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Sweet Potato Sausage Breakfast Casserole
4.9 from 269 votes

Sweet Potato Sausage Breakfast Casserole

This breakfast casserole combines roasted sweet potatoes, sautéed onions, garlic, and red bell peppers with cooked breakfast sausage and chopped kale. Bound by a mixture of eggs and plant-based milk, the casserole is baked until set. The ingredients provide varied textures, from tender roasted vegetables to savory sausage, making it a filling morning meal option that can be prepared ahead of time.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 16
Calories: 140 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 4 TB extra virgin olive oil
  • 1 lb sweet potato peeled and cut into 1/2" cubes
  • ½ cup onion diced
  • 4 cloves garlic minced
  • ½ cup red bell pepper diced
  • 1 lb breakfast sausage ground
  • 2 cups kale leaves chopped
  • 12 egg large
  • ½ cup milk almond, coconut, etc, of your choice
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 400F with rack on lower middle position. Lightly grease a 9x13 baking dish and set aside.
  2. On a large baking sheet, combine sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes until soft. Remove sweet potatoes from oven. (You can leave oven on if baking casserole right away.)
  3. Meanwhile, heat remaining 2 TB olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9x13 baking dish.
  4. In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, and chopped kale to the mixture in baking dish. Gently toss to combine all ingredients well.
  5. In a bowl, gently whisk together the eggs, 1/2 cup milk of your choice, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or just until eggs are set in center.

Notes

  • This dish can be prepared the night before; cover tightly and refrigerate, then bake uncovered up to 1 hour if baking directly from the fridge.
  • If the top browns too quickly during baking, cover loosely with foil for the last 15 minutes to prevent over-browning.
  • Spinach leaves can substitute kale if preferred.
  • Butternut squash is an alternative to sweet potatoes.
  • For extra flavor, sprinkle sharp cheddar cheese on top before baking; lactose-free cheese can be used as needed.

Nutrition Information

Serving 1serving Calories 140kcal (7%) Carbohydrates 7.5g (3%) Protein 6.6g (13%) Fat 9.3g (14%) Saturated Fat 2.5g (13%) Cholesterol 145mg (48%) Sodium 125.1mg (5%) Fiber 1.1g (4%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 140

% Daily Value*

Serving 1serving
Calories 140kcal 7%
Carbohydrates 7.5g 3%
Protein 6.6g 13%
Fat 9.3g 14%
Saturated Fat 2.5g 13%
Cholesterol 145mg 48%
Sodium 125.1mg 5%
Fiber 1.1g 4%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.