Breakfast Week! Sweet Potato Breakfast Casserole

Now that fall is here I try and make more hot breakfast foods for my family. I thought I would share some of my favorites with you this week.

I LOVE this casserole! Sweet potatoes are in abundance during the fall/holiday season and this is another great use for them. I like the simplicity of this recipe: you don’t have to let it sit overnight, does not use any cream soups or other packaged food and best yet, it tastes delicious!! It is a great one to serve to company as well. The other reason I like it is that is so versatile. If you are gluten free and/or dairy free it is also excellent. I’ve made this casserole many times without the cheese and it is still wonderful! You can add other veggies or subtract veggies you don’t care for.

A tip for peeling sweet potatoes… I’ve heard many people say how difficult sweet potatoes are to peel. Well I’ve found a way to peel them that takes very little effort. I use a cheese slicer that looks like this…

Makes the job very simple and easy…

Now for the recipe…

Sweet Potato Breakfast Casserole

1 sweet potato (medium to large size), peeled and grated (grating it with a food processor makes it easy)
2T butter
1 medium onion, chopped
½ of a red or green pepper, chopped
3 large mushrooms, sliced
½ cup (or so) sliced celery
1 lb sausage (such as Jimmy Dean)
12 eggs
½ to 1 cup grated cheese of your choice, optional (I’ve made it with and without cheese, tastes good either way)
Salt & pepper, to taste

Lay grated sweet potato on the bottom of a 9x13 pan that has been sprayed with non stick spray. Heat a large frying pan on medium high and add butter. When butter has melted add veggies. Stir and cook until veggies begin to soften. Add sausage and cook until veggies are tender and sausage is completely cooked. Spread the veggie/meat mixture on top of the sweet potatoes.

In a large bowl crack eggs and mix well (like you would for scrambled eggs). Add grated cheese and mix. Add salt and pepper. Pour this mixture over sweet potato/veggie/meat mixture. Bake at 350 for 35 to 40 minutes until eggs are set. Serve with a bit of salsa on top and a breakfast smoothie to go along with it for a delish meal that will keep everyone happy and full for a very long time!

Print This Recipe:


  1. Have you ever tried this recipe without meat?


Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

Canning Cabbage

Canning White Bean Chicken Chili