Preheat the oven to 375°F (190°C).

Grease an 11×7-inch baking dish with 1 teaspoon olive oil and set aside.

Heat the remaining teaspoon of olive oil in a large skillet over medium heat.

Add the chicken sausage and break it apart with a spoon.

Cook for 4–6 minutes until fully browned and cooked through.

Remove the sausage with a slotted spoon and transfer it to the prepared baking dish.

In the same skillet, add the sweet potatoes, onion, salt, and pepper.

Cook for 8–10 minutes, stirring occasionally until the sweet potatoes begin to soften.

Add a lid if needed to help steam the vegetables.

Stir in the bell peppers and cook for another 4–5 minutes until slightly tender.

Remove from heat and add garlic powder, chili powder, paprika, and cumin.

Stir until evenly coated.

Transfer the vegetable mixture to the baking dish with the sausage and mix well.

In a large bowl, whisk the eggs with a pinch of salt and pepper.

Pour the eggs over the sausage and vegetables.

Stir gently to distribute the ingredients evenly throughout the casserole.

Bake the Sweet Potato Breakfast Casserole with Sausage for 30–35 minutes or until the eggs are set and no longer jiggle in the center.

Allow to cool for a few minutes before slicing and serving.