Description

This Sweet Potato Sausage Egg Bake is a hearty and flavorful breakfast casserole combining shredded sweet potatoes, savory sausage, colorful vegetables, and fluffy eggs baked to perfection with gooey cheddar cheese. It’s perfect for a crowd and easy to prepare ahead of time for busy mornings.

Ingredients

Scale

Vegetables

3 cups sweet potatoes (peeled and shredded)
1 small yellow onion (diced)
1 red bell pepper (diced)

Protein and Dairy

1 pound breakfast sausage (casings removed, mild pork or turkey sausage)
8 large eggs
½ cup whole milk
1 cup shredded cheddar cheese (freshly grated)

Seasonings and Oils

½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper (to taste)
2 tablespoons olive oil

Instructions

Preheat and Prepare: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Peel and shred the sweet potatoes, then pat them dry with a paper towel to prevent excess moisture from making the bake watery.
Cook the Sausage: Heat a large skillet over medium heat and add the sausage, breaking it apart as it browns. Cook for 6 to 8 minutes until no pink remains. Drain excess grease, leaving a small amount for flavor.
Sauté Vegetables and Sweet Potatoes: In the same skillet, add olive oil, diced onion, and red bell pepper. Cook for 4 to 5 minutes until softened. Add shredded sweet potatoes and cook for 6 to 8 minutes, stirring occasionally until tender.
Combine Sausage and Vegetables: Return cooked sausage to the skillet with vegetables and sweet potatoes. Season with garlic powder, smoked paprika, salt, and black pepper. Stir to combine well, then evenly spread the mixture in the prepared baking dish.
Prepare Egg Mixture: In a mixing bowl, whisk together eggs and milk until combined and slightly frothy. Lightly season with salt and pepper, then stir in half of the shredded cheddar cheese.
Assemble and Top: Pour the egg mixture over the sausage and vegetable base in the baking dish. Gently shake the dish to distribute the eggs evenly. Sprinkle the remaining cheddar cheese on top.
Bake and Rest: Bake uncovered for 30 to 35 minutes until the eggs are fully set and the top is golden brown. A knife inserted in the center should come out clean. Let the bake rest for 5 minutes before slicing and serving.

Notes

Shredding the sweet potatoes instead of cubing helps achieve a hash-like texture and speeds up cooking.
Patting the shredded sweet potatoes dry prevents excess water from making the casserole soggy.
You can substitute turkey sausage for a leaner option.
Freshly shredded cheese melts better and creates a creamier texture than pre-shredded varieties.
Season the dish in layers to build balanced flavor.
Letting the bake rest after cooking helps the eggs set further and makes slicing easier.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Keywords: Sweet Potato Egg Bake, Sausage Breakfast Casserole, Brunch Recipe, Make Ahead Breakfast, Cheesy Egg Bake