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Sweet Potato Egg Casserole

Savory Sweet Potato Egg Casserole for Cozy Mornings

This Sweet Potato Egg Casserole is a nutritious, comforting breakfast, perfect for meal prep and easily customizable to suit various dietary preferences.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Sweet Potatoes, cubed Use orange-fleshed varieties like Garnet or Jewel
  • 6 large Eggs Essential for binding
  • 1 lb Turkey Sausage Feel free to substitute with vegetarian sausage
  • 1 cup Onion, chopped
  • 1 cup Green Pepper, chopped Can swap for shallots or other bell peppers
  • 3 cloves Garlic, minced Gives robust flavor
  • 1 cup Cheese (Shredded) Consider non-dairy cheese for a dairy-free option
  • 1 cup Milk Use almond milk or another non-dairy alternative if preferred
  • 1 tbsp Fresh Thyme Dried thyme or Italian seasoning works well too
Optional Toppings
  • to taste Fresh Herbs, chopped Chives or parsley
  • to taste Hot Sauce For those who enjoy a bit of heat

Equipment

  • Dutch oven
  • Casserole Dish
  • Mixing bowl

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients for assembly.
  2. Grease a 9x13-inch casserole dish with cooking spray or oil.
  3. In a Dutch oven, heat a tablespoon of avocado oil. Add chopped onion, green pepper, and cubed sweet potatoes. Sauté for about 8-9 minutes.
  4. Add minced garlic during the last minute of sautéing.
  5. Cook turkey sausage in the same Dutch oven until browned and fully cooked, about 5-7 minutes.
  6. In a mixing bowl, whisk together eggs, milk, thyme, salt, and pepper. Stir in shredded cheese.
  7. Pour the egg mixture over the sausage and vegetable mix in the casserole dish. Stir gently to combine.
  8. Bake in the preheated oven for 40-45 minutes until the center is firm and top is lightly browned.
  9. Let the casserole rest for 10-15 minutes before slicing.
  10. Slice into squares and serve warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 12000IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For uniform cooking, ensure sweet potatoes are cut into 1/2-inch cubes. Store leftovers in an airtight container for up to 4 days in the fridge. Freeze portions for up to 3 months.

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