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Turkey Sausage & Sweet Potato Breakfast Casserole Recipe

Turkey Sausage & Sweet Potato Breakfast Casserole Recipe

Meal prep breakfast for an entire week with this hearty, slightly smokey, turkey sausage and sweet potato breakfast casserole. Part giant egg bite, part frittata, this flavor packed dish will have you looking forward to your mornings. 

About this Recipe

Casseroles provide an amazing well rounded breakfast in a very compressed way. With protein from eggs, carbs from sweet potatoes, and micronutrients and fiber from the veggies, this breakfast ensures you have a long lasting energy supply throughout your morning.

To save even more time on prep, skip the potatoes and try this with a different starch, like brown rice! Or change up the veggies to your favorite mix - I personally love broccoli, caramelized onions, and tomatoes in my eggs.

How to Meal Prep Breakfast Casserole

For this recipe you'll need the following:

  • 6 (320g) whole eggs
  • 3 cups (600 g) sweet potatoes & cut into ½ inch cubes
  • 1 lb. lean turkey sausage, sliced or crumbled
  • 1 onion, diced
  • 1 cup bell pepper, diced
  • 3 garlic cloves, minced
  • ⅓ cup milk  (if plant-based, use unsweetened plain)
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chipotle powder and 1 teaspoon chili flakes (if you like spice)

Step 1 - Roast Your Potatoes and Prep Your Ingredients

Preheat your oven to 425 degrees F.

Wash and dice your potatoes into small bite-sized cubes. There's no need to peel the potatoes. Then season with salt, pepper, and olive oil.

Add potatoes to a sheet pan lined with foil, and cook for 15 minutes undisturbed.

Use a fork or cake tester to test their doneness. If the fork goes in without any resistance, pull the potatoes and keep them aside. Be careful not to burn yourself or the surface where you hold them (use hot pads if leaving on the counter). Don't worry if the potatoes are slightly (keyword, slightly) undercooked - these will get cooked once again when you bake the casserole. 

Prepare the rest of your ingredients as indicated while your potatoes cook (cut veggies, crack and beat eggs). In a bowl, whisk together the eggs, milk, salt, black pepper, and chipotle powder. Set aside.

Step 2 - Brown the Sausage

Slice into rounds or crumble the sausage as desired. Heat a skillet to medium-high and cook the turkey sausage until browned and fully cooked.

Remove from skillet into a plate lined with a few paper towels, using a slotted spoon. Reserve 1 tablespoon of rendered fat. Cool and discard any extra fat. 

Step 3 - Saute Your Veggies

In the same pan, cook the diced onion and red pepper in the reserved sausage fat until translucent. Add the garlic and cook a few more minutes until everything is cooked through and starting to brown. Season lightly with a pinch of salt and pepper.

Liberally spray the pan with spray oil and transfer veggies, potatoes, and sausage to a large baking dish (9x13 inches), or a cast iron skillet. Spread evenly.

Step 4 - Add the Eggs

Reduce the oven's heat to 375F. 

Pour the egg mix into the baking dish with the veggies and sausage, and lightly stir to combine everything.

Cover with foil and bake for 15 minutes. Set a timer. Once time is up, uncover and continue baking for 12 more minutes. Test with a fork or cake tester for doneness. If no eggs stick to fork or cake tester, remove pan from oven. If eggs are still slightly under, add 3 minutes at a time, testing after the additional cooking time is done.

Let the breakfast casserole rest for a few minutes.

Top with sliced green onion and serve hot!

If using for meal prep, portion out as desired and keep in an air-tight meal prep container in the fridge for up to one week. 

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Turkey Sausage & Sweet Potato Breakfast Casserole Recipe

COOK TIME:

60 min

PREP TIME:

25 min

YIELD:

10 servings

DESCRIPTION

Meal prep breakfast for an entire week with this hearty, slightly smokey, turkey sausage and sweet potato breakfast casserole. Part giant egg bite, part frittata, this flavor packed dish will have you looking forward to your mornings. 

INGREDIENTS

  • 3 cups (600 g) sweet potatoes & cut into ½ inch cubes
  • 1 lb. lean turkey sausage, sliced or crumbled
  • 6 whole eggs
  • 1 cup bell pepper, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • ⅓ cup milk ( if plant-based, use unsweetened plain)
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chipotle powder and 1 teaspoon chili flakes (if you like spice)
  • 1 tablespoon olive oil

INSTRUCTIONS

  1. Preheat oven to 425 degrees F. In a sheet pan lined with foil, season the potato dices with salt, pepper, and olive oil. Cook the potato dices for 15 minutes undisturbed. Use a fork or cake tester to test their doneness. If the fork goes in without any resistance, pull the potatoes and keep them aside. Be careful not to burn yourself or the surface where you hold them (use hot pads if leaving on the counter).

  2. Heat a skillet to medium-high and cook the turkey sausage until browned. Remove from skillet with a slotted spoon. Leave 1 tablespoon of rendered fat. Cool and discard the rest.

  3. Cook the onion and red pepper in the sausage fat until translucent. Add the garlic and cook a few more minutes. Prepare a large baking dish (9x13 inches), by spraying liberally with spray oil. Otherwise, use a cast-iron skillet, together with sausage and potato dices. Spread evenly.

  4. Reduce oven heat to 375F. In a bowl, whisk together the eggs, milk, salt, black pepper and chipotle if desired, and pour the mix into the baking dish. Stir to combine everything.

  5. Cover with foil and bake for 15 minutes. Uncover and continue baking for 10-15 more minutes. Set a timer.

  6. Let the breakfast casserole rest for a few minutes. Top with sliced green onion and serve hot.

NOTES

  • The nutrition for this recipe may not be 100% accurate. It will vary according to the size of the cut from the casserole. However, 10 servings each weighing 288g will yield the displayed nutrition.

NUTRITION FACTS

Servings: 10 portions (288g) | Calories Per Serving: 330

  • Total Fat 16g
    21%
  • Cholesterol 205mg
    68%
  • Sodium 880mg
    38%
  • Total Carbohydrates 21g
    8%
  • Sugars 3g
  • Protein 23g
  • Vitamin A 913.63mg
  • Vitamin C 40.72mg