Easy Sweet Potato Egg Casserole Recipe
If you’re looking for a hearty, colorful dish that’s as nourishing as it is delicious, then you’re going to fall in love with this Easy Sweet Potato Egg Casserole. It’s the perfect blend of fluffy eggs, tender sweet potatoes, savory turkey sausage, and melty cheese baked into one warm and inviting casserole. Whether it’s for a weekend brunch or a comforting breakfast-for-dinner situation, this casserole brings together wholesome ingredients in a simple, foolproof way that’s sure to become a go-to recipe in your kitchen.
Ingredients You’ll Need
This Easy Sweet Potato Egg Casserole calls for simple, fresh ingredients that each play a vital role in creating its delightful taste and inviting texture. From the sweetness of the potatoes to the richness of the eggs and the savory hit of sausage, every element shines through just right.
- 2 tablespoons avocado oil: Adds a neutral, heart-healthy oil for sautéing the veggies and sausage.
- 1/2 large yellow onion, chopped: Brings a gentle sweetness and aromatic base flavor.
- 1 green bell pepper, chopped: Offers a fresh, slightly crisp texture and vibrant color.
- 5 cups cubed sweet potatoes: The star ingredient, giving sweetness, bulk, and beautiful orange hues.
- 3 garlic cloves: Infuses the casserole with warm, savory depth.
- 1 pound turkey sausage: Provides lean protein and a tasty, hearty component.
- 10 eggs: The binding star that holds everything together in a fluffy, satisfying way.
- 1/2 cup milk (plant-based if you prefer): Adds creaminess and helps the eggs cook into a smooth texture.
- 1 teaspoon dried thyme: Gives the dish a pleasant herbal note that balances the sweetness.
- 1 teaspoon salt: Enhances all the other flavors and seasoning precision.
- 1/2 teaspoon pepper: Adds just a touch of heat and seasoning complexity.
- 1/2 cup grated mozzarella cheese: Melts beautifully on top and throughout, making the casserole irresistibly gooey.
How to Make Easy Sweet Potato Egg Casserole
Step 1: Preheat Oven and Prepare the Baking Dish
Start by warming your oven to 350°F (175°C). This steady temperature ensures the casserole cooks evenly without drying out. While the oven races to heat, chop your vegetables into bite-sized pieces for even cooking. Don’t forget to grease your 9×13-inch casserole dish well so that none of the cheesy goodness sticks after baking—it’s a small step that saves a lot of clean-up hassle!
Step 2: Cook the Vegetables
Heat avocado oil in your Dutch oven or a large saucepan until it’s shimmering lightly. Toss in the onion, green pepper, and cubed sweet potatoes, and sauté for around 8 to 9 minutes. Stir occasionally so the sweet potatoes start to soften and the onions turn translucent – that’s the magic moment when aromas burst forth. Add minced garlic in the last couple of minutes; its fragrance enhances the whole mix beautifully without burning.
Step 3: Cook the Sausage
Using the same pan keeps that wonderful flavor from the vegetables in the mix. Add your turkey sausage and cook it until no pink remains. As you break it down into small pieces, you’re ensuring every bite has a bit of savory meaty goodness. Once cooked through, combine the sausage with your softened vegetables inside the casserole dish, distributing everything evenly.
Step 4: Prepare the Egg Mixture
In a separate bowl, whisk together the eggs, milk, dried thyme, salt, pepper, and shredded mozzarella cheese. Whisk until the mixture is smooth and well blended. This egg custard will soak into the veggies and sausage, firming up into a creamy, cohesive casserole when baked.
Step 5: Combine and Bake
Pour the egg mixture right over the vegetable and sausage base inside your casserole dish. Give it a gentle stir to make sure the egg flows through every nook and cranny. Pop the dish into your preheated oven for about 40 to 45 minutes, checking towards the end to make sure the center feels firm when pressed. If the top looks like it’s browning too quickly, loosely cover it with foil to protect that lovely golden layer.
Step 6: Cool and Serve
Patience is key here! Let your Easy Sweet Potato Egg Casserole cool for about 15 minutes after baking to help it set up perfectly. This brief resting period allows flavors to merge and makes slicing the casserole neat and easy, so each serving holds together beautifully.
How to Serve Easy Sweet Potato Egg Casserole
Garnishes
Fresh herbs like parsley or chives sprinkled on top add a pop of color and a punch of freshness that contrasts nicely with the rich casserole. A little dollop of sour cream or a light drizzle of hot sauce can also bring exciting layers of flavor for those who love a bit of zing.
Side Dishes
This casserole stands well on its own but pairs wonderfully with crisp green salads or roasted seasonal vegetables for a full, balanced meal. A side of fresh fruit adds sweetness and keeps the meal feeling bright and light.
