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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: Add the roasted sweet potatoes and chopped kale to the baking dish, gently tossing all the ingredients together to combine them evenly.
- 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.
- 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.
- 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
