Sweet Potato and Sausage Breakfast Casserole recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Sausage
Ingredients
- ½ pound bulk pork sausage 1 teaspoon oil, or as needed 1 green bell pepper, diced 1 onion, diced 4 medium sweet potatoes, diced salt and ground black pepper to taste 12 eggs ½ cup milk 1 ½ cups shredded Cheddar cheese, divided 1 teaspoon garlic powder 1 teaspoon dry mustard
Nutrition Info
- 373.6 caloriescarbohydrate: 26.8 gcholesterol: 285.2 mgfat: 20.8 gfiber: 3.9 gprotein: 20.1 gsaturatedFat: 8.9 gservingSize: -sodium: 565.5 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato and Sausage Breakfast Casserole
Directions
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Preheat the oven to 200 degrees F (95 degrees C).
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl and set aside. Add oil to the skillet and heat over medium heat. Add bell pepper and onion, season with salt and pepper and cook until softened, 3 to 5 minutes. Transfer to a bowl.
Add sweet potatoes to the hot skillet. Season with salt and black pepper, cook and stir frequently for 5 minutes. Cover skillet and cook 5 minutes more. Remove lid and cook until potatoes are browned, stirring frequently, 5 to 7 minutes more. Set aside.
Whisk eggs, milk, 1/2 cup Cheddar cheese, garlic powder, dry mustard, salt, and black pepper together in a bowl.
Heat a nonstick pan over medium heat. Add egg mixture and scramble until nearly done but still a bit wet, about 5 minutes. Remove from heat.
Layer sweet potatoes in the bottom of a 9x13-inch baking pan. Pour in scrambled eggs, 1/2 cup Cheddar cheese, onion-pepper mixture, and sausage, in that order. Top with remaining cheese.
Bake in the preheated oven until warmed through, about 10 minutes or until ready to serve.