Sweet Potato Breakfast Casserole

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This Breakfast Casserole With Sweet Potatoes Will Wow You

This simple breakfast is perfect for serving a big family or crowd without a ton of work. Enjoy visiting with your friends and family over the breakfast table instead of playing short-order cook and standing over the stove all morning.

This tastes like you woke up extra early and really threw out all the stops, but the actual effort required is minimal. We love this dish because you can use up leftover breakfast meats, and vegetables from the veggie drawer that are nearing the end of their useable lives.

While this particular version is made with sweet potatoes, sausage and goat cheese, this classic breakfast casserole is endlessly adaptable to make with whatever you have on hand.

The primary idea here is simply cleaning out the fridge of whatever vegetables and cheese you have, pouring eggs over it, and baking. The ingredients may differ, but the technique is always the same.

How To Make Sweet Potato Egg Bake

1. PREHEAT & PREP. Spray a large rimmed baking pan with cooking spray. Place sweet potatoes on one side, seasoning with salt and pepper. Put sausage links on the other side.

2. BAKE. Bake for 10 minutes, then remove the sausage and set it aside. Stir the sweet potatoes and continue baking until tender. Remove from the oven (keep the oven on).

3. ASSEMBLE. Slice sausage into 1/2-inch pieces. Spread the sausage and sweet potatoes evenly in the bottom of a casserole dish, then layer with green onions, spinach, and roasted red pepper.

4. ADD EGGS. Whisk eggs in a large measuring cup, then add milk, remaining salt, and pepper, whisking until smooth. Pour egg mixture over the casserole. Dollop goat cheese on top.

5. BAKE. Bake until eggs are set. Let cool for 5 minutes, then slice and serve.

• Choose a meat, or simply leave this meatless. If breakfast sausage links in the oven isn’t your thing, try cooking bacon in the oven, Canadian bacon or ham, turkey bacon in the oven or turkey bacon air fryer. Any meat needs to be fully cooked and chopped, sliced or crumbled before assembling this sweet potato and egg casserole.
• Use any cheese you happen to have in the fridge for this. Cheddar, Monterey Jack and even feta are great here.
• We use a little bit of milk to stretch our eggs further. If you don’t want to do this, you don’t have to, but you may need a few extra eggs. You could also use half and half or cream instead of milk for an extra rich and tasty casserole.
• Want to use regular potato instead of sweet potato? Sounds great. You don’t HAVE to make this breakfast casserole with sweet potatoes. If you want to use a regular potato, we recommend a russet potato and it’s a 1:1 swap with the same cooking instructions.
• When using different vegetables for this sweet potato breakfast recipe, you have to use your best judgement about which will need to be cooked before going into the casserole, and which can cook IN the casserole.
  • Greens like spinach and kale can go in raw, as they’ll wilt down and cook as the casserole cooks. So will thinly sliced green onions.
  • Jarred roasted red peppers are already cooked, so those can go right in to this sweet potato breakfast bake, but fresh bell pepper or something like broccoli should be cooked first so that it’s sure to come out tender in the finished casserole. You can roast those things at the same time you roast your sweet potato. Any other questions – just ask in the comments, and we can help.