Description
A nutritious breakfast casserole made with sweet potatoes, lean ground sausage, bell peppers, onions, and eggs, seasoned with spices for a flavorful, make-ahead meal.
Ingredients
- 2 tsp olive oil, divided
- 1 lb lean ground sausage (chicken, turkey, or pork)
- 3 cups diced sweet potatoes (about 1 large sweet potato)
- 2 cups diced bell peppers (any color)
- 1 cup diced yellow onion
- 1½ tsp garlic powder
- 1½ tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 10 large eggs, whisked
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (e.g., 11×7-inch or 9×13-inch) with 1 teaspoon of olive oil and set aside.
- In a large nonstick skillet over medium heat, add the remaining 1 teaspoon of olive oil. Once hot, add the ground sausage and break it apart with a spoon. Cook for 4-6 minutes until browned and cooked through. Remove the sausage with a slotted spoon and transfer to the prepared baking dish.
- Using the same skillet with any leftover drippings, add the diced sweet potatoes and onion. Season with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes begin to soften. If needed, cover the pan with a lid to help them steam.
- Add the diced bell peppers to the skillet and continue to cook for another 4-5 minutes, until they are al dente. Turn off the heat. Stir in the garlic powder, chili powder, paprika, and cumin, mixing well.
- Transfer the cooked vegetable mixture to the baking dish with the sausage and stir to combine evenly.
- In a separate large bowl, whisk the eggs with a pinch of salt and pepper until well combined.
- Pour the whisked egg mixture over the sweet potato, pepper, onion, and sausage mixture in the baking dish. Stir gently to ensure all ingredients are coated and evenly distributed.
- Bake in the preheated oven for 30-40 minutes, or until the eggs are fully set and a knife inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes before slicing and serving.
Notes
- This casserole can be made ahead and refrigerated overnight before baking.
- For a vegetarian version, substitute sausage with plant-based alternatives.
- Store leftovers in an airtight container in the fridge for up to 3 days.