There’s nothing better than a warm, hearty breakfast during the weekend! Since the weather has cooled down here in Texas, a breakfast casserole is easy comfort food that can warm up even the chilliest of mornings.
Look at those colors! This breakfast casserole looks totally decadent. But don’t let those crispy edges and glistening sausage crumbles fool you. This is actually a lightened up version of a traditional breakfast casserole.
There are three main ingredients: sweet potatoes, turkey sausage and eggs.
- Sweet potatoes are a healthier choice than white potatoes or a white bread/biscuit that are often used in breakfast casseroles. Sweet potatoes are high in dietary fiber to help digestion, numerous vitamins and minerals, and the antioxidant beta-carotene.
- Turkey sausage is lower in fat and cholesterol than pork sausage. It’s a great alternative that still tastes delicious and there are so many flavors you can choose from.
- And lastly, eggs! High in protein, loads of vitamins and minerals, and its pretty inexpensive for a protein source. Plus I love how eggs are so versatile and can be used in many different dishes.
This breakfast casserole can have so many variations! In this version, I added garlic powder, oregano and kale. I think another good variation would be adding hatch green chiles when they are in season for an extra spicy casserole.. Yum! You could also add grated cheese on top of the casserole before baking it. Or add in some cherry tomatoes for a burst of fresh flavor in every bite. The possibilities are endless!
Another good thing about this breakfast casserole is that it can be prepped the night before, then set in the fridge overnight. In the morning, just pop it in the oven for 30-40 minutes and breakfast is served! Perfect when you’re feeding a small army, like my family, or when you have guests staying with you for the weekend.
Serve this casserole with your favorite red or green salsa, or maybe even some ketchup (definitely a hit with the kids this way!)
- 2 medium sweet potatoes
- 1 lb turkey sausage
- 10 eggs
- ¼ cup 2% milk
- ½ tsp Pink Himalayan salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp ground black pepper
- 1 cup fresh kale
Preheat oven to 350 deg F.
Grease a 9” x 9” glass baking dish with coconut oil or non-stick spray of choice.
Peel and dice sweet potatoes and steam till fork tender, about 8-10 minutes. I like to do this in the microwave. Allow to cool while other ingredients are prepared.
Brown turkey sausage in a pan on the stove till fully cooked. Remove from the heat.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder and oregano.
Roughly chop the kale.
In the prepared baking dish, add the steamed sweet potatoes and spread into an even layer.
Next, add the cooled turkey sausage, also in an even layer.
Pour over the egg mixture.
Sprinkle the kale over the baking dish, and use a spoon, if needed, to push the kale under the egg mixture a little bit.
Place baking dish in the preheated oven for 30-40 minutes until the egg mixture is fully cooked through.
Remove from the oven and allow to cool for at least 10 minutes before slicing and serving with your favorite salsa or ketchup.