Turkey Sausage Egg Casserole with Sweet Potato Hash

Hope everyone had a great weekend! It was absolutely gorgeous here, and I was able to get outside for a few walks/bike rides in the sunshine after a fun Friday night at our first salsa dance class (our small group is taking lessons… it was a riot! You can follow the fun and see what we did to “re-fuel” on my Instagram page). Will have to get a video one of these days to capture the silliness… 😛

In other news, turkey sausage egg casserole was in the books for tonight! I had planned to make a Shepherd’s Pie for Ben to grab for dinners this week, but he said he’d prefer to have a lighter fare. I suggested quiche. He suggested egg casserole!

Of course, I made it as gourmet as I could. Sun-dried tomatoes and all! I kept things easy with some pre-cooked turkey sausage and frozen spinach, day-old bakery buns, and un-skinned (but very washed!) sweet potatoes.

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Hope you enjoy!

Turkey Sausage Egg Casserole with Sweet Potato Hash
Recipe Type: Casserole
Cuisine: American
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 8
An easy and leftover-heavy egg casserole that can be enjoyed for breakfast, lunch, or dinner! Serve with a spinach side salad and dollop of Greek yogurt on top.
Ingredients
  • 4 hearty buns (I used a garlic brioche)
  • 4 T olive oil, divided (2T + 2T)
  • 1 small onion, chopped
  • 1 cup white mushrooms, sliced
  • 1 T minced garlic
  • 1/2 T each dried thyme and parsley
  • Pinch each of S&P
  • 3/4 cup chopped frozen spinach
  • 1 small package sun-dried tomatoes
  • 1 package fully cooked turkey sausage crumbles (you could also use uncooked or links- just cook, then slice thinly or crumble!)
  • 2 sweet potatoes, cut into chunks
  • 8 eggs
  • 1/2 cup low fat milk
  • 1 tsp nutmeg
  • 1 tsp garlic powder
  • 1 cup shredded cheddar cheese
Instructions
  1. In a large casserole dish sprayed with cooking spray, tear buns into pieces and layer in bottom of dish.
  2. Heat 2 T olive oil in a large pan over medium-high heat. Add chopped onions, mushrooms, garlic, thyme, parsley, S+P, and cook for 3 minutes or until tender.
  3. Stir in frozen spinach, tomatoes, and turkey sausage and cook for 2-3 more minutes until spinach is heated through. Pour over the bread in casserole dish.
  4. In a food processor set to shredding setting, shred sweet potatoes to medium-fine thickness. Pour into a large bowl and stir in remaining 2 T olive oil. Spread in an even layer over the top of the sausage.
  5. In same bowl, whisk together eggs, milk, nutmeg and garlic powder.
  6. Pour egg mixture evenly over potatoes in dish, shaking dish a bit to make sure it’s evenly distributed (I also sometimes press down the casserole to make sure the bread gets saturated).
  7. Top with cheese, cover with foil and refrigerate at least 30 minutes (up to overnight) to allow it to set.
  8. When ready to eat, heat oven to 350 deg and bake 40 mins covered, then 15 minutes uncovered or until potatoes are crisped and cheese is melted.
  9. Allow to set at least 10 min before slicing and serving! Serve with side salad and a dollop of greek yogurt or sour cream.
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Cook onions, ‘shrooms, and tomatoes with garlic and spices.
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Add spinach and sausage.
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Tear bread and place in dish.
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Shred sweet potatoes.
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Whisk eggs.
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Layer sausage mixture on top of bread.
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Top with sweet potatoes.
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And cheese. 🙂
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Bake at 350 until cheese is melted and taters are tender!
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Serve with side salad, avocado wedges and greek yogurt.

Happy week!

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