Sweet Potato Egg Breakfast Casserole

Picture a casserole bubbling at the edges, its golden top freckled with melted cheddar, the sweet, earthy aroma of roasted sweet potatoes mingling with smoky paprika and savory sausage.

Imagine tender cubes of orange-hued potato nestled beneath a custardy layer of eggs, bright pops of red pepper and spinach adding color and freshness in every slice—comfort you can see, smell, and taste.

This dish matters to me because it turns simple ingredients into a nourishing centerpiece that brings everyone to the table without fuss. It’s a reliable hero for busy weeknights, lazy Sunday suppers, or make-ahead breakfasts that keep mornings calm.

When our mornings were chaotic before school, this casserole—assembled the night before—saved us with warm, hearty squares that fueled the day and felt like a small celebration.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor from sausage, sweet potatoes, and cheddar
• Packs protein and veggies for a satisfying breakfast
• Assembles ahead; bakes easily for stress-free mornings
• Adapts easily: vegetarian or bacon swap-friendly
• Reheats well for quick weekday leftovers

Ingredients

• 2 tbsp olive oil — good extra-virgin for flavor
• 1 lb sweet potatoes, peeled and 1/2-inch diced — choose firm, deep-orange flesh
• 1 small yellow onion, diced — sweet varieties work well
• 1 red bell pepper, diced — pick a glossy, heavy pepper
• 2 cups fresh spinach, roughly chopped — baby spinach wilts fastest
• 1/2 lb breakfast sausage, casings removed and crumbled — find quality sausage with real hardwood smoke
• 10 large eggs — the fresher the better
• 1/2 cup milk (whole or 2%) — whole gives richer texture
• 1 tsp kosher salt, divided — adjust if sausage/cheese are salty
• 1/2 tsp black pepper, divided — freshly ground for best aroma
• 1/2 tsp smoked paprika — adds gentle smokiness
• 1/4 tsp garlic powder — for even garlic flavor
• 1 cup cheddar cheese, shredded — sharp cheddar melts nicely
• 2 tbsp chives, thinly sliced — fresh for bright finish

Step-by-Step Method

Preheat & Prep Dish

Preheat oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray. Set a cooling rack nearby for resting later. Gather all equipment and ingredients. Peel and dice sweet potatoes into 1/2-inch cubes. Dice onion and red bell pepper. Roughly chop spinach. Shred cheddar, slice chives, and crack eggs into a large mixing bowl.

Sauté the Sweet Potatoes

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sweet potatoes. Season with a pinch of salt and pepper. Cook, stirring occasionally, until just tender and lightly browned, 8 to 10 minutes.

Push the sweet potatoes to one side of the skillet to make room for the aromatics.

Soften Onion & Pepper

Add remaining tablespoon olive oil to the open side of the skillet. Add diced onion and red bell pepper. Cook, stirring, until softened and fragrant, 4 to 5 minutes. Fold vegetables together.

Stir in the spinach and cook just until wilted, about 1 minute. Transfer all vegetables to the prepared baking dish.

Brown the Sausage

Return the skillet to medium heat. Add crumbled breakfast sausage. Cook, breaking it up with a spatula, until browned and cooked through, 5 to 6 minutes. Drain excess fat carefully.

Scatter the sausage evenly over the sautéed vegetables in the baking dish for balanced bites in each portion.

Whisk the Egg Mixture

In a large mixing bowl, whisk eggs and milk until smooth. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, and garlic powder. Whisk until fully combined and slightly frothy.

Taste a drop for seasoning if desired. Adjust salt if using particularly salty sausage or cheese.

Assemble the Casserole

Pour the egg mixture evenly over the vegetables and sausage. Tilt the dish gently to distribute.

Sprinkle shredded cheddar cheese evenly over the top, covering corner to corner. Tap the dish lightly on the counter to settle ingredients and release air pockets for even baking and a uniform set.

Bake Covered, Then Uncovered

Cover the dish loosely with foil, tenting to prevent cheese from sticking. Bake for 25 minutes. Remove the foil and continue baking until the center is just set and the top turns lightly golden, 15 to 20 minutes more.

If you prefer a crisper top, broil 1 to 2 minutes, watching closely.

Rest, Garnish & Serve

Transfer the casserole to a cooling rack. Let rest 10 minutes to set for clean slices. Garnish with thinly sliced chives. Cut into squares using a sharp knife or spatula. Serve warm. Refrigerate leftovers for up to 4 days. Reheat covered at 325°F for 10 to 15 minutes, or microwave briefly.

