Easy Sweet Potato Egg Casserole

Sweet potato egg casserole is one of those reliable brunch dishes that shows up on my table any time family visits or I want to meal prep something hearty for the week. It is colorful with sweet potatoes and bell pepper, and the savory turkey sausage and gooey cheese make it taste extra comforting. Bonus: It holds up amazingly for leftovers or any morning when you want something nourishing and easy to reheat.

When my parents came to visit last fall, I made this on a whim and everyone went back for seconds. Now I stash portions in the freezer for busy school mornings and it is always a hit.

Ingredients

• Minced garlic cloves: Bring out lots of flavor especially when added at the end so they do not burn
• Uncooked turkey sausage: Lean but juicy It gives the casserole its satisfying bite Use fresh bulk sausage from a butcher for best flavor if possible
• Cubed sweet potatoes: Make a naturally sweet and creamy base Choose firm potatoes without sprouting or cuts
• Green bell pepper: Adds color and mild crisp sweetness Look for glossy skin and a solid feel
• Yellow onion: Provides depth and a mellow savory note Avoid soft spots for best results
• Avocado oil: High smoke point so the veggies brown nicely Neutral in flavor and heart healthy
• Large eggs: Essential binder and the star of the dish Use the freshest eggs for fluffiest results
• Milk: Softens the custard and keeps it creamy Whole or two percent both work well
• Grated mozzarella cheese: Melty stretch and mild creaminess Grate from a block for the smoothest melt
• Salt and dried thyme: Balances and lifts the other flavors Use flaky salt if you can and rub thyme between your fingers before adding
• Black pepper: Just a bit to add warmth Always use freshly ground for best taste

Instructions

Prepare the Oven and Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit. Lightly grease a nine by thirteen inch casserole dish with a bit of avocado oil or butter so the casserole lifts out easily.

Brown the Vegetables:

Heat oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and bell pepper along with the cubed sweet potatoes. Stir occasionally and let them cook for eight to nine minutes until the potatoes are just fork tender but not mushy. In the last minute add the minced garlic so it turns fragrant without burning. Transfer everything into the prepared casserole dish in an even layer.

Cook the Turkey Sausage:

In the same pan with no extra oil add the turkey sausage. Break it apart with a wooden spoon as it browns and cook until it is no longer pink and is nicely crumbled. This should take three to five minutes. Add the cooked sausage on top of the vegetables in the casserole dish and toss gently to combine everything evenly.

Mix the Egg Custard:

In a large mixing bowl whisk together the eggs and milk until fully combined and slightly frothy. Add the dried thyme salt pepper and grated mozzarella. Whisk again until the cheese is dispersed through the mixture.

Assemble and Pour:

Slowly pour the egg mixture evenly over the vegetables and sausage in the casserole dish. Give a gentle stir or shake the pan a bit so the eggs reach all the way to the bottom and everything is coated.

Bake:

Move the casserole to the middle rack of the oven. Bake uncovered for forty to forty five minutes. The center should be set and not jiggle much when you shake the pan. If the top starts browning too quickly cover loosely with foil.

Rest and Serve:

Take the casserole out and let it cool for about fifteen minutes before slicing and serving. This helps all the layers set up and makes for neater slices in each portion.

My favorite part is how the sweet potatoes become buttery and rich while soaking up all the eggy goodness. My husband says it reminds him of his grandmother’s Sunday breakfasts which always included something bubbling and golden straight from the oven.

Storage Tips

This casserole is sturdy and meal prep friendly. Store leftovers covered in the refrigerator for up to four days and reheat slices in the microwave or a low oven. If freezing let slices cool completely before wrapping in foil and placing in a zip bag. Thaw overnight and warm gently to keep the eggs tender and not rubbery.

Ingredient Substitutions

You can swap turkey sausage for pork or chicken sausage or even a plant based crumble if you want a vegetarian option. Use any cheese you have such as cheddar gouda or pepper jack for a different flavor twist. Red or orange bell pepper works just as well as green and you can use sweet onions if you run out of yellow.

Serving Suggestions

Serve it hot out of the oven with a tangy side salad for brunch. It is also delicious with sliced avocado or a sprinkle of hot sauce on top. This makes great leftovers tucked in a whole wheat wrap or served cold as a picnic lunch.

Cultural Context

Sweet potato breakfast bakes like this are rooted in cozy midwestern and southern US mornings where casseroles feed a crowd with minimal fuss. Using sausage and a custardy egg base is a classic move for a stick to your ribs weekend meal that feels both homey and special.

Seasonal Adaptations

Add baby spinach or kale for a touch of green. Toss in roasted butternut squash cubes in place of sweet potato during autumn. Top with finely sliced scallions right after baking for a fresh spring flavor.

Success Stories

My friend who meal preps every Sunday told me this freezes better than any other egg dish she has tried. My nephew who claims he does not like sweet potatoes cleared his plate and asked for seconds. Every time I bring this to a potluck the leftovers disappear.

Freezer Meal Conversion

Assemble the whole casserole and bake until just barely set then cool and wrap tightly. Freeze whole or in slices. To serve bake from frozen covered until heated through and finish uncovered to brown the top.

This casserole is as beautiful as it is practical. You’ll want to keep it on your meal prep rotation for a breakfast that feels special every time.

Recipe FAQs

→ Can I substitute turkey sausage with another meat?

Yes, chicken sausage, pork sausage, or vegetarian alternatives all work well in this dish.

→ How do I know when the casserole is done baking?

The center should be firm and set. Check with a knife; it should come out clean when inserted.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble in advance, refrigerate overnight, and bake fresh in the morning.

→ What type of cheese is best for this casserole?

Mozzarella is used here, but cheddar, feta, or Monterey Jack are great substitutes.

→ How should leftovers be stored?

Cool completely and store in an airtight container in the refrigerator for up to four days.