Sweet Potato Breakfast Casserole
A hearty and savory bake with ground sausage, sweet potatoes, peppers, and fluffy eggs, perfect for a weekend breakfast.
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.
Notes
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.