Sweet Potato Breakfast Casserole – Make Ahead & High Protein!
This sweet potato breakfast casserole is one of my favorite ways to turn simple ingredients into a nourishing, protein-packed breakfast that’s ready whenever we need it. Made with a sweet potato crust, eggs, and a few staple ingredients, it’s endlessly customizable and perfect for using up what you have on hand.
In this season of life, I appreciate breakfasts that can be made ahead and enjoyed for days. As we wrap up our homeschool year and move into a different rhythm, I’ve been leaning into more practical breakfast meal prep that frees up our mornings to be spent outdoors.
Having a high protein breakfast already waiting in the refrigerator means less time in the kitchen and more time enjoying breakfast on the patio and lingering outside a little longer. This sweet potato breakfast casserole has become one of those dependable recipes that I come back to again and again.
This recipe is especially fitting this time of year when eggs are often in abundance. Whether you collect them from your backyard flock, pick them up at the farmer’s market, or grab an extra carton at the grocery store, a simple egg bake is one of the easiest ways to turn them into a hearty meal. For an easy make-ahead breakfast, extra egg use, or weekend brunch, this sweet potato egg bake checks all the boxes.
Ingredients and Substitutions in Sweet Potato Breakfast Casserole
Sweet Potatoes – Thinly sliced sweet potatoes create a naturally sweet crust that compliments the savory egg and sausage filling.
Eggs – 12 large eggs fill a cast iron skillet and make this casserole perfect for meal prep. For a 9-inch pie dish, reduce to 8 eggs instead.
Ground Pork – This is my favorite meat to use in this recipe, adding savory flavor and protein to every bite. Chopped ham or cooked bacon are delicious substitutes.
Bell Pepper – Use any color bell pepper you have on hand for added nutrients and flavor.
Spinach – Fresh spinach adds a boost of greens. Feel free to use whatever greens you have available, whether that’s kale, chard, nettle or another favorite.
Cheese – Use your favorite cheese. For the best texture and melt, I like to shred cheese from a block rather than use pre-shredded options.
Milk
Cooking Oil – Avocado oil is my go-to choice, though olive oil, coconut oil, melted butter, or ghee are great alternatives.
Salt – Redmond real salt is my favorite.
Pepper
Garnishes (optional) – Chives, green onions, and sliced avocado add freshness, color, and flavor.
How to Make Sweet Potato Breakfast Casserole
Begin by preheating your oven to 375° F (190° C).
Heat a 10-12 inch cast iron skillet over medium heat. Add the ground pork and cook until browned, breaking it into crumbles as it cooks. Transfer the cooked sausage to a plate and set aside.
Peel and thinly slice the sweet potatoes using a knife or mandolin. Arrange the slices in overlapping layers across the bottom and up the sides of the cast iron skillet to create a sweet potato crust. Drizzle with oil and sprinkle with salt.
Bake the sweet potato crust for 15 minutes, or until the slices begin to soften and are starting to lightly brown around the edges.
While the potatoes are baking, whisk together the eggs, milk, salt, and pepper in a large mixing bowl.
Remove the skillet from the oven. Sprinkle the cooked ground pork evenly over the sweet potatoes, followed by the diced bell pepper and chopped spinach.
Pour the egg mixture over the top, making sure it is evenly spread throughout the skillet.
Sprinkle the shredded cheese over the egg casserole.
Return the skillet to the even and bake for 35-40 minutes, or until the eggs are set and the center no longer jiggles.
Allow the casserole to rest for 10-15 minutes before slicing.
Serve as is, or add a few simple garnishes like chopped chives, green onions, or sliced avocado.
How to Store and Freeze Sweet Potato Breakfast Casserole
To store leftovers, allow the sweet potato casserole to cool completely. Cover tightly or transfer to an airtight container and refrigerate for up to 5 days. Reheat individual slices until heated through.
