One thing that always sets me up for a good day is a delicious and hearty breakfast. Nothing like starting off the day full and satisfied. And this sweet potato breakfast casserole does just that!
It’s pretty much the best of breakfast all in one. It has ground sausage, sweet potatoes, veggies, and southwestern spices for a little kick. I opted to use chicken sausage to add a little more protein and cut down on the fat, but any kind will work.
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From start to finish, this sweet potato egg casserole comes together in about an hour. It makes the perfect flavor-packed brunch or make it at the beginning of the week for an easy grab-n-go breakfast. It’s also great for holiday gatherings – feel free to double the recipe if serving a crowd!
Why we love this sweet potato breakfast casserole recipe
- made with just 10 simple ingredients
- macro-balanced – it’s packed with protein, healthy fats, and complex carbohydrates for a well-balanced and healthy breakfast casserole.
- great for meal prep – make it on Sunday and enjoy it throughout the week.
Sweet potato breakfast casserole ingredients
- olive oil
- ground sausage – I used chicken sausage to bump up the protein a little more, but any kind will work!
- sweet potatoes
- onion
- peppers
- eggs
- garlic powder
- chili powder
- paprika
- cumin
- salt and pepper
How to make sweet potato breakfast casserole
- Preheat the oven to 375 degrees Fahrenheit. Grease a large baking dish with 1 teaspoon oil and set aside (I used an 11×7″ dish).
- Cook your sausage. Heat a large nonstick skillet or seasoned cast iron over medium heat, add 1 teaspoon oil, and let it get hot. Add sausage and break up with a spoon. Cook for 4-6 minutes, stirring occasionally until cooked through. Once done, remove with a slotted spoon and add to the greased baking dish.
- Cook your veggies. In the same pan with the leftover grease, add the sweet potatoes, onion, salt, and pepper and cook for 8-10 minutes, stirring occasionally. If needed, add a lid to help steam. Add the peppers and cook for another 4-5 minutes until al dente. Turn off heat, add spices, and mix well. Add the mixture to the baking dish with the sausage and stir to combine.
- Whisk eggs. In a large bowl, add eggs with some salt and pepper and whisk to combine.
- Pour the egg mixture into your baking dish. Mix well to make sure everything is incorporated and eggs are evenly distributed.
- Bake. Place the casserole in the oven and bake for 30-35 minutes or until the eggs are cooked through and no longer jiggle.
- Enjoy! Top with your favorite toppings, serve with your favorite sides, and enjoy!
Can you use egg whites for this breakfast casserole?
You can use egg whites instead of whole eggs when making breakfast casserole if you like. This will add more protein and cut down on the fat content of the recipe. About 2 egg whites, or 3 tablespoons liquid egg whites, equals one whole egg. You would need 20 egg whites or 2 cups liquid egg whites. You can also use half whole eggs and half egg whites.
What to serve with a breakfast casserole
You can enjoy this casserole as is or serve it with sides. Here are some of my favorite breakfast sides:
- toast
- fresh fruit
- side salad
- avocado
Meal prep sweet potato breakfast casserole
The thing I love most about this breakfast casserole is it is relatively easy to throw together. Depending on how much prep you want to do, you can either meal prep it all or just a few components.
- partial prep – cook your sausage, sweet potatoes, and veggies and allow them to cool. Store in the fridge until you are ready to bake. When you are ready, add them to a greased baking dish, add your eggs, and bake according to the instructions.
- full prep – follow the directions as written.
Storage
Store in an airtight container in the refrigerator for up to 4-5 days.
Can you freeze breakfast casserole?
Breakfast casseroles are great recipes to freeze. After baking it, let it cool completely. You can freeze the whole recipe in the casserole dish by wrapping it in syran wrap and tin foil or you can freeze it in individual servings. It should last 2-3 months in the freezer. When ready to eat, let defrost in the fridge. Reheat individual servings or if reheating the whole pan, cover it with tin foil and bake it to warm through.
How to reheat breakfast casserole
Reheat casserole pieces in the microwave warmed through, about 1-2 minutes. If reheating the whole dish, bake in the oven to let through.
Substitutions and additions
Here are a few substitutions for this breakfast casserole. Change it up and make it your own!
- ground sausage – any kind of ground sausage will work (chicken, turkey, or pork sausage). You can also use ground pork, chicken, beef, or turkey. The flavor profile will change some.
