Sweet potato, Egg and sausage breakfast casserole

Egg casseroles are such a great make ahead breakfast. Good for a crowd, filling, and delicious! There are tons of combos out there as far as ingredients go. But this one is my personal favorite.

Don't worry about perfection in measuring on this recipe. Swapping ingredients or adding a little more or a little less will work just fine!

FYI: This recipe makes a 9x13 size, and my family of six pretty much eats the whole thing. So, judge the servings accordingly!

Sweet Potato, Egg and Sausage Casserole Recipe

serves 9

Ingredients:

3 c. shredded sweet potato

1 c. shredded cheddar cheese

1 c. packed, chopped, fresh spinach

1/2 c. diced onion

1 diced bell pepper

1 pound breakfast sausage, thawed

15 eggs

2-3 cups of milk

2 tsp. salt

1/2 tsp. pepper

Instructions:

1. Brown the breakfast sausage with the onion in skillet over medium heat.

2. Preheat oven to 375 degrees F.

3. While that is browning, shred the potato and cheese. Cut up the spinach and bell pepper.

4. Scrambled the eggs with a whisk and add in the milk, salt and. pepper (to taste).

5. Grease a 9x13 pan and add your potatoes, spinach, bell pepper, cheddar, cooked sausage and onions. Mix together lightly in pan to distribute evenly.

6. Pour egg mixture over the other ingredients in the pan.

7. Bake at 375 for about 40 minutes, check center for doneness.

You can add extra seasonings or a combination of different veggies. Just make sure there is enough liquid mixture to almost cover the other ingredients in the pan.

This can be stored in the refrigerator for several days.

Want to prep ahead of time?

This can be made a day in advance, just make sure the potatoes are totally covered in liquid so they don't turn brown. Add about 10 minutes to the cook time to make up for the fridge temp food.

Want to make it a freezer meal?

Cook and then completely cool. Cover with several layers of parchment or foil and secure. Freeze for a couple weeks. Let it thaw completely when you want to eat it then reheat it in the oven.

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Wishing you abundant health, Melisha