Breakfast is my absolute favorite meal of the day.
I’m convinced the best foods get served in the morning.
Eggs. Bacon. Oatmeal. Biscuits. Pancakes. Muffins. Grits. Waffles.
I would be here all day if I were to name them all…
But because breakfast is my favorite, I also love cooking/baking breakfast foods the most. I think my nostalgia and love for early mornings spent in the kitchen probably go all the way back to my childhood. I can remember my mom whipping up our family-favorite cinnamon biscuit casserole, my grandma making Grannie Gruber’s famous waffles, and now I too love making special breakfasts.
Unfortunately though, my body won’t let me indulge in waffles and cinnamon rolls every morning. So I have to think of more creative ways to get myself excited for the most important meal of the day.
Breakfast casseroles are the lazy girl’s weekday morning saving grace. After you’ve thrown everything together and cooked up the casserole, all you have to do is reheat it and enjoy!
My new favorite casserole recipe: Sweet Potato Turkey Sausage Veggie Egg Casserole.
It literally has everything good and wholesome in it and MORE.
Sweet Potato Egg Casserole
1 Tbsp olive oil
1 red bell pepper, diced
1 medium onion, chopped
2 cups spinach
1 cup mushrooms, chopped
2 medium sized sweet potatoes, cubed (or 1 1/2 large sweet potato)
1 lb lean ground turkey sausage
1/3 cup milk of your choice
1 tsp thyme
1 tsp salt
1/2 tsp freshly ground black pepper
1. Heat oil in a skillet over medium high heat. Add onion and red bell pepper, season with salt & black pepper, and cook until veggies are tender. Transfer to a large mixing bowl.
2. Add sweet potatoes to the skillet, drizzle some olive oil, and cover with a lid. Let them cook for about 8 – 10 minutes, until the sweet potatoes are tender. Transfer to a large mixing bowl.
3. Add sausage to the skillet and cook over medium high heat until browned (about 5 minutes), crumbling the sausage with a spoon as it cooks. Add the spinach and mushrooms at this time. Cook until sautéed to your liking. Transfer to a large mixing bowl.
4. In a separate medium bowl, whisk the eggs, milk, salt, pepper and thyme. Pour over the vegetables & sausage mixture in the bowl, and stir to combine.
5. Pour the mixture into a baking dish* and bake in a 400 F preheated oven for 20 – 25 minutes until the top of the potatoes begins to brown. Remove and let the casserole rest for 5 minutes.
*This recipe turns out best if baked in a regular 9 x 13 ” baking dish.
If baked in a deeper dish, it may require additional baking time for the eggs at the bottom to set.*
So next time you are at a loss for what to make for breakfast, make this Sweet Potato Breakfast Casserole!