Sweet Potato Sausage Egg Casserole
A hearty, gluten-free breakfast casserole with layers of sweet potato, Italian sausage, and eggs. Cut into squares for easy weekday mornings.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store squares in airtight containers in the fridge for up to 5 days, or wrap individually in foil and freeze for up to 2 months.
- Batching: Shred sweet potatoes using a box grater or food processor — they cook faster and create a hash-brown-like base.
- Reheat: Microwave a single square for 90 seconds. From frozen, microwave at 50% power for 3 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
HIGH HEAT SEAR
Heat olive oil in a large skillet over medium heat. Cook sausage, breaking into crumbles, for 5–6 minutes until browned. Remove and set aside.
HIGH HEAT SEAR
In the same skillet, sauté onion and bell pepper for 3–4 minutes. Add garlic and cook 1 more minute.
HIGH HEAT SEAR
Spread shredded sweet potatoes in an even layer on the bottom of the baking dish. Top with sausage and sautéed vegetables.
STEP 5
Whisk eggs, almond milk, oregano, salt, and pepper. Pour evenly over the casserole.
STEP 6
Bake for 35–40 minutes until eggs are fully set and the top is lightly golden.
STEP 7
Cool completely before cutting into 8 squares.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 lb Italian turkey sausage, casings removed
- 2 large sweet potatoes, peeled and shredded (about 4 cups)
- 10 large eggs
- 1/2 cup unsweetened almond milk
- 1 cup diced yellow onion
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper