Description
This Easy Sweet Potato Egg Casserole is a comforting and hearty dish perfect for breakfast or brunch. Combining tender sautéed sweet potatoes, savory turkey sausage, and a cheesy egg mixture, baked until golden and set, this casserole offers a delicious, protein-packed meal that’s simple to prepare and sure to please the whole family.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, diced (about 4 cups)
Protein & Dairy
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 lb uncooked turkey sausage
Spices & Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried thyme
Oils & Fats
- 1 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes into 1-inch pieces for even sautéing and cooking.
- Sauté Sweet Potatoes: Heat olive oil in a skillet over medium heat and sauté the diced sweet potatoes for 10-12 minutes until they become tender but not mushy.
- Mix Eggs and Seasonings: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Combine Ingredients: Fold the sautéed sweet potatoes and shredded cheddar cheese gently into the egg mixture, ensuring an even distribution of all components.
- Prepare Baking Dish and Bake: Grease a baking dish to prevent sticking, pour in the combined mixture, and bake in the preheated oven for 30-35 minutes until the casserole is set and slightly golden on top.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before slicing and serving for better texture and easier portioning.
Notes
- You can substitute the turkey sausage with pork or chicken sausage according to preference.
- For a dairy-free version, use a plant-based milk and cheese alternative.
- Add chopped spinach or kale for added greens and nutrients.
- Make sure not to overcook the sweet potatoes during sautéing to maintain texture in the casserole.
- This casserole can be stored in the refrigerator for up to 3 days and reheated before serving.
