Description
This Sweet Potato, Sausage and Egg Breakfast Casserole is a hearty, flavorful morning meal that combines tender sweet potatoes, savory grass-fed sausage, and fluffy eggs baked to perfection. A great make-ahead dish that balances protein, vegetables, and comforting flavors for a balanced and satisfying breakfast.
Ingredients
Vegetables
- 2 medium sized sweet potatoes, cubed (or 1 1/2 large sweet potatoes)
- 1 red bell pepper, diced
- 1 medium onion, chopped
Protein
- 1 lb grass fed ground sausage
- 8 eggs
Other Ingredients
- 1/3 cup almond milk (or coconut milk)
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking oil (for skillet, quantity as needed)
- Green onions, for garnish (optional)
Instructions
- Sauté Sweet Potatoes and Vegetables: Heat oil in a skillet over medium-high heat. Add the cubed sweet potatoes and cover with a lid. Cook for about 8 minutes, stirring occasionally until the sweet potatoes are almost tender. Then add the chopped onion and diced red bell pepper, season with salt and black pepper, and cook for an additional 3 minutes until the vegetables are tender. Transfer this vegetable mixture to a casserole dish.
- Cook the Sausage: In the same skillet, add the ground sausage and cook over medium-high heat until browned, about 5 minutes. Crumble the sausage with a spoon as it cooks to break it into small pieces. Once cooked through, transfer the sausage to the casserole dish with the vegetables.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, almond milk, thyme, salt, and black pepper until well combined. Pour this mixture over the vegetables and sausage in the casserole dish, then gently stir to integrate all ingredients evenly.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Cover the casserole dish with aluminum foil and bake for 20 minutes. After that, remove the foil and continue baking for an additional 15 minutes or until the top of the casserole is browned and the eggs are set.
- Rest and Serve: Take the casserole out of the oven and let it rest for 5 minutes to finish setting. Sprinkle with chopped green onions for a fresh garnish and serve warm.
Notes
- You can substitute almond milk with any plant-based milk or regular milk as preferred.
- For a spicier casserole, add red pepper flakes or diced jalapeños with the vegetables.
- Make ahead option: Assemble the casserole the night before, cover, and bake in the morning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
