I tried this recipe for the first time for family brunch, and I am obsessed with it. I love that it is an all-in-one dish kind of recipe, and it is balanced with protein, veggies, and healthy carbs.
Take a look!
Sweet Potato Breakfast Casserole
- 1 bag Alexia sweet potato puffs (sold in frozen foods isle)
- 1 lb. natural ground sausage
- 1-2 tsp olive oil
- 1 red bell pepper, chopped
- 1 tsp garlic powder
- 1 tsp dried onion flakes
- 2 tsp dried Italian seasoning mix
- 1 small bunch of kale, leaves torn from the stems and roughly chopped
- 12 eggs
- 1 cup grated sharp cheddar cheese
- pinch of salt and pepper
- Preheat the oven to 375 F. In a large baking dish (I recommend a little larger than 9 x 13), pour your sweet potato puffs into the baking dish. Bake about 10 minutes alone to allow to crisp slightly.
- Meanwhile, brown and cook your sausage in a non-stick pan on medium heat. Break up the sausage while cooking to crumble.
- When sausage is cooked through, remove from the heat and set aside. In the same pan, add 1-2 tsp olive oil, the chopped peppers, and kale. Stir, and saute while scraping off the brown bits on the bottom of the pan. Add the seasonings while cooking the pepper/kale mix.
- Remove the sweet potato puffs from the oven. In the baking dish, layer the sausage crumbles, then the pepper/kale mix. Allow the baking dish to cool about 5-10 minutes.
- Next, crack 12 eggs into a mixing bowl. Wisk to combine. Season with a pinch of salt and pepper. Pour into the slightly cooled baking dish.
- Sprinkle the top with just enough cheese to create a golden crust on top!
- Bake approx 30-45 minutes. Cooking time will vary based on the baking dish you use. The casserole is done when the edges turn a nice crisp brown, and you can insert a knife that comes out clean with no runny eggwhite.
The great thing about this dish is that you could make everything ahead of time, and then pour the egg mixture in at morning, and bake! You could also switch out which veggies and proteins you use. Try a natural bacon and maybe spinach and cherry tomatoes. Anything goes! I usually use whatever I have leftover in the fridge to make life easy.