Easy Sweet Potato Egg Casserole

Why You’ll Love This Recipe

I love how this casserole brings together savory turkey sausage, soft roasted sweet potatoes, melty mozzarella, and a fluffy egg base all in one dish. It’s high in protein, loaded with nutrients, and completely customizable. Whether I’m prepping breakfast for the week or hosting brunch, it’s a reliable crowd-pleaser that’s easy to throw together and even easier to love.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons avocado oil
1/2 large yellow onion, chopped
1 green bell pepper, chopped
5 cups cubed sweet potatoes
3 garlic cloves, minced
1 pound turkey sausage
10 eggs
1/2 cup milk (any plant-based milk works too)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated mozzarella cheese

Directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.

2. In a large skillet, I heat the avocado oil over medium heat. I sauté the chopped onion and green bell pepper until softened, about 4–5 minutes.

3. I add the cubed sweet potatoes and minced garlic to the pan, cooking for another 8–10 minutes until the potatoes are just tender.

4. In a separate skillet, I cook the turkey sausage, breaking it apart until browned and fully cooked.

5. In a large bowl, I whisk together the eggs, milk, thyme, salt, and pepper.

6. I combine the sweet potato mixture, cooked sausage, and sautéed vegetables in the casserole dish. I pour the egg mixture evenly over the top.

7. I sprinkle mozzarella cheese on top and bake uncovered for 25–30 minutes, or until the eggs are set and the top is lightly golden.

8. After baking, I let the casserole rest for 5 minutes before slicing and serving.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Calories per serving: ~400–450 kcal
Protein per serving: ~25–30g

Variations

• I’ve swapped turkey sausage for chicken sausage, ground beef, or even veggie sausage — all work well.

• If I want it dairy-free, I leave out the cheese or use a plant-based alternative.

• I sometimes add spinach, kale, or mushrooms to boost the veggie content.

• For a spicy kick, I mix in some chopped jalapeños or a dash of hot sauce to the egg mixture.

storage/reheating

I let leftovers cool, then store them in the fridge for up to 4 days. It reheats beautifully in the microwave or oven (covered at 350°F until warm). I also slice it into portions and freeze for quick meals later — just thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often prep it the night before, cover it, and refrigerate. I bake it the next morning for an easy, hot breakfast without the fuss.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. Yukon gold or red potatoes work well — just dice and cook them the same way.

How do I know when the casserole is done?

I check that the eggs are fully set in the center. A knife inserted should come out clean, and the top should be lightly golden.

Can I make this vegetarian?

Yes, I just skip the sausage or use a plant-based alternative. I sometimes add more veggies or cooked lentils to make it extra hearty.

What cheese works best?

Mozzarella is mild and melty, but I’ve used cheddar, pepper jack, or feta for a bolder flavor.

Conclusion

This Easy Sweet Potato Egg Casserole is a warm, comforting way to start the day — or end it, honestly. With sweet potatoes, savory sausage, and fluffy eggs all baked into one pan, it’s as satisfying as it is simple. I love how versatile it is and how well it holds up for leftovers. Whether I’m cooking for a crowd or just setting myself up for the week, this one’s a keeper.