Meet your new favorite way to start the day: Sweet Potato Breakfast Casserole. This colorful, flavor-packed bake is everything you want a cozy weekend breakfast or brunch to be — hearty, nourishing, and bursting with the natural sweetness of perfectly roasted sweet potatoes, savory sausage, tender veggies, fluffy eggs, and gooey cheddar. Whether you’re meal prepping for the week, feeding a hungry family, or looking for a nutritious dish to serve guests, this casserole is sure to steal the show every single time.
Ingredients You’ll Need
The beauty of this Sweet Potato Breakfast Casserole is in its humble yet vibrant ingredients. Each item has a clear role: sweet potatoes bring creaminess and color, sausage adds hearty depth, and fresh vegetables keep every bite lively and satisfying.
- Sweet potatoes: The star of the show, these add natural sweetness and a creamy texture that makes the casserole unforgettable.
- Olive oil: Helps roast the sweet potatoes to golden, caramelized perfection while lending healthy fats.
- Salt and pepper: Essential for seasoning each layer to bring out the flavors.
- Breakfast sausage (pork, turkey, or vegetarian): A boost of protein and savory flavor — feel free to choose your favorite variety.
- Onion: Brings aromatic sweetness and extra flavor depth to the veggie base.
- Red bell pepper: Adds vibrant color and a subtle crunch for variety in texture.
- Garlic: Just a touch for irresistible fragrance and flavor complexity.
- Eggs: The binding ingredient — they give the casserole its satisfying, custardy base.
- Milk (whole, almond, or your choice): Lightens the eggs and helps keep the casserole moist; use your preferred variety for flexibility.
- Ground cinnamon (optional): Adds a subtle warmth that pairs beautifully with sweet potatoes (try it if you’re feeling adventurous)!
- Paprika: A dash brings smokiness and a lovely hue to the eggs.
- Ground nutmeg (optional): Another optional mellow spice that gives extra coziness to the casserole.
- Shredded cheddar cheese (or your favorite): For melty, gooey richness on top — try other cheeses for a fun twist.
- Fresh parsley, for garnish: Brightens each slice with a pop of freshness and color just before serving.
How to Make Sweet Potato Breakfast Casserole
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C) and prepping your baking dish with a light coating of cooking spray or butter. Toss your diced sweet potatoes with olive oil, plus a good sprinkle of salt and pepper, then spread them out on a baking sheet. Roasting these for 20 to 25 minutes (with a good mid-way stir!) intensifies their sweetness and gives you perfectly caramelized cubes as the foundational layer for your Sweet Potato Breakfast Casserole.
Step 2: Cook the Sausage
While the sweet potatoes work their magic in the oven, cook your breakfast sausage in a skillet over medium heat. Use your spatula to break it up as it browns, making sure it cooks through completely. Depending on your sausage, you might want to drain any excess fat before moving on. Once done, set it aside — this is your flavor-packed, hearty protein boost!
Step 3: Sauté the Vegetables
Using the same skillet (hello, less cleanup!), add your diced onion, red bell pepper, and minced garlic, sautéing for about 4 to 5 minutes until everything is softened and the kitchen smells amazing. This veggie trio forms the aromatic, sweet-savory backbone of your casserole, with pops of color guaranteed to brighten the dish.
Step 4: Prepare the Egg Mixture
In a large bowl, whisk up the eggs, your choice of milk, a generous pinch of salt and pepper, and your optional spices. The cinnamon and nutmeg are subtle but magical additions — try them if you love a little extra warmth and depth in your casserole!
Step 5: Assemble the Casserole
Time for a bit of layering fun! In your prepared baking dish, spread the roasted sweet potatoes evenly as the base. Top with the cooked sausage, then scatter the sautéed veggies over everything. Pour your egg mixture over the entire dish so it nests comfortably around all those hearty ingredients, then finish with a generous layer of shredded cheese.
Step 6: Bake to Perfection
Slide your assembled Sweet Potato Breakfast Casserole into the preheated oven and bake for 25 to 30 minutes. You’re aiming for a bubbly, golden top and a center that’s just set (give it a little jiggle to check). Let it rest for a few minutes before slicing, then sprinkle with fresh parsley for a finishing touch.
How to Serve Sweet Potato Breakfast Casserole
Garnishes
A sprinkle of chopped fresh parsley does wonders, giving each serving a fresh, fragrant pop of color. For extra flair, try sliced green onions or even a few dollops of Greek yogurt or sour cream on the side. These simple additions balance the richness and enhance the casserole’s presentation beautifully.
