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.
