Easy sweet potato breakfast casserole
A sweet potato breakfast casserole made with eggs, vegetables, and beef sausage.
Ingredients
- 1 ½ teaspoons avocado or olive oil
- 1 sweet potato cubed (~2 cups diced)
- ½ lb ground lamb or beef sausage
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ¼ teaspoon fennel crushed
- ¼ teaspoon ground sage
- ½ teaspoon fine salt
- Pinch of black pepper
- Pinch of cayenne
- ½ small red onion diced
- ½ red bell pepper diced
- 3 cups spinach leaves
- 8 large eggs
- Salt and pepper to taste
- Avocado slices optional
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Heat oil in a skillet over medium-high heat. Add sweet potatoes, sprinkle with salt, cover, and cook for 10–12 minutes until slightly tender.
- In another pan, cook the ground lamb or beef sausage with seasonings until browned. Drain excess fat.
- Add onion and bell pepper to the sweet potatoes and cook for 3–4 minutes until softened.
- Stir in spinach and cook until wilted. Add cooked sausage and remove from heat.
- In a bowl, whisk eggs with salt and pepper.
- Transfer the mixture into the baking dish and pour eggs over the top, ensuring everything is evenly covered.
- Bake the sweet potato breakfast casserole for 20–24 minutes until the center is set.
- Let it rest for 5 minutes before slicing. Serve with avocado if desired.
Notes
- You can prepare this casserole the night before and bake in the morning
- Serve with fresh salad or whole grain toast for a complete meal
- Add chili flakes or hot sauce for extra spice