Sweet Potato Sausage Breakfast Casserole

by Kayla

I caught myself getting into an argument the other day with my 3-year-old about why he can’t eat animal crackers for breakfast. Side note, I don’t recommend getting into arguments with small children, it never works in your favor, ever. Back to the main point; breakfast is a big deal! It’s important to start your day with the best nutrients possible. My friend gave me this recipe and I knew I had to share it with you the moment I tried it. This recipe is loaded with all of the good stuff to get your day started off right. Plus, it is perfect for serving the day you make it AND for meal prepping ahead of time so you can easily heat it up throughout the week.


  • 4 tablespoons extra virgin olive oil
  • 1 lb sweet potatoes, peeled and cut into half inch cubes
  • ½ cup onion, diced
  • 4 cloves garlic, minced
  • ½ cup red bell peppers, diced
  • 1 lb ground turkey breakfast sausage
  • 2 cups kale leaves, chopped
  • 12 large eggs
  • ½ cup milk of your choice (almond, coconut, dairy etc.)
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 400 degrees F with rack on lower middle position. Lightly grease a 9/13 baking dish and set aside.
  2. On a large baking sheet, combine sweet potatoes with 2 tablespoons of olive oil, ½ tsp salt and ¼ tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes or until soft.
  3. While that is baking, heat the remaining 2 tablespoons of olive oil on a large skillet over medium/high heat. Add onions and garlic then stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9x13 baking dish.
  4. In the same skillet, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, chopped kale, ½ tsp salt, and ¼ tsp ground black pepper to the mixture in baking dish. Gently toss to combine all ingredients well.
  5. In a bowl, whisk together the eggs and milk until well combined. Pour evenly over the mixture in the baking dish. Bake uncovered for about 25-30 minutes or until the eggs are set in the center.

*Best served with a cup of coffee on a porch overlooking a calm lake as the sun rises…or wherever your happy place is. 😊


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