If you’ve been craving something savory, filling, and a little different for brunch, this Sweet Potato Sausage Breakfast Casserole checks all the boxes. It’s warm, hearty, and made with just a few simple ingredients that combine to make an unforgettable meal.

This 2-Point dish is perfect for fall Sunday mornings, and it will make the house smell incredible. This recipe has gained popularity on social media lately, and it’s a real crowd-pleaser. Don’t miss our other low-point Weight Watchers breakfast ideas

Beautiful and delicious—Sweet Potato Sausage Breakfast Casserole served on a plate.
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Why should you try Sweet Potato Sausage Breakfast Casserole?

There are plenty of reasons this breakfast casserole should be on your to-make list, but here are just a few that stand out:

  • Perfect for special brunches or breakfast gatherings: This dish is a bit more involved than a quick weekday breakfast, but it’s absolutely perfect for a weekend brunch or when you have guests over. The sweet potatoes and sausage make it hearty and satisfying, without feeling too heavy.
  • It’s a great meal to make ahead: While I love serving this casserole fresh out of the oven, it’s also one of those dishes that tastes amazing reheated. I’ve prepped it the night before, stored it in the fridge, and popped it in the oven while I made my coffee the next morning. The flavors actually deepen overnight, and the sweet potatoes hold onto their moisture beautifully. No one will ever know it wasn’t baked fresh that morning!
  • Weight Watchers friendly with just 2 points per serving: This casserole is not only delicious but also works within my Weight Watchers plan. At only 2 points per serving, it’s a way to enjoy a hearty breakfast.

Servings: 6

Serving size: 200 g.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

Sweet Potato Sausage Breakfast Casserole ingredients in separate dishes.
  • 3 small sweet potatoes, cubed (about 2 cups or 300 g)
  • 2 garlic cloves, mashed
  • 1 tsp salt (6 g)
  • ½ tsp black pepper (1 g)
  • 1 tsp olive oil (5 mL)
  • 1 medium onion, chopped (about 1 cup or 150 g)
  • 1 green bell pepper, diced (about 1 cup or 150 g)
  • 2 light smoked turkey sausages, crumbled (about 200 g)
  • 6 large eggs
  • ½ cup skim milk (120 mL)
  • 1 cup Swiss chard, chopped (about 30 g)

Instructions:

  1. Preheat the oven: Set your oven to 400°F (200°C) to warm up while you prepare the ingredients.
  2. Season and prepare the sweet potatoes: Peel and cube the sweet potatoes into even pieces. Place them in the 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 them together to coat.
  3. Add the vegetables and sausage: Add the chopped onion, diced green bell pepper, and crumbled light turkey sausage to the dish. Mix everything well so the ingredients are evenly distributed in the dish.
  4. Roast the sweet potatoes and vegetables: 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.
  5. Prepare the egg mixture: While the sweet potatoes and vegetables are roasting, beat the eggs in a large bowl. Add the milk and chopped Swiss chard, and whisk until well combined.
  6. Combine and bake: Once the roasted vegetables and sweet potatoes are ready, remove the dish from the oven. Pour the egg mixture over the roasted ingredients, making sure everything is evenly coated with the eggs.
  7. Bake the casserole: Return the casserole dish to the oven and bake for an additional 10-15 minutes, or until the eggs are fully set. You’ll know it’s done when the edges start to pull away from the sides of the dish, and the center is firm to the touch.
  8. Serve and enjoy: Let the casserole rest for a few minutes after taking it out of the oven. Cut into slices and serve hot.
Soaked and seasoned sweet potatoes in a small bowl.
Sweet potatoes, sausage and veggies in a baking dish.
All casserole ingredients in a baking dish with whisked egg poured over.

