Sweet Potato Breakfast Casserole

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This Sweet Potato Breakfast Casserole is perfect for a single leftover sweet potato, so throw an extra potato in the oven tonight and make this for breakfast tomorrow. 

Sweet Potato Breakfast Casserole

I love baking up a ton of sweet potatoes at the beginning of the week and then using them in various recipes all week long. They keep nicely in the fridge for about a week so it makes getting supper {or breakfast in this case} to the table in a flash.

This recipe is perfect for a single leftover baked sweet potato, like the day after a big holiday meal…use up those potatoes or just make an extra one at supper the night before and then use it for this hearty breakfast.

How to Bake a Sweet Potato

Sweet potatoes are so easy to bake. And it’s totally worth adding in a few extra for leftovers. Preheat your oven to 425º. Wash and pat dry sweet potatoes. On a baking sheet, prick sweet potatoes all over with a fork and bake until tender, 45 to 50 minutes.

To eat, just let the sweet potatoes cool slightly and then split the tops open with a knife and top with a pat of butter. Season with salt and pepper and enjoy.

Sausage & Sweet Potato Breakfast Casserole

We always have a hearty breakfast like this on the weekends. Adding sausage really makes it filling and delicious..but you could totally leave out the sausage if you need to. It’s something our family loves to do. We sleep in, have a huge breakfast, and then head out for a day of family fun. So have a lazy morning, whip up a big pan of this casserole and enjoy.

If you prefer a sweet breakfast, then you have to check out my other leftover sweet potato favorite…Sweet Potato Donuts with Maple Glaze. They are amazing!

If you liked this recipe, you’ll love my other easy breakfast casserole recipes!

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Sweet Potato Breakfast Casserole

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Sweet Potato Breakfast Casserole is perfect for a single leftover sweet potato, so throw an extra potato in the oven tonight and make this for breakfast tomorrow. 

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Ingredients

• 1 leftover baked sweet potato, peeled and chopped
• 8 oz cooked sausage crumbles, well drained
• 4 slices bread crusts removed and cut into 1 inch pieces
• 6 eggs
• 1/4 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon coarse Kosher Salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375F. Spray a 9x9 pan with non-stick cooking spray. Place bread cubes in pan and set aside.
2. In a large bowl, mash sweet potato and mix in cooked sausage. In a separate bowl, lightly beat eggs with milk and add thyme, salt, and pepper.
3. Combine the egg mixture with the mashed sweet potatoes and sausage, mix just to combine, then pour over the bread cubes.
4. Bake at 375F for 20-25 minutes, turn on broiler for last 2-3 minutes to lightly brown the top and make sure eggs are cooked all over.

Notes

To Bake a Sweet Potato:  Preheat oven to 425º. Wash and pat dry sweet potatoes.  On a baking sheet, prick sweet potatoes all over with a fork and bake until tender, 45 to 50 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 210mgSodium: 674mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 13g

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