Sweet Potato Breakfast Casserole

You guys, this Sweet Potato Breakfast Casserole is everything. It’s cozy, hearty, and packed with family-friendly flavors that even the pickiest eaters will love.

Sweet potatoes, eggs, sausage, and just a little cheesy goodness—it’s a wholesome, one-dish breakfast that’s perfect for busy mornings or lazy weekends.

I’ve made this for everything from holiday brunches to quick weekday meal preps, and it never disappoints. Let’s make this deliciousness happen!

this recipe!

What You’ll Need

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound breakfast sausage (pork or turkey)
• 1/2 onion, finely chopped
• 6 large eggs
• 1/3 cup milk (any kind works!)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Fresh parsley or green onions (optional, for garnish)

Pro Tips

1. Roast your sweet potatoes first—this gives them the best texture and brings out their natural sweetness.
2. Want to sneak in more veggies? Add diced bell peppers, spinach, or mushrooms!
3. Cook the sausage fully before mixing it into the casserole to avoid any undercooking.
4. Let the casserole sit for 5 minutes after baking—it helps it set up for easier serving.
5. This reheats beautifully in the microwave for a quick weekday breakfast!

Tools You’ll Need

• Large mixing bowl
• 9×13 baking dish
• Non-stick skillet
• Cutting board and knife
• Whisk
• Measuring cups and spoons

Substitutions and Variations

• Swap sausage for cooked bacon, ham, or a vegetarian sausage alternative.
• Use regular potatoes instead of sweet potatoes if that’s what you have on hand.
• Dairy-free? Use almond milk and skip the cheese, or try a plant-based cheese alternative.
• Want it spicy? Add a pinch of chili flakes or diced jalapeños.

Make-Ahead Tips

• Roast the sweet potatoes and cook the sausage the night before. Store them in the fridge, then assemble and bake the casserole the next morning.
• You can also fully bake the casserole ahead of time and just reheat it in the oven at 350°F for 10-15 minutes.

Instructions

1. Preheat and Prep

Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until soft and slightly caramelized.

2. Cook the Sausage

While the potatoes are roasting, cook the sausage in a skillet over medium heat until browned and fully cooked. Add the chopped onion and sauté for 2-3 minutes until soft. Remove from heat.

3. Whisk the Eggs

In a large bowl, whisk together the eggs, milk, garlic powder, paprika, and a pinch of salt and pepper.

4. Assemble the Casserole

In a greased 9×13 baking dish, layer the roasted sweet potatoes, cooked sausage mixture, and shredded cheese. Pour the egg mixture evenly over the top.

5. Bake

Reduce the oven to 375°F. Bake the casserole for 25-30 minutes, or until the eggs are set and the top is golden.

6. Serve

Let the casserole cool for 5 minutes, then garnish with fresh parsley or green onions, slice, and serve!

Leftovers and Storage

Store leftover casserole in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the oven at 350°F until warmed through. This also freezes well! Wrap portions tightly in foil and freeze for up to 2 months—just thaw overnight in the fridge before reheating.

Conclusion

I just know your family is going to love this Sweet Potato Breakfast Casserole as much as mine does! It’s simple, nourishing, and feels like a big warm hug in every bite. If you try this recipe, please let me know how it turned out in the comments—I’d love to hear about your experience and any fun twists you added. Happy cooking!