- Ready in 50 minutes – perfect for weekend family meals
- Packed with wholesome ingredients – sweet potatoes, eggs, and veggies
- Meal prep friendly – stays fresh for up to 3 days
- Customizable for dietary needs – vegetarian options included
Wake Up to Something Delicious
Tired of the same boring breakfast? This Sweet Potato Breakfast Casserole offers the perfect solution. With its colorful layers of tender sweet potatoes, savory sausage, and protein-packed eggs, it’s a well-balanced meal that will start your day right.
I’ve created this recipe specifically for four people, making it perfect for family breakfasts or brunch with friends. The best part? You can prepare components ahead of time for busy mornings.
Nutrition Breakdown
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 375 | – |
| Protein | 22g | 44% |
| Carbohydrates | 27g | 9% |
| Fiber | 4g | 14% |
| Fat | 19g | 24% |
| Vitamin A | 18,651 IU | 373% |
| Vitamin C | 23mg | 38% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes | 2 medium (about 1 lb) | Peeled and diced into ½-inch cubes |
| Breakfast sausage | 8 oz | Ground pork or turkey sausage |
| Eggs | 8 large | Room temperature |
| Kale | 2 cups | Stems removed, chopped |
| Onion | 1 medium | Diced |
| Bell pepper | 1 medium | Diced (red or orange for color) |
| Milk | ½ cup | Dairy or non-dairy |
| Cheddar cheese | 1 cup | Shredded (4 oz) |
| Olive oil | 2 tablespoons | For cooking |
| Garlic powder | 1 teaspoon | – |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | – |
| Red pepper flakes | ¼ teaspoon | Optional for heat |
Kitchen Tools
| Tool | Purpose |
|---|---|
| 9×9-inch baking dish | For baking the casserole |
| Large skillet | For cooking vegetables and sausage |
| Medium bowl | For mixing eggs |
| Cutting board | For prep work |
| Chef’s knife | For chopping vegetables |
| Whisk | For beating eggs |
| Measuring cups/spoons | For measuring ingredients |
| Mixing spoon | For stirring |
Substitution Options
- Vegetarian option: Replace sausage with 8 oz mushrooms or 1 can black beans
- Dairy-free: Use almond milk and lactose-free cheese
- Different greens: Spinach or collard greens instead of kale
- Sweet potato alternatives: Butternut squash or regular potatoes
- Cheese variations: Feta, goat cheese, or mozzarella
Step-by-Step Instructions
Preparation (15 minutes)
- Gather all ingredients: Before you start cooking, make sure you have all ingredients measured and ready. This will make the cooking process much smoother.
- Preheat the oven to 375°F (190°C).
- Place oven rack in the middle position.
- Allow at least 10 minutes for your oven to fully preheat.
- Prepare the baking dish:
- Take your 9×9-inch baking dish.
- Add 1 teaspoon of olive oil to the dish.
- Using a paper towel or brush, spread the oil evenly across the bottom and sides of the dish.
- Set aside.
- Prepare the sweet potatoes:
- Rinse sweet potatoes under cold water.
- Using a vegetable peeler, remove all the skin.
- Place sweet potato on a cutting board.
- Cut into ½-inch thick rounds.
- Stack a few rounds at a time and cut into ½-inch cubes.
- Place diced sweet potatoes in a bowl and set aside.
- Prepare the kale:
- Rinse kale leaves under cold water.
- Pat dry with a clean kitchen towel or paper towels.
- Hold the stem with one hand and strip the leaves with the other hand.
- Stack leaves and chop into approximately 1-inch pieces.
- Place chopped kale in a bowl and set aside.
- Prepare the onion and bell pepper:
- Cut onion in half from root to stem.
- Peel off the outer layer.
- Place flat side down on cutting board.
- Make vertical cuts, being careful not to cut through the root end.
- Slice horizontally across the vertical cuts to dice.
- For bell pepper, cut off the top and remove seeds and white membrane.
- Cut into strips, then dice into small pieces.
- Place diced onion and bell pepper in a bowl and set aside.
Sweet Potato Layer (10 minutes)
- Heat your skillet:
- Place large skillet on stove over medium heat.
- Add 1 tablespoon olive oil.
- Allow oil to heat for 30 seconds until it shimmers but doesn’t smoke.
- Cook the sweet potatoes:
- Add diced sweet potatoes to the hot oil carefully to avoid splatter.
- Sprinkle with ¼ teaspoon salt.
- Stir with a wooden or silicone spoon to coat potatoes evenly with oil and salt.
- Cover and cook the potatoes:
- Place a lid on the skillet.
- Cook for 5-7 minutes, removing lid to stir every 2 minutes.
- Test doneness by inserting a fork into a piece – it should enter easily but potato should not fall apart.
- If potatoes are still too firm, cover and cook for 1-2 more minutes.
- Transfer to baking dish:
- Once potatoes are tender, remove skillet from heat.
- Using a spatula, carefully transfer sweet potatoes to the prepared baking dish.
- Spread them in an even layer covering the bottom of the dish.
- Set aside.
Sausage and Vegetable Layer (10 minutes)
- Prepare the skillet:
- Return the same skillet to the stove over medium heat.
- Add remaining 1 tablespoon olive oil.
- Allow oil to heat for 30 seconds.
- Cook onions and peppers:
- Add diced onion and bell pepper to the hot skillet.
- Stir gently with a wooden or silicone spoon.
- Cook for 2-3 minutes until they begin to soften and onions become translucent.
- Stir occasionally to prevent burning.
- Add and cook sausage:
- Add breakfast sausage to the skillet with the vegetables.
- If using packaged sausage, remove casings first by slicing with a knife and peeling them off.
