Sweet Potato, Sausage and Goat Cheese Egg Casserole


This hearty breakfast casserole, featuring roasted sweet potatoes, is the perfect dish to prepare for your next brunch gathering.

Sweet Potato, Sausage and Goat Cheese Egg Casserole
Active Time:
40 mins
Additional Time:
50 mins
Total Time:
1 hr 55 mins
8 servings


  • 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces

  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

  • 6 cloves garlic, minced

  • ½ teaspoon Kosher salt

  • 1 teaspoon ground pepper, divided

  • 6 ounces lean turkey breakfast sausage

  • 1 cup chopped onion

  • 1 cup chopped red or green sweet pepper

  • 4 cloves garlic, minced

  • 1 tablespoon water

  • 1 (5 ounce) package fresh baby spinach

  • 8 eggs, lightly beaten

  • 4 egg whites

  • ½ cup low-fat (1%) milk

  • ½ teaspoon dry mustard

  • ½ teaspoon crushed red pepper

  • teaspoon salt

  • ½ cup crumbled goat cheese (chèvre) (2 ounces)

  • 2 tablespoons chopped green onion


  1. Place a 15x10-inch baking pan in oven. Preheat oven to 450 degrees Fahrenheit.

  2. In a large bowl combine sweet potatoes, 2 tablespoons olive oil, garlic, kosher salt and 1/2 teaspoon pepper. Carefully spread potatoes in heated pan. Roast 25 minutes or until tender and brown, stirring once after 10 minutes. Remove from oven and set aside.

  3. Reduce oven temperature to 350 degrees Fahrenheit. Coat a 4-qt. baking dish with cooking spray.

  4. In a 10-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes or until browned, breaking up meat as it cooks. Remove from skillet; drain off fat.

  5. In the same skillet, heat the remaining 1 teaspoon oil over medium-high. Add onion, sweet pepper and garlic; cook 6 to 8 minutes or until tender, stirring occasionally. Add the water, stirring to scrape up crusty brown bits. Add spinach; cook 2 minutes or until wilted. Stir in cooked sausage and 1 1/2 cups roasted sweet potatatoes (Reserve any remaing sweet potatoes for another use.)Transfer mixture to the prepared baking dish.

  6. In a large bowl combine eggs, egg whites, milk, dry mustard, crushed red pepper, the remaining 1/2 teaspoon ground pepper and salt. Pour over sausage mixture.

  7. Bake 35 to 40 minutes or until center is set (160 degrees Fahrenheit). Top with cheese and green onion. Let stand 15 minutes before serving.


To make ahead: Prepare casserole a day ahead, refrigerate and bake right before serving. Remove casserole from refrigerator and let casserole stand 30 minutes before cooking.

Nutrition Facts (per serving)

219 Calories
11g Fat
12g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 3/4 cup each
Calories 219
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 17g 34%
Total Fat 11g 15%
Saturated Fat 4g 20%
Cholesterol 215mg 72%
Vitamin A 5598IU 112%
Vitamin C 24mg 26%
Folate 69mcg 17%
Sodium 446mg 19%
Calcium 131mg 10%
Iron 2mg 12%
Magnesium 37mg 9%
Potassium 313mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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