Sweet Potato Breakfast Casserole (Printer-Friendly Version)

Hearty bake with sweet potatoes, pork, bell pepper, spinach, and eggs, perfect for morning or brunch.

# What You'll Need:

→ Oils

01 - 1 ½ teaspoons avocado oil or olive oil

→ Vegetables

02 - 1 medium sweet potato, peeled and cubed (approximately 2 cups diced)
03 - ½ small red onion, diced or thinly sliced (about ½ cup)
04 - ½ red bell pepper, diced or thinly sliced (about ⅔ cup)
05 - 3 cups fresh spinach leaves

→ Meat

06 - ½ pound ground pork (or pre-made breakfast sausage; see notes)

→ Spices and Seasonings

07 - ½ teaspoon garlic powder
08 - ¼ teaspoon Italian seasoning
09 - ¼ teaspoon crushed fennel seeds
10 - ¼ teaspoon ground sage
11 - ½ teaspoon fine salt, divided, plus additional to taste
12 - Pinch black pepper
13 - Pinch cayenne pepper

→ Dairy & Eggs

14 - 8 large eggs

→ Optional Garnishes

15 - Sliced avocado
16 - Hot sauce
17 - Fresh herbs

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch (23×23 cm) baking dish with cooking spray or a small amount of oil.
02 - Heat oil in a medium skillet over medium-high heat. Add diced sweet potatoes and a pinch of salt. Cover and cook for 10–12 minutes, stirring occasionally, until the potatoes are just tender.
03 - In a separate skillet over medium-high heat, add ground pork. Break it into small pieces using a wooden spoon and cook until browned. Drain excess fat if necessary. Stir in garlic powder, Italian seasoning, crushed fennel seeds, ground sage, ¼ teaspoon salt, black pepper, and cayenne pepper.
04 - Add diced onion and bell pepper to the sweet potatoes; cook for 3–4 minutes until the peppers soften and onions become translucent. Stir in spinach leaves and cook 1–2 minutes until wilted. Remove from heat, then fold in the cooked pork mixture.
05 - In a bowl, whisk eggs with remaining ¼ teaspoon salt and a pinch of black pepper until combined.
06 - Spread the sweet potato and sausage mixture evenly in the prepared baking dish. Pour the whisked eggs over the mixture, gently pressing to submerge all ingredients.
07 - Bake for 20–24 minutes until the center is set and a knife inserted in the middle comes out clean.
08 - Allow to rest for 5 minutes before slicing into 6–8 portions. Serve with sliced avocado, hot sauce, and fresh herbs if desired.

# Additional Tips:

01 - Using pre-made breakfast sausage eliminates the need for additional seasonings; adjust salt to taste.
02 - A 9×13-inch pan produces thinner slices; check doneness at 16–18 minutes.
03 - The casserole can be assembled in advance and refrigerated up to 12 hours before baking.
04 - Slices freeze well; bake first, cool, slice, freeze individually up to 2 months.
05 - For a cheesier variation, fold ½ to 1 cup shredded cheddar, pepper jack, or crumbled feta into the eggs.
06 - Vegetarian substitutions include sautéed mushrooms, black beans, or plant-based sausage crumbles in place of pork.

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