Sweet Potato Breakfast Casserole Easy Meal Prep
A healthy sweet potato breakfast casserole made with eggs, vegetables, and sausage.Perfect for meal prep and busy mornings.Ready in under 40 minutes and easy to customize.
Ingredients
- 1 ½ teaspoons avocado or olive oil
- 1 sweet potato cubed (~2 cups diced)
- ½ lb ground lamb or beef sausage halal-friendly
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ¼ teaspoon fennel crushed
- ¼ teaspoon ground sage
- ½ teaspoon fine salt
- Pinch of black pepper
- Pinch of cayenne
- ½ small red onion diced
- ½ red bell pepper diced
- 3 cups spinach leaves
- 8 large eggs
- Salt and pepper to taste
- Sliced avocado optional
Instructions
- Preheat oven to 375°F and grease a 9×9-inch baking dish.
- Heat oil in a pan over medium-high heat. Add sweet potatoes, sprinkle with salt, cover, and cook for 10–12 minutes until slightly tender.
- In another pan, cook the ground lamb or beef sausage with seasonings until browned. Drain if needed.
- Add onion and bell pepper to sweet potatoes and sauté for 3–4 minutes.
- Stir in spinach and cook until wilted. Add cooked sausage and remove from heat.
- In a bowl, whisk eggs with salt and pepper.
- Transfer the mixture into the baking dish and pour eggs over evenly.
- Bake the Sweet Potato Breakfast Casserole for 20–24 minutes until set.
- Let rest for 5 minutes, slice, and serve with avocado if desired.
Notes
- Add mushrooms or tomatoes for extra veggies
- Serve with toast, fruit, or yogurt
- Great for breakfast, brunch, or light dinner