Creative Ways to Present
For gatherings, serve the casserole in individual ramekins or muffin tins for cute, personal portions. You can also top each serving with avocado slices or a sprinkle of toasted nuts for an unexpected texture contrast that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Easy Sweet Potato Egg Casserole can be stored in an airtight container in the fridge for up to 4 days. The flavors actually deepen after resting overnight, making it a fantastic next-day breakfast or lunch option.
Freezing
This casserole freezes well, too. Wrap tightly or store in a freezer-safe dish for up to 3 months. Just thaw in the refrigerator overnight before reheating to maintain its creamy texture and prevent it from drying out.
Reheating
To reheat, warm individual portions in the microwave for 1 to 2 minutes or reheat the entire casserole in a 325°F oven until warmed through. Adding a tiny splash of milk before reheating keeps the texture moist and soft.
FAQs
Can I make this Easy Sweet Potato Egg Casserole vegetarian?
Absolutely! Simply omit the turkey sausage or substitute it with plant-based sausage or sautéed mushrooms for a delicious vegetarian version without losing any of the comforting flavors.
What can I use if I don’t have avocado oil?
Olive oil or another neutral oil like canola or vegetable oil works just fine. You just want something with a mild flavor that can handle sautéing without overpowering the dish.
Is it okay to use a different cheese?
Yes! Feel free to swap mozzarella for cheddar, Monterey Jack, or even a mix of cheeses. Each brings its own flavor twist, but mozzarella keeps it nice and melty.
Can I prepare this casserole the night before?
Yes, prepping the veggies and sausage in advance and whisking the egg mixture just before baking makes for an easy breakfast prep. You can also assemble the casserole the night before, cover it, and bake fresh in the morning.
How do I know when the casserole is fully cooked?
The center should feel firm to the touch and not jiggly. You can also insert a toothpick in the center—it should come out clean when the casserole is done baking.
Final Thoughts
This Easy Sweet Potato Egg Casserole is a total winner—comforting, flavorful, and packed with wholesome ingredients that make you feel good. It’s one of those dishes that’s simple yet special enough to share with family or friends, and confident enough to whip up any day of the week. Give it a try and let the cozy flavors brighten your mealtime!
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Easy Sweet Potato Egg Casserole Recipe
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Low Fat
Description
This Easy Sweet Potato Egg Casserole is a nutritious and flavorful dish perfect for breakfast or brunch. Combining tender sweet potatoes, savory turkey sausage, fresh vegetables, and a cheesy egg mixture, it bakes into a warm, hearty casserole that’s both satisfying and easy to prepare.
Ingredients
Vegetables and Sausage
- 2 tablespoons avocado oil
- 1/2 large yellow onion, chopped
- 1 green bell pepper, chopped
- 5 cups cubed sweet potatoes
- 3 garlic cloves, minced
- 1 pound turkey sausage
Egg Mixture
- 10 eggs
- 1/2 cup milk (plant-based milk can be substituted)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated mozzarella cheese
Instructions
- Preheat Oven and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven is heating, chop all vegetables as directed. Grease a 9×13-inch casserole dish well to prevent sticking.
- Cook the Vegetables: Heat avocado oil in a Dutch oven or large saucepan until hot. Add chopped onion, green pepper, and sweet potatoes. Cook for 8-9 minutes, stirring occasionally until vegetables soften. Add minced garlic in the last 1-2 minutes and sauté. Remove vegetables and spread evenly in the prepared casserole dish.
- Cook the Sausage: In the same pan, add turkey sausage and cook thoroughly, breaking it into small pieces as it cooks. Once fully cooked, combine the sausage evenly with the vegetables in the casserole dish.
- Prepare the Egg Mixture: In a separate bowl, whisk together eggs, milk, dried thyme, salt, pepper, and mozzarella cheese until smooth and well combined.
- Combine and Bake: Pour the egg mixture over the sausage and vegetable layer in the casserole dish. Stir gently to evenly distribute the egg mixture throughout. Bake in the preheated oven for 40-45 minutes until the center is firm. If the top browns excessively, loosely cover with foil midway to prevent burning.
- Cool and Serve: Remove casserole from oven and let cool for about 15 minutes to allow flavors to meld and ease serving. Cut into portions and serve warm.
Notes
- You can substitute plant-based milk in place of dairy milk for a dairy-free version.
- Use ground turkey sausage or substitute with chicken sausage as desired.
- If you prefer a spicier flavor, add red pepper flakes or use a spicy sausage.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a vegetarian option, omit the sausage and add cooked lentils or tofu crumbles.
- Covering the casserole with foil if it browns too quickly will prevent burning and keep it moist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 1 cup)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 220 mg
Keywords: sweet potato casserole, egg casserole, turkey sausage breakfast, healthy breakfast casserole, easy brunch recipe, baked egg casserole
