If you’re craving a cozy, nourishing breakfast that feels like a warm hug on a plate, you’ll fall head over heels for this Sweet Potato Breakfast Casserole. It’s a colorful medley of roasted sweet potatoes, savory sausage, tender veggies, and fluffy eggs – all layered together and baked to golden perfection. Whether you’re feeding a weekend crowd or meal-prepping for the week, this casserole brings major comfort and flavor, with a punch of nutrition and a whole lot of heartiness. There’s nothing better than starting your day with a meal that’s equal parts satisfying, wholesome, and downright delicious; Sweet Potato Breakfast Casserole truly checks every box.
Ingredients You’ll Need
This casserole comes together with a handful of simple ingredients, many of which you might already have in your kitchen. Each element plays its own tasty role, building layers of flavor, texture, and eye-catching color that make every bite a treat.
- Sweet Potatoes: Roasted cubes create a naturally sweet, creamy base with that gorgeous orange hue.
- Olive Oil: Helps the potatoes crisp and caramelize in the oven; don’t skip this step!
- Onion: Adds an aromatic backbone and subtle sweetness to the whole dish.
- Red Bell Pepper: Pops of red color and a juicy crunch brighten up every forkful.
- Green Bell Pepper: Lovely earthiness plus another splash of color.
- Baby Spinach: Wilts down into the casserole, offering up vibrant green flecks (and extra nutrients).
- Breakfast Sausage or Turkey Sausage: Crumbled sausage delivers savory flavor; use turkey for a leaner twist.
- Eggs: The main star for fluffiness and rich structure in every slice.
- Milk (Dairy or Non-Dairy): Whisked with eggs, it ensures the casserole bakes up creamy and light.
- Garlic Powder: Just a dash brings aromatic depth without overwhelming the other flavors.
- Smoked Paprika: A hint of smokiness that gives the casserole an extra layer of cozy warmth.
- Salt and Black Pepper: A pinch of each rounds out the flavors to perfection.
- Shredded Cheddar Cheese (Optional): For melty, bubbly, irresistible goodness on top.
- Nonstick Cooking Spray: Keeps your casserole from sticking and makes cleanup a breeze!
How to Make Sweet Potato Breakfast Casserole
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 375°F (190°C) and giving your baking dish a quick spritz with nonstick spray. Toss your diced sweet potatoes with olive oil and a pinch of salt, then spread them out on a baking sheet. The goal is to let them roast for 20 to 25 minutes until they’re tender and just a little crisp on the edges. Roasting adds a caramelized depth that really makes Sweet Potato Breakfast Casserole shine.
Step 2: Brown the Sausage
While the sweet potatoes get golden in the oven, crumble and brown your breakfast sausage (or turkey sausage) in a skillet over medium heat. Once it’s cooked through and lightly crisped, transfer it to a plate lined with paper towel to catch any extra grease. This layer gives the casserole its savory, hearty bite—worth every second!
Step 3: Sauté the Veggies
Without cleaning the skillet, add the chopped onion and both bell peppers. Sauté for about 4 to 5 minutes, letting them soften and gain a little color. Stir in the chopped spinach and cook just until it wilts, then turn off the heat. All these veggies not only pump up the nutrition but make Sweet Potato Breakfast Casserole as gorgeous as it is delicious.
Step 4: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk (any kind you like!), garlic powder, smoked paprika, salt, and black pepper. This is where you set the tone for the casserole’s fluffy, savory texture.
Step 5: Assemble the Casserole
Now comes the fun part! In your prepared baking dish, layer the roasted sweet potatoes first, then top with the cooked sausage and your vibrant sautéed vegetables. Pour the egg mixture evenly over everything, making sure it seeps down into all the nooks and crannies. If you love cheese, shower the top with shredded cheddar for extra golden, melty goodness.
Step 6: Bake and Rest
Slide the dish into the oven and bake it uncovered for 30 to 35 minutes. You’ll know it’s ready when the eggs are just set and the top turns a beautiful golden color. Let it rest for about 5 minutes before slicing—this helps the Sweet Potato Breakfast Casserole hold its shape and makes serving a breeze!
