Sweet Potato Breakfast Casserole

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sweet potato breakfast casserole

Breakfast is easily my favorite meal of the day. Eggs are always my first choice. I get really, really sad when I can’t get eggs for breakfast. You might even say devastated. (No exaggerations.) If my morning workout takes longer than I expect and I don’t have time to make my veggie scrambles, I may or may not be a cranky pants for a little while. At least a very convincing pouty face. This is exactly why breakfast casseroles can be a lifesaver for the average egg-lover!

I’ve been wanting to make a sweet potato breakfast casserole for a long time, I just never got around to it.

I had the opportunity a couple weeks ago when I hosted a book club that I’m in with my girlfriends. (“Book club” reads “drink mimosas, talk a little bit about books, watch movie trailers for the books becoming movies soon”) Needless to say, this easy meal was just what I needed as I scrambled around the house dusting and vacuuming before having people over.

The breakfast casserole is similar to the standard crock pot meal, where you can mix a bunch of stuff up and let it cook. Probably the easiest way to multitask. The variations are pretty much endless. All your favorite veggies would be delicious additions!

I added pork sausage to this casserole, but you could eliminate or substitute any type of breakfast meat you wanted. The sausage I used was a full fat one, which for my standard meal prep, I would not normally use. Regardless of what meat you use, I would cook it before hand, just like the sausage in this recipe. Some other options would be:

  • Low fat turkey sausage
  • Turkey bacon
  • Real bacon (probably the route we’d go, sprinkled on top)
  • Ham

Your combinations are endless to give you a good weekly variety!

Food Prep Tip: Make this casserole on Sundays for a breakfast you can take to work with you!

Easy Breakfast Casserole




Yield 12


  • Large sized recipe
  • 18 eggs
  • 1 pound pork sausage or meat of choice (could use sausage links)
  • 1.5 medium sized sweet potatoes/white potatoes (or enough to cover the bottom of the pan)
  • 1 cup chopped peppers
  • 1/2 cup chopped red onion
  • 1/4 tsp basil
  • 1/4 – 1/2 tsp garlic powder (depending on if you like garlic)
  • salt and pepper to taste
  • splash of almond milk
  • To half the recipe for meal plans:
  • 9 eggs
  • 1/2 pound pork sausage
  • 1 medium sweet potato/white potato
  • 1/2 cup chopped peppers
  • 1/2 cup chopped red onion
  • 1/8 tsp basil
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • splash of almond milk


  1. Preheat oven to 375.
  2. In a skillet over medium heat, brown sausage or cook sausage patties/links. Drain from grease and set aside.
  3. While browning sausage, chop sweet potatoes into 1/2 inch cubes.
  4. Whisk all eggs, milk and seasonings together in a bowl. Stir in veggies.
  5. Grease the bottom of a 9 x 13 pan. (9×9 if halving recipe)
  6. Cover bottom of pan with potatoes. Layer with sausage. Pour egg mixture over the top. You might have to move the potatoes and sausage around so its even in the egg mixture.
  7. Bake for 60 minutes, until set in the middle. If you can stick a fork all the way through and it comes out clean and casserole is firm, it’s done!


1 serving is 7 Weight Watchers points.

Courses Breakfast

Nutrition Facts

Serving Size 1 piece

Amount Per Serving

Calories 253

% Daily Value

Total Fat 18.9 g


Saturated Fat 6.2 g


Unsaturated Fat 6 g

Cholesterol 317.5 mg


Sodium 452 mg


Total Carbohydrates 9.6 g


Dietary Fiber 1.3 g


Sugars 3.9 g

Protein 17.1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


The only breakfast casseroles I’d had in the past were made with bread or shredded white potatoes on the bottom. I don’t think it’d be quite the same without some sort of carb added to the mix, which is why I opted for sweet poatoes. I really could do white potatoes too, but sweet potatoes give each piece a little bit more color, and a hearty boost of Vitamin A.

The amount of fat in each piece would easily be reduced by using a different type of meat, which is where a lot of the extra fat is coming from. Of course, you do get some fat from the whole eggs, but you get mono- and polyunsaturated fats from eggs which are heart healthy. Of course, you could always use part egg whites instead of whole eggs if you wanted, too.

What is your go-to breakfast food? Any other egg lovers out there?

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