Easy Sweet Potato Egg Casserole Recipe

Introduction

This Easy Sweet Potato Egg Casserole is a hearty and wholesome breakfast or brunch option packed with savory turkey sausage, tender sweet potatoes, and flavorful herbs. It’s simple to prepare and bakes up into a satisfying dish perfect for feeding a crowd or meal prepping for the week.

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. Chop the onion, green bell pepper, sweet potatoes, and mince the garlic.
2. Step 2: Heat avocado oil in a large pan over medium heat. Add onion, bell pepper, and sweet potatoes, cooking for 8-9 minutes until they begin to soften. Stir in minced garlic for the last 1-2 minutes. Transfer the vegetables evenly to the prepared casserole dish.
3. Step 3: In the same pan, cook the turkey sausage over medium heat until fully cooked, breaking it into small pieces as it cooks. Combine the cooked sausage with the vegetables in the casserole dish and stir well.
4. Step 4: In a bowl, whisk together eggs, milk, dried thyme, salt, pepper, and grated mozzarella cheese until smooth.
5. Step 5: Pour the egg mixture evenly over the vegetable and sausage mixture in the casserole dish. Stir gently to distribute the egg throughout. Bake in the preheated oven for 40-45 minutes, until the center is firm. Cover loosely with foil halfway through baking if the top browns too quickly.
6. Step 6: Remove from the oven and let cool for about 15 minutes before serving to allow flavors to settle and the casserole to firm up for easy slicing.

Tips & Variations

• Swap turkey sausage for pork sausage or a plant-based alternative to suit your preference.
• Add chopped spinach or kale along with the vegetables for extra greens.
• Use sharp cheddar or pepper jack instead of mozzarella for a bolder flavor.
• For a spicier dish, sprinkle some chili flakes into the egg mixture before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm gently in the oven until heated through. This casserole can also be frozen for up to 2 months; 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 assembly the night before and refrigerate it covered, then bake it fresh in the morning. This makes for convenient, time-saving meal prep.

Can I use regular milk instead of plant-based milk?

Absolutely. Regular dairy milk works perfectly in this recipe but feel free to substitute with your favorite plant-based milk if preferred.

Easy Sweet Potato Egg Casserole Recipe

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★★★★★

4.9 from 68 reviews

This Easy Sweet Potato Egg Casserole is a hearty, nutritious dish perfect for breakfast or brunch. Featuring sautéed sweet potatoes, green bell pepper, onion, and turkey sausage, all combined with a cheesy, herb-infused egg mixture and baked to perfection. It’s flavorful, protein-packed, and easy to prepare in one baking dish.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 50 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

• 1 pound turkey sausage
• 10 eggs

Dairy and Seasonings

• 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. Preheat Oven and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven is heating, chop all the vegetables. Grease a 9×13-inch casserole dish to prevent sticking during baking.
2. Cook the Vegetables: Heat avocado oil in a Dutch oven or large saucepan. Add the chopped onion, green bell pepper, and sweet potatoes. Cook for 8-9 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic during the last minute or two and continue to sauté. Remove the cooked vegetables and spread them evenly in the prepared casserole dish.
3. Cook the Sausage: In the same pan, sauté turkey sausage until fully cooked, breaking it into small pieces as it cooks. Once cooked, add the sausage to the vegetables in the casserole dish and mix well.
4. Prepare the Egg Mixture: In a mixing bowl, whisk together eggs, milk, dried thyme, salt, pepper, and grated mozzarella cheese until smooth.
5. Combine and Bake: Pour the egg mixture over the vegetable and sausage mixture 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 halfway through baking.
6. Cool and Serve: Remove the casserole from the oven and let it cool for about 15 minutes before serving to allow the flavors to set and make cutting easier.

Notes

• Use plant-based milk to make the casserole dairy-free.
• Cover the casserole with foil midway through baking if the top browns too fast.
• This casserole can be refrigerated and reheated for quick meals.
• Feel free to substitute turkey sausage with chicken or pork sausage if preferred.
• Add fresh herbs like parsley or chives before serving for extra freshness.

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