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–+ servings
A slice of a hearty breakfast casserole with eggs, sausage, spinach, and peppers, perfect for busy weeknight breakfast ideas.

Sweet Potato Breakfast Casserole (Easy Meal Prep Recipe)

This veggie-filled, satisfying breakfast casserole is great for meal prep because it reheats well or can be enjoyed as part of a special occasion breakfast or brunch. It’s made with a homemade breakfast sausage using ground pork as well as sweet potatoes, bell pepper, red onion, and spinach.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1.5 teaspoons avocado or olive oil
  • 1 sweet potato, cubed (~2 cups diced)
  • 0.5 lb. ground pork may sub pre-made breakfast sausage of choice
  • 0.5 teaspoons garlic powder
  • 0.25 teaspoon Italian seasoning
  • 0.25 teaspoon fennel, crushed
  • 0.25 teaspoon ground sage
  • 0.5 teaspoon fine salt
  • 1 pinch black pepper
  • 1 pinch cayenne
  • 0.5 small red onion, diced or thinly sliced about 1/2 cup
  • 0.5 red bell pepper, diced or thinly sliced about 2/3 cup
  • 3 cups spinach leaves
  • 8 large eggs
  • Fine salt and pepper for eggs
For Serving (Optional)
  • avocado, sliced
  • hot sauce

Equipment

  • 9x9-inch square baking dish
  • Medium sauté pan
  • Bowl

Method
 

  1. Preheat the oven to 375ºF. Grease a 9x9-inch square baking dish with non-stick cooking spray or oil.
  2. In a medium sauté pan, heat the oil over medium-high heat. Once hot, add sweet potato. Dash with salt. Cover and let cook for about 10-12 minutes or until sweet potatoes are slightly tender. Stir occasionally.
  3. Meanwhile, in another sauté pan on medium-high heat add the ground pork and seasoning and cook until browned. Drain pork if needed. Add the peppers and onion to the tender sweet potatoes and continue sautéing for 3-4 minutes.
  4. Once peppers are soft and onions are translucent. Add spinach and cook for 1-2 minutes or until spinach is wilted, then stir in the cooked sausage and remove pan from heat.
  5. In a bowl, crack the eggs, add a dash of salt and pepper, and whisk.
  6. In the 9x9 baking dish, add the sweet potato and sausage mixture then pour whisked eggs over the top. Make sure to submerge all of the ingredients so that they are covered with the eggs. Bake in the oven for 20-24 minutes or until the center is set.
  7. Remove from the oven and let set for 5 minutes. Cut into 6-8 servings.
  8. Serve with sliced avocado, and/or drizzle of hot sauce if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe container or on a plate for 1-1.5 minutes.

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