This breakfast casserole with sweet potatoes and sausage is incredibly filling and tastes absolutely fantastic. Prepare it in under 1 hour, and enjoy easy, premade breakfasts the rest of the week.
This healthy sweet potato breakfast casserole is absolutely perfect for busy days and one of my favorite meals to save time in the morning. Made with sausage, eggs, and a variety of vegetables, it's a filling and healthy breakfast.
This easy sweet potato casserole recipe can be varied endlessly, and I tend to make it a little different every time. It's perfect for using up leftover veggies from the back of the fridge, or to encourage eating vegetables for breakfast.
Why you'll love it
- Really easy to customize to suit your preferences
- A great make ahead breakfast casserole
- Very filling breakfast recipe that will keep you satisfied for hours
- Perfect for using up leftover vegetables, or a surplus of eggs
- Stores and freezes incredibly well
- Tastes absolutely fantastic
- Gluten free, and can easily be made dairy free as well
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Eggs: You will need quite a few medium or large eggs in this recipe! It doesn't really matter which size your eggs are, but if they are very small, you might want to add an extra egg or two to improve the texture of the casserole.
Sausage: You can buy any ground sausage that you like. Alternatively, you can also buy raw sausages, remove the casings and use the sausage meat inside. I usually use pork sausages, but chicken sausage also works great.
Sweet potatoes: I like to use fresh sweet potatoes. You can also use leftover cooked potatoes, frozen cubed sweet potatoes, or yams if you prefer.
Cheese: Shredded cheddar cheese adds great flavor to the casserole, but you can use any cheese that you like, like gouda or mozzarella cheese. I always shred my own cheese, as it has a much better texture than store-bought shredded cheese.
Milk: A splash of milk will make the egg mixture more creamy. Feel free to use creme fraiche, heavy cream, or a plant-based milk alternative if you prefer.
Bell pepper: Optional, but recommended! I use fresh red bell pepper, but any pepper you have available is fine.
Jalapenos: These just add a little flavor, and don't make the casserole particularly spicy. You can use spicier chilies if you wish, or omit them.
Onion: Use a brown, yellow, red, or white onion. You can also use store-bought diced onions or leftover caramelized onions.
Garlic: I love adding garlic to this dish, but it's completely optional. Use finely chopped fresh garlic or save time by using garlic paste.
Spinach: Spinach adds lovely color and flavor to the sweet potato breakfast casserole. You'll need more than you think, as the leaves become really small when they are warm.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel and dice the sweet potatoes into ½-inch or 1 cm thick cubes. Place them on a baking sheet, and cover with cinnamon, salt, pepper, and olive oil. Bake at 350 F / 180 C for about 20 minutes, or until the potatoes are soft enough to easily pierce with a fork.
Two: Meanwhile, sautee the ground sausage in a skillet over medium heat.
Three: Add seasoning, diced onion, grated or minced garlic, diced bell pepper, and finely chopped jalapenos to the sausage. Stir and saute for a few more minutes, or until the onion looks soft and translucent.
Four: Add washed spinach to the sausage, and stir until the leaves wilt down.
Five: Add the roasted sweet potato cubes to the sausage mix, and stir to combine.
Six: Crack the eggs into a medium mixing bowl, and add seasoning and shredded cheddar cheese. Whisk until the eggs look evenly incorporated.
Seven: Add the sausage and sweet potato mix to the eggs. Stir to combine.
Eight: Transfer the egg sausage mixture into a greased casserole dish or baking dish. Optionally, top with extra cheddar cheese or crumbled feta cheese. Bake in the oven at 350 F / 180 C for about 30 minutes, or until the eggs look mostly set, with only a slight wobble in the middle.
- Make sure to cook the sausage thoroughly before you add the remaining ingredients. This ensures that the meat is sufficiently cooked, and safe to eat.
- Keep an eye on the casserole while it bakes. The exact cooking time can vary, and yours might need a little more or less cooking time than suggested.
- Feel free to adjust the seasoning and vegetables added. Use whatever you like, or what you have available.
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This dish is absolutely perfect for breakfast or brunch. It's so filling that I never serve it with anything else, but if you wanted to, you could easily pair it with other savory breakfast recipes, or a slice of toasted bread.
Although this is one of my favorite breakfast recipes with sweet potato, I also often enjoy this as an easy lunch, snack, or dinner. If you have leftovers in your refrigerator or freezer, it's easy to just grab a serving whenever you're too busy or too tired to cook.
If you want to serve it as an entree for lunch or dinner, you can also pair it with a tasty vegetable side dish, for example, Sauteed Onions and Peppers, Slow Cooker Green Beans, or Pineapple Mango Salsa.
You can vary your healthy breakfast casserole endlessly by substituting the meat and vegetables to suit your preferences. Here are some variations that can help you change up the basic recipe.
