Sweet potato breakfast bake with turkey sausage, kale and mushrooms, garnished with green onion.

Sweet Potato Breakfast Bake — Healthy Make-Ahead Egg & Sweet Potato Casserole

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Sweet Potato Breakfast Bake is a hearty, family-friendly morning casserole that pairs roasted sweet potato and savory turkey sausage with eggs, kale and mushrooms. This make-ahead breakfast bake is ideal for busy mornings or weekend brunches and reheats beautifully.

Prep Time: 20 mins • Cook Time: 45 mins • Additional Time: 5 mins • Total Time: 1 hr 10 mins • Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 medium sweet potato, peeled & diced (about 2 cups)
  • 1 lb turkey breakfast sausage, crumbled (swap for chicken sausage if preferred)
  • ½ cup chopped onion
  • ½ red bell pepper, diced
  • 1 cup sliced fresh mushrooms
  • 1 cup torn kale leaves, stems removed
  • Salt and freshly ground black pepper, to taste
  • 5 large eggs
  • ⅓ cup water
  • 1 tsp dried thyme (or to taste)
  • 1 green onion, thinly sliced (for garnish)

Directions

  1. Preheat oven to 400°F (200°C) and lightly grease a 9×9 or similar baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add diced sweet potato, cover and cook, stirring occasionally, until tender, 8–10 minutes. Transfer to a large bowl.
  3. In the same skillet, cook turkey sausage over medium-high heat until browned and crumbly, 5–7 minutes. Add cooked sausage to the bowl with sweet potato.
  4. Sauté onion and red bell pepper in the skillet until softened, about 3 minutes; season with salt and pepper. Add mushrooms and kale, cook until kale wilts, about 3 more minutes. Transfer vegetables to the bowl.
  5. In a small bowl, whisk eggs, water, thyme, salt and pepper. Pour egg mixture into the bowl with the sausage–vegetable mix; stir to combine. Transfer into the prepared baking dish and spread evenly.
  6. Bake in preheated oven until edges brown and center sets, 20–25 minutes. Let rest 5 minutes, garnish with sliced green onion, slice and serve warm.

Cook’s Note

Make this the night before: assemble, cover and refrigerate; bake the next morning (add ~5–10 minutes to bake time if chilled). Swap kale for spinach, or use sweet potato hash left over from dinner.

Nutrition Facts (per serving)

  • Calories: 490 • Total Fat: 34g • Saturated Fat: 11g • Cholesterol: 297mg • Sodium: 1182mg • Carbs: 20g • Fiber: 3g • Sugars: 5g • Protein: 26g

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