Sweet Potato Egg Casserole (Print Version)
A savory blend of sweet potatoes, turkey sausage, and eggs that's perfect for breakfast, brunch, or meal prep throughout the week.
# Ingredients:
→ For the base
01 -
3 garlic cloves, minced
02 -
1 lb uncooked turkey sausage
03 -
5 cups sweet potatoes, cut into 1-inch cubes
04 -
1 green bell pepper, diced
05 -
1/2 large yellow onion, finely diced
06 -
2 tbsp avocado oil or olive oil
→ For the egg mixture
07 -
1/2 cup whole milk
08 -
10 large eggs
09 -
1/2 cup grated mozzarella cheese
10 -
1 tsp salt
11 -
1 tsp dried thyme
12 -
1/2 tsp pepper
# Steps:
01 -
Preheat oven to 175°C (350°F). Chop all vegetables. Grease a 9×13-inch casserole dish thoroughly.
02 -
Heat avocado oil in a large Dutch oven or saucepan. Add onion, green pepper, and sweet potato, cooking for 8-9 minutes until softened. Add minced garlic during the final minute of cooking. Transfer vegetables to prepared baking dish, spreading evenly.
03 -
Using the same pan, sauté turkey sausage until thoroughly cooked, breaking into small pieces. Add cooked sausage to vegetables in casserole dish and combine well.
04 -
In a mixing bowl, whisk together eggs, milk, thyme, salt, pepper, and shredded cheese until smooth.
05 -
Pour egg mixture over the vegetable and sausage base. Gently stir to distribute evenly. Bake in preheated oven for 40-45 minutes until center is firm. If top browns too quickly, cover loosely with foil.
06 -
Remove from oven when center is firm. Allow to cool for 15 minutes before serving.
# Notes:
01 -
This casserole can be prepared ahead and refrigerated overnight before baking
02 -
Leftovers keep well refrigerated for up to 3 days