Name: Easy Sweet Potato Egg Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 tbsp avocado oil ((or olive oil, coconut oil, or butter)); ½ large yellow onion, chopped; 1 green bell pepper, chopped ((red or yellow works too)); 5 cups cubed sweet potatoes ((about 2 medium potatoes)); 3 garlic cloves, minced; 1 pound turkey sausage ((or pork, chicken, or plant-based sausage)); 10 large eggs; ½ cup milk ((dairy or plant-based)); 1 tsp dried thyme ((or Italian seasoning)); 1 tsp salt; ½ tsp black pepper; ½ cup shredded mozzarella cheese ((or cheddar, Gruyere, or plant-based cheese))

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Some mornings feel like a sprint before the day even begins. Between trying to get dressed, maybe wrangling kids, or just catching up on emails before work, the idea of cooking a full breakfast can feel impossible. That’s where this sweet potato egg casserole saves the day. It’s warm, hearty, and full of protein, but the real magic is that you can prep it the night before.

I’ve tested more breakfast casseroles than I can count, and here’s the honest truth: most taste great fresh out of the oven but lose their appeal once reheated. This one’s different. Sweet potatoes hold their flavor beautifully, eggs stay fluffy (not rubbery), and the whole dish keeps its structure even days later. So whether you’re meal-prepping for the week or hosting brunch, this casserole checks every box: comforting, nutritious, and actually convenient.

Ingredients for Sweet Potato Egg Casserole

2 tablespoons avocado oil (or olive oil, coconut oil, or butter)
½ large yellow onion, chopped
1 green bell pepper, chopped (red or yellow works too)
5 cups cubed sweet potatoes (about 2 medium potatoes)
3 garlic cloves, minced
1 pound turkey sausage (or pork, chicken, or plant-based sausage)
10 large eggs
½ cup milk (dairy or plant-based)
1 teaspoon dried thyme (or Italian seasoning)
1 teaspoon salt
½ teaspoon black pepper
½ cup shredded mozzarella cheese (or cheddar, Gruyere, or plant-based cheese)

Step-by-Step Instructions

Step 1: Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.

Step 2: Cook the Vegetables
Heat oil in a large pan or Dutch oven. Add onion, bell pepper, and sweet potatoes. Sauté 8–9 minutes until slightly softened. Add garlic in the last 2 minutes. Spread evenly in casserole dish.

Step 3: Cook the Sausage
Using the same pan, cook turkey sausage until browned and crumbled. Drain excess liquid, then layer over the vegetables.

Step 4: Mix the Eggs
In a bowl, whisk together eggs, milk, thyme, salt, pepper, and cheese. Pour over the sausage and veggies, gently mixing so everything is coated.

Step 5: Bake
Bake uncovered for 40–45 minutes, until the center is firm. If the top browns too quickly, cover loosely with foil.

Step 6: Rest & Serve
Let the casserole sit for 10 minutes before slicing. This helps the eggs set and makes serving easier.

Tips & Tricks for the Best Casserole

Cube sweet potatoes evenly (½ inch works best) to avoid undercooked or mushy bites.
Don’t overcrowd the pan when sautéing, it should sizzle, not steam.
Rest before cutting. Like lasagna, this tastes better once it cools slightly.
Meal-prep hack: Bake in two smaller pans so you can freeze one for later.

Substitutions and Variations

Vegetarian: Skip the sausage or swap for mushrooms, spinach, or zucchini.
Dairy-free: Use almond, oat, or soy milk and plant-based cheese.
Spicy: Add jalapeños, hot sauce, or swap mozzarella for pepper jack.
Brunch-worthy: Top with fresh herbs, avocado slices, or a drizzle of pesto.

Common Mistakes & How to Avoid Them

Undercooked sweet potatoes: Cut them small and sauté first.
Watery casserole: Drain sausage and veggies well before adding eggs.
Rubbery eggs: Don’t overwhisk and don’t overbake, remove when center just sets.

What to Serve With Sweet Potato Egg Casserole

This casserole is filling on its own, but a few simple sides can make it brunch-worthy:

Fresh fruit salad (berries, citrus, or melon).
Toasted sourdough or whole grain bread with butter and jam.
Mixed greens with lemon vinaigrette.
Sliced avocado or guacamole for creaminess.

Storage and Make-Ahead Instructions

Refrigerate: Store in airtight containers up to 4 days.
Freeze: Slice into portions, wrap tightly, freeze up to 3 months.
Reheat: Microwave slices 1–2 minutes, or warm whole casserole in a 350°F oven for 20 minutes.
Make ahead: Assemble the night before, refrigerate, then bake fresh in the morning.

Nutrition Information (per serving, est.)

Calories: ~250
Protein: 15–18 g
Fat: 10–12 g
Carbs: 20–22 g
Fiber: 3–4 g

Note: Values will vary based on sausage and cheese choices.

Frequently Asked Questions

Can I freeze it before baking?
Yes, assemble, cover tightly, and freeze unbaked. Thaw overnight in fridge before baking.

Can I use egg whites only?
Absolutely. Use 14–16 egg whites in place of whole eggs for a lighter casserole.

Can I make it vegetarian?
Yes, swap sausage for extra veggies or a plant-based sausage.

How long does it last in the fridge?
About 4 days if stored properly in airtight containers.

If breakfast often feels like an afterthought, this sweet potato egg casserole might just change that. It’s one of those rare dishes that feels indulgent yet still checks the “healthy” box, hearty sweet potatoes, plenty of protein, and endless flavor swaps depending on what you’ve got in the fridge.

Honestly, the best part is how stress-free it makes mornings. One dish, minimal cleanup, and you’re fueled for hours. So go ahead. Save this recipe, try it out, and see if it doesn’t become part of your weekly rotation. And if you do make it, I’d love to hear: did you stick to the classic or try your own twist?