Sausage & Sweet Potato Breakfast Casserole

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This is one dank casserole. Like the best kind of dank. I basically assaulted a crispy sweet potato "crust" with a copious amount of ground breakfast sausage, threw some eggs in there along with arugula, rubbed my hands together with an evil smirk and yelled "MUAHAHAHA" as it baked. And then I was like "omnomnomnomnomnom" as I crammed it into my mouth.

This makes a great to-go breakfast that'll last you most of the week. Once ya make it, you can just store it in the fridge, warm it up for a minute in the microwave, and have a bangin' sausagey breakfast and be out the door in a hurry. Woohoo! It also makes a great dish to serve at your big family brunch or what have you. 


  • 2 medium sweet potatoes, shredded OR sliced into thin discs (I used a cheese shredder to grate mine, but if you have a food processor with a shredding attachment that's way easier)
  • 1/2 tbsp fat of choice (bacon grease, ghee, coconut oil, etc.)
  • 1 lb. ground breakfast sausage
  • 1/2 yellow onion, chopped
  • 8 eggs
  • 2 big handfuls of arugula
  • 1 tsp sea salt
  • 1 tsp ground pepper


  1. Preheat your oven to 375.
  2. In a greased casserole dish, press your shredded sweet potato down across the bottom of the dish. Bake for 15 minutes.
  3. While the sweet potato layer is baking, cook up your ground sausage and onion in a large skillet over your fat of choice. Break up sausage while it cooks and set aside when sausage is cooked through.
  4. Whisk your eggs in a big mixing bowl. Add sausage/onion mixture, arugula, salt and pepper and mix well.
  5. When the sweet potato layer is done, pour the sausage/egg mixture into the casserole dish and return the dish to the oven for 15 minutes, or until the eggs have set.

Servings: 4-6