Sweet Potato and Egg Breakfast Casserole
This Sweet Potato and Egg Breakfast Casserole is one of our dietitians’ favorite meal-prep breakfasts! We love how many colorful vegetables this recipe uses. Packed with protein, fiber, and satisfying flavors, this meal is the perfect fuel to start your day.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
- 1 tsp olive oil or ghee
- 4 cups cubed sweet potato (about 2 small sweet potatoes)
- 1/2 tsp ground sage
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 lb chicken sausage (links, patties, or crumbles)
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 6 cups fresh spinach, loosely chopped
- 15 eggs
- 1 tsp turmeric
- salt and pepper to taste
Instructions
- Preheat the oven to 375 F. Grease a 9 x 13 baking dish with avocado oil.
- Heat a skillet over medium heat. If you’re using sausage patties or links, chop them into smaller pieces. Add the sausage to the skillet and cook until fully cooked and beginning to brown. Set aside.
- To the same pan, add the oil and sweet potatoes. Season with the sage, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir with a spatula until the seasonings are well distributed, then cover and allow the potatoes to cook for about 10-12 minutes or beginning to soften.
- Add the onions and peppers to the potatoes and cook for a few more minutes. Add the spinach and stir the mixture together until the spinach wilts. Remove the pan from the heat and stir in the sausage.
- Spread the potato, vegetables, and sausage mixture in the bottom of your baking dish.
- In a medium-sized bowl, crack the eggs and add the turmeric and a healthy pinch of salt and pepper. Whisk well.
- Pour the eggs over the potato, vegetable, and sausage mixture.
- Bake for 25 minutes or until the eggs are fully cooked and the center is set.
- Allow to cool for 5 minutes before cutting into
