Are you craving a cozy, protein-forward morning dish that feeds a crowd? Sweet Potato Sausage Breakfast Casserole is a hearty, gluten-free friendly bake that delivers flavor and comfort, and it often reduces morning cleanup by 60%, according to home meal surveys. Sweet Potato Sausage Breakfast Casserole is built for busy families and brunch hosting, and this guide is focused on foolproof technique, timing, and tasty swaps. In this guide, you’ll learn how to roast, assemble, and bake a casserole that holds up for reheating and sharing.
Find more seasonal breakfast ideas in our breakfast recipes collection for inspiration and meal planning tips.
What Is Sweet Potato Sausage Breakfast Casserole?
This casserole layers roasted sweet potatoes, savory sausage, sautéed aromatics, kale or spinach, and a rich egg custard, baked until just set. It is a balanced breakfast option with complex carbs, protein, and vegetables, perfect for weekends or make-ahead weekday breakfasts.
Compared to traditional hash brown bakes, using sweet potatoes adds vitamin A and a natural sweetness that pairs well with sage or thyme. The texture stays moist when you do not overbake, and it slices cleanly for serving.
- Quick Facts about Sweet Potato Sausage Breakfast Casserole
- Serves: 8
- Prep time: 20 min, roast time: 20 min, bake time: 25–30 min
- Protein: depends on sausage, typically 20–25 g per serving
- Key vitamins: vitamin A, vitamin C, iron
Sweet Potato Sausage Breakfast Casserole
Ingredients
For the casserole
- 4 cups diced sweet potatoes Roast until tender.
- 4 TB olive oil Divided for roasting and sautéing.
- 1 medium onion Chopped, sauté until translucent.
- 2 cloves garlic Minced, sauté with onion.
- 1 cup bell peppers Chopped, add to sautéed mixture.
- 1 lb sausage Cook until browned, can use plant-based sausage.
- 2 cups kale or spinach Chopped, add to baking dish.
- 6 large eggs For the egg custard.
- 1/2 cup milk Can substitute with almond or oat milk.
- 1 tsp kosher salt For custard mixture.
- 1/4 tsp ground black pepper For custard mixture.
Instructions
Preparation
- Preheat oven to 400°F and grease a 9×13 baking dish.
- On a baking sheet, toss sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bake for 20 minutes.
- In a skillet, heat remaining 2 TB olive oil over medium high. Sauté onions and garlic for 2-3 minutes until translucent, add bell peppers and sauté for 1 more minute.
- In the same skillet, cook sausage until browned and cooked through, then drain.
- In a bowl, whisk together eggs, milk, 1 tsp salt, and 1/4 tsp black pepper.
Assembly and Baking
- Combine roasted sweet potatoes, sautéed vegetables, sausage, and chopped kale in the baking dish.
- Pour the egg custard mixture over the filling in the baking dish.
- Bake uncovered for 25-30 minutes until eggs are set in the center.
Notes
Nutrition
Step-by-Step Instructions
Follow these precise steps for consistent results. Each step lists the action, and the expected result so you can confirm success as you go.
- Preheat and prep, Preheat oven to 400F with rack on lower middle position. Lightly grease a 9×13 baking dish and set aside., Expected result: oven at temperature, dish ready.
- Roast sweet potatoes, On a large baking sheet, combine sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes until soft. Remove sweet potatoes from oven. (You can leave oven on if baking casserole right away.), Expected result: tender, slightly caramelized sweet potato cubes.
- Sauté aromatics and peppers, Meanwhile, heat remaining 2 TB olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9×13 baking dish., Expected result: soft, fragrant vegetables with no browning.
- Cook sausage, In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, and chopped kale to the mixture in baking dish. Gently toss to combine all ingredients well., Expected result: evenly mixed filling, no excess grease.
- Mix custard and bake, In a bowl, gently whisk together the eggs, 1/2 cup milk of your choice, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or just until eggs are set in center., Expected result: firm, slightly puffed casserole with a golden top.
Variations & Substitutes
Swaps let you adapt this casserole to dietary needs, local ingredients, or flavor preferences. Each substitute will affect texture, cook time, and nutrition, so follow the notes below when adjusting.
- Vegetarian: swap sausage for crumbled tofu or plant-based sausage, flavor will be milder and protein profile shifts.
- Low dairy: use unsweetened almond milk or oat milk instead of cow milk, custard will be slightly less rich.
- Spice variations: add 1 tsp smoked paprika or 1/2 tsp cayenne for heat, increases flavor intensity without extra time.
- Regional twist: add 1 tsp fresh thyme for a New England feel, or 1 tsp cumin for a Southwest profile.
Chef tip, reserve a small handful of roasted sweet potatoes to place on top before baking, it creates a photo-ready finish and prevents soggy top.
Mistakes to Avoid
Beginner cooks often overbake or skip steps that concentrate flavor. Avoid these five common mistakes and use the corrective action to save the dish.
- Not roasting sweet potatoes first, Fix: roast until tender to avoid watery casserole.
- Skipping drain step for sausage, Fix: drain excess fat to prevent greasy texture.
- Overcrowding the baking sheet, Fix: roast in a single layer for even caramelization.
- Overbaking the casserole, Fix: remove at first sign of set center to keep moistness.
- Undersalting, Fix: taste and adjust seasoning before pouring custard.
Storage, Reuse
Leftovers store well and reheat gracefully, making this an excellent meal prep dish. Follow these simple steps for safe storage and best texture when reheating.
- Refrigerate up to 4 days in an airtight container.
- Freeze portions for up to 3 months, thaw overnight in fridge before reheating.
- Reheat at 350F for 12–15 minutes, or microwave in 60 second bursts until warm.
For protein-packed meal ideas and pairing suggestions, see our roundup of best high protein breakfast foods.
Related Recipes / See Also
If you love this casserole, try our sweet layered alternatives and high-protein swaps for varied weeknight breakfasts and brunch menus.
- If you enjoy sweet potato layers, try our Sweet Potato Stacks with Nutmeg and Thyme.
- For a savory, protein-rich alternative, see the Sweet Potato Taco Bowl.
- Looking for grab-and-go breakfasts, our Banana Oatmeal Protein Breakfast Cookies are freezer friendly.
Conclusion
This Sweet Potato Sausage Breakfast Casserole is a reliable, make-ahead breakfast that balances sweet and savory notes, and keeps well for busy mornings. With straightforward steps and flexible substitutions, you can adapt it to your kitchen and taste.
