Amazing Sweet Potato Breakfast Casserole
Introduction
Warm, aromatic, and satisfying, this Amazing Sweet Potato Breakfast Casserole brings cozy autumn vibes to your morning table. It’s a delightful savory-sweet bake packed with wholesome ingredients and gentle spices that make your kitchen smell incredible. Quick to prep and perfect for weekend brunch or make-ahead mornings.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 6 large eggs
- 1/3 cup milk (or unsweetened almond milk)
- 1/2 cup shredded sharp cheddar cheese
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground breakfast sausage (optional)
- 2 tablespoons pure maple syrup
- Butter or oil for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 2-quart casserole dish (about 9x13 inches) with butter or oil.
- Place the diced sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Spread into a single layer and roast for about 15 minutes until tender and lightly caramelized.
- If using sausage: In a skillet, cook the breakfast sausage over medium heat until browned. Transfer to a paper towel-lined plate. In the same skillet, sauté the chopped onion until soft, then add garlic and cook for 1 more minute. Set aside.
- In a large mixing bowl, whisk together eggs, milk, maple syrup, cinnamon, nutmeg, and smoked paprika. Season lightly with salt and pepper.
- Spread the roasted sweet potatoes in the bottom of the prepared casserole dish. Scatter the sausage (if using) and the sautéed onion-garlic mixture over the sweet potatoes. Sprinkle half of the shredded cheddar on top.
- Pour the egg mixture evenly over everything in the dish. Gently press ingredients with a fork to help submerge them slightly. Sprinkle the remaining cheddar on top.
- Bake uncovered for 30–35 minutes, or until the center is set and a knife inserted near the middle comes out clean. Let stand for 5–10 minutes before slicing and serving.
Pro Tips & Notes
- Easy Make-Ahead: Roast the sweet potatoes and prepare the egg filling the night before; store separately. Assemble right before baking.
- Veggie Boost: Add diced bell peppers, spinach, or mushrooms with the sautéed onions for extra color and nutrition.
- Gluten-Free Note: This casserole is naturally gluten-free—just confirm your sausage contains no fillers.
- Dairy-Free Option: Use almond, oat, or coconut milk and your favorite plant-based shredded cheese.
Nutrition Facts (per serving)
- Calories: 420 per serving
- Protein: 22g
- Carbohydrates: 28g
- Fat: 24g (saturated 9g)
- Fiber: 4g
- Sugar: 10g
- Sodium: 560mg
Frequently Asked Questions
- Q: Can I make this casserole ahead? A: Yes. Assemble the night before, cover and refrigerate. Let sit at room temperature for 10–15 minutes, then bake as directed (you may need 3–5 extra minutes).
- Q: What’s a good vegetarian alternative for sausage? A: Swap in diced tempeh or black beans with a pinch of extra smoked paprika and a dash of sage.
- Q: How should I store leftovers? A: Cool completely, cover, and refrigerate for up to 3 days. Reheat portions in the microwave or oven.