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This simple and flavorful sweet potato breakfast casserole will have everyone asking for more. This dish is perfect for the holidays and can be made the night before, so you aren’t spending all day in the kitchen.
Easter is such a joyous holiday celebrating the miracle of Jesus’s resurrection!
However, like most holidays, it can be stressful. All the preparation, family gatherings, and egg dying can leave little time to relax and enjoy the true meaning of Easter.
The last thing I want to do on any holiday is spend the day in the kitchen. I like to prep food the day before, as much as possible, so I have more time to spend with my family.
I love this breakfast casserole because you can make it the night before and throw it in the oven in the morning. It has everything I want in a breakfast in one simple dish!
Why You’ll Love This Recipe
- Sweet potato breakfast casserole can be made ahead of time, so you’ll have a delicious breakfast ready to go.
- This casserole is gluten and dairy-free, making it great for anyone with allergies. It is also paleo and Whole30-approved.
- It’s fully customizable, so you can make a casserole you truly enjoy! Substitute the meat, veggies, seasonings, and more to make a unique and delicious creation.
Ingredients
- Eggs: An essential for breakfast casserole!
- Breakfast sausage: You can buy pre-made breakfast sausage or make it yourself using my recipe below.
- Sweet potatoes: You can also use russet or red potatoes if you prefer.
- Vegetables: A combination of green peppers, onions, and spinach adds the perfect flavor, but you can substitute any of your favorite veggies.
- Coconut oil: Just a little for cooking the veggies.
- Salt, pepper, and rosemary: Since the sausage is well-seasoned, I like to keep it simple with the spices.
How to Make Sweet Potato Breakfast Casserole
Step 1. Brown the breakfast sausage in a cast iron skillet. If you’re making your own sausage, add the seasonings.
Step 2. Once the meat is completely cooked through, add the peppers and onions with a bit of coconut oil. Cook until tender.
Step 3. While the meat is cooking, slice the sweet potatoes into 1/2 inch thick circles and line them into a 9 by 13 baking dish. Sprinkle with salt and pepper.
Step 4. Add the spinach to the top of the sweet potatoes, and then pour the sausage and veggies over the top of the spinach and potatoes.
Step 5. Whisk the 12 eggs, rosemary, salt, and pepper together in a large bowl and pour over the veggies and meat.
Step 6. Cover the dish and stick it in the refrigerator overnight. Or, if you aren’t making it ahead of time, you can bake it right away. I have done it both ways, and either way is delicious.
Step 7. In the morning, bake it in a 375-degree oven for 45 minutes or until the eggs are set.
Variations
You can get creative with this breakfast casserole! Try adding in other meats, vegetables, and spices to customize it however you want.
- Meats– Polish sausage, turkey sausage, bacon, or diced ham
- Vegetables– Red or yellow peppers, diced tomatoes, shredded zucchini, red potatoes, or mushrooms
- Cheese– If you aren’t dairy-free, you can top your casserole with cheese for the last 10 minutes of baking. Try mozzarella, cheddar, Colby Jack, provolone, or feta.
- Spices– Basil, cumin, thyme, oregano, or sage
How to Make Homemade Breakfast Sausage
Ingredients
- 1 pound ground pork (You can also use beef or turkey.)
- 1 tablespoon Italian seasoning
- 2 teaspoons coconut sugar
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon crushed fennel seeds
- 1 teaspoon red pepper flakes
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
Instructions
- Add the meat to a medium-sized skillet.
- Sprinkle with all the spices and cook until done.
Tips
- Get some meal prepping done by doubling the recipe! This sweet potato casserole freezes very well, so you can have breakfast ready to go for a later date. Just be sure to cover it well to prevent freezer burn.
- Store leftovers in an airtight container in the refrigerator. You can reheat them in the microwave or oven when you’re ready to enjoy!
Recipe FAQs
The casserole is finished baking when the edges are browned and pulling away from the dish and the center is set. The middle of the casserole should be puffy, and the eggs should be completely cooked, not runny or jiggly.
Yes, you can! Sprinkle a couple of handfuls of shredded cheese on top of the casserole for the last 10 minutes of baking, or mix it into the eggs before pouring them into the casserole dish.
More Posts for Easter Day
Find Your Next Breakfast Recipe
- Whole 30 Healthy Breakfast Ideas
- Paleo Pumpkin Bread
- 5 Healthy Smoothie Bowl Recipes
- Sweet Potato Toast
- Homemade Avocado Pudding
If you tried this Sweet Potato Breakfast Casserole or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting
Sweet Potato Breakfast Casserole
Equipment
- skillet
- 9×13 baking dish
- Mixing bowl
Ingredients
- 12 eggs
- 1 lb breakfast sausage, ground
- 4 medium-sized sweet potatoes
- 1 green pepper, diced
- 1 onion, diced
- 2 large handfuls of spinach
- 1 tablespoon coconut oil
- Salt and pepper to taste
- 1 teaspoon dried rosemary
Instructions
- Brown the breakfast sausage in a cast iron skillet.
- Once the meat is completely cooked through, add the peppers and onions with a bit of coconut oil. Cook until tender.
- While the meat is cooking, slice the sweet potatoes into 1/2 inch thick circles and line them into a 9 by 13 baking dish. Sprinkle with salt and pepper.
- Add the spinach to the top of the sweet potatoes and then pour the sausage and veggies over top of the spinach and potatoes.
- Whisk the 12 eggs, rosemary, salt, and pepper together in a large bowl, pour over top of the veggies and meat.
- Cover the dish and stick it in the refrigerator overnight. Or if you aren’t making it ahead of time, you can bake it right away. I have done it both ways and either way is delicious.
- In the morning, bake it in a 375-degree oven for 45 minutes or until the eggs are set.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello I just finished baking this at 375 degrees for 45 minutes. The sweet potatoes are still raw, so I threw it back in the oven. Am I doing something wrong?
They should not be raw after that long. Did you slice them thin? Maybe let it cook longer.
This sounds wonderful and I’m making it tomorrow night! I love your recipes and have tried quite a few of them!
Thank you for sharing this recipe! I am always looking for bulk breakfast ideas and don’t always find ones that I like. I look forward to trying this one.
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
Regards
Rose Martine
This recipe doesn’t call for flour?