Ingredient Swaps

• Dairy-free: use unsweetened almond, oat, or soy milk; swap cheddar for dairy-free shredded cheese or omit and add extra veggies.
• Vegetarian: omit sausage; add 1–1½ cups mushrooms, zucchini, or black beans; bump smoked paprika/cumin for depth.
• Pork-free/budget: use turkey sausage, chicken sausage, or cooked lentils; leftover ham or bacon bits also work.
• Lower fat: use 2% milk, reduce cheese to ½ cup, and drain sausage well.
• Regional swaps: poblano + corn + pepper jack; Italian sausage + basil + mozzarella; feta + spinach + oregano for a Mediterranean twist.

You Must Know

Doneness • If the center jiggles like loose custard when nudged, leave it in longer until the middle has a slight wobble only and a knife inserted 2 inches from the center comes out with moist crumbs, not liquid; this guarantees set proteins without overcooking.

Troubleshoot • When the casserole releases liquid around the edges, tent loosely and keep in the oven 5–10 minutes more until bubbling subsides and edges pull slightly from the pan; excess moisture often comes from undercooked vegetables.

Flavor Boost • For deeper savor, brown sausage until fond forms and deglaze the empty skillet with 2–3 tablespoons water, scraping up browned bits, then drizzle over veggies; those caramelized notes amplify umami without extra salt.

Swap • If using turkey sausage or going meatless, add 1 tablespoon olive oil and 1/2 teaspoon extra smoked paprika, plus 1 cup mushrooms; leaner proteins and veg benefit from added fat and aroma, and mushrooms bring meaty chew once deeply browned (6–8 minutes until golden).

Scale • For 8–10 servings in a 9×13 that’s heaped, increase eggs to 14 and milk to 3/4 cup, extend covered time by 5–10 minutes and check at 190–195°F in the center with an instant-read thermometer; thicker layers need more gentle heat to set evenly.

Serving Tips

• Serve with avocado slices, hot sauce, and a squeeze of lime for brightness.
• Pair with a simple arugula salad and citrus vinaigrette to balance richness.
• Add texture with a side of toasted sourdough or cheesy garlic bread.
• Top each slice with Greek yogurt, salsa, and fresh cilantro for a Southwest twist.
• Plate alongside fresh fruit—berries, orange segments, or melon—for a light contrast.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat covered at 325°F or in short microwave bursts.

Assemble unbaked casserole the night before, cover, and refrigerate.

Add 5–10 minutes to bake time.

This casserole freezes well baked or unbaked for up to 2 months.

Thaw overnight before baking/reheating.

Reheating

Reheat gently: cover slices and warm in a 325°F oven 10–15 minutes.

Microwave in short bursts at 50–60% power.

Stovetop: covered skillet on low with a splash of water.

Brunch Potluck Staple

Often the first dish to vanish, this sweet potato egg casserole travels well, slices clean, and serves a crowd without fuss. I bake it in a 9×13, let it rest, then tuck the pan under foil; it stays warm and tidy on the road.

At the table, the golden top and chive confetti invite quick squares and second helpings.

For make-ahead ease, I assemble it the night before, refrigerate, and bake off before I leave—or reheat gently at the host’s. It anchors a spread of fruit, pastries, and coffee, and it’s flexible: swap sausage for bacon, or go veggie with extra mushrooms or zucchini.

I bring a small knife and spatula, plus extra chives, so every slice looks intentional—and tastes like home.

Final Thoughts

Ready to dig in? Give this Sweet Potato Egg Casserole a try as written, or make it your own with your favorite veggies, cheeses, or a swap like bacon or a vegetarian twist.

Frequently Asked Questions

Can I Freeze the Casserole Before Baking, and How Should I Thaw It?

Yes—you can freeze it unbaked. I assemble, wrap snugly, and freeze up to 2 months. Thaw overnight in the fridge, uncover, blot moisture, then bake cold, adding 10–15 minutes. Your kitchen will smell sunrise-bright.

How Can I Make This Recipe Dairy-Free Without Losing Creaminess?

Use unsweetened oat milk for richness, whisk in 2 tablespoons olive oil, and top with shredded dairy-free cheddar. I’d stir in creamy mashed sweet potato, too—it hugs the eggs, keeps moisture, and delivers lush, cozy bite.

What’s the Best Way to Prevent Eggs From Curdling in the Oven?

Keep eggs silky by baking low and slow, 325–350°F. I temper with milk or dairy-free creamer, whisk gently, avoid over-salting early, and pull when jiggly in center. Rest 10 minutes; the custard settles, lush and tender.

Can I Scale This Recipe for a 8×8 Pan, and Adjust Times?

Yes—I’d scale to about half. Bake at 375°F in an 8×8 pan, covered 20 minutes, then uncovered 15–18 until just set. Keep layers even, don’t overfill, and let it rest 10 minutes for silky slices.

How Do Altitude or Convection Ovens Change Baking Time and Temperature?

I lower convection temp 25°F and start checking doneness 5–10 minutes earlier. At high altitude, I raise oven 15–25°F, extend bake slightly, and watch moisture—loosely cover, avoid overbrowning, and rely on the center’s gentle jiggle.