In this breakfast casserole, all of your favorite holiday goodies are included. Sweet potatoes, spinach, and rosemary with Jimmy Dean® sausage. It’s simple to prepare the night before and bake it the next day!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper, divided
- ½ cup diced onion
- ½ cup diced red bell pepper
- 4 cloves garlic, minced
- 1 pound bulk regular pork sausage (such as Jimmy Dean®)
- 1 cup baby spinach leaves
- ½ cup shredded mozzarella cheese
- 1 tablespoon minced fresh rosemary
- 10 large eggs
- 2 tablespoons milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
- Bake in the preheated oven until slightly browned, about 30 minutes.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
- Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
- Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
- Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
- Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 269 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 1164 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I made 1 big change to this dish. For the egg mixture, I used double the custard recipe from Chef John’s Quiche Lorraine, also on this site. I mixed all ingredients except cheese , put in 9×13, sprinkled cheese on top and poured the custard over all. This made it more like a crustless quiche than a baked omelet.
OMG. What a big hit with the office. Made it for a birthday breakfast. I will 100% make it again.
We greased the pan with coconut oil. Next time I would chop the spinach and double, also double the red peppers. Delicious!