Sweet Potato Sausage Breakfast Casserole
A hearty, gluten-free breakfast casserole made with roasted sweet potatoes, savory sausage, and a rich egg custard, perfect for busy mornings or brunch gatherings.
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 9x13 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
For a vegetarian version, swap sausage for crumbled tofu or plant-based sausage. Casserole stores well in the refrigerator for up to 4 days or freeze portions for up to 3 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 22gFat: 14gSaturated Fat: 4gSodium: 600mgFiber: 4gSugar: 3g
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