Ingredients
- 1 lb. pork sausage
- 1 large sweet potato, peeled and cubed
- 1 small onion, diced
- 1 bell pepper, diced
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- 6 large eggs
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned and cooked through. Add in the sweet potato, onion, bell pepper, bacon, cheese, garlic powder, sage, and salt and pepper. Cook, stirring occasionally, for about 10 minutes.
- Spread the sausage mixture into the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, parsley, and salt and pepper. Pour over the sausage mixture and mix to combine.
- Bake for 30 minutes, or until the eggs are set and the top is lightly golden. Serve immediately.
Interesting Facts
- This breakfast casserole can be made in advance and refrigerated overnight. Simply pop it in the oven in the morning and bake for an extra 10 minutes or so.
- This dish is also great for brunch and can be served with a side of fresh fruit or a green salad.
- This dish is a great way to use up leftover cooked sausage from the night before.
