Holiday Sausage and Sweet Potato Breakfast Casserole
A colorful blend of sausage, sweet potatoes, spinach, peppers, and eggs are baked together in this breakfast casserole for a dish you can make ahead and serve on Christmas morning.
Preparation Time
20 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 40 mins
Calories
364 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
Step 3
Bake in the preheated oven until slightly browned, about 30 minutes.
Step 4
Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
Step 5
Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
Step 6
Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
Step 7
Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
Step 8
Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.
Ingredients
2 tablespoons milk
1 teaspoon garlic powder
4 cloves garlic, minced
10 large eggs
1 tablespoon minced fresh rosemary
1 cup baby spinach leaves
3 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 pound bulk regular pork sausage (such as Jimmy Dean®)