Description
A hearty and nutritious breakfast or brunch casserole made with sweet potatoes, turkey sausage, vegetables, eggs, and cheese. It’s make-ahead friendly, protein-packed, and easily adaptable for dietary preferences.
Ingredients
- 2 tablespoons avocado oil
- ½ large yellow onion, chopped
- 1 green bell pepper, chopped
- 5 cups cubed sweet potatoes
- 3 garlic cloves, minced
- 1 pound turkey sausage
- 10 eggs
- ½ cup milk (plant-based milk works for dairy-free option)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup grated mozzarella cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large saucepan or Dutch oven, heat avocado oil. Add onion, bell pepper, and sweet potatoes. Cook for 8–9 minutes, stirring occasionally, until sweet potatoes begin to soften. Add garlic in the last minute and sauté.
- Remove cooked vegetables from the pan and spread evenly in the prepared dish.
- In the same pan, cook turkey sausage until fully cooked, breaking into small pieces. Add to vegetables and mix.
- In a bowl, whisk eggs, milk, thyme, salt, pepper, and cheese until smooth. Pour over the sausage-vegetable mixture, stirring gently to distribute evenly.
- Bake for 40–45 minutes, or until the center is firm. Cover loosely with foil if top browns too quickly.
- Remove from oven and let cool for 15 minutes before serving.
Notes
- Can be made ahead and refrigerated overnight before baking.
- Substitute sausage with chicken, or plant-based versions.
- Use regular potatoes or butternut squash as sweet potato alternatives.
- Swap dairy for plant-based milk and cheese for a dairy-free version.
- Freezes well in individual portions for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/10 of casserole)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 230mg
