Breakfast Casserole with a Twist
Start your morning with a flavorful and hearty 'Breakfast Casserole with a Twist,' a crowd-pleasing dish that’s anything but ordinary. This vibrant recipe swaps traditional potatoes for nutrient-packed roasted sweet potatoes, adding a touch of natural sweetness to every bite. Layered with savory breakfast sausage, colorful red bell pepper, fluffy eggs kicked up a notch with sriracha, and melty cheddar cheese, this casserole is both comforting and bold. With its quick prep and one-dish convenience, it’s perfect for weekend brunch or meal prep. Garnished with fresh green onions, it’s a visually stunning and satisfying way to fuel your day. Bake, serve, and enjoy the ultimate breakfast upgrade!
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 pound breakfast sausage
- 8 large eggs
- 0.5 cup milk
- 1 tablespoon sriracha sauce
- 1 cup cheddar cheese, shredded
- 3 stalks green onions, chopped
- 1 medium-sized red bell pepper, diced
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and dice them into small, evenly-sized cubes. Toss with olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Spread the sweet potatoes onto a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes, flipping halfway through, until golden and tender. Remove and set aside.
While the sweet potatoes are roasting, heat a skillet over medium heat and cook the breakfast sausage, breaking it up into small crumbles. Cook until browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside.
In a large mixing bowl, whisk together the eggs, milk, sriracha sauce, remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until fully combined.
Grease a 9x13-inch baking dish. Layer the roasted sweet potatoes evenly on the bottom of the dish.
Top the sweet potatoes with the cooked sausage, diced bell pepper, and half of the chopped green onions.
Pour the egg mixture evenly over the layers in the baking dish. Sprinkle the shredded cheddar cheese over the top.
Lower the oven temperature to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the center is set and the cheese is golden and bubbly.
Let the casserole cool for 5-10 minutes before garnishing with the remaining green onions. Slice and serve warm.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1758 mg | 586% | |
| Sodium | 6141 mg | 267% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 28.0 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1344 mg | 103% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