- sweet potatoes – any kind of potatoes will work (white or red). You could even substitute butternut squash if you have that on hand.
- spices – one of the easiest ways to change the flavor of the meal! This would be good with Italian spices like basil, parsley, and dill or even taco seasoning.
- eggs – I like using whole eggs for more flavor, but egg whites will also work.
Here are some additions:
- cheese – shredded cheddar cheese or mozzarella cheese would both be delicious. Add it when you add the eggs and make sure you mix it into the casserole.
- veggies – the more the merrier! Zucchini, summer squash, mushrooms, kale, or spinach will all be great.
More healthy breakfast recipes
- sweet potato breakfast 3 ways
- cottage cheese eggs
- protein pancakes
- savory breakfast bowl
- blueberry breakfast sausage
And if you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Sweet Potato Breakfast Casserole
ingredients
- 2 teaspoons olive oil (divided)
- 1 pound lean ground sausage (I used chicken, but any kind will work)
- 3 cups diced sweet potatoes (380 grams/about 1 large sweet potato)
- 2 cups diced bell peppers (240 grams)
- 1 cup diced yellow onion (120 grams)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 10 large eggs, whisked
- salt and pepper, to taste
instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a large baking dish with 1 teaspoon oil and set aside (I used an 11×7" dish).
- Cook your sausage. Heat a large nonstick skillet or seasoned cast iron over medium heat, add 1 teaspoon oil, and let it get hot. Add sausage and break up with a spoon. Cook for 4-6 minutes, stirring occasionally until cooked through. Once done, remove with a slotted spoon and add to the greased baking dish.
- Cook your veggies. In the same pan with the leftover grease, add the sweet potatoes, onion, salt, and pepper and cook for 8-10 minutes, stirring occasionally. If needed, add a lid to help steam. Add the peppers and cook for another 4-5 minutes until al dente. Turn off heat, add spices, and mix well. Add the mixture to the baking dish with the sausage and stir to combine.
- Whisk eggs. In a large bowl, add eggs with some salt and pepper and whisk to combine.
- Pour the egg mixture into your baking dish. Mix well to make sure everything is incorporated and eggs are evenly distributed.
- Bake. Place the casserole in the oven and bake for 30-35 minutes or until the eggs are cooked through and no longer jiggle.
- Enjoy! Top with your favorite toppings, serve with your favorite sides, and enjoy!
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It’s odd that 2 of the ingredients list 1/2 tablespoon instead of 1 1/2 tsp. I wasn’t sure if there was an error in the recipes and if it was really supposed to just be 1/2 tsp?
Hey Tracey! I have a 1/2 tablespoon as a measuring spoon, so I usually use that, but it is the same as 1 1/2 teaspoons. No mistake on the recipe – hope that helps!
Really tasty and filling. I have an issue with the stated 5 minute prep time listed on the recipe. It takes longer than 5 minutes to peel and cube the sweet potatoes, let alone cook them, cook the sausage and beat the eggs. Great flavor, though.
Glad you enjoyed the recipe, Marianne! The prep time is just dicing/slicing (I don’t peel my potatoes so that could take longer). The total cook time is 50 minutes which includes cooking all the ingredients on the stove and also cooking in the oven. I will work on adding cook time on my recipe card to make it more clear. Thank you!
This was easily the best breakfast casserole I’ve ever had. I had lots of requests for the recipe and will not be waiting until next Christmas to make it again.
Thank you!
So happy to hear that Kathy and so glad you enjoy it! Thanks for trying it!
So yummy! Making it again for the second week in a row! I made it with soyrizo form Trader Joe’s and I can’t get enough!
So glad to hear that Megan!! Love that you used the soyrizo, I will have to try that!
Were there suppose to be bell peppers in the recipe? It looks like red peppers in the photos, but I didn’t see them in the ingredients.
Yes, sorry about that! I updated the recipe. Thank you for catching – let me know if you try it!
What are the macros on this recipe?
Hey Laura! I just updated the recipe to include them!
This was AMAZING! A fave Whole 30 breakfast of ours for sure. Would easily make this again when not on Whole 30 too, so delicious. Amazing flavors, reminded me of a breakfast hash I get at my favorite restaurant.
So happy to hear that Claire! Glad you like it and thanks for trying!
Kell. mom would like this but need to sub for the meat see u soon Dad
Yes! Mushrooms would work perfectly! And you are here – yay!!