Easy Sweet Potato Egg Casserole (Print-Friendly Format)
Savory casserole with sweet potatoes, turkey sausage, eggs, and veggies for a wholesome meal.
# Ingredients You’ll Need:
→ Base
01 -
3 garlic cloves, minced
02 -
450 g uncooked turkey sausage
03 -
5 cups (approximately 750 g) sweet potatoes, cut into 2.5 cm cubes
04 -
1 green bell pepper, diced
05 -
0.5 large yellow onion, finely diced
06 -
2 tablespoons avocado oil or olive oil
→ Egg Mixture
07 -
120 ml whole milk
08 -
10 large eggs
09 -
60 g grated mozzarella cheese (Sargento brand optional)
10 -
1 teaspoon salt
11 -
1 teaspoon dried thyme
12 -
0.5 teaspoon black pepper
# How to Make It:
01 -
Heat avocado oil in a large non-stick skillet over medium heat. Add the turkey sausage and cook, breaking up the meat with a spatula, for about 5 minutes until browned. Add minced garlic, diced green bell pepper, and finely diced onion, then sauté for another 3 minutes until vegetables are tender.
02 -
Preheat oven to 200°C. Spread cubed sweet potatoes on a baking tray lined with parchment paper. Drizzle with 1 tablespoon avocado oil, season lightly with salt and pepper, and toss to coat. Roast for 20–25 minutes, stirring halfway, until just tender and beginning to brown.
03 -
Lightly oil a large rectangular baking dish. Layer roasted sweet potatoes evenly at the bottom, then top with the turkey sausage and vegetable mixture.
04 -
In a large mixing bowl, whisk together the eggs, whole milk, grated mozzarella cheese, dried thyme, salt, and black pepper until well combined.
05 -
Pour the egg mixture evenly over the layered ingredients in the baking dish. Gently shake the dish to distribute the egg mixture among the filling. Bake at 180°C for 28–32 minutes or until the eggs are set and the center is firm. Allow to cool for 5 minutes before slicing and serving.
# Extra Tips:
01 -
For meal prep, cut the baked casserole into portions and refrigerate in airtight containers for up to 4 days.