Ingredients
Scale
- 1 pound sweet potato, peeled and diced into ½-inch cubes (about 1 medium to large potato)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Kosher salt and freshly ground black pepper
- 8 ounces bacon
- 1 pound breakfast sausage (mild, medium or spicy, your choice)
- ½ large onion, diced
- 1 green bell pepper, deseeded and diced
- 2 cloves garlic, minced
- 12 large eggs
- ⅓ cup milk (dairy or dairy-free)
- Optional: shredded cheese and sliced green onion for garnish
Instructions
- Prep the sweet potatoes: Preheat your oven to 400°F (200°C) and get a 9×13-inch casserole pan out. On one baking sheet pan, toss the diced sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper. The seasoned sweet potatoes will add a wonderful flavor dimension to the casserole, balancing the savory elements with their natural sweetness.
- Bake the bacon and sweet potatoes: On another sheet pan, add slices of bacon. Then place both the sweet potato and bacon in the oven and cook for 15 to 20 minutes, or until the bacon is crispy. The bacon will be done first, so keep an eye on it and remove it from the oven when it’s done, then place it on a paper towel-lined plate. Stir the sweet potato and continue cooking it for another 15 minutes. This dual cooking method efficiently uses your oven space while ensuring both components are perfectly cooked.
- Cook the breakfast sausage: While the sweet potato is cooking, cook the breakfast sausage in a pan on medium-high heat. Once it’s browned, remove it with a slotted spoon and place it in the casserole pan. Breaking up the sausage while cooking ensures even distribution throughout the casserole.
- Cook the veggies: Drain off all but a tablespoon of grease from the pan, then saute the onion and bell pepper for 4 to 5 minutes. Add the minced garlic and saute for another minute. Transfer this mixture to the casserole pan. Cooking the vegetables before adding them to the casserole releases their flavors and ensures they’ll be completely tender in the finished dish.
- Mix everything together: Remove the sweet potato from the oven and add it to the casserole pan along with the crumbled bacon, breakfast sausage, onion, and bell pepper. Stir all of the ingredients together (feel free to season with more salt and pepper). If you’d like to add cheese, you can add it to the casserole pan now or sprinkle it on top. This step ensures all flavors are well distributed throughout the casserole.
- Add the eggs: In a mixing bowl, whisk the eggs and milk together, until lightly frothy. Pour the egg mixture on top of the meat and vegetables. The eggs will bind all the ingredients together as they bake, creating a cohesive and satisfying casserole.
- Bake and serve: Bake the casserole for 25 to 30 minutes, or until the center is cooked through and the edges are slightly golden. Once it’s done, slice the casserole into squares, and if you’d like, garnish with green onion or herbs before serving. The casserole should have a slightly puffy texture when fully cooked.
Notes
- Make ahead option: Prepare all ingredients the night before, store separately in the refrigerator, then assemble and bake in the morning.
- This casserole freezes well. Cut into individual portions, wrap tightly, and freeze for up to 3 months.
- For a lighter version, use turkey bacon and chicken or turkey sausage.
- You can customize with different vegetables like mushrooms, spinach, or tomatoes.
- Add hot sauce or diced jalapeños for extra spice.
- Leftovers will keep in the refrigerator for up to 4 days.