Sweet Potato Breakfast Casserole
This Sweet Potato Breakfast Casserole is a great meal prep recipe. Easy to reheat for breakfast and lunch throughout the week!
Sometimes it’s hard to believe the recipes I HAVEN’T shared around here. These often include things that my family eats on at least a bi-weekly basis! One of those things is a classic breakfast casserole.
I did share a Cornbread Breakfast Casserole a few years back, but that’s more of a special occasion recipe for us, I guess. The one I’m talking about today is something we make at least every other week.
It involves cleaning out the fridge of whatever vegetables and cheese we have, pouring eggs over it, and baking. The ingredients may differ, but the technique is always the same.
We do this on a Sunday, and then eat the casserole throughout the week for breakfast and lunch. Adults and the toddler alike both love this one. Here’s what I made yesterday, for us to eat this week.
Is a sweet potato good for breakfast?
This week, I happened to have one sweet potato in my pantry, 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 them a perfect food to fuel your day with. Add in the protein from the eggs, sausage and cheese, and this is a breakfast that will keep you going.
Why this casserole is one of the best sweet potato breakfast recipes:
No need for a side dish for this recipe! You’ve got your eggs, breakfast meat, and a side of (sweet) potatoes, all in this one side dish. It’s great for meal prepping because it reheats so well.
I love this 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!
It’s important to start by roasting any vegetables or meats that require a longer cooking time. If you’re using fresh greens like spinach or kale, you’ll want to chop them up so that they cook down easier. And I like to add a little milk to my eggs to make the eggs stretch further.
How do I reheat this?
Honestly, I go for fast and lazy and just pop a piece into the microwave for about a minute. You can always reheat it in a toaster oven or regular oven. Make sure the inside reaches 165 degrees F for food safety.
What to serve with sweet potato breakfast casserole:
Like I said, definitely no side dish needed here! But why not treat yourself to a fancy coffeehouse drink like a caramel coffee, mocha hot chocolate or tea latte?
Sweet Potato Breakfast Casserole
This Sweet Potato Breakfast Casserole is a great meal prep recipe. Easy to reheat for breakfast and lunch throughout the week!
Ingredients
- 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
Instructions
- 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:
8Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 215mgSodium: 610mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 15g
More great breakfast recipes:
- Vegetarian Quiche – simple and classic!
- Cornbread Breakfast Casserole – a hearty but healthy egg casserole.
- Brioche French Toast – with a secret ingredient.
- Breakfast Charcuterie Board – because it’s never too early for a charcuterie board
- Lazy Sunday Breakfast Dumplings – a fun twist on pieorogies.
- Homemade Frozen Breakfast Burritos – another great meal prep recipe.
- 7 Tips for an Easy Brunch Buffet – for when breakfast turns into a party!
- Breakfast Grilled Cheese by Don’t Go Bacon My Heart
- Make Ahead Breakfast Enchiladas by BellyFull
What a great idea!  I love the idea of cleaning out the excess veggies in the fridge, because my husband chronically over-buys veggies.  This last week I went to use some of the grape tomatoes he bought a ton of, and they were all significantly shriveled (thank you dry desert air) plus starting to rot.  But if I’d picked through them they would probably have worked in this.  My brain is going into overdrive thinking of ways to vary the recipe…
Haha yes! We don’t necessarily over-buy veggies (although maybe we do?), but we just always have odds and ends of them left over. Grape tomatoes are OFTEN in these egg bakes for us. I usually blister them under the broiler, or in a skillet, first, to release some of their water.