Every week I have big plans to do a lot of meal prep on the weekends so we have breakfasts to eat throughout the week. I’m not sure why, but breakfasts are the hardest meal for me to make. I am a morning person, so that is not the reason. Getting inspired to make something early in the day is hard for me and I always feel very short on time. This sweet potato breakfast casserole is the only thing I find myself making fairly consistently. It’s not overly involved and you can prep the ingredients, or the whole casserole, well before you bake it.
We’ve had other breakfast casseroles with bacon or some with hashbrowns, but nothing ever seems as good as this one. I adapted it from Molly Yeh’s Breakfast Hotdish in Cooking Light magazine. I have made her recipe exactly as instructed before and it is absolutely delicious. However, I don’t always have time to caramelize onions (they aren’t really my favorite ingredient anyway) and I’m too lazy to cook up bacon, so my own version came to fruition.
I will also note that I use oat milk instead of whole milk to try to cut back on some dairy in the recipe because you better bet I keep the cheese in there. Molly also recommends serving it with Greek yogurt and that is the BEST. A little dollop of cool Greek yogurt on top of a hot, rich casserole. YUM!
Sausage, Kale, and Sweet Potato Breakfast Casserole Ingredients
- 16 oz. roll of breakfast sausage
- 2 sweet potatoes, unpeeled and sliced into 1/8″ half moons
- 2 cups kale, chopped
- 8 large eggs
- 1 & 1/4 cup milk or milk substitute
- 2 Tablespoons chili powder, optional
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 oz. (half a small block) white cheddar cheese, shredded
- Greek yogurt for serving
Sausage, Kale, and Sweet Potato Breakfast Casserole Recipe
- Pre-heat oven to 400-degrees.
- Slice your sweet potatoes, leaving the skin on, into 1/4″ thick half-moon shapes.
- Cook sweet potatoes on a foil-lined and greased sheet pan in a 400-degree oven for 20 minutes, until fork-tender. Set aside to cool.
- While sweet potatoes are roasting, cook your breakfast sausage in a skillet until slightly browned.
- After sausage is cooked through, turn your burner down to low and add in kale, tossing until wilted. Set sausage and kale aside to cool.
- In a large bowl, whisk together eggs, milk, chili powder, salt, pepper, and shredded cheese.
- Grease a 9×11 baking dish (I love my Le Creuset!) and add your cooled sausage, kale, and sweet potatoes, spreading evenly on the bottom of the dish.
- Pour the egg and cheese mixture over the ingredients in the baking dish making sure it’s evenly distributed.
- Bake at 400-degrees for 35-40 minutes until the center is set and the edges are brown.
- Serve with greek yogurt and/or hot sauce!
What is your favorite breakfast casserole recipe? Share it with me in the comments!
Sausage, Kale, and Sweet Potato Breakfast Casserole
Ingredients
- 16 oz. roll of breakfast sausage
- 2 sweet potatoes, unpeeled and sliced into 1/8
Directions
- Step 1 Pre-heat oven to 400-degrees.
- Step 2 Slice your sweet potatoes, leaving the skin on, into 1/4″ thick half-moon shapes.
- Step 3 Cook sweet potatoes on a foil-lined and greased sheet pan in a 400-degree oven for 20 minutes, until fork-tender. Set aside to cool.
- Step 4 While sweet potatoes are roasting, cook your breakfast sausage in a skillet until slightly browned.
- Step 5 After sausage is cooked through, turn your burner down to low and add in kale, tossing until wilted. Set sausage and kale aside to cool.
- Step 6 In a large bowl, whisk together eggs, milk, chili powder, salt, pepper, and shredded cheese.
- Step 7 Grease a 9×11 baking dish and add your cooled sausage, kale, and sweet potatoes, spreading evenly on the bottom of the dish.
- Step 8 Pour the egg and cheese mixture over the ingredients in the baking dish making sure it’s evenly distributed.
- Step 9 Bake at 400-degrees for 35-40 minutes until the center is set and the edges are brown.
- Step 10 Serve with greek yogurt and/or hot sauce!
