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Sweet Potato, Sausage, and Egg Breakfast Casserole

The options are endless with this breakfast casserole. Don’t like bell pepper? Swap it out for a different vegetable. Try dicing up and adding a tomato instead. Greens like spinach and kale also work great in this breakfast casserole.

In fact, any leftover vegetables in your refrigerator will probably do (plus, it’s a great way to sneak more vegetables into the diet of your family members).

And, really, that’s what this breakfast casserole is about—helping you eat more vegetables.

Because the research shows when you eat more vegetables amazing things happen, like:

In fact, a 2017 study published in the International Journal of Epidemiology stated that up to 7.8 million premature deaths could be prevented each year if people simply ate more fruit and vegetables.

So, let’s use this breakfast casserole as our starting point for upping our vegetable intake. It’s a simple dish to make, it will help you not waste leftovers, and you might even find you have fun experimenting with all the different vegetables you can include. For starters, lets use some breakfast classic—sweet potatoes and sausage.

Sweet Potato, Sausage, and Egg Breakfast Casserole

Ingredients:

  • Coconut oil or butter
  • 1 red bell pepper, diced
  • 1 medium onion, chopped
  • 2 medium sweet potatoes, cubed
  • 1 lb ground sausage (could be made from pork, beef, bison, etc.) (organic, free range)
  • 8 eggs
  • 1/3 cup milk (almond, dairy, etc.)
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

1.Preheat your oven to 400 degrees Fahrenheit.

2.Heat oil or butter in a pan to medium-high heat. (Make sure you choose a pan you can put a lid on.)

3.Add onion and red bell pepper. Cook until tender, or about 4-5 minutes. Remove to a large bowl.

4.Add some more oil or butter to the pan, then add the sweet potatoes and cover the pan with a lid. Cook for about 10 minutes, occasionally stirring. Remove to the same large bowl as the onions and pepper.

5.Add sausage to the pan and cook until browned, between 5-10 minutes. Use a spatula, spoon, or other utensil to break up the meat as it cooks. Remove to the large bowl.

6.In a second bowl, mix the eggs, milk, cumin, salt, and pepper. Whisk thoroughly.

7.Dump the vegetable-meat mixture into a 9×13 baking dish.

8.Pour the eggs and spices over the vegetable-meat mixture. Stir it all around a bit.

9.Bake the casserole in the oven for 20-25 minutes until it starts to brown.

10.Remove the casserole from the oven and let it rest for a few minutes to make it easier to slice and serve. 

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