This sweet potato breakfast casserole is a filling and flavorful way to start your day. It brings together savory ground sausage, tender sweet potatoes, colorful bell peppers, and onions, all baked into a simple egg custard.
It takes about an hour from start to finish, with most of that time being hands-off baking. This casserole is great for feeding a group or for meal prepping a week’s worth of savory breakfasts.
Why You’ll Love Sweet Potato Breakfast Casserole
- Cook the sausage and vegetables first: This step ensures every component is properly cooked and develops deep flavor before being baked into the eggs.
- Dice vegetables uniformly: Cutting the sweet potatoes and peppers to a similar size helps them cook evenly in the skillet and in the oven.
- Pour eggs over evenly: Gently pouring and distributing the egg mixture ensures the casserole sets into a consistent, sliceable bake rather than a scramble.
Sweet Potato Breakfast Casserole Ingredients
- Ground Sausage: Use your favorite kind. Mild or hot Italian sausage, breakfast sausage, or ground chicken or turkey all work well.
- Sweet Potatoes: One large sweet potato is usually enough. You can leave the skin on, just scrub it well before dicing.
- Bell Peppers: Any color of bell pepper will do. Using a mix of red and green adds nice color to the finished dish.
- Spices: The spice blend offers a warm, savory flavor. Feel free to adjust the amounts or add a pinch of cayenne for more heat.
- Eggs: Large eggs are standard for this recipe. Using a different size may slightly alter the baking time.
Exact quantities are in the recipe card below.
How to Make Sweet Potato Breakfast Casserole
Step 1: Cook the Sausage and Vegetables
Start by browning the sausage in a large skillet. Once cooked, move it to your baking dish. In the same skillet, cook the diced sweet potatoes and onions until they begin to soften, then add the bell peppers and cook a few more minutes. Stir in the spices at the end to toast them lightly.
Step 2: Assemble the Casserole
Combine the cooked sausage and vegetable mixture in your greased baking dish, spreading it out in an even layer. In a separate bowl, whisk the eggs with salt and pepper. Pour the egg mixture evenly over the ingredients in the dish.
Step 3: Bake Until Set
Bake the casserole in a preheated oven at 375°F for about 30 to 35 minutes. The casserole is done when the eggs are set in the center and no longer look wet or jiggly. Let it cool for a few minutes before slicing, which helps it hold its shape.
Storage Tips for Sweet Potato Breakfast Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole also freezes well. To freeze, let it cool completely, then wrap individual slices or the whole casserole tightly. Reheat slices in the microwave or a toaster oven until warmed through.
Expert Tips for Sweet Potato Breakfast Casserole
- For food safety, ensure the ground sausage is cooked to an internal temperature of 160°F (71°C) and the finished egg casserole reaches the same temperature in the center.
- Cutting the sweet potato and other vegetables into a uniform ½-inch dice helps them cook evenly.
- Feel free to top the casserole with sliced avocado, fresh cilantro, or a dash of hot sauce before serving.
- To check if the casserole is done, gently shake the dish. The center should not jiggle.
What to Serve with Sweet Potato Breakfast Casserole?
This casserole is a complete meal on its own. For a larger brunch, you could serve it with a side of fresh fruit or sliced avocado.
Sweet Potato Breakfast Casserole Recipe FAQs
Can I make this breakfast casserole ahead of time?
Yes. You can assemble the entire casserole (without baking) the night before, cover, and refrigerate. You may need to add 5-10 minutes to the baking time. You can also bake it completely and reheat individual portions.
Can I use different vegetables?
Absolutely. Feel free to swap the bell peppers and onions for other vegetables like mushrooms, spinach (squeezed dry), or broccoli florets. Adjust cooking time as needed for the vegetables you choose.
Is this sweet potato breakfast casserole dairy-free?
Yes, this recipe as written is dairy-free. Some people add cheese, but it is not necessary for a delicious result. Always check your sausage ingredients if you have a specific allergy concern.
Sweet Potato Breakfast Casserole
Ingredients
- 2 teaspoons olive oil divided
- 1 pound ground breakfast sausage 450g
- 1 large sweet potato diced into ½-inch cubes, about 3 cups / 400g
- 1 medium yellow onion diced, about 1 cup / 150g
- 2 bell peppers any color, diced, about 2 cups / 300g
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 12 large eggs
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the ground sausage and cook for 5-7 minutes, breaking it apart with a spoon, until browned and cooked through. The internal temperature should reach 160°F (71°C). Use a slotted spoon to transfer the sausage to the prepared baking dish.
- Add the remaining 1 teaspoon of olive oil to the skillet. Add the diced sweet potato and onion, season with a pinch of salt and pepper, and cook for 8-10 minutes, stirring occasionally, until the sweet potato begins to soften.
- Add the diced bell peppers to the skillet and cook for another 4-5 minutes, until they are crisp-tender. Turn off the heat.
- Stir the garlic powder, chili powder, paprika, and cumin into the vegetables until evenly distributed. Transfer the vegetable mixture to the baking dish with the sausage and stir to combine.
- In a large bowl, whisk the eggs with ½ teaspoon of salt and ¼ teaspoon of black pepper until they are smooth and uniformly yellow.
- Pour the whisked eggs evenly over the sausage and vegetables in the baking dish. Gently nudge the ingredients with a spoon to ensure the egg mixture settles throughout the dish.
- Bake for 30-35 minutes, or until the center is set and a knife inserted near the middle comes out clean. The eggs are fully cooked when they reach an internal temperature of 160°F (71°C).
- Let the casserole rest for 5-10 minutes before slicing and serving. This helps it set for cleaner slices.
