Though it’s just me I have to get ready in the mornings, sometimes that can be more than enough. Anything that makes mornings easier, I am about, and this breakfast casserole from ChewoutLoud is one of them. First off it’s so easy to prepare, and secondly, I feel like I am getting all my necessary nutrients in the morning, which is always a win. What I also love about these casseroles is you get to tweak them based on what you have in the kitchen; don’t have kale? Use spinach! Don’t have peppers? Cool, don’t use them! Make it your own! I added some extra spices to my sweet potatoes because I feel at times they can be bland.
- 4 TSBP Olive Oil
- 1 LB Sweet Potatoes, peeled and cut into bite-sized cubes
- 2 TSP Turmeric
- 2 TSP Chili Powder
- 1/2 Cup Yellow Onion, diced
- 4 Garlic Cloves, minced
- 1/2 Cup Bell Peppers, diced
- 1 LB Ground Breakfast Sausage
- 2 Cups Kale, chopped
- 14 Large Eggs
- 1/2 Cup Milk
- Salt & Pepper
Let’s Get Cooking
Preheat the oven to 400F
On a baking sheet, combine sweet potatoes + 2 TBSP olive oil + turmeric + chili powder + salt + pepper & toss to coat. Bake for about 20 minutes or until soft.
While the sweet potatoes are cooking heat the remaining 2 TBSP of oil and add in the onions + garlic and cook until translucent on MED heat. Add in the peppers & cook for about 1 minute more. Transfer the mixture to a large baking dish.
In the same skillet, cook the breakfast sausage until cooked through. Drain and add to the baking dish. Add in the roasted sweet potatoes + kale, toss to combine.
In a bowl, whisk together the eggs + milk + salt + pepper. Pour into the baking dish and bake uncovered for about 25-30 minutes or until the eggs are set.
Serve immediately, or cut once cooled and wrap in foil and freeze!
Made with Love,
One thought on “Sweet Potato Breakfast Casserole”
I have loved Sweet Potato Breakfast Casserole for over 10 years, it is one of my favorite foods, thanks to this recipe for teaching me how to make it.