Side Dishes
To make it a true brunch spread, serve your Sweet Potato Breakfast Casserole with a crisp green salad, some fresh fruit, or warm, crusty bread. The casserole is hearty, so you only need lighter sides to round out the meal, though no one ever says no to a side of crispy bacon or avocado slices either!
Creative Ways to Present
For potlucks or parties, cut the casserole into individual squares and serve on a platter with toothpicks — perfect for grabbing and mingling. Hosting a more formal meal? Plate generous wedges alongside lightly dressed greens for a vibrant, restaurant-style brunch plate guests will remember!
Make Ahead and Storage
Storing Leftovers
Leftovers of Sweet Potato Breakfast Casserole keep beautifully! Place cooled slices into an airtight container and refrigerate for up to four days. The flavors meld even further overnight, making for a delicious grab-and-go breakfast or lunch.
Freezing
For longer storage, wrap cooled portions in plastic wrap or foil and place in a freezer-safe bag or container. Freeze for up to two months. Thaw overnight in the refrigerator before reheating. Freezing works especially well with this casserole, as the texture and flavors remain satisfying even after reheating.
Reheating
To reheat, simply microwave an individual portion for about a minute, or bake covered in a 350°F (175°C) oven until heated through. If you like your leftovers with a bit of extra crisp on top, remove the cover for the last few minutes. Either way, you’ll get that fresh-from-the-oven comfort with every bite.
FAQs
Can I make Sweet Potato Breakfast Casserole the night before?
Absolutely! Assemble the casserole up to the point before baking, cover, and refrigerate overnight. When you’re ready in the morning, pop it in the oven with an extra 5 to 10 minutes of bake time. Overnight magic means more time to relax with your coffee.
Is Sweet Potato Breakfast Casserole gluten-free?
Yes, this recipe is naturally gluten-free as long as your sausage and cheese are certified gluten-free. It’s perfect for sharing with friends or family who are avoiding gluten, and no one will feel like they’re missing out!
How can I make it dairy-free?
It’s easy to adapt — just use your favorite non-dairy milk (like almond or oat milk) and skip the cheese or choose a plant-based alternative. The casserole still bakes up rich and satisfying without traditional dairy.
What other vegetables can I add?
Feel free to get creative! Spinach, mushrooms, diced zucchini, or even cherry tomatoes work beautifully in Sweet Potato Breakfast Casserole. Just sauté additional veggies lightly before adding to reduce extra moisture.
Can I use egg whites instead of whole eggs?
Sure! Replace the whole eggs with a mix of egg whites or a carton of liquid egg whites for a lighter, higher-protein version. Keep an eye on baking time, as it may cook a little faster.
Final Thoughts
If you’re looking for a breakfast that wows with color, flavor, and wholesome ingredients, this Sweet Potato Breakfast Casserole deserves a spot at your table. It’s the kind of dish that easily adapts to your tastes and always brings people back for seconds. Give it a try — your mornings just got a whole lot brighter!
Print
Sweet Potato Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
This Sweet Potato Breakfast Casserole is a delicious and hearty dish that’s perfect for breakfast or brunch. Packed with sweet potatoes, sausage, veggies, eggs, and cheese, it’s a satisfying meal that’s easy to make and customizable to suit your tastes.
Ingredients
Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- Salt and pepper to taste
Breakfast Sausage:
- 1/2 lb (225g) breakfast sausage (pork, turkey, or vegetarian)
Vegetables:
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Egg Mixture:
- 6 large eggs
- 1/2 cup milk (whole, almond, or your choice)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp paprika
- 1/4 tsp ground nutmeg (optional)
- 1 cup shredded cheddar cheese (or your preferred cheese)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Prepare the Sweet Potatoes: Toss sweet potatoes with olive oil, salt, and pepper. Roast until tender.
- Cook the Sausage: Brown the sausage in a skillet and set aside.
- Sauté the Vegetables: Cook onion, bell pepper, and garlic until softened.
- Prepare the Egg Mixture: Whisk eggs, milk, spices, salt, and pepper in a bowl.
- Assemble the Casserole: Layer sweet potatoes, sausage, veggies in the baking dish. Pour egg mixture over and top with cheese.
- Bake: Bake for 25-30 minutes until set and golden.
- Serve: Let cool slightly, garnish with parsley, and slice to serve.
Notes
- This casserole can be made ahead of time. Refrigerate after assembling and add extra baking time if chilled.
- You can customize with other vegetables like spinach, mushrooms, or zucchini.
- For a dairy-free version, use plant-based cheese and milk.
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