How to Serve Sweet Potato Breakfast Casserole
Garnishes
Give your Sweet Potato Breakfast Casserole a little extra flair with simple, fresh garnishes. Think sliced green onions, chopped fresh parsley, or even a sprinkle of red chili flakes if you like a bit of heat. A touch of avocado or a dollop of Greek yogurt on the side also makes each slice feel special.
Side Dishes
This casserole is hearty enough to stand alone, but it also pairs beautifully with a crisp green salad, a fresh fruit platter, or even some flaky breakfast biscuits. For a brunch spread, try serving it alongside a vibrant fruit salad or roasted tomatoes for an extra punch of color and nutrition.
Creative Ways to Present
Hosting brunch? Cut the Sweet Potato Breakfast Casserole into tidy squares and serve on a platter with toothpicks for a fun, finger-friendly approach. For a single-serve vibe, portion the recipe into individual ramekins before baking—your guests will love the personal touch!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Breakfast Casserole is your new best friend for busy mornings! Once cooled, transfer slices to an airtight container and refrigerate. They’ll stay fresh and delicious for up to 4 days, making breakfast or even a quick lunch effortless all week long.
Freezing
If you want to save even more time, you can freeze your casserole after baking. Allow it to cool completely, then wrap tightly in foil or portion into freezer-safe containers. It will keep well for up to 2 months—just don’t forget to label it!
Reheating
To reheat, simply pop a slice in the microwave until warmed through (about a minute or two). For the best texture, especially if it’s been frozen, reheat in a 350°F (175°C) oven for about 10 minutes. The flavors hold up beautifully, and it tastes just as wonderful as freshly baked.
FAQs
Can I make Sweet Potato Breakfast Casserole the night before?
Absolutely! Assemble everything in your baking dish, cover tightly, and refrigerate overnight. In the morning, just pop it in the oven and bake as directed for a zero-stress breakfast.
How can I make this casserole vegetarian?
Easy! Just swap the sausage for a plant-based alternative, or leave it out entirely, and perhaps add some extra spinach or mushrooms for a meat-free version that’s still packed with flavor and heft.
Does Sweet Potato Breakfast Casserole work with non-dairy milk?
Yes, it turns out wonderfully with any unsweetened non-dairy milk, such as almond or oat. Just skip the cheese or use a dairy-free cheese if you’re making it totally dairy-free.
Can I add other vegetables?
The beauty of Sweet Potato Breakfast Casserole is how customizable it is! Feel free to add in mushrooms, zucchini, kale, or even leftover roasted veggies to mix things up.
What’s the best way to prevent soggy casserole?
Make sure to sauté your veggies to remove excess moisture and allow the casserole to rest after baking. This helps it set up nicely and keeps every slice sturdy and satisfying.
Final Thoughts
There’s just something so special about sharing a slice of Sweet Potato Breakfast Casserole with the people you love. Whether it’s for a lazy weekend brunch or a make-ahead busy weekday meal, it always feels like the best kind of comfort food. Try it out, put your own spin on it, and I promise it’ll earn a place in your breakfast rotation!
Print
Sweet Potato Breakfast Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet Potato Breakfast Casserole is a delicious and nutritious way to start your day. Packed with sweet potatoes, veggies, sausage, and eggs, it’s a satisfying breakfast that’s perfect for feeding a crowd or meal prepping for the week.
Ingredients
Sweet Potatoes:
- 2 medium sweet potatoes (peeled and diced)
Vegetable Mix:
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 2 cups baby spinach (roughly chopped)
Sausage Mix:
- 1/2 pound breakfast sausage or turkey sausage (crumbled)
Egg Mixture:
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
- Roast the sweet potatoes: Toss the sweet potatoes with olive oil and salt, then roast for 20–25 minutes until tender and slightly crisped.
- Cook the sausage: Sauté the sausage in a skillet until browned, then set aside.
- Sauté vegetables: In the same skillet, cook onion and bell peppers until softened. Add spinach and cook until wilted.
- Prepare the egg mixture: Whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper.
- Assemble the casserole: Layer sweet potatoes, sausage, and vegetables in the baking dish. Pour the egg mixture over the top and add cheese if desired.
- Bake: Bake for 30–35 minutes until set and golden. Let rest before serving.
Notes
- To make ahead, assemble the night before and bake in the morning.
- For a dairy-free version, use non-dairy milk and skip the cheese.
- Substitute sausage with bacon or a plant-based alternative if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 225mg
