Breakfast Casserole with

Sweet Potato & Sausage

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This Sweet Potato & Sausage Egg Breakfast Casserole is near and dear to my heart. I first created it when my girls were younger and breakfast had started to feel… repetitive. If you’ve ever heard “not eggs again” before 8 a.m., you know exactly the season I was in.

I wanted a breakfast that still checked all the boxes — filling, protein-packed, and made with simple ingredients — but felt a little more exciting than scrambled eggs on repeat. That’s how this casserole came to be. It’s loaded with savory sausage, tender sweet potatoes, and fluffy eggs, all baked together into one hearty dish.

This breakfast casserole has become a go-to in our home for busy mornings and slow weekends. It’s an easy breakfast meal prep option that feeds my family for several days, helping us start the morning well without having to cook from scratch every single day.

Why You’ll Love This Recipe:

•    Perfect for busy mornings – Make it once, and you’ve got a filling protein-packed breakfast for several days.
•    Family-friendly and filling – this is a breakfast that actually keeps everyone full and happy!
•    Great for meal prep – This recipe reheats beautifully, making it ideal for simple breakfast meal prep!
•    Simple, wholesome ingredients
•    Perfect for weekends or brunch – Whether you’re feeding your family on a slow Saturday morning or serving guests for brunch, this casserole feels special without requiring extra work.

Easy Breakfast Casserole with Sweet Potato & Sausage

This easy make-ahead breakfast casserole is packed with sausage, eggs, and sweet potatoes for a hearty, wholesome meal. Perfect for busy mornings or a cozy weekend brunch! My kids get tired of the same old eggs every day, but protein in the morning is a must in my family. So, I came up with this easy breakfast meal prep that lasts us almost all week! This recipe uses a lot of eggs but it feeds my family for several days and helps us simplify our busy mornings.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings 18

Equipment

• What You’ll Need:
• Baking Dish (9x13)
• Hand Mixer or Whisk
• Pan

Ingredients

  

Ingredients:

• 12 eggs
• 1 cup of Milk Your choice of Regular milk, Half & Half, Heavy Cream or Dairy Free Milk
• ½ Pound Breakfast Sausage
• 1 cup of Diced Sweet Potatoes Frozen or Fresh
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• Olive Oil

Instructions

 

Directions:

• Preheat oven to 350 degrees Fahrenheit. Grease your 9x13 baking dish.
• In a pan, brown the breakfast sausage and crumble into small pieces. When it is cooked through, remove from the pan and drain (or place it in a bowl with a paper towel to absorb the excess grease).
• In the same pan, add some olive oil and cook the diced sweet potatoes for 6-8 minutes until soft (10-15 minutes if using fresh).
• Mix the eggs, milk, and spices well until combined.
• Add the egg mixture into your greased baking dish. Then add your sweet potatoes and sausage around evenly.
• Bake for 40-45 minutes until the eggs are set.

Video

Notes

1. If you want the eggs to be extra fluffy and cooked more gently, you can place a pan under your baking dish and add water to the pan underneath to cook in a water bath.
2. I cook all of the sausage and sweet potatoes and then save the other half in a bag the freezer. That way I can have some of it prepped for next time!
3. I know it is a lot of eggs – but it makes a lot of serving! It will last you several days and help your busy mornings go more smoothly!

Make-Ahead Tips

This Sweet Potato & Sausage Breakfast Casserole is perfect for planning ahead, whether you’re prepping for busy mornings or hosting a weekend brunch.

You can prepare the casserole the night before by assembling it and refrigerating it overnight, then bake it when ready. Alternatively, bake it completely, refrigerate, and reheat portions throughout the week. To save time, cook the sausage and roast the sweet potatoes in advance and store them separately. For longer storage, fully bake, cool, and freeze in individual portions for easy breakfasts on busy mornings.
 

Storage & Reheating

•    Refrigerator:
Store leftover breakfast casserole in an airtight container in the refrigerator for up to 4 days. This makes it a great option for prepping ahead and enjoying throughout the week.
•    Freezer:
This casserole freezes well! Once completely cooled, cut it into individual portions and store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
•    Reheating:
Reheat individual servings in the microwave until warmed through, or place larger portions in the oven at 350°F until heated. Cover loosely with foil to prevent drying out.

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I hope you love this Easy Breakfast Casserole as much as we do!
I would love to see how you use this recipe!
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Thanks for being here 🫶🏻
I’m Taylor — I share simple, cozy recipes made for the people you love.

If you enjoyed this recipe, you might also love:

Our other favorite breakfast – Yummy Chocolate Chip Banana Bread Baked Oatmeal
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happy cozy cooking,

♡  taylor