Sweet Potato Sausage Breakfast Casserole Recipe

Introduction

This Sweet Potato Sausage Breakfast Casserole is a hearty and flavorful way to start your day. Packed with tender sweet potatoes, savory sausage, and nutritious kale, it’s perfect for feeding a crowd or prepping ahead for busy mornings.

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 lb sweet potatoes, peeled and cut into 1/2″ cubes
• 1/2 cup onion, diced
• 4 cloves garlic, minced
• 1/2 cup diced red bell peppers
• 1 lb ground breakfast sausage
• 2 cups kale leaves, chopped
• 12 large eggs
• 1/2 cup milk of your choice (almond, coconut, etc.)
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F with the rack in the lower middle position. Lightly grease a 9×13-inch baking dish and set aside.
2. Step 2: On a large baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Spread in a single, even layer and bake for 20 minutes until soft. Remove from oven but leave the oven on if baking the casserole immediately.
3. Step 3: While the potatoes roast, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onions and minced garlic and sauté for 2-3 minutes until translucent. Add the red bell peppers and cook for 1 more minute. Transfer this vegetable mixture to the prepared baking dish.
4. Step 4: In the same skillet, cook the sausage over medium-high heat, breaking it apart with a spatula until fully cooked. Drain any excess fat and add the sausage to the baking dish with the vegetables.
5. Step 5: Add the roasted sweet potatoes and chopped kale to the baking dish. Gently toss all the ingredients together to combine evenly.
6. Step 6: In a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until well blended. Pour the egg mixture evenly over the sausage and vegetable mix in the baking dish.
7. Step 7: Bake the casserole uncovered for 25-30 minutes or until the eggs are set in the center. Remove from oven and let it cool slightly before serving.

Tips & Variations

• For a dairy-free option, use almond or coconut milk in place of regular milk.
• Swap kale with spinach or Swiss chard for a milder green.
• Use turkey sausage for a leaner alternative without sacrificing flavor.
• Add a sprinkle of shredded cheese on top before baking for extra richness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through or reheat the entire dish at 350°F for about 15 minutes. This casserole also freezes well—wrap tightly and freeze 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 prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it, and refrigerate. When ready to cook, bake it directly from the fridge, adding a few extra minutes to the baking time if needed.

Can I use frozen sweet potatoes instead of fresh?

Frozen sweet potatoes can be used, but be sure to thaw and drain any excess moisture before roasting to prevent the casserole from becoming watery.

Sweet Potato Sausage Breakfast Casserole Recipe

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★★★★★

4.7 from 142 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 16 servings 1x

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Description

This Sweet Potato Sausage Breakfast Casserole is a hearty and flavorful dish perfect for a family breakfast or brunch. Featuring roasted sweet potatoes, savory ground sausage, sautéed vegetables, and nutrient-packed kale, all baked together with eggs, this casserole combines rich textures and vibrant flavors for a satisfying morning meal.

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Ingredients

Scale 1x2x3x

Vegetables and Sausage

• 4 tablespoons extra virgin olive oil
• 1 lb sweet potatoes, peeled and cut into 1/2” cubes
• 1/2 cup onion, diced
• 4 cloves garlic, minced
• 1/2 cup red bell peppers, diced
• 1 lb ground breakfast sausage
• 2 cups kale leaves, chopped

Egg Mixture

• 12 large eggs
• 1/2 cup milk of your choice (almond, coconut, etc.)
• Kosher salt, to taste (about 1 1/4 tsp total)
• Freshly ground black pepper, to taste (about 1/2 tsp total)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the lower middle. Lightly grease a 9×13 inch baking dish and set it aside to prepare for assembly.
2. Roast Sweet Potatoes: On a large baking sheet, toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly coated. Spread them out in a single layer and roast in the oven for about 20 minutes until they become soft and tender. Remove from oven but keep the oven on if you plan to bake the casserole immediately afterward.
3. Sauté Vegetables: While the sweet potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onions and minced garlic, cooking 2-3 minutes until translucent and fragrant. Add the diced red bell peppers and cook for an additional minute. Transfer this sautéed vegetable mixture to your prepared baking dish.
4. Cook Sausage: In the same skillet, cook the ground breakfast sausage over medium-high heat, breaking it apart with a spatula as it cooks. Continue until the sausage is fully cooked through with no pink remaining. Drain any excess fat and add the cooked sausage to the baking dish over the sautéed vegetables.
5. Combine Ingredients: Add the roasted sweet potatoes and chopped kale to the baking dish, gently tossing all the ingredients together to combine them evenly.
6. Prepare Egg Mixture: In a mixing bowl, whisk together the 12 large eggs, 1/2 cup of your chosen milk, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until the mixture is smooth and well combined.
7. Assemble and Bake: Pour the egg mixture evenly over the sausage, vegetable, and sweet potato mixture in the baking dish. Place the casserole in the oven and bake uncovered for approximately 25 to 30 minutes, or until the eggs are set in the center and the edges are slightly golden.
8. Serve: Remove from the oven and allow the casserole to cool slightly before slicing into servings. Enjoy warm as a wholesome and filling breakfast or brunch option.

Notes

• You can substitute ground turkey or chicken sausage for a leaner option.
• Milk alternatives such as almond or coconut milk work well and keep the dish dairy-free.
• For added flavor, sprinkle some shredded cheese on top before baking if not avoiding dairy.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• This casserole can be made a day ahead; prepare everything up to baking, cover and refrigerate, then bake fresh in the morning.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

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