Variations and Substitutions

There are so many ways you can make this recipe your own, depending on your preferences or what’s in your fridge. Here are a few ideas to keep things flexible:

  1. Substitute sweet potatoes: If you want to lower the point value even further, try substituting half of the sweet potatoes with zucchini or butternut squash (both are 0 points!). This gives the casserole a slightly different texture, but it still works perfectly for a savory breakfast or even dinner.
  2. Make it creamier with Greek yogurt: Want to add a creamy twist? Swap out any milk you might use for a few tablespoons of Greek yogurt. It gives the casserole a richer, creamier texture without adding extra points.
  3. Try different sausages: Turkey sausage is my go-to for this recipe, but you can switch things up by using chicken or even lean beef sausage. Just make sure to adjust the points accordingly if you’re on Weight Watchers. The change in sausage can also bring new flavors to the dish, making it a bit spicier or more savory depending on the choice.
  4. Add more greens: Kale is a popular green to use in casseroles like this, but spinach and chard work just as well. The added greens give the casserole more texture and a pop of color, and they hold up well in the baking process.

Tips and Tricks for Making Sweet Potato Sausage Breakfast Casserole

To ensure your casserole turns out perfectly every time, keep these tips in mind:

  1. Cut the sweet potatoes into small, even cubes: This ensures they cook evenly and quickly. Sweet potatoes are naturally denser than some other veggies, so getting them to the right size will help them roast perfectly in the oven.
  2. Soak the sweet potatoes in water: As soon as you chop the sweet potatoes, throw them into a bowl of cold water. This prevents them from turning brown and helps keep their vibrant color through the cooking process.
  3. Fully cook the sweet potatoes before adding the eggs: This is crucial! Sweet potatoes need to be tender before the eggs are added. If the potatoes aren’t fully cooked, they’ll stay hard once the eggs set, which can ruin the texture of the dish.
  4. Lightly grease the baking dish: Make sure to grease your dish both times—first when roasting the vegetables and sausage, and again before adding the egg mixture. This will prevent anything from sticking and make cleanup much easier.
  5. Whisk in a little liquid to the eggs: Adding a bit of milk or even water to the eggs helps make the casserole light and fluffy, and it gives the eggs more volume without adding extra calories.
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Sweet Potato Sausage Breakfast Casserole

Servings: 6
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Beautiful and delicious—Sweet Potato Sausage Breakfast Casserole served on a plate.
A hearty and delicious breakast dish, perfect for brunch.

Ingredients 

  • 3 small sweet potatoes, cubed (about 2 cups or 300 g)
  • 2 garlic cloves, mashed
  • 1 tsp salt, 6 g
  • ½ tsp black pepper, 1 g
  • 1 tsp olive oil, 5 mL
  • 1 medium onion, chopped (about 1 cup or 150 g)
  • 1 green bell pepper, diced (about 1 cup or 150 g)
  • 2 light smoked turkey sausages, crumbled (about 200 g)
  • 6 large eggs
  • ½ cup skim milk, 120 mL
  • 1 cup Swiss chard, chopped (about 30 g)

Instructions 

  • Preheat the oven: Set your oven to 400°F (200°C) to warm up while you prepare the ingredients.
  • Season and prepare the sweet potatoes: Peel and cube the sweet potatoes into even pieces. Place them in the 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 them together to coat.
  • Add the vegetables and sausage: Add the chopped onion, diced green bell pepper, and crumbled light turkey sausage to the dish. Mix everything well so the ingredients are evenly distributed in the dish.
  • Roast the sweet potatoes and vegetables: 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: While the sweet potatoes and vegetables are roasting, beat the eggs in a large bowl. Add the milk and chopped Swiss chard, and whisk until well combined.
  • Combine and bake: Once the roasted vegetables and sweet potatoes are ready, remove the dish from the oven. Pour the egg mixture over the roasted ingredients, making sure everything is evenly coated with the eggs.
  • Bake the casserole: Return the casserole dish to the oven and bake for an additional 10-15 minutes, or until the eggs are fully set. You’ll know it’s done when the edges start to pull away from the sides of the dish, and the center is firm to the touch.
  • Serve and enjoy: Let the casserole rest for a few minutes after taking it out of the oven. Cut into slices and serve hot.

Notes

2 WW points per serving. 
 

Nutrition

Serving: 209gCalories: 210kcalCarbohydrates: 15gProtein: 16gFat: 9gSaturated Fat: 2.4gCholesterol: 217mgSodium: 729mgPotassium: 429mgFiber: 2.5gSugar: 4.9gCalcium: 90mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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