Description
A hearty and healthy sweet potato egg casserole packed with lean protein, veggies, and savory flavor—perfect for meal prep or an easy brunch.
Ingredients
For the base:
3 garlic cloves (minced)
1 lb uncooked turkey sausage
5 cups cubed sweet potatoes (1-inch cubes)
1 green bell pepper (diced)
1/2 large yellow onion (finely diced)
2 tbsp avocado oil (or olive oil)
For the egg mixture:
1/2 cup milk (whole milk for richness)
10 large eggs
1/2 cup grated mozzarella cheese (Sargento brand recommended)
1 tsp salt
1 tsp dried thyme
1/2 tsp pepper
Instructions
1. Preheat oven to 375°F.
2. In a skillet, heat avocado oil. Add turkey sausage and cook until browned.
3. Stir in garlic, onion, and bell pepper; sauté until fragrant.
4. Add cubed sweet potatoes and cook for 10 minutes until slightly softened.
5. In a large bowl, whisk eggs, milk, cheese, salt, pepper, and thyme.
6. Pour the egg mixture evenly over the cooked ingredients in a baking dish.
7. Bake uncovered for 35–40 minutes until the eggs are set and the top is golden.
8. Let it cool for 5 minutes before slicing and serving.
Notes
Storage: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individual portions and freeze for up to 3 months.
Reheat: Microwave single portions for 1–2 minutes or bake at 350°F for 20 minutes.
Make Ahead: Assemble and refrigerate overnight. Bake fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
Keywords: sweet potato egg casserole, healthy breakfast casserole, easy brunch, vegetarian breakfast