Egg & Sausage Bake with Sweet Potato Crust
A simple and nourishing breakfast casserole made with eggs, cream, white cheddar, sausage, and a sweet potato crust.
I make a casserole like this nearly every holiday. It’s easy to put together in the morning and everyone always enjoys it! I like how it uses simple ingredients and no extra bread. I feel like brunch is usually already loaded with bread in either the form of cinnamon rolls, pancakes, waffles, a cobbler, biscuits, you name it. So I like having just a simple high protein egg dish to round out the meal.
Main Ingredients For This Egg & Sausage Bake with Sweet Potato Crust:
- Eggs
- Cheddar Cheese
- Breakfast Sausage I like to use a chicken sausage for this, this is my favorite one for this recipe that I usually find at costco: https://amzn.to/4wFzcc1
- Heavy Cream
- 2-3 Sweet Potatoes
- Seasonings: I used salt, pepper, and dry mustard.
- Coconut Oil or Butter for greasing the pan. Coconut oil does add a very slight flavor which we do enjoy but butter also would be so good and might help create more browning on the edges, which I also like!
First Roast Your Sweet Potatoes
Cut your sweet potatoes into thin disks about 1/8th of an inch thick. I like to cut at a diagonal to get longer pieces of sweet potatoes to form a layer at the bottom of the casserole dish.
Coat the your casserole dish in coconut oil and use the excess on your hands to barely coat the sweet potatoes as you layer them into the bottom of the casserole dish. Overlap the pieces to cover the entire bottom of the pan. Roast at 375 for 20 minutes.
Make The Egg Mixture
Mix together 10 eggs, the seasonings, and 1/2 cup heavy cream. Set this aside.
Prep Your Cheese and Sausage
It’s best to cut up your sausage into bite sized pieces and cook them on a the skillet first to create some browning and extra flavor. Also shred 2-3 cups of cheese. I prefer white cheddar or a mix of 2 different cheeses of your choice.
When the sweet potatoes are finished, sprinkle the sausage over the sweet potatoes, top with 1.5 cups of shredded cheese, pour the egg mixture over top, and top with the remaining cheese. You may need to tilt the pan to get the eggs to fill the whole pan. Bake at 325 for 45 minutes.
If you want to watch me make this Egg & Sausage Bake with Sweet Potato Crust, you can check out my YouTube video below!
Egg & Sausage Bake with Sweet Potato Crust
Ingredients
Method
- Preheat the oven to 375°F. Slice the sweet potatoes into thin rounds, about ⅛-inch thick. For longer slices that layer nicely, cut them at a diagonal.
- Grease a casserole dish with coconut oil or butter. Use any excess oil on your hands to lightly coat the sweet potato slices. Arrange the slices in overlapping layers across the bottom of the dish. Roast for 20 minutes.
- Meanwhile, prepare the egg mixture by whisking together the eggs, heavy cream, and seasonings until well combined. Set aside.
- Cook the sausage in a skillet over medium heat, breaking it into bite-sized pieces, until browned and fully cooked. Shred the cheese.
- Remove the sweet potatoes from the oven. Sprinkle the cooked sausage evenly over the sweet potatoes, then top with 1½ cups of shredded cheese.
- Pour the egg mixture evenly over the casserole. Gently tilt the pan if needed to help the eggs settle into all the corners. Top with the remaining cheese. Season with a pinch of extra salt and fresh cracked black pepper.
- Reduce the oven temperature to 325°F and bake for 45 minutes, or until the center is set and the top is lightly golden. Let cool slightly before serving.
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I made this yesterday so I didn’t have to cook breakfast before church! Only thing I did different from the recipe was immersion blend some cottage cheese in the eggs. I’ll definitely be making this again!