Sweet Potato Breakfast Casserole

By The Real Food Dietitians · therealfooddietitians.com

6–8 servings

50 min

A baked egg casserole with sautéed sweet potato, pork sausage, peppers, onion and spinach.

prepPreheat oven to 375°F / 190°C
prepGrease a 9×9-inch baking dish
1 ½ teaspoons avocado or olive oil	Sauté sweet potato, covered, 10–12 min		Transfer mixture to dish, pour eggs over, bake 375°F / 190°C, 20–24 min	Rest 5 min, serve with avocado if desired
1 sweet potato, cubed (~2 cups diced)
225 g ground pork	Brown pork with spices in separate pan	Stir in cooked pork, remove from heat
½ teaspoon garlic powder
¼ teaspoon Italian seasoning
¼ teaspoon fennel, crushed
¼ teaspoon ground sage
½ teaspoon fine salt
Pinch of black pepper
Pinch of cayenne
½ small red onion, diced (~½ cup)	Add onion & pepper to sweet potato, sauté 3–4 min
½ red bell pepper, diced (~⅔ cup)
3 cups spinach leaves	Add spinach, cook 1–2 min until wilted
8 large eggs	Whisk eggs with salt & pepper
Fine salt and pepper to taste
Avocado, sliced (optional)

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