Description
Sweet potatoes and eggs might just be the ultimate comfort food duo. There’s something about the creamy sweetness of roasted sweet potatoes mingling with savory eggs, sausage, and melted cheese that feels like a warm hug on a cool morning. And the best part? You don’t have to wake up early to make it happen. This cozy breakfast casserole is make-ahead friendly, easy to assemble, and a total lifesaver on busy mornings when you want something hearty without the hassle.
Ingredients
Scale
- ½ large yellow onion, chopped into bite-sized pieces
- ½ cup shredded mozzarella cheese (or your favorite melty cheese)
- 5 cups cubed sweet potatoes, about ½-inch cubes
- 10 large eggs
- 1 teaspoon dried thyme
- 2 tablespoons avocado oil
- 1 green bell pepper, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves, finely minced
- 1 pound turkey sausage, uncooked
- ½ cup milk (whole milk adds the richest flavor)
Instructions
- Preheat and Prep
- Start by heating your oven to 350°F (175°C). While it warms up, chop all your veggies and get everything ready to go. Lightly grease a 9×13-inch baking dish—this will help your casserole release cleanly once baked.
- Sauté the Veggies
- Heat the avocado oil in a large skillet or Dutch oven over medium heat. Toss in the onion, green bell pepper, and sweet potatoes, and cook for about 8–10 minutes, stirring every so often, until the veggies begin to soften and take on a bit of color.
- In the final minute, stir in the minced garlic—just until fragrant. Spread the cooked vegetables evenly across the bottom of your prepared baking dish.
- Brown the Sausage
- Using the same pan (no need to wash it—hello, flavor!), add the turkey sausage. Break it apart as it cooks, sautéing until there’s no pink left and the meat is nicely browned.
- Once cooked, transfer the sausage to your baking dish, layering it on top of the veggies. Give everything a quick stir to combine.
- Whisk the Eggs
- Grab a large mixing bowl and crack in your eggs. Add the milk, thyme, salt, pepper, and mozzarella cheese. Whisk until smooth and fully blended. You’re looking for a light, frothy consistency so the casserole bakes up tender and fluffy.
- Assemble and Bake
- Pour the egg mixture over the sausage and vegetable mix. Use a spatula to gently nudge the ingredients around so everything is evenly coated.
- Slide the casserole into the preheated oven and bake for 40–45 minutes, or until the center feels firm and a knife inserted comes out clean.
- If you notice the top getting too dark before it’s done, cover it loosely with foil.
- Let It Rest and Serve
- When the casserole’s done, pull it out and let it rest for 10–15 minutes before cutting. This short wait lets the eggs finish setting and makes slicing a breeze.
- Serve warm with a side of fruit or a drizzle of hot sauce for a little morning kick.
Notes
- Want it cheesier? Sprinkle extra cheese on top halfway through baking.
- Spice it up: Add a pinch of smoked paprika or chili flakes to the egg mixture.
- Make it ahead: Assemble everything the night before, refrigerate, and bake fresh in the morning.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Nutrition
- Calories: 1800
- Fat: 100 g
- Carbohydrates: 160 g
- Protein: 100 g