To freeze, let the casserole cool completely, then slice into portions. Wrap each slice individually or place in a freezer-safe container. Freeze for up to 2-3 months.
To reheat from frozen, thaw overnight in the refrigerator, then warm in a 350°F (176° C) oven for 10-15 minutes until heated through.
Sweet Potato Breakfast Casserole Recipe
Yield: 8 servings
Sweet Potato Crust Ingredients:
– 2 large sweet potatoes
– 1 tbsp cooking oil
– ¼ tsp salt
Egg Filling Ingredients:
– ½ lb ground pork
– 12 large eggs
– 2 cups fresh spinach, chopped
– ¼ c milk
– ¼ tsp salt
– ¼ tsp pepper
– ½ cup cheese, shredded
– Optional garnishes: chopped chives, green onions, or sliced avocado
Directions:
1. Preheat oven to 375° F (190° C).
2. Heat a 10-12 inch cast iron skillet over medium heat. Add ground pork and cook until browned. Transfer to a plate and set aside.
3. Peel and thinly slice sweet potatoes using a knife or mandolin.
4. Arrange slices in overlapping layers across the bottom and up the sides of the skillet to form a crust. Drizzle with oil and sprinkle with salt.
5. Bake for 15 minutes, until sweet potatoes begin to soften and lightly brown.
6. While baking, whisk eggs, milk, salt, and pepper in a bowl.
7. Remove skillet from oven. Sprinkle cooked pork over the sweet potato crust, followed by bell pepper and spinach.
8. Pour egg mixture evenly over the top.
9. Top with shredded cheese.
10. Bake for 35-40 minutes, or until eggs are set and center is no longer jiggly.
11. Let rest 10-15 minutes before slicing.
12. Serve with optional garnishes like chives, green onions, or avocado. Enjoy!
—About the Author—
This recipe was shared by Lisa, part of the From Scratch Farmstead team. She’s a homemaker and homeschool mom who is passionate about real food cooking, simple ingredients, and nourishing family meals. Her journey into cooking this way began from a desire to better support her family’s health, particularly while navigating food allergies in her home. What started as a necessity slowly grew into a deep appreciation for from-scratch cooking, low-toxic living, and time-honored methods that bring both nourishment and joy to the table.
For more easy make-ahead breakfast ideas:
Sweet Potato Breakfast Casserole
This sweet potato breakfast casserole is one of my favorite ways to turn simple ingredients into a nourishing, protein-packed breakfast that’s ready whenever I need it. Made with a sweet potato crust, eggs, and a few staple ingredients, it’s endlessly customizable and perfect for using up what you have on hand.
Ingredients
- 2 large sweet potatoes
- 1 tbsp cooking oil
- ½ lb ground pork
- 12 large eggs
- 2 cups fresh spinach, chopped
- ¼ c milk
- ½ tsp salt, divided
- ¼ tsp pepper
- ½ cup cheese, shredded
- Optional garnishes: chopped chives, green onions, or sliced avocado
Instructions
- Preheat oven to 375° F (190° C).
- Heat a 10-12 inch cast iron skillet over medium heat. Add ground pork and cook until browned. Transfer to a plate and set aside.
- Peel and thinly slice sweet potatoes using a knife or mandolin.
- Arrange slices in overlapping layers across the bottom and up the sides of the skillet to form a crust. Drizzle with oil and sprinkle with salt.
- Bake for 15 minutes, until sweet potatoes begin to soften and lightly brown.
- While baking, whisk eggs, milk, salt, and pepper in a bowl.
- Remove skillet from oven. Sprinkle cooked pork over the sweet potato crust, followed by bell pepper and spinach.
- Pour egg mixture evenly over the top.
- Top with shredded cheese.
- Bake for 35-40 minutes, or until eggs are set and center is no longer jiggly.
- Let rest 10-15 minutes before slicing.
- Serve with optional garnishes like chives, green onions, or avocado. Enjoy!
Pin it for later!
