Sweet Potato Egg Breakfast Casserole
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Chef's knife
- 1 Cutting board
- 1 vegetable peeler
- 1 box grater
- 1 Spatula
- 1 aluminum foil sheet
- 1 cooking spray can
Ingredients
- 2 tablespoon olive oil
- 1 pound sweet potatoes peeled and diced 1/2-inch
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 cup fresh spinach roughly chopped
- 1/2 pound breakfast sausage casings removed and crumbled
- 10 large eggs
- 1/2 cup milk whole or 2%
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup cheddar cheese shredded
- 2 tablespoon chives thinly sliced
Instructions
- Preheat the oven to 375°F and lightly coat a 9x13-inch baking dish with cooking spray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the sweet potatoes, and cook until just tender and lightly browned, about 8 to 10 minutes, seasoning with a pinch of salt and pepper.
- Push the sweet potatoes to the side, add the remaining 1 tablespoon olive oil, then add the onion and red bell pepper, and cook until softened, about 4 to 5 minutes.
- Stir in the spinach and cook until wilted, about 1 minute, then transfer all vegetables to the prepared baking dish and spread evenly.
- In the same skillet, cook the crumbled sausage over medium heat until browned and cooked through, 5 to 6 minutes, then drain excess fat and scatter the sausage over the vegetables.
- In a large mixing bowl whisk together the eggs, milk, remaining salt, remaining pepper, smoked paprika, and garlic powder until well combined.
- Pour the egg mixture evenly over the sausage and vegetables in the baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the baking dish loosely with foil and bake for 25 minutes.
- Remove the foil and continue baking until the center is just set and the top is lightly golden, about 15 to 20 minutes more.
- Let the casserole rest on a cooling rack for 10 minutes before slicing.
- Garnish with sliced chives, cut into squares, and serve warm.
Notes
Dice sweet potatoes evenly so they cook at the same rate, and pre-cook them until just tender to prevent a watery casserole. If you prefer a crispier top, broil for 1 to 2 minutes at the end while watching closely. You can swap sausage for cooked bacon or make it vegetarian by omitting meat and adding 1 extra cup of vegetables like mushrooms or zucchini. Assemble the casserole the night before, cover, and refrigerate; add 5 to 10 minutes to the bake time if starting cold. Leftovers keep well refrigerated for up to 4 days and reheat best at 325°F, covered, for 10 to 15 minutes or in the microwave in short bursts. Use a well-seasoned cast-iron skillet to sauté for better browning, and adjust salt if your cheese or sausage is salty.
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