Sweet Potato Sausage Breakfast Casserole
- By Amy Dong
- Updated Mar. 30, 2023
This Sweet Potato Sausage Breakfast Casserole is standout delicious. It’s stellar for all the brunches and breakfast-for-dinners. It also happens to be an easy Whole30 and Paleo recipe that’s gluten-free and dairy-free.
Sweet Potato Sausage Breakfast Casserole
It’s taken me nearly a decade of winters in Minnesota to finally proclaim that I can hang with the polar bears around here:
1. We count years here by the number of winters one has endured. The more winters you’ve got under your belt, the more badges of honor.
2. Polar bears are really humans who throw their heads back and laugh in the face of extremely brutal temps.
This is the season for cozy, comforting, yet healthy breakfast casseroles to get you motivated for the day. In particular, this irresistible Sweet Potato Sausage Breakfast Casserole is one that you’ll get recipe requests for on repeat.
What You’ll Love about
Sweet Potato Breakfast Casserole
- This breakfast casserole is hearty, comforting, and healthy.
- It’s gluten-free, dairy-free, and even Paleo approved. Almost everyone can enjoy your breakfast offering!
- This breakfast casserole recipe is super flexible; vary the veggies and protein however you’d like.
- You can assemble this breakfast casserole the night before. Just pop it in the oven the next morning.
- Leftovers keep well and are fabulous for breakfast or lunch the next day.
- Our family enjoys this recipe on breakfast-for-dinner nights!
Healthy Breakfast Casserole
We’re looking at loads of goodness in one single breakfast casserole:
- Plenty of vibrant, roasted sweet potatoes for energy
- No added sugars, dairy, or gluten
- Kale and red pepper for antioxidants
- Eggs and sausage for protein and robust flavor
Even if you’re like myself and don’t follow any specific food plan, you’ll still 200% fall in love with this delectable breakfast casserole. It’s teeming with all the hearty flavor that makes your taste buds and belly oh-so-happy.
All this morning magic comes together easily and quickly; the majority of this egg bake can even be prepped the night before so that all you have to do is pop this delicious thing in the oven and bake.
I can only do make-ahead egg bakes like this Easy Overnight Breakfast Casserole and this Farmer’s Breakfast Casserole. I invite you all to join me in sleeping in a little 🙂
See This Recipe in Action:
Sweet Potato Breakfast Casserole
Commonly Asked Questions
The sweet potatoes will be peeled, cut, and roasted for 20 minutes prior to using. You can do this in advance and keep roasted sweet potatoes covered in the fridge until ready to assemble.
We love chopped, fresh spinach leaves as much as kale leaves. You can also try cut-up broccoli florets.
Use your favorite ground breakfast sausage. Pork and turkey sausages are both delicious. Use mild or spicy, depending on your family’s preferred level of kick.
The best thing about this breakfast casserole is that you can fully assemble it the night before and bake it the morning of. It makes your morning super easy!
The edges of your sweet potato breakfast casserole should be nicely browned, and the center will be puffy when it’s done. If you gently shake the pan, the center feel and look set – not jiggly.
Did you make this?
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Sweet Potato Sausage Breakfast Casserole
Ingredients
- 4 TB extra virgin olive oil
- 1 lb sweet potatoes, peeled and cut into 1/2″ cubes
- ½ cup onion, diced
- 4 cloves garlic, minced
- ½ cup diced red bell peppers
- 1 lb ground breakfast sausage
- 2 cups kale leaves, chopped
- 12 large eggs
- ½ cup milk of your choice, almond, coconut, etc.
- kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400F with rack on lower middle position. Lightly grease a 9×13 baking dish and set aside.
- 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.)
- 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.
- 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.
- 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.
Notes
- Spinach leaves can be used in place of kale.
- We prefer sweet potatoes, but you can also use butternut squash instead.
- If desired, sprinkle sharp cheddar cheese on top (use lactose-free cheese if needed).
- Dish can be prepared the night before. Cover tightly and chill. Bake uncovered in preheated oven for up to 1 hour, if baking straight from the fridge. If top is already browning at the 45-minute mark, cover loosely with foil for the remaining 15 minutes of baking.
Nutrition (per serving)
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