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Looking for a delicious and satisfying way to start your day? This Weight Watchers Sweet Potato Sausage Casserole is the perfect solution, offering a savory and hearty meal made with just a few simple ingredients. With only 2 points per serving, this dish is ideal for anyone looking to enjoy a filling brunch without sacrificing their wellness goals. It’s become a social media sensation for good reason—imagine the warm, inviting aroma filling your kitchen on a crisp fall morning! Whether you’re hosting a brunch gathering or just want to treat yourself, this casserole is sure to impress and keep everyone coming back for more.
Ingredients for Sweet Potato Sausage Casserole
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To prepare this delicious sweet potato and sausage egg bake, you’ll need 3 small sweet potatoes, cubed (about 2 cups or 300 g), and 2 mashed garlic cloves. Season with 1 teaspoon of salt (6 g) and ½ teaspoon of black pepper (1 g). In a skillet, heat 1 teaspoon of olive oil (5 mL) and sauté 1 medium chopped onion (about 1 cup or 150 g) and 1 diced green bell pepper (about 1 cup or 150 g). Add 2 crumbled light smoked turkey sausages (about 200 g) and cook until browned. In a bowl, whisk together 6 large eggs and ½ cup of skim milk (120 mL), then stir in 1 cup of chopped Swiss chard (about 30 g). Combine the sautéed mixture with the sweet potatoes, pour the egg mixture over it, and bake until set and golden.
Enjoy!
Preheat the Oven
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Set your oven to 400°F (200°C) to warm up while you prepare the ingredients.
Prepare the Sweet Potatoes
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Peel and cube the sweet potatoes into even pieces, placing them in a casserole dish. Season with 1 tsp salt, ½ tsp pepper, and 2 mashed garlic cloves. Drizzle 1 tsp olive oil over the sweet potatoes and toss to coat.
Add Vegetables and Roast
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Add the chopped onion, diced green bell pepper, and crumbled light turkey sausage to the dish, mixing well to evenly distribute all ingredients. Then, place the casserole dish in the preheated oven and roast for about 25-30 minutes, or until the sweet potatoes are tender and the vegetables and sausage are golden brown and slightly crisp around the edges.
Prepare the Egg Mixture
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While roasting, beat the eggs in a large bowl. Add the milk and chopped Swiss chard, whisking until well combined.
Combine and Bake
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Once the roasted ingredients are ready, remove the dish from the oven. Pour the egg mixture over the roasted vegetables and sweet potatoes, ensuring everything is evenly coated.
Bake the Casserole
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Return the casserole dish to the oven and bake for an additional 10-15 minutes, or until the eggs are fully set. It’s done when the edges pull away from the sides and the center feels firm to the touch.
Serve and Enjoy
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Let the casserole rest for a few minutes before cutting into slices. Serve hot and enjoy!
Variations and Substitutions
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You can easily customize this recipe to suit your preferences or utilize what you have on hand. For a lower point value, substitute half of the sweet potatoes with zucchini or butternut squash, both of which are zero points, creating a different texture while maintaining a savory flavor. To add creaminess, replace any milk with a few tablespoons of Greek yogurt for a richer texture without extra points. If you want to switch up the flavors, use chicken or lean beef sausage instead of turkey sausage, remembering to adjust the points accordingly. Lastly, incorporate more greens like kale, spinach, or chard for added texture, color, and nutritional value.
Tips and Tricks for Making Sweet Potato Sausage Breakfast Casserole
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To ensure your Sweet Potato Sausage Breakfast Casserole turns out perfectly, keep these tips in mind: cut sweet potatoes into small, even cubes for even and quick cooking; soak them in cold water right after chopping to prevent browning and maintain their vibrant color. Fully cook the sweet potatoes before adding the eggs, as undercooked potatoes will remain hard once the eggs set. Lightly grease the baking dish both when roasting the vegetables and sausage, and again before adding the egg mixture to prevent sticking and ease cleanup. Lastly, whisk in a little milk or water to the eggs to make the casserole light and fluffy without adding extra calories.
