Easy Sweet Potato Egg Casserole (Print Version)
Satisfying sweet potato and egg casserole with turkey sausage, ideal for brunch or hearty breakfasts.
# Ingredients:
→ Base
01 -
3 garlic cloves, minced
02 -
1 pound uncooked turkey sausage
03 -
5 cups sweet potatoes, cut into 1-inch cubes
04 -
1 green bell pepper, diced
05 -
1/2 large yellow onion, finely diced
06 -
2 tablespoons avocado oil
→ Egg Mixture
07 -
10 large eggs
08 -
1/2 cup milk
09 -
1/2 cup grated mozzarella cheese
10 -
1 teaspoon salt
11 -
1 teaspoon dried thyme
12 -
1/2 teaspoon ground black pepper
# Steps:
01 -
Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish with oil or nonstick spray.
02 -
Heat avocado oil in a Dutch oven over medium heat. Add diced onion, green bell pepper, and cubed sweet potatoes. Cook for 8 to 9 minutes, stirring occasionally, until vegetables are softened. Add minced garlic during the last minute of cooking. Transfer mixture into the prepared baking dish.
03 -
Using the same pan, cook turkey sausage over medium heat, breaking it into small pieces with a spatula, until it is fully browned and cooked through. Transfer sausage to the casserole dish and stir to combine with vegetables.
04 -
In a medium bowl, whisk together eggs, milk, grated mozzarella cheese, dried thyme, salt, and black pepper until well combined.
05 -
Pour the egg mixture evenly over the sausage and vegetable mixture in the casserole dish. Stir gently to ensure even distribution.
06 -
Bake uncovered for 40 to 45 minutes, or until the center is set and firm. If the top browns too quickly, cover loosely with foil during the final baking minutes.
07 -
Allow the casserole to cool for at least 15 minutes before slicing and serving.
# Notes:
01 -
Ensure the sweet potato cubes are cut evenly for uniform cooking and texture.