Sweet Potato Sausage Egg Casserole - Conscious Cooking

Sweet Potato Sausage Egg Casserole

This healthy casserole recipe is perfect for Brunch! Made with sweet potatoes, red bell peppers, Italian sausages, spinach and eggs, it’s nutritious, colourful, flavourful and easy to make.

The dish is gluten- and dairy-free. It suits people on a Paleo or Whole30 diet. If vegetarian, use vegetarian sausages or use mushrooms instead. If you prefer to add dairy products, you can always use a good quality cream instead of the almond milk, and add a freshly grated cheese such as Gruyère, which would be amazing too.

To make this dish, you will have to roast, or cook in a skillet, the sweet potatoes first, as well as the sausages.

I used frozen spinach, which I thawed and squeezed water out, but fresh spinach would work just as great. You would have to cook them a bit first if you don’t want large pieces of spinach in your dish;)

Otherwise it’s pretty straight forward. You mix all the ingredients together, pour into a casserole and bake until set, about 35 minutes.

You can make it the day ahead, or prep the sweet potatoes and sausages the day ahead if you like. The recipe can be frozen as well.


Other casserole dishes on the website:

Easy Mexican Casserole

Bake Oatmeal with Apples

Sweet Potato Sausage Egg Casserole

This healthy casserole recipe is perfect for Brunch! Made with sweet potatoes, red bell peppers, Italian sausages, spinach and eggs, it's nutritious, colourful, flavourful and easy to make.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings: 8


  • 4 tbsp extra-virgin olive oil divided
  • 1 large sweet potatoes peeled and cut into 1/2" dices
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 small red bell pepper diced
  • 1 lb organic Italian sausages caserin removed, chopped if texture is hard
  • 3/4 cup frozen spinach (or kale) thawed and water squeezed out, or 2 cups fresh
  • 12 pastured eggs
  • 1/2 cup unsweetened plain almond or coconut milk
  • 1 tsp unrefined salt
  • 1/2 tsp ground black pepper


  • Preheat oven to 400F.
  • On a large baking sheet, combine sweet potatoes with 1 tablespoon of olive oil and about ¼ teaspoon of salt. Bake in a single layer until cooked through, about 15 minutes. Shake pan halfway through if needed.
  • Meanwhile, in a large skillet over medium heat, add 2 tbsp of olive oil. Add onions and garlic and stir 2-3 minutes or until translucent. Add spinach (or kale) and peppers and cook 2-3 more minute. Transfer vegetables to a 9×13” baking dish.
  • In the same skillet, over medium-high heat, add sausages and break with a wooden spatula and cook until cooked through.
  • Add sausages to baking dish, as well as roasted sweet potatoes.
  • Once potatoes are out of the oven, set oven to 350F.
  • In a large mixing bowl, add eggs, milk, ½ tsp salt and black pepper. Whisk until well incorporated and pour mixture over the vegetable and sausage mixture. 
  • At 350F, bake casserole, uncovered, for 30-35 minutes or until set.  
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