1 cup shredded cheese Cheddar or any melting cheese, dairy-free option available.
  • 2 tablespoons avocado oil Can substitute with olive oil or butter.
Optional Variations
  • plant-based sausage Use for vegetarian option.
  • additional vegetables Add spinach or kale for nutrition.
  • nutritional yeast Use as cheese alternative for dairy-free.

Equipment

  • Oven
  • Skillet
  • casserole dish
  • mixing bowl

Method
 

Step-by-Step Instructions for Easy Sweet Potato Egg Casserole
  1. Preheat your oven to 350°F (175°C).
  2. Cube the sweet potatoes, chop the onion and green pepper, and mince the garlic. Set aside.
  3. In a large skillet, heat avocado oil over medium heat. Sauté sweet potatoes, onion, and green pepper for 8–9 minutes until tender, adding garlic in the last minute.
  4. Transfer sautéed vegetables into a greased 9x13-inch casserole dish and spread evenly.
  5. In the same skillet, cook turkey sausage until browned, breaking it into small pieces. Combine with sautéed vegetables.
  6. Whisk eggs, milk, thyme, salt, pepper, and shredded cheese until fully combined. Pour over the vegetable and sausage mixture.
  7. Bake the casserole for 40–45 minutes until firm and golden brown. Cover with foil halfway to prevent over-browning.
  8. Cool for 10–15 minutes before slicing to help it set for easier serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 24gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 240mgSodium: 540mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 45mgCalcium: 25mgIron: 12mg

Notes

This casserole can be made the night before and baked in the morning for a convenient breakfast option.

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