There’s something incredibly soothing about waking up to the aroma of a bubbly, warm casserole filling your kitchen. A few weeks ago, I pulled this Potato Egg Casserole out of the oven on a brisk morning, and immediately, it felt like a warm hug to start the day. Sweet potatoes with their natural sweetness, combined with the richness of eggs and melted cheese, made this dish a new morning favorite for the whole family.

What makes this casserole a standout for me is the easy prep. I chop, mix, and assemble the night before—letting the flavors marry gently in the fridge. Next morning, it’s all about popping it in the oven and moving on with the day. This recipe is an absolute lifesaver for rushed weekdays and a crowd-pleaser for weekend brunches. Plus, it reheats beautifully, so leftovers won’t go to waste.

Why This Potato Egg Casserole Should Be Your Next Breakfast

Prepare ahead of time: The casserole can be fully prepped the night before, saving precious time.
Balanced nutrition: Sweet potatoes deliver fiber and vitamins, turkey sausage adds lean protein, and eggs bring essential nutrients.
Customizable: Easily adapted for dairy-free diets by using plant-based milks and cheeses.
Meal prep friendly: Makes multiple servings and reheats without losing flavor or texture.

Ingredients You’ll Need

3 cloves garlic, minced
1 lb turkey sausage (uncooked)
5 cups sweet potatoes, peeled and cubed (about 1-inch pieces)
1 green bell pepper, diced
Half a large yellow onion, finely chopped
2 tbsp avocado oil (or olive oil)
10 large eggs
1/2 cup whole milk
1/2 cup shredded mozzarella cheese
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

By choosing fresh, firm sweet potatoes with smooth skins, your casserole will turn out perfectly tender but not mushy. Cutting them into uniform chunks helps them cook evenly without struggling for doneness.

Step-by-Step Instructions

Heat the oven to 350°F (175°C). Grease a 9×13 casserole dish.
In a large pan with avocado oil, sauté onion, bell pepper, and sweet potatoes until they start to soften, about 8-9 minutes. Add the garlic near the end and cook for 1-2 minutes more.
In the same pan, cook the turkey sausage, breaking it into small pieces until fully browned.
Mix the cooked sausage with the vegetables in the casserole dish.
Whisk eggs, milk, cheese, thyme, salt, and pepper in a bowl until smooth.
Pour the egg mixture evenly over the casserole, stirring gently to distribute.
Bake uncovered for 40-45 minutes until the center is set and edges are golden. Use foil midway if top browns too fast.
Let the casserole cool for 15 minutes before slicing. This resting time allows the flavors to meld and makes serving easier.

Pro Tips for Baking Success

Cube sweet potatoes uniformly to ensure even cooking without sogginess.
Don’t overcrowd the pan when sautéing veggies and sausage to prevent steaming.
Drain excess liquid from sausage and veggies before mixing with eggs to avoid a watery bake.
Let the casserole rest after baking to let the eggs set fully and improve sliceability.
If the top browns too quickly, tent with foil halfway through baking to protect it.

Variations to Make It Your Own

Replace sweet potatoes with butternut squash or regular potatoes for a twist.
Use pork or chicken sausage, or plant-based alternatives for different protein options.
Try other cheeses like cheddar, Monterey Jack, or Gruyere for varied flavors.
Add a pinch of cayenne or smoked paprika to the egg mixture to liven up the flavor.
Incorporate fresh herbs like parsley or basil to brighten the dish.

Troubleshooting Common Issues

Sweet potatoes too hard? Cut smaller or sauté a little longer before baking.
Too watery? Drain sausage and veggies well, and avoid overbeating the eggs.
Casserole too dry? Add a splash more milk or cover with foil while baking.

Substitutions and Storage

This casserole easily adapts to dietary needs: swap avocado oil for olive or coconut oil, use dairy-free cheese and plant milk to go dairy-free. Store cooled leftovers airtight in the fridge for up to 4 days, or freeze portions wrapped tightly for up to 3 months. Reheat gently in the microwave or oven to regain warmth and melty cheese goodness.

FAQs About Potato Egg Casserole

Can I use regular potatoes? Yes, but expect a different, less sweet flavor and a different texture.
Is this casserole gluten-free? Yes, as long as sausage and seasonings are gluten-free.
Can I prepare this entirely the night before? Absolutely! Just cover and refrigerate, then bake in the morning.
What cheese works best? Mozzarella melts well, but cheddar or Monterey Jack are delicious alternatives.
Can I make this vegetarian? Omit the sausage and add veggies or plant-based sausage substitutes instead.
How do I know when it’s done? The center should be firm to the touch and no longer jiggly.