- Break up the sausage into small pieces using a wooden spoon or spatula.
- Stir frequently to combine with vegetables and ensure even cooking.
- Cook thoroughly:
- Continue cooking the sausage mixture for 5 minutes.
- Stir regularly, breaking up any large chunks.
- Sausage should no longer be pink when fully cooked.
- If you have a food thermometer, the internal temperature should reach 160°F.
- Add kale:
- Add chopped kale to the skillet.
- Stir to combine with the sausage mixture.
- Cook for 1-2 minutes until kale is bright green and just starting to wilt.
- It will cook further in the oven, so it’s okay if it’s not fully wilted.
- Season the mixture:
- Sprinkle garlic powder, remaining ¾ teaspoon salt, black pepper, and optional red pepper flakes (if using) over the mixture.
- Stir to distribute seasonings evenly.
- Cook for 30 seconds more to allow flavors to blend.
- Transfer to baking dish:
- Remove skillet from heat.
- Using a spatula, carefully transfer the sausage and vegetable mixture to the baking dish.
- Spread evenly over the sweet potato layer.
- Press down lightly with the back of the spatula to create an even surface.
Egg Layer (5 minutes)
- Prepare the eggs:
- Crack one egg at a time into a medium bowl.
- Check for any shell fragments and remove them if present.
- Repeat with all 8 eggs.
- Beat the eggs:
- Add ½ cup milk to the eggs.
- Using a whisk, beat vigorously for 30-60 seconds until eggs and milk are well combined.
- The mixture should be a uniform yellow color with no streaks of unmixed egg white.
- Add cheese:
- Measure ¾ cup of shredded cheese.
- Add to the egg mixture.
- Stir gently with a spoon to distribute cheese evenly.
- Pour over casserole:
- Slowly pour the egg and cheese mixture over the sausage and vegetable layer in the baking dish.
- Pour in a circular motion, starting from the outer edge and moving toward the center.
- Use a fork or spatula to gently press down any ingredients that float up, ensuring they’re covered by the egg mixture.
- Add remaining cheese:
- Sprinkle the remaining ¼ cup of shredded cheese evenly over the top of the casserole.
- Make sure to cover the entire surface for even melting.
Baking (25-30 minutes)
- Place casserole in oven:
- Make sure your oven is fully preheated to 375°F.
- Carefully transfer the baking dish to the middle rack of the oven.
- Set a timer for 25 minutes.
- Check for doneness:
- After 25 minutes, check if the casserole is done.
- Look for these signs:
- Eggs should be completely set (not jiggly) in the center
- Cheese on top should be melted and lightly golden
- Edges might be slightly browned
- If not fully set, return to oven for an additional 5 minutes.
- Test temperature (optional):
- For extra safety, use a food thermometer to check that the internal temperature has reached 160°F in the center.
- Remove and rest:
- Using oven mitts, carefully remove the casserole from the oven.
- Place on a heat-resistant surface.
- Allow to rest for 5 minutes before serving.
- This resting time helps the casserole set and makes it easier to cut clean portions.
- Portion and serve:
- Cut the casserole into 4 equal portions.
- Use a spatula to carefully lift each portion onto plates.
- Serve while still warm.
- Optional: Garnish with fresh herbs, sliced avocado, or a dollop of Greek yogurt.
Troubleshooting
| Problem | Solution |
|---|---|
| Casserole is too watery | Pre-cook sweet potatoes longer to remove excess moisture |
| Eggs aren’t setting | Ensure oven is properly preheated; bake 5-10 minutes longer |
| Burning on top | Cover with foil halfway through baking |
| Sweet potatoes still hard | Cut them smaller or pre-cook them longer before assembling |
| Too bland | Add extra seasonings: smoked paprika, cumin, or fresh herbs |
Variations & Substitutions
Meat Lovers
Add 4 strips of cooked, crumbled bacon on top before baking.
Southwest Style
Add ½ cup corn kernels, ½ cup black beans, and 1 teaspoon cumin to the veggie mixture.
Mediterranean
Replace sausage with diced zucchini, use feta instead of cheddar, and add ¼ cup diced sun-dried tomatoes.
Kid-Friendly
Omit kale and use milder white cheese; consider adding small pieces of ham instead of sausage.
Storage & Reheating
Refrigerating
- Cool completely before storing
- Store in airtight container or cover baking dish with plastic wrap
- Keeps for 3-4 days in refrigerator
Freezing
- Cut cooled casserole into individual portions
- Wrap each piece in plastic wrap, then aluminum foil
- Label with date and freeze for up to 2 months
Reheating
- Refrigerated casserole: Microwave for 1-2 minutes or reheat in 350°F oven for 10 minutes
- Frozen casserole: Thaw overnight in refrigerator, then reheat as above, adding 5 minutes to heating time
Safety Notes & Tips
Safety First
- Cook sausage thoroughly to 160°F internal temperature
- Ensure eggs are fully set before serving
- Do not leave casserole at room temperature for more than 2 hours
Pro Tips
- Prep ahead: Chop vegetables and cook sweet potatoes the night before
- Room temperature eggs blend better and cook more evenly
- Don’t oversaturate: If your vegetables released a lot of liquid, drain before adding to casserole
- Rest before serving: Allowing the casserole to rest for 5 minutes makes it easier to portion
- Garnish ideas: Fresh herbs, sliced avocado, or a dollop of Greek yogurt
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4 people
This Sweet Potato Breakfast Casserole recipe makes a nutritious way to start your day. Perfect for weekend meals or meal prep, it combines tender sweet potatoes with savory sausage and eggs for a well-balanced breakfast the whole family will love.
