Easy Sweet Potato Egg Casserole Recipe

Introduction

This Easy Sweet Potato Egg Casserole is a hearty and flavorful breakfast or brunch option. Packed with vegetables, turkey sausage, and a creamy egg mixture, it’s both nutritious and satisfying. Perfect for meal prep or feeding a crowd.

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, and chop all the vegetables.
2. Step 2: Heat avocado oil in a large pan over medium heat. Add the onion, green bell pepper, and sweet potatoes. Cook for 8-9 minutes, stirring occasionally, until vegetables soften. Add minced garlic during the last 1-2 minutes, then remove from heat and spread the vegetables evenly in the casserole dish.
3. Step 3: In the same pan, cook the turkey sausage over medium heat until fully cooked, breaking it into small pieces. Mix the cooked sausage with the vegetables in the casserole dish.
4. Step 4: In a bowl, whisk together the eggs, milk, dried thyme, salt, pepper, and mozzarella cheese until smooth.
5. Step 5: Pour the egg mixture over the sausage and vegetable mixture in the casserole dish. Stir gently to combine evenly. Bake for 40-45 minutes, or until the center is firm. If the top browns too quickly, cover loosely with foil halfway through baking.
6. Step 6: Remove from oven and let the casserole cool for about 15 minutes before serving. This helps the flavors settle and makes it easier to cut.

Tips & Variations

• Try substituting turkey sausage with chicken sausage or a plant-based alternative for different flavors.
• Add chopped spinach or kale to increase the greens in the dish.
• Use pepper jack cheese instead of mozzarella for a mild spicy kick.
• Make it dairy-free by using plant-based milk and a vegan cheese substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through or in a preheated oven at 350°F (175°C) for 10-15 minutes. This casserole also freezes well—thaw fully 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 refrigerate it uncovered. Bake it fresh in the morning for the best texture and flavor.

Can I use other types of cheese?

Absolutely. Cheddar, feta, or goat cheese all work well and add different flavor profiles. Adjust the amount to your taste preferences.

Easy Sweet Potato Egg Casserole Recipe

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★★★★★

4.4 from 369 reviews

• Author: Elara
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Easy Sweet Potato Egg Casserole is a hearty and nutritious breakfast or brunch dish combining tender sweet potatoes, sautéed vegetables, flavorful turkey sausage, and a rich egg mixture baked to perfection. It’s a perfect make-ahead protein-packed casserole that’s comforting and wholesome.

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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

Egg Mixture

• 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

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Instructions

1. Preheat Oven and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven is heating, chop all 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 until hot. Add chopped onion, green bell pepper, and sweet potatoes. Cook for 8-9 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic in the last 1-2 minutes and sauté. Remove vegetables from the pan and spread evenly in the prepared casserole dish.
3. Cook the Sausage: Using the same Dutch oven, add turkey sausage and sauté until fully cooked, breaking it into small pieces as it cooks. Add the cooked sausage to the vegetables in the casserole dish and stir to combine well.
4. Prepare the Egg Mixture: In a mixing bowl, whisk together eggs, milk, dried thyme, salt, pepper, and shredded mozzarella cheese until smooth and thoroughly combined.
5. Combine and Bake: Pour the egg mixture over the vegetable and sausage combination in the casserole dish. Stir gently to evenly distribute the egg mixture. Place the dish in the preheated oven and bake for 40-45 minutes, until the center is firm and set. If the top browns too quickly, cover loosely with foil to prevent burning.
6. Cool and Serve: Remove casserole from the oven and let cool for 15 minutes to allow flavors to settle and to make it easier to cut and serve.

Notes

• You can substitute plant-based milk for regular milk to make this dish dairy-free.
• Use turkey sausage for a leaner protein option; pork sausage can also be used if preferred.
• The casserole can be prepared the night before and baked fresh in the morning.
• Leftovers store well in the refrigerator for up to 3 days and reheat quickly.
• Covering loosely with foil during baking helps prevent over-browning the top.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Keywords: sweet potato casserole, baked egg casserole, turkey sausage breakfast, healthy breakfast casserole, easy brunch recipes, make-ahead breakfast