Easy Sweet Potato Egg Casserole
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)
Instructions
- Preheat Oven & Prep PanPreheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Cook the VegetablesHeat 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.
- Cook the SausageUsing the same pan, cook turkey sausage until browned and crumbled. Drain excess liquid, then layer over the vegetables.
- Mix the EggsIn a bowl, whisk together eggs, milk, thyme, salt, pepper, and cheese. Pour over the sausage and veggies, gently mixing so everything is coated.
- BakeBake uncovered for 40–45 minutes, until the center is firm. If the top browns too quickly, cover loosely with foil.
- Rest & ServeLet the casserole sit for 10 minutes before slicing. This helps the eggs set and makes serving easier.
Notes
- Make-ahead friendly: Assemble the casserole the night before, refrigerate, and bake in the morning.
- Meal prep win: Stores well for 4 days in the fridge or up to 3 months in the freezer.
- Veggie boost: Add spinach, zucchini, or mushrooms to pack in more nutrients.
- Serving idea: Pair with fruit salad, avocado slices, or toasted sourdough for a full brunch spread.