Vegetarian: Make it vegetarian by omitting the sausage, or by replacing it with ground vegetarian sausage. You can also replace it with other vegetarian protein sources, like crumbled tofu.
Other vegetables: Feel free to substitute the vegetables, or add extra veggies that you like. Small broccoli florets, diced or spiralized zucchini, mushrooms, carrots, corn, cherry tomatoes, and peas would all be excellent additions.
Replace the sausage: You can try using different types of sausage, like ground chicken sausage or turkey sausages. Alternatively, replace the sausage meat with hamburger, ground beef, ground turkey, chopped smoked sausage, drained canned tuna, or even shredded chicken.
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If you use a cast iron pot or skillet, you can technically make the entire dish in one pot, as you can use it to first bake the sweet potatoes, then to cook the ingredients on the stove, and last to bake the casserole.
I love how well this dish stores, although it's usually eaten within a few days in my house. You can prepare the casserole, slice it up, and store each slice individually in a freezer for up to 6 months, or a refrigerator for up to 4 days.
The sweet potato egg casserole can be served chilled, or you can reheat it for a few minutes in a microwave, air fryer, or oven to serve it warm.
This is one of my absolute favorite meal prep breakfast ideas, and I usually make a big batch whenever I prepare it, just to make sure I have plenty of leftovers.
Frequently asked questions
Yes, sweet potatoes are fantastic in a breakfast casserole. I like to spiralize the potatoes, or cook them beforehand, to make sure that they cook enough.
A filling breakfast consists of a protein source, like meat, eggs, tofu, or seeds, and a source of fiber, like vegetables or whole wheat bread. Sweet potato sausage casserole is a great alternative that ticks all boxes.
Eggs are great in casseroles as they bind the ingredients together. As eggs are really popular for breakfasts, it's only natural that they often serve as the base for breakfast casseroles.
Absolutely! Sweet potatoes are perfect for breakfast. They taste great and are packed with nutrients. Pair it with healthy fats and a protein source to make a complete and filling meal.
You might also like these recipes
- Sausage Egg Breakfast Casserole
- Crockpot Cowboy Casserole
- Ham and Cheese Frittata
- Bacon Egg and Cheese Bagel
- Banana Overnight Oats
- Chorizo Shakshuka (Baked Eggs)
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Sweet Potato Breakfast Casserole
- Casserole Dish
- 1 pound sweet potatoes
- 1 pound ground sausage
- 12 eggs
- 3 cups spinach
- 1 red bell pepper (diced and seeds removed)
- 2 jalapenos (diced and seeds removed)
- 4 garlic cloves (grated or finely diced)
- 1 onion (diced)
- ½ cup milk
- ½ cup shredded cheddar cheese
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried mixed herbs (or Italian seasoning)
- 2 tablespoons olive oil
Bake the sweet potatoes
- Peel and dice the sweet potatoes into ½-inch or 1 cm thick cubes.
- Place the sweet potato cubes on a baking sheet, and cover with ½ teaspoon cinnamon, ⅛ teaspoon salt, ¼ teaspoon black pepper, pepper, and 1 tablespoon olive oil.
- Bake at 350 F / 180 C for about 20 minutes, or until the potatoes are soft enough to easily pierce with a fork.
Prepare the filling
- Meanwhile, heat up the olive oil in a large skillet or pot on the stove over medium heat. Add ground sausage, and satuee for a few minutes, until the meat is cooked through.
- Add peeled diced onion, grated or minced garlic, diced bell pepper, finely chopped jalapenos, ⅛ teaspoon salt, red pepper flakes, and ¼ teaspoon black pepper to the sausage. Stir and saute for a few more minutes, or until the onion looks soft and translucent.
- Add washed spinach to the sausage, and stir until the leaves wilt down.
Assemble and bake
- Add the roasted sweet potato cubes to the sausage mix, and stir to combine.
- Crack the eggs into a medium mixing bowl, and add dired mixed herbs, paprika, cumin, milk and shredded cheddar cheese. Whisk until the eggs look evenly incorporated.
- Add the sausage and sweet potato mix to the eggs. Stir to combine.
- Transfer the egg sausage mixture into a greased casserole dish or baking dish (around 9 by 13 inches). Optionally, top with extra cheddar cheese or crumbled feta cheese.
- Bake the casserole in the oven at 350 F / 180 C for about 30 minutes, or until the eggs look mostly set, with only a slight wobble in the middle.
- Refrigerate for up to 4 days, or freeze for up to 6 months. You can enjoy the leftovers cold or reheat them in a microwave, oven, or air fryer to serve it warm.
- Although this is a fantastic breakfast casserole, you can also serve it for lunch, brunch, or dinner.
- Feel free to substitute the ingredients. You can replace the vegetables or add extra veggies if you want. The ground sausage can also be substituted with shredded chicken, tuna, ground beef, or crumbled tofu.
Food safety tips
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove