Sweet Potato Sausage Breakfast Casserole
1 hrServes 16
A baked breakfast casserole of roasted sweet potatoes, sausage, kale, and eggs in a 9×13 dish.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLightly grease a 9×13 baking dish | ||||||
| 2 tablespoons extra virgin olive oil (for roasting) | Roast sweet potatoes 400°F / 200°C, 20 min | Add roasted potatoes & kale, toss to combine | Pour custard over casserole, bake 400°F / 200°C, 25–30 min until set | |||
| 450 g sweet potatoes, peeled and cut into 1/2" cubes | ||||||
| 2 tablespoons extra virgin olive oil (for sautéing) | Sauté onion & garlic 2–3 min until translucent | Add peppers, stir 1 min | Transfer aromatics to baking dish | Cook sausage until done, drain & add to dish | ||
| 120 g onion, diced | ||||||
| 4 cloves garlic, minced | ||||||
| 75 g diced red bell peppers | ||||||
| 450 g ground breakfast sausage | ||||||
| 60 g kale leaves, chopped | ||||||
| 12 large eggs | Whisk eggs, milk, salt & pepper | |||||
| 120 ml milk of your choice | ||||||
| 1 1/2 teaspoons kosher salt (divided) | ||||||
| 1/2 teaspoon freshly ground black pepper (divided) | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.