Sweet Potato Breakfast Casserole

This Sweet Potato Breakfast Casserole is packed with veggies, Italian sausage, cheese, tomatoes and sweet potatoes. It's a healthy, satisfying, and delicious meal for those breakfast for dinner nights!

Course Breakfast, dinner

Cuisine American

Keyword sweet potato breakfast casserole

Prep Time 15

Cook Time 55

Total Time 1

Servings

Calories 243kcal

Ingredients

1 large sweet potato
1 tablespoon vegetable oil
8 ounce italian sausage, ground
1/2 medium onion, red
1 medium red bell pepper
1 medium green bell pepper
1 1/4 cup white mushrooms sliced
1 teaspoon salt
1/2 teaspoon black pepper
2 cup spinach
1 cup cherry tomatoes
10 large eggs
1/3 cup milk
4 ounce mozzarella cheese

Instructions

Preheat oven to 375 degrees and spray a 9x13 casserole dish with cooking spray.
Peel and dice your sweet potato into small cubes. Add olive oil to a large skillet over medium heat; once hot, add sweet potato cubes. Cook, stirring occasionally, until almost tender.
While potatoes cook, chop the onion, bell peppers, and mushrooms.
Remove cooked sweet potatoes from pan and set aside.
Add ground sausage to pan and use a wooden spoon to break up the meat while it browns. Once it's almost cooked, add chopped onion. Stir and let cook for 2 minutes, then add bell peppers, mushrooms, salt and pepper.
Let cook for about 3 minutes and then remove from heat. Stir in roughly chopped spinach, then dump into prepared pan and spread out evenly.
Halve cherry tomatoes and add to pan.
In a bowl, add eggs and milk; whisk to combine. Pour over casserole and top with grated mozzarella cheese.
Bake for 45 minutes and serve warm.

Nutrition