Sausage and Sweet Potato Breakfast Casserole

01Method

1. 1

   Heat oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.

2. 2

   Toss sweet potato cubes with 2 tablespoons of the olive oil, 1 teaspoon salt, garlic powder, and half the black pepper, then spread in a single layer on a baking sheet.

3. 3

   Roast until lightly browned, about 30 minutes.

4. 4

   While the potatoes roast, warm the remaining olive oil in a large skillet over medium-high heat. Sauté onion and red bell pepper until softened and translucent, 2 to 3 minutes, then stir in the garlic for 1 more minute. Transfer to a large mixing bowl.

5. 5

   Using the same skillet over medium-high heat, cook and crumble the sausage until fully cooked through, 5 to 7 minutes. Drain excess fat, then add sausage to the bowl along with the spinach, mozzarella, and rosemary.

6. 6

   In a separate bowl, whisk together the eggs, milk, and remaining salt and pepper until smooth. Pour over the sausage and vegetable mixture and fold to combine.

7. 7

   Arrange the roasted sweet potatoes in an even layer on the bottom of the prepared baking dish, then pour the egg and sausage mixture evenly over the top.

8. 8

   Bake uncovered until the egg is fully set in the center, about 50 minutes; if the surface begins to brown too much, loosely tent the dish with aluminum foil.