Brunch

Sweet Potato, Sausage and Egg Breakfast Casserole is for Breakfast.

Sweet Potato, Sausage and Egg Breakfast Casserole takes 10 minutes to prepare.

Sweet Potato, Sausage and Egg Breakfast Casserole takes 50 minutes to cook.

Sweet Potato, Sausage and Egg Breakfast Casserole makes 9 servings.

The ingredients for Sweet Potato, Sausage and Egg Breakfast Casserole are:

1 serving Raw Veggies: Red Pepper 1 medium
1 serving Raw Veggies: Red Onion medium
2 serving Raw Veggies: Sweet Potato 1 medium
16 oz Chicken: Ground 96% Lean
9 serving Eggs: Large Egg White
.333 cup Milk: Silk Pure Almond Unsweetened
0.25 tsp Seasoning: HimalaSalt Sea Salt 1/4 tsp
1 serving Seasoning: Black Pepper

Here is how you make Sweet Potato, Sausage and Egg Breakfast Casserole:

1. Preheat cover to 3752. Spray skillet with oil & put on medium heat. Add onion, red bell pepper, season with salt & pepper. Cook about 3 minutes. Transfer to large mixing bowl.3. Add ground chicken (sausage) to skillet & cook until browned, about 5 minutes, crumbling sausage with spoon as it cooks. Transfer to the large mixing bowl.4. Add cubed sweet potatoes to skillet, drizzle with a little olive oil, and cover with a lid. Let it cook for 8-10 minutes, stirring occasionally, until tender. Transfer to the large mixing bowl.5. In a separate bowl, whisk the eggs & milk. Pour over the veggies & sausage mixture, and stir to combine.5. Pour the mixture into 9x13 baking dish and cover with aluminum foil. Put in preheated oven. Bake at 375 for 20 minutes. Remove foil and bake additional 15 minutes. 6. Let casserole rest for 5 minutes before serving.Serving Size: Makes 9 servingsNumber of Servings: 9Recipe submitted by SparkPeople user WANNABEAD.

The nutritional information for Sweet Potato, Sausage and Egg Breakfast Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 114.4

• Total Fat: 2.3 g
• Cholesterol: 40.0 mg
• Sodium: 184.5 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 1.3 g
• Protein: 14.9 g