I make this casserole with cubes of sweet potato, sausage, vegetables, eggs, and cheese—then bake it until set. It’s hearty, warm, and perfect for breakfast or brunch, especially when I prep it ahead of time.
Why I’ll Love This Recipe
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It’s make‑ahead friendly—I can assemble it the night before and bake it in the morning.
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It’s protein‑packed—with eggs, sausage, and cheese, it really keeps me full.
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It’s easy to adapt if I’m avoiding dairy or want a different kind of sausage or veggies.
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Sweet potatoes add natural sweetness and lots of nutrients, plus the other veggies boost fiber and flavor.
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It reheats well, so I can use leftovers or even freeze portions for busy mornings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons avocado oil
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½ large yellow onion, chopped
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1 green bell pepper, chopped
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5 cups cubed sweet potatoes
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3 garlic cloves, minced
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1 pound turkey sausage
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10 eggs
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½ cup milk (plant‑based milk works if I want dairy‑free)
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1 teaspoon dried thyme
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1 teaspoon salt
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½ teaspoon pepper
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½ cup grated mozzarella cheese
directions
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Preheat my oven to 350°F (175°C). Grease a 9×13‑inch casserole dish.
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In a large saucepan or Dutch oven, heat the avocado oil. Add onion, bell pepper, and sweet potatoes. Cook for about 8‑9 minutes, stirring occasionally, until the sweet potatoes begin to soften. In the last minute or two, add minced garlic and sauté.
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Remove the cooked vegetables from the pan and spread them evenly in the prepared dish.
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In the same pan, cook the turkey sausage until fully cooked through, breaking it into small pieces. Add the cooked sausage to the vegetables in the dish and mix.
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In a bowl, whisk together the eggs, milk, thyme, salt, pepper, and cheese until smooth. Pour this egg mixture over the sausage‑vegetable mixture, stirring gently to distribute evenly.
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Bake in the preheated oven for 40‑45 minutes, or until the center is firm. If the top starts to brown too much, I cover it loosely with foil.
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Remove from oven and let it cool for about 15 minutes before serving to let the flavors settle and make it easier to cut.
Servings and timing
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Makes about 8 to 10 servings.
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Preparation time: ~ 15‑25 minutes.
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Cooking time: ~ 40‑45 minutes.
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Total time: ~ 55‑70 minutes.
storage/reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days. I like to portion it so it’s easy to grab just what I need.
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Freezer: After the casserole has cooled, I cut into portions, wrap them individually, and stash in a freezer bag for up to 3 months.
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To reheat: For single servings, I microwave for 1‑2 minutes until heated through. For the whole casserole, I cover with foil and warm in a 350°F (175°C) oven for about 20 minutes.
FAQs
What if I don’t have turkey sausage?
I can use chicken sausage, or even a plant‑based sausage. If it’s already cooked, I just slice or crumble it and brown slightly before using.
Can I use regular potatoes instead of sweet potatoes?
Yes—I can, though the flavor and texture shift. Regular potatoes are less sweet and may need a bit more cooking to soften. Butternut squash also works nicely if I want a similar sweetness with a twist.
How can I make this dairy‑free?
I swap in plant‑based milk, and I use a dairy‑free shredded cheese substitute. The texture changes a bit, but it still comes out good and satisfying.
Can I prepare this entirely ahead of time and bake later?
Absolutely. I assemble everything in the baking dish, cover it, and refrigerate overnight. In the morning, I let it sit at room temperature for 15 minutes while the oven preheats, then bake as usual.
How do I know when it’s done baking?
The center should be firm to the touch and not jiggly. If the edges are browning too fast, I cover them with foil so the top doesn’t burn before the middle sets.
Conclusion
This sweet potato egg casserole is one of my go‑to recipes when I want something satisfying, nutritious, and low stress. I love that I can prep ahead, adapt ingredients to what I have or dietary needs, and that it keeps well. It’s great for feeding others or just making my own week easier.
