Sweet Potato Egg Casserole

Potato egg casserole ended up saving our New Year’s morning. The plan had been simple coffee, playlists, and reheated pastries but then Jin showed up with his two kids and a bag of oranges, and Lucy walked in with champagne and no food, saying “Oops” with a laugh. My kitchen went from still and sleepy to joyful chaos in minutes.

I had sweet potatoes on the counter, a dozen eggs, and turkey sausage in the fridge. No one expected much. But when the smell of thyme, roasted peppers, and melting cheese drifted from the oven, conversations paused.

We served the casserole right from the baking dish, everyone using mismatched plates. Jin’s daughter asked for “just the egg part,” and Lucy insisted on the browned edge pieces. It was golden and fragrant, the top just puffed enough to make it feel special,

and the layers underneath soft and savory with just the right balance of sweet and spice. What surprised me most was how quickly it came together even with all the distractions just one pan, a bit of chopping, and a single baking dish.

Since then, I’ve brought this to brunches, served it to overnight guests, and even portioned it for weekday breakfasts. It’s warm, colorful, and deeply satisfying without feeling heavy. The kind of dish that meets people exactly where they are whether hungry from a long drive or just in need of something grounding.

Short Description

This hearty potato egg casserole is packed with sweet potatoes, turkey sausage, peppers, and fluffy baked eggs all brought together with thyme and mozzarella in one cozy bake.

Key Ingredients

For the Base

• 3 garlic cloves, minced
• 1 lb uncooked turkey sausage
• 5 cups sweet potatoes, cubed into 1-inch pieces
• 1 green bell pepper, diced
• ½ large yellow onion, finely diced
• 2 tbsp avocado oil or olive oil

For the Egg Mixture

• 10 large eggs
• ½ cup whole milk
• ½ cup grated mozzarella cheese
• 1 tsp salt
• 1 tsp dried thyme
• ½ tsp pepper

Tools Needed

• 9×13 inch casserole dish
• Large skillet
• Mixing bowls
• Whisk
• Silicone spatula or wooden spoon
• Knife and cutting board

Cooking Instructions

Step 1: Prep the oven and dish
Preheat oven to 350°F (175°C). Grease a 9×13 inch casserole dish with oil or nonstick spray. Chop all vegetables and set aside.

Step 2: Cook the vegetables
Heat oil in a large skillet over medium heat. Add onion, bell pepper, and sweet potatoes. Cook for 8 to 9 minutes, stirring often, until vegetables are slightly softened. Add garlic and cook 1 minute more. Transfer mixture to the casserole dish and spread evenly.

Step 3: Cook the sausage
In the same skillet, cook the turkey sausage until fully browned and crumbled, about 6 to 7 minutes. Mix into the vegetables in the dish.

Step 4: Mix the eggs
In a mixing bowl, whisk together eggs, milk, mozzarella, salt, thyme, and pepper until smooth.

Step 5: Assemble and bake
Pour the egg mixture over the casserole, gently stir to evenly distribute. Bake for 40 to 45 minutes until the center is set and top is golden. Cover loosely with foil if browning too fast.

Step 6: Let it rest
Remove from oven and let the casserole rest for 15 minutes before slicing and serving. This helps everything hold together when cut.

Why You’ll Love This Recipe

Packed with protein and veggies

Great for breakfast, brunch, or meal prep

Uses one dish and easy-to-find ingredients

Naturally gluten-free

Freezes well and reheats beautifully

Mistakes to Avoid & Solutions

Not pre-cooking the vegetables
The sweet potatoes will stay too firm and undercooked.
Solution: Sauté until just fork-tender before baking.

Overbaking the casserole
Eggs can become rubbery.
Solution: Check at 40 minutes. It should be just set in the center, with a slight jiggle.

Uneven egg distribution
Can cause dry or dense spots.
Solution: Gently stir once the egg mixture is poured in to make sure it’s evenly spread.

Using too much milk
Makes the texture watery.
Solution: Stick to ½ cup for best balance.

Skipping the resting time
Leads to messy slices.
Solution: Always let it cool at least 15 minutes before serving.

Serving and Pairing Suggestions

Serve with a simple arugula or citrus salad

Add sliced avocado or hot sauce on top

Pair with fruit and yogurt for brunch

Great with toast or a crusty bread

Serve buffet-style or slice into squares for meal prep

Storage and Reheating Tips

Store leftovers in an airtight container for up to 4 days

Reheat in the microwave or oven at 300°F until warm

Freeze in individual portions for up to 2 months

Thaw in fridge overnight before reheating

Add a splash of milk when reheating to keep moist

FAQs

1. Can I make this vegetarian?
Yes! Just omit the sausage or use plant-based sausage instead.

2. Can I use white potatoes instead of sweet?
Absolutely. Yukon Gold or russets both work well.

3. How do I know when the eggs are fully cooked?
The center should be firm and no longer jiggly. A knife inserted should come out clean.

4. Can I prep this the night before?
Yes, prep everything and store covered in the fridge. Bake in the morning.

5. Can I use a different cheese?
Sure! Cheddar, Swiss, or feta all taste great in this dish.

Tips & Tricks

Dice veggies evenly for even cooking

Use a nonstick skillet to avoid sticking

Whisk eggs well to make the mixture light and fluffy

Add herbs like chives or parsley for fresh flavor

Line the pan with parchment for easy cleanup

Recipe Variations

Southwest Style
Swap mozzarella for pepper jack, add ½ tsp cumin and ¼ tsp chili powder to the egg mix, and toss in a handful of corn or black beans.

Mushroom & Spinach
Replace sausage with 2 cups sautéed mushrooms and a cup of wilted spinach. Add crumbled goat cheese for creaminess.

Mini Casseroles
Divide the mixture into greased muffin tins and bake for 20–25 minutes for individual servings.

Dairy-Free Version
Use plant-based milk and omit cheese or use a dairy-free alternative. Still fluffy and flavorful.

Final Thoughts

That morning with Jin, Lucy, and the unexpected brunch crowd reminded me how simple meals can become the most memorable. This potato egg casserole wasn’t planned or dressed up but the warmth of baked eggs, spiced sausage, and sweet potato layers turned it into something that brought people together without fuss or fanfare.

I’ve returned to this recipe when mornings feel scattered, when friends drop by unannounced, or when I need something that anchors the table with comfort. It’s the kind of meal that invites people to linger, pour another cup of coffee, and take a moment before the day rushes back in.