Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 55 mins


Ingredient Checklist


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

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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

3/4 cup each
219 calories; protein 17g; carbohydrates 11.9g; dietary fiber 2.2g; sugars 3.8g; fat 11.4g; saturated fat 4g; cholesterol 215.1mg; vitamin a iu 5598.1IU; vitamin c 23.6mg; folate 68.9mcg; calcium 131.3mg; iron 2.1mg; magnesium 37.3mg; potassium 312.9mg; sodium 446.2mg.

2 lean protein, 1 1/2 fat, 1 vegetables, 1/2 starch