I love this casserole because it checks all the boxes: it’s warm, filling, packed with protein, and full of wholesome ingredients. The sweet potatoes add a naturally sweet and earthy base, while the turkey sausage brings savory depth. It’s perfect for busy mornings, weekend brunch, or weekly meal prep. I can even adapt it to fit different dietary needs, whether I’m going dairy-free or swapping out proteins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the base 3 garlic cloves, minced 1 lb uncooked turkey sausage 5 cups cubed sweet potatoes (1-inch cubes) 1 green bell pepper, diced ½ large yellow onion, finely diced 2 tbsp avocado oil (or olive oil)
For the egg mixture 10 large eggs ½ cup milk (whole milk or plant-based) ½ cup grated mozzarella cheese 1 tsp salt 1 tsp dried thyme ½ tsp pepper
Directions
Preheat Oven and Prepare the Dish I preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish to keep everything from sticking.
Cook the Vegetables In a large pan or Dutch oven, I heat the avocado oil, then sauté the sweet potatoes, bell pepper, and onion for about 8–9 minutes, stirring occasionally. In the last 1–2 minutes, I add the minced garlic.
Cook the Turkey Sausage Using the same pan, I cook the turkey sausage, breaking it up as it browns, until fully cooked through. Then I combine it with the cooked veggies in the casserole dish.
Mix the Eggs In a bowl, I whisk together the eggs, milk, shredded cheese, salt, pepper, and thyme until well blended.
Assemble and Bake I pour the egg mixture evenly over the veggie and sausage mixture in the dish. Then I bake it for 40–45 minutes, or until the center is set. If the top browns too quickly, I loosely cover it with foil.
Cool and Serve After baking, I let the casserole rest for about 15 minutes so it’s easier to slice and serve.
Servings and Timing
This recipe makes about 6–8 servings, depending on portion size.
Prep Time: 15–25 minutes
Cook Time: 40–45 minutes
Total Time: 55–70 minutes
It’s a medium-difficulty recipe, but so worth it for the flavor and convenience.
Variations
Dairy-Free Version – I use plant-based milk and shredded vegan cheese.
Meat Swap – Pork sausage, chicken sausage, or even plant-based crumbles work well.
Cheese Substitutes – Cheddar, Monterey Jack, or Gruyere bring different flavor profiles.
Vegetable Options – I swap in red or yellow bell peppers, poblano for spice, or even chopped kale.
Different Herbs – I sometimes use Italian seasoning or sage instead of thyme for a change.
Storage/Reheating
Store in Fridge: I keep leftovers in an airtight container for up to 4 days. It’s perfect for meal prepping breakfast for the week.
Freeze: Once cooled, I cut the casserole into portions, wrap them individually, and freeze for up to 3 months.
Reheat: For single portions, I microwave for 1–2 minutes. For the whole dish, I cover it with foil and warm it in the oven at 350°F for about 20 minutes.
Make Ahead: I prep the casserole the night before, cover it, and refrigerate it overnight. In the morning, I let it sit out while the oven preheats and bake as usual.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, I’ve tried it with white potatoes, and while the flavor changes slightly, it still turns out great. But I do love the natural sweetness from sweet potatoes.
What’s the best sausage for this casserole?
I usually use turkey sausage for a lighter option, but pork or chicken sausage—or even spicy versions—work really well too.
Can I make this vegetarian?
Absolutely. I just leave out the sausage or replace it with a plant-based version or sautéed mushrooms for a meaty texture.
Can I use egg whites instead of whole eggs?
Yes, I sometimes swap out some of the whole eggs for egg whites if I want to reduce cholesterol or lighten it up.
How do I know when the casserole is done?
I check that the center is firm and no longer jiggly, and a knife inserted in the center should come out clean.
Conclusion
This Sweet Potato Egg Casserole is everything I want in a breakfast: easy, nutritious, flavorful, and filling. It’s the kind of meal that makes mornings feel calmer and sets me up for the day ahead. Whether I’m feeding my family, prepping for the week, or hosting brunch, this dish is always a winner on my table.
A cozy, make-ahead breakfast loaded with sweet potatoes, eggs, sausage, and cheese. This hearty casserole is perfect for meal prep or weekend brunch.
Author:Sarah
Prep Time:15–25 minutes
Cook Time:40–45 minutes
Total Time:55–70 minutes
Yield:8 servings
Category:Breakfast, Brunch, Meal Prep
Method:Baked
Cuisine:American
Ingredients
For the Base:
3 garlic cloves, minced
1 lb uncooked turkey sausage
5 cups sweet potatoes, cubed (1-inch pieces)
1 green bell pepper, diced
½ large yellow onion, finely diced
2 tbsp avocado oil (or olive oil)
For the Egg Mixture:
10 large eggs
½ cup whole milk (or plant-based alternative)
½ cup grated mozzarella cheese (or preferred cheese)
1 tsp salt
1 tsp dried thyme
½ tsp black pepper
Instructions
Preheat Oven & Prep Dish
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish and chop all vegetables.
Cook the Vegetables
In a Dutch oven or large pan, heat avocado oil. Add sweet potatoes, onion, and bell pepper. Cook for 8–9 minutes until slightly tender.
Stir in garlic for the last 1–2 minutes. Transfer veggies to the casserole dish.
Cook the Sausage
In the same pan, cook turkey sausage until browned and fully cooked. Break it into small pieces as it cooks.
Add sausage to the casserole dish and combine with vegetables.
Prepare Egg Mixture
In a bowl, whisk together eggs, milk, cheese, salt, thyme, and pepper until well mixed.
Assemble & Bake
Pour egg mixture evenly over the sausage and veggie mix. Gently stir to combine.
Bake uncovered for 40–45 minutes or until the center is set.
Cover loosely with foil halfway through if the top browns too quickly.
Cool & Serve
Let casserole cool for 10–15 minutes before slicing and serving. This helps the eggs set and makes for cleaner portions.
Notes
Make-Ahead Tip: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning after bringing to room temp.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Wrap individual portions and freeze for up to 3 months. Reheat in the microwave or oven.
Serving Suggestions: Pair with fruit salad, avocado slices, toast, or a light green salad.
