Sweet Potato and Sausage Breakfast Casserole recipe

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Ingredients

½ pound bulk pork sausage
1 teaspoon oil, or as needed
1 green bell pepper, diced
1 onion, diced
4 medium sweet potatoes, diced
salt and ground black pepper to taste
12 eggs
½ cup milk
1 ½ cups shredded Cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon dry mustard

Nutrition Info

373.6 calories
carbohydrate: 26.8 g
cholesterol: 285.2 mg
fat: 20.8 g
fiber: 3.9 g
protein: 20.1 g
saturatedFat: 8.9 g
servingSize: -
sodium: 565.5 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 200 degrees F (95 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl and set aside. Add oil to the skillet and heat over medium heat. Add bell pepper and onion, season with salt and pepper and cook until softened, 3 to 5 minutes. Transfer to a bowl.

  3. Add sweet potatoes to the hot skillet. Season with salt and black pepper, cook and stir frequently for 5 minutes. Cover skillet and cook 5 minutes more. Remove lid and cook until potatoes are browned, stirring frequently, 5 to 7 minutes more. Set aside.

  4. Whisk eggs, milk, 1/2 cup Cheddar cheese, garlic powder, dry mustard, salt, and black pepper together in a bowl.

  5. Heat a nonstick pan over medium heat. Add egg mixture and scramble until nearly done but still a bit wet, about 5 minutes. Remove from heat.

  6. Layer sweet potatoes in the bottom of a 9x13-inch baking pan. Pour in scrambled eggs, 1/2 cup Cheddar cheese, onion-pepper mixture, and sausage, in that order. Top with remaining cheese.

  7. Bake in the preheated oven until warmed through, about 10 minutes or until ready to serve.

Recipe Yield

8 servings

Recipe Note

This can be mixed and matched up with any veggies, meats, or cheeses in your refrigerator;this recipe just happens to use sweet potatoes, sausage, and Cheddar cheese.

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