This breakfast casserole is full of eggs, bacon, sausage, sweet potatoes, and bell pepper. It would be great for a holiday breakfast or a lunch on the weekend.
– 1 pound sweet potato, peeled and diced into ½-inch cube – ▢1 tablespoon olive oil – ▢¼ teaspoon garlic powder – ▢¼ teaspoon paprika – ▢¼ teaspoon cumin – ▢kosher salt and freshly ground black pepper – ▢8 ounces bacon – ▢1 pound breakfast sausage, mild, medium or spicy, your choice – ▢½ large onion, diced – ▢1 green bell pepper, deseeded and diced – ▢2 cloves garlic, minced – ▢12 large egg – ▢⅓ cup milk (dairy or dairy-free) – ▢optional: shredded cheese and sliced green onion for garnish
Heat oven to 400°F (200°C) and prepare a 9x13-inch casserole pan. Stir the diced sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper on a baking sheet.
Save.On another sheet pan, place bacon. Cook sweet potato and bacon in the oven for 15–20 minutes till crispy. After watching the bacon finish, remove it from the oven and place it on a paper towel-lined tray.
Continue cooking sweet potato 15 minutes after stirring.In a medium-high pan, sauté morning sausage while the sweet potato cooks.
A slotted spoon transfers it to the casserole pan after browning.Remove all but a tablespoon of skillet fat and sauté onion and bell pepper for 4–5 minutes. Sauté minced garlic another minute.
Put the mixture in the casserole.Put the sweet potato, crumbled bacon, breakfast sausage, onion, and bell pepper in the casserole pan after baking.
Cheese can be added to the casserole pan immediately or sprinkled on top. Mix everything in the casserole pan. You can add salt and pepper.
Softly foam eggs and milk in a bowl.Cover meat and veggies with egg mixture. Cook 25–30 minutes until middle is done and rims are golden.