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–+ servings
Merry

Easy Sweet Potato Breakfast Casserole

Start your day with this hearty and healthy Sweet Potato Breakfast Casserole! Loaded with tender sweet potatoes, savory breakfast sausage, vibrant vegetables, and protein-rich eggs, it’s the perfect combination of flavor and nutrition. Ideal for meal prepping, weekend brunches, or feeding a crowd, this casserole is customizable and satisfying.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 1 tablespoon avocado or olive oil
  • 1 large sweet potato diced (or substitute butternut squash, regular potatoes, or frozen hash browns)
  • 1 pound ground pork or store-bought breakfast sausage
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon fennel
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne optional
  • 1 red onion diced (or substitute yellow or green onion)
  • 1 red bell pepper diced (or other veggies like zucchini or broccoli)
  • 2 cups fresh spinach or any greens of your choice
  • 8 large eggs
  • Optional toppings: sliced avocado hot sauce, or sliced green onion

Method
 

1. Preheat the Oven:
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a thin layer of avocado or olive oil.
2. Cook the Sweet Potatoes:
  1. Heat a large skillet over medium heat.
  2. Add the avocado or olive oil and sauté the diced sweet potatoes until tender. Cover the skillet with a lid to speed up cooking.
3. Add the Vegetables:
  1. Stir in the red onion and red bell pepper. Cook until softened.
  2. Add the fresh spinach and cook until wilted. Remove the skillet from heat and set aside.
4. Prepare the Breakfast Sausage:
  1. In a separate skillet, cook the ground pork over medium heat, breaking it into crumbles.
  2. Season the pork with garlic powder, Italian seasoning, fennel, ground sage, salt, black pepper, and a pinch of cayenne. Cook until browned and fully cooked through.
5. Whisk the Eggs:
  1. In a medium bowl, whisk together the eggs until smooth. Add a pinch of salt and pepper for flavor.
6. Assemble the Casserole:
  1. Combine the cooked sweet potatoes, vegetables, and sausage in the prepared baking dish.
  2. Pour the whisked eggs over the mixture, ensuring all ingredients are submerged.
7. Bake the Casserole:
  1. Place the casserole in the preheated oven and bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.
8. Cool and Serve:
  1. Let the casserole cool for 5 minutes before slicing. Serve warm with optional toppings like sliced avocado, hot sauce, or green onion.

Notes

  • Make Ahead: Prepare the casserole, bake it, and store it in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave.
  • Freezing Instructions: Cool the baked casserole completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
  • Customizations: Swap ground pork for turkey sausage, chicken sausage, or plant-based alternatives. Add your favorite vegetables or greens for variety.
  • Vegetarian Option: Omit the sausage and add extra vegetables like mushrooms, zucchini, or broccoli for a hearty meat-free version.

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