Sweet Potato Egg Casserole
A comforting casserole combining sweet potatoes, turkey sausage, eggs, and cheese for a nutritious, easy-to-prep breakfast that cooks overnight and reheats well.
Equipment
- 1 9x13 inch casserole dish greased
- 1 Dutch oven or large saucepan
- 1 mixing bowl
- 1 whisk
Ingredients
- 3 garlic cloves minced
- 1 lb uncooked turkey sausage
- 5 cups cubed sweet potatoes 1-inch cubes
- 1 green bell pepper diced
- 1/2 large yellow onion finely diced
- 2 tbsp avocado oil or olive oil
- 1/2 cup whole milk
- 10 large eggs
- 1/2 cup grated mozzarella cheese
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch casserole dish.
- Heat avocado oil in a Dutch oven or large saucepan over medium heat.
- Add onion, green bell pepper, and sweet potatoes; cook 8-9 minutes, stirring occasionally until vegetables soften.
- Add minced garlic during the last 1-2 minutes of cooking, then remove vegetables from heat.
- Spread cooked vegetables evenly in the prepared casserole dish.
- In the same pan, cook the turkey sausage until fully browned, breaking into small pieces.
- Combine cooked sausage with vegetables in the casserole dish and stir well.
- In a mixing bowl, whisk together eggs, milk, mozzarella cheese, salt, dried thyme, and pepper.
- Pour the egg mixture over the sausage and vegetables, stirring gently to distribute evenly.
- Bake uncovered for 40-45 minutes or until the center is set; cover with foil if top browns too quickly.
- Remove from oven and let cool for 15 minutes before serving.
Notes
- Prepare the casserole the night before for quick morning baking.
- Cover with foil if browning too fast during baking.
- Reheats well for convenient leftovers.
- Use whole milk for richer texture or substitute with milk alternatives if desired.