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Easy Sweet Potato Egg Casserole Recipe

Easy Sweet Potato Egg Casserole Recipe
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★★★★★

5 from 25 reviews

This Easy Sweet Potato Egg Casserole is a hearty, flavorful breakfast or brunch dish combining tender sweet potatoes, savory turkey sausage, and fluffy eggs baked to perfection. With simple ingredients and straightforward steps, it’s a crowd-pleaser packed with protein and veggies, perfect for meal prep or a comforting weekend meal.

Ingredients

Scale

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 black 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 heats, chop all your 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 chopped onion, green bell pepper, and sweet potatoes. Cook for 8-9 minutes, stirring occasionally until softened. Add minced garlic in the last two minutes and sauté briefly. Remove cooked vegetables from pan and spread them evenly in the prepared casserole dish.
  3. Cook the Sausage: Using the same pan, add turkey sausage. Cook thoroughly, breaking it into small pieces as it cooks. Once done, combine sausage with vegetables in the casserole dish and mix well.
  4. Prepare the Egg Mixture: In a separate bowl, whisk together eggs, milk, dried thyme, salt, black pepper, and grated mozzarella cheese until smooth and well incorporated.
  5. Combine and Bake: Pour the egg mixture evenly over the vegetables and sausage. Stir gently to distribute the eggs throughout. Bake uncovered for 40-45 minutes or 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 oven and let it cool for about 15 minutes. This resting time allows the casserole to set and makes it easier to cut and serve.

Notes

  • You can substitute plant-based milk for regular milk to make the recipe dairy-free.
  • For a spicier flavor, add a pinch of red pepper flakes to the egg mixture.
  • Cover loosely with foil halfway through baking if the top starts browning too much.
  • This casserole can be refrigerated for up to 3 days and reheated for a quick breakfast.
  • Use turkey sausage for a leaner option, or substitute with pork sausage if preferred.

Nutrition

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

Find it online: https://dinewithdylan.com/easy-sweet-potato-egg-casserole-recipe/