Here’s my go-to sweet potato egg casserole recipe, with layers of tender sweet potatoes, fluffy eggs, melted cheese, and a sprinkle of fresh herbs that make it extra special.
This casserole has become our weekend breakfast favorite, and I often make an extra one for busy weekday mornings. It reheats perfectly, which makes it ideal for meal prep. And let’s be honest – who doesn’t love breakfast for dinner sometimes?
Why You’ll Love This Sweet Potato Egg Casserole
- Make-ahead friendly – You can prep this casserole the night before and pop it in the oven the next morning – perfect for busy families or weekend brunches.
- Protein-packed breakfast – With eggs, turkey sausage, and cheese, this casserole gives you the protein you need to power through your morning.
- Healthier twist – Sweet potatoes add fiber and nutrients, making this a more nutritious alternative to traditional breakfast casseroles.
- Dairy-free option – You can easily make this casserole dairy-free by using your favorite nut milk and skipping the cheese or using dairy-free alternatives.
- Great for meal prep – This casserole reheats well and can provide breakfast for several days – just portion and store in the fridge.
What Kind of Sweet Potatoes Should I Use?
For this casserole, you’ll want to look for the orange-fleshed sweet potatoes (sometimes labeled as “yams” in U.S. grocery stores), which are moist and sweet when cooked. The most common variety you’ll find is the Beauregard sweet potato, and it works perfectly in this recipe. When picking your sweet potatoes, choose ones that feel heavy for their size and have smooth, firm skin without any soft spots or bruises. I recommend cutting your sweet potatoes into cubes that are roughly the same size – about 3/4 inch pieces work well – so they’ll cook evenly in the casserole. If you’re in a time crunch, you can even find pre-cut sweet potato cubes in some grocery stores’ produce sections.
Options for Substitutions
This casserole is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Avocado oil: Any neutral cooking oil works here – try olive oil, coconut oil, or even butter if you prefer.
- Sweet potatoes: Regular potatoes can work, though they’ll change the flavor profile. Butternut squash is another good option that keeps the sweet notes of the dish.
- Turkey sausage: Feel free to use pork sausage, chicken sausage, or even plant-based sausage. If using pre-cooked sausage, just dice and brown it quickly.
- Milk: Any milk works here – dairy, almond, oat, or soy milk will all do the job. Just avoid flavored varieties that might affect the taste.
- Mozzarella cheese: You can swap in cheddar, Monterey Jack, or even dairy-free cheese. Each will bring its own flavor, but they all work well in this dish.
- Bell pepper: Red, yellow, or orange bell peppers work just as well as green. You could also use diced zucchini or mushrooms for a different twist.
Watch Out for These Mistakes While Cooking
The biggest challenge when making sweet potato egg casserole is getting the sweet potatoes cooked properly – undercooked potatoes will stay hard and crunchy while overcooked ones turn mushy, so aim to cook them until they’re just fork-tender before adding the eggs. Another common mistake is not pre-cooking the vegetables, which can release excess moisture and make your casserole watery – be sure to sauté your onions, peppers, and sausage until the vegetables are soft and the sausage is fully cooked. To prevent your eggs from becoming rubbery, avoid overcooking the casserole – pull it from the oven when the center is set but still slightly jiggly, as it will continue cooking for a few minutes after you take it out. For the best texture and flavor distribution, let the casserole rest for 5-10 minutes before serving, which allows the eggs to fully set and makes cutting cleaner slices much easier.
What to Serve With Sweet Potato Egg Casserole?
This hearty breakfast casserole is pretty filling on its own, but there are some great sides that can round out your meal perfectly. A fresh fruit salad with berries and citrus adds a nice bright contrast to the savory casserole. If you’re serving this for brunch, try adding some warm biscuits or toast with jam on the side – they’re perfect for soaking up any extra bits from your plate. For a complete weekend spread, I like to add a simple green salad dressed with lemon vinaigrette to balance out the richness of the eggs and sweet potatoes.
Storage Instructions
Keep Fresh: This sweet potato egg casserole is perfect for meal prep! Pop your leftovers in an airtight container and keep them in the fridge for up to 4 days. I like to portion it out into individual servings to make breakfast super easy throughout the week.
Freeze: Want to save some for later? Let the casserole cool completely, then wrap individual portions in plastic wrap and aluminum foil. It’ll stay good in the freezer for up to 3 months. This is such a time-saver for busy mornings!
Reheat: To warm up your casserole from the fridge, just pop it in the microwave for 1-2 minutes or heat it in the oven at 350°F for about 10 minutes. If frozen, thaw overnight in the fridge first. Add a sprinkle of cheese on top while reheating to bring back that melty goodness!
Make Ahead: You can prep this casserole the night before! Just assemble everything except the eggs and cheese, cover, and refrigerate. In the morning, whisk up the eggs, pour them over the top, add cheese, and bake. It’s a great way to make breakfast hassle-free.
| Preparation Time | 15-25 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 70-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 90-105 g
- Fat: 70-85 g
- Carbohydrates: 140-160 g
Ingredients
- 2 tablespoons avocado oil
- Half a large yellow onion, chopped
- 1 green bell pepper, chopped
- 5 cups cubed sweet potatoes
- 3 garlic cloves
- 1 pound turkey sausage
- 10 eggs
- 1/2 cup milk (dairy or nut milk)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated mozzarella cheese
Step 1: Preheat Oven and Prepare Ingredients
Begin by preheating your oven to 350°F (175°C).
While the oven heats, chop all your veggies as desired and grease a 9×13-inch casserole dish to prevent sticking later on.
Step 2: Sauté the Vegetables
Heat some avocado oil in a Dutch oven or large saucepan over medium heat.
Once the oil is hot, add the chopped onion, green pepper, and sweet potato to the pot.
Cook these vegetables for about 8-9 minutes, stirring occasionally, until they begin to soften.
Add garlic during the last minute or two and sauté until fragrant.
Once done, transfer the veggie mixture to the bottom of the greased 9×13-inch pan.
Step 3: Cook the Sausage
Using the same Dutch oven, add the turkey sausage and sauté until it is fully cooked through.
Break the sausage into smaller pieces as it cooks.
Once done, add the cooked sausage to the veggies in the casserole dish.
Stir well to combine the vegetables and sausage evenly.
Step 4: Prepare the Egg Mixture
In a separate mixing bowl, whisk together the eggs, milk, thyme, salt, pepper, and cheese until well combined.
Pour this egg mixture over the combined vegetables and sausage in the casserole dish.
Stir gently to ensure the liquid is evenly distributed throughout the casserole.
Step 5: Bake the Casserole
Place the casserole dish in the preheated oven and bake for 40-45 minutes, or until the center of the casserole is firm.
If you notice the top starting to brown too much halfway through the baking time, cover the dish with foil to prevent further browning.
Step 6: Cool and Serve
Once the casserole is fully baked, remove it from the oven and let it cool for about 15 minutes.
This will help the casserole set and make it easier to serve.
Slice into portions and enjoy this hearty meal!