Easy Sweet Potato Egg Casserole

This easy sweet potato egg casserole is everything you want for a weekend brunch or make ahead breakfast. It brings together nutritious sweet potatoes, savory turkey sausage, and creamy baked eggs in one cozy dish that reheats beautifully all week long.

I started baking this casserole on busy school mornings and fell in love with how easy it is to toss together the night before. It quickly became my go to when hosting brunch for friends who appreciate a hearty homemade meal.

Ingredients

• Garlic cloves: fresh garlic makes all the difference, mince just before using for bold flavor
• Uncooked turkey sausage: choose high quality turkey sausage with no fillers, look for local or organic if you can
• Cubed sweet potatoes: these add natural sweetness and color, pick firm ones without any bruises
• Green bell pepper: brings crunch and freshness, opt for vibrant green and glossy skin
• Large yellow onion: for depth and a hint of sweetness, slice and dice finely for even distribution
• Avocado oil or olive oil: great for roasting and sautéing, adds richness and helps vegetables brown
• Whole milk: gives the egg mixture a creamier texture, use whole for the best result
• Large eggs: choose free range or pasture raised for golden yolks and richer taste
• Grated mozzarella cheese: Sargento melts nicely and brings a mild crowd pleasing flavor
• Salt and pepper: essential for seasoning, adjust to taste but do not skimp
• Dried thyme: brings earthiness and a gentle herbal aroma, crush lightly to release oils

Instructions

Prep the Veggies and Sausage:

Begin by cubing the sweet potatoes into even one inch pieces and finely dicing both the onion and green bell pepper. Crumble or tear the turkey sausage into bite sized pieces. This step helps everything cook evenly and blend in each bite.

Sauté and Roast:

Heat the avocado oil in a large skillet over medium. Add the onions and garlic and cook for five minutes until they soften and release a fragrant aroma. Stir in the turkey sausage and brown for ten minutes until fully cooked and slightly caramelized. Add the sweet potatoes and bell pepper, tossing to coat. Transfer the mixture to a baking dish and roast at 400 degrees Fahrenheit for twenty five minutes until the potatoes become fork tender and start to crisp at the edges.

Prepare the Egg Mixture:

In a large bowl, whisk together the eggs, milk, salt, dried thyme, and pepper until fully blended. Stir in the grated mozzarella cheese. The goal is to achieve a homogenous custard with no visible egg streaks for even baking.

Combine and Bake:

Pour the egg mixture evenly over the roasted vegetables and sausage in the baking dish. Use a spatula to gently distribute everything so each scoop is packed with filling. Place in the oven and bake at 350 degrees Fahrenheit for thirty minutes until the casserole is puffed and golden with a barely firm center.

Cool and Serve:

Let the casserole rest on the counter for ten minutes before slicing. This pause ensures clean slices and allows the flavors to meld for the perfect bite.

My absolute favorite part of this dish is the sweet potato the way it softens and caramelizes in the oven brings a natural sweetness that my whole family loves. Every time I pull this casserole from the oven it brings back memories of quiet Sunday mornings spent together around the kitchen table enjoying second helpings.

Storage Tips

Once cooled slice the casserole into portions and store in an airtight container in the fridge. It stays fresh up to five days and reheats well in a microwave or low oven. You can wrap individual pieces to grab and go on busy mornings.

Ingredient Substitutions

No turkey sausage on hand no problem Use breakfast chicken sausage or vegetarian sausage crumbles. Swap mozzarella with cheddar or pepper jack for extra flavor. If you are dairy free oat milk and plant based cheese both work well.

Serving Suggestions

Pour a spoonful of salsa over each serving or garnish with fresh herbs like chives or cilantro. This pairs nicely with crisp salad greens or a bowl of fresh fruit on the side. Brunch guests love it with toasted sourdough or English muffins.

Cultural and Seasonal Context

Egg casseroles have roots in American breakfast traditions for their flexibility and ability to feed a crowd. In late fall and winter you will find sweet potatoes at their peak. In spring try substituting roasted zucchini or asparagus for a seasonal twist.

This casserole is the perfect solution for busy mornings and makes hosting brunch a breeze. Prep ahead and savor stress free homemade flavor all week long.

Common Recipe Questions

→ Can I use a different sausage?

Absolutely. Substitute turkey sausage with chicken, pork, or even plant-based sausage as preferred. Each type will bring its own flavor to the casserole.

→ How can I make this dish dairy-free?

Replace mozzarella cheese with a dairy-free alternative and use plant-based milk for the egg mixture to eliminate dairy.

→ What is the best way to prepare sweet potatoes?

Peel and cube sweet potatoes into even, bite-sized pieces for consistent baking and a uniform texture throughout.

→ Can I prepare this ahead of time?

Yes, combine all ingredients, cover, and refrigerate overnight. Bake fresh in the morning for a quick hot meal.

→ What toppings pair well with this casserole?

Try fresh herbs, salsa, or sliced avocado for extra freshness and flavor right before serving.