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Sweet Potato and Sausage Casserole

Sweet potato and sausage casserole combines roasted, fork-tender sweet potatoes with savory breakfast sausage, eggs, and sharp cheddar. Baked until the center is set at 160°F, it slices easily after a 10-minute rest.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb bulk breakfast sausage
  • 1 yellow onion small, diced
  • 8 eggs large
  • 0.5 cup whole milk
  • 1.5 cup sharp cheddar cheese shredded

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 425°F.
  2. Toss the sweet potatoes with the olive oil, kosher salt, and black pepper on a rimmed baking sheet.
  3. Spread the sweet potatoes in an even layer and roast for 25 to 30 minutes, stirring once, until fork-tender.
  4. While the potatoes roast, cook the sausage in a 12-inch skillet over medium heat for 7 to 9 minutes, breaking it into crumbles.
  5. Add the onion and cook for 4 to 5 minutes, until softened and the sausage is no longer pink.
  6. Grease a 9x13-inch baking dish.
  7. Reduce the oven to 350°F.
  8. Transfer the roasted sweet potatoes and sausage mixture to the baking dish.
  9. Whisk the eggs and milk in a medium bowl.
  10. Pour the egg mixture evenly over the casserole.
  11. Sprinkle the cheddar on top.
  12. Bake for 30 to 35 minutes, until the center is set and reaches 160°F on an instant-read thermometer.
  13. Rest for 10 minutes before serving.

Notes

For evenly tender potatoes, cut them into uniform 1/2-inch cubes. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free swap, use unsweetened dairy-free milk and dairy-free shredded cheese.