Ingredients
- Sweet Potatoes: 2 large (about 3-4 cups when peeled and diced into 1/2-inch cubes). Look for firm sweet potatoes with smooth, unblemished skin. The smaller dice ensures they cook through evenly and integrate well.
- Olive Oil: 2 tablespoons. For roasting the sweet potatoes. Extra virgin olive oil adds a subtle fruity note.
- Breakfast Sausage: 1 pound. Choose your favorite! Pork, turkey, or even a spicy Italian sausage works beautifully. Crumbled bacon (about 8-10 slices, cooked and crumbled) is another great option. For vegetarian, consider plant-based crumbles or sautéed mushrooms and black beans.
- Onion: 1 medium yellow or white onion, finely chopped (about 1 cup). Yellow onions offer a balanced sweetness when cooked.
- Bell Pepper: 1 medium (any color), finely chopped (about 1 cup). Red bell pepper adds a touch of sweetness and vibrant color, but green, yellow, or orange work just as well.
- Garlic: 3-4 cloves, minced. Fresh garlic provides the best flavor; don’t skimp here!
- Large Eggs: 10 large. The backbone of the casserole, creating the custardy binder. Use good quality, fresh eggs.
- Milk: 1 ½ cups. Whole milk provides richness, but you can substitute with 2%, skim, or unsweetened almond, soy, or oat milk for a dairy-free option. Heavy cream or half-and-half can be used (in slightly smaller quantities, perhaps 1 ¼ cups) for an even richer custard.
- Shredded Cheese: 1 ½ – 2 cups. Sharp cheddar is a classic choice and melts beautifully. Monterey Jack, Colby Jack, Gruyère (for a nuttier, elevated flavor), or a Mexican blend are also excellent options. Shredding your own cheese from a block generally results in better melting than pre-shredded varieties (which often contain anti-caking agents).
- Salt: 1 teaspoon (divided). Use ½ teaspoon for the potatoes and ½ teaspoon for the egg mixture. Adjust based on the saltiness of your sausage and cheese. Kosher salt or sea salt is recommended.
- Black Pepper: ½ teaspoon (divided). Freshly ground black pepper offers the most robust flavor. Use ¼ teaspoon for the potatoes and ¼ teaspoon for the egg mixture.
- Optional Seasonings: ½ teaspoon smoked paprika (adds smokiness), ½ teaspoon dried sage (classic pairing with sausage), ¼ teaspoon red pepper flakes (for heat).
- Fresh Parsley or Green Onions: Chopped, for garnish (optional, but recommended for freshness and color).
Instructions
- Preheat & Prep Potatoes: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Peel the sweet potatoes and dice them into uniform ½-inch cubes. Uniformity is key for even cooking.
- Roast Sweet Potatoes: On the prepared baking sheet, toss the sweet potato cubes with 1 tablespoon of the olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer – don’t overcrowd the pan, use two sheets if necessary. Roast for 20-25 minutes, or until tender and lightly caramelized around the edges. Roasting deepens their flavor and prevents a soggy casserole base. Set aside. Reduce oven temperature to 375°F (190°C) for baking the casserole later.
- Cook the Sausage: While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes). If using fatty pork sausage, you may not need the extra tablespoon of oil. Drain off any excess grease from the skillet and transfer the cooked sausage to a separate bowl or plate, leaving about a tablespoon of drippings in the skillet if desired for extra flavor (discard if you prefer it leaner).
- Sauté Aromatics: Add the chopped onion and bell pepper to the same skillet (adding a touch more oil if the pan is dry). Sauté over medium heat for 5-7 minutes, or until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant – be careful not to burn the garlic. Remove from heat.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the 10 large eggs until the yolks and whites are fully combined but not overly frothy. Whisk in the milk, the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and any optional seasonings you’re using (smoked paprika, sage, red pepper flakes). Whisk until just combined – over-whisking can make the eggs tough.
- Assemble the Casserole: Grease a 9×13 inch baking dish generously with butter or cooking spray. Spread the roasted sweet potato cubes evenly across the bottom of the dish. Sprinkle the cooked sausage crumbles over the sweet potatoes. Top with the sautéed onion, bell pepper, and garlic mixture, distributing it evenly.
- Add Cheese & Egg Mixture: Sprinkle about 1 to 1 ½ cups of the shredded cheese evenly over the sausage and vegetable layer. Carefully pour the prepared egg mixture over everything in the baking dish, ensuring it seeps down through the layers. Gently tilt the dish if needed to distribute the eggs evenly. Sprinkle the remaining ½ cup of cheese over the top.
- Bake: Place the casserole dish in the preheated 375°F (190°C) oven. Bake for 40-50 minutes, or until the eggs are set, the center doesn’t jiggle when gently shaken, and the top is golden brown and bubbly. If the top starts browning too quickly before the center is set, you can loosely tent the dish with aluminum foil for the last 10-15 minutes.
- Rest Before Serving: This is crucial! Remove the casserole from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the eggs to finish setting, making it much easier to cut neat slices and improving the overall texture.
- Garnish and Serve: Garnish generously with chopped fresh parsley or sliced green onions just before serving for a burst of freshness and color.
Nutrition
- Serving Size: one normal portion
- Calories: 350-450