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!
Servings 10
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.
