Sweet Potato Breakfast Casserole
This Sweet Potato Breakfast Casserole is a great meal prep recipe. Make it with whatever meat, cheese and veggies you have on hand. Easy to reheat for breakfast and lunch throughout the week!
But today, I’m sharing a recipe that, along with my orange ginger chicken, gets made the MOST in our house, probably on a bi-weekly basis.
While this particular version is made with sweet potatoes, bacon 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.
Like my egg muffins recipe, we actually eat this Sweet Potato Breakfast Casserole most often as a meal prep recipe that I’ll make over the weekend, and then we’ll reheat pieces for lunch on weekdays.
This sweet potato breakfast recipe is also equally at home as part of a brunch buffet. Adults and the kids alike both love this casserole.
Why I love a sweet potato for breakfast casserole:
This week, I happened to have one sweet potato in my pantry after making lentil burritos, so I thought “hmmm . . . can this go in breakfast casserole?” The answer, of course, is why not?
Sweet potatoes are a great source of fiber, complex carbohydrates and vitamin A, making a sweet potato for breakfast the perfect food to fuel your day with.
Add in the protein from the eggs, sausage and cheese, and, like my cottage cheese breakfast bowls, this sweet potato egg bake is a breakfast that will keep you going.
I also had some leftover spinach after making salmon spaghetti, so why not throw that in for some extra iron?
Why this casserole is the best sweet potato breakfast recipe:
No need for a side dish for this sweet potato breakfast casserole recipe! You’ve got your eggs and sweet potatoes, and breakfast meat, all in this one casserole dish.
I love this sweet potato egg casserole because once you’ve learned the basic techniques, you can change it up in any number of ways. You’ll find yourself raiding your fridge and pantry every weekend for a new casserole!
How to adapt this sweet potato breakfast casserole for what you have on hand:
- Choose a meat, or simply leave this meatless. If breakfast sausage isn’t your thing, try oven baked bacon, Canadian bacon or ham, turkey bacon in the oven or turkey bacon in an air fryer. Any meat needs to be fully cooked and chopped, sliced or crumbled before assembling this breakfast casserole with sweet potatoes.
- Use any cheese you happen to have in the fridge for this. Cheddar, Monterey Jack and even feta are great here. But if you’re a fellow goat cheese lover like me, be sure to bookmark my cranberry goat cheese appetizer and fried goat cheese salad. Save the blueberry vanilla goat cheese for an Easter charcuterie board!
- I use a little bit of milk to stretch my 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, I 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 I can help.
How do I reheat this?
Honestly, I go for fast and lazy and just pop a piece into the microwave for about a minute until it’s nice and hot.
You can also reheat sweet potato breakfast casserole in a toaster oven or regular oven. Make sure the inside reaches 165 degrees F for food safety.
What to serve with sweet potato egg bake:
Like I said, definitely no side dish needed with this sweet potato breakfast recipe! But why not treat yourself to a fancy coffeehouse drink like a hot caramel coffee or salted caramel cream cold brew?
- Nonstick cooking spray
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 links breakfast sausage
- 3 green onions, thinly sliced
- 1 cup baby spinach, chopped
- 1/2 cup roasted red pepper, chopped
- 8 eggs
- 3/4 cup whole milk
- 4 ounces goat cheese
- Preheat oven to 350 degrees F. Spray large rimmed baking pan with cooking spray. Place sweet potato on half of pan and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place sausage links on other half of pan.
- Transfer to oven and bake 10 minutes. Transfer sausage to cutting board. Stir sweet potatoes and return to oven. Continue baking sweet potatoes 8 to 10 minutes longer or until tender. Remove sweet potatoes from oven; leave oven on.
- Slice sausage into 1/2-inch pieces. Spray 9 x 13-inch casserole dish with cooking spray. Evenly spread sliced sausage and sweet potatoes over bottom of pan. Spread green onions, spinach and roasted red pepper over sweet potato mixture.
- In large liquid measuring cup, whisk eggs until smooth. Add milk and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; whisk until well combined. Pour egg mixture over sweet potato mixture in casserole dish.
- Dollop goat cheese in large pieces over egg mixture. Transfer casserole to oven and bake 35 to 40 minutes or until eggs are set. Let cool 5 minutes before slicing into 8 pieces and serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 215mgSodium: 503mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 15g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.