A tasty breakfast favorite for a crowd (or meal prepped!) with an easy sweet potato crust! Spinach and feta were obviously a match made in heaven, plus chicken sausage and mushrooms to sweeten the breakfast deal. I’m certain you’ll love the Spinach Feta Chicken Sausage Breakfast Casserole with Sweet Potato Crust!
- 1 large sweet potato (or 2 small), peeled and sliced into 1/8 inch thick discs
- 2 tablespoons avocado oil (or olive oil)
- 16 ounces ground Italian chicken sausage
- 8 ounces white mushrooms, sliced
- 1 small yellow onion, diced
- 3 heaping cups spinach leaves
- 1 teaspoon garlic salt
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 10 eggs, whisked
- 1/2 cup milk, 2%
- 1/2 cup feta cheese
- 1 1/2 cups shredded mozzarella cheese
- non-stick cooking spray
- Preheat the oven to 400 degrees F.
- Spray a 9×13 inch casserole dish with non-stick cooking spray. Arrange sweet potato discs in the casserole dish, first covering the bottom of the dish, then adding more layers until you run out of sweet potato (2-3 layers works). Break 4-5 of the discs in half and put the straight edge of the sweet potato against the side of the casserole dish to help cover the entire bottom of the dish. The bottom of the casserole dish should not be visible.
- Bake sweet potato crust in the oven for 20-25 minutes (you want to take it out before the edges of the sweet potato discs start to curl). Remove from the oven and let it cool for 2-3 minutes when done. Lower the oven temperature to 375 degrees when the crust is removed from the oven.
- After the crust is in the oven, heat oil in a deep skillet or Dutch oven over medium heat. When hot, add chicken sausage and cook for about 8 minutes, or until just barely cooked through. Break sausage into small pieces and continue to stir occasionally while cooking.
- Add mushrooms and onion to the chicken sausage pan. Stir and cook for an additional 3 minutes, or until the onions begin to turn translucent. Add spinach, garlic salt, red pepper flakes, and 1/2 teaspoon each salt and pepper. Stir continuously until the spinach has wilted and cooked down (about 1 minute). Remove the pan from heat and set aside until the crust is done.
- Whisk eggs with milk and 1/2 teaspoon each salt and pepper in a medium bowl. Set aside until the crust is done.
- When the sweet potato crust is done and cooled for 2-3 minutes, begin to assemble the casserole. Using a slotted spoon, place 1/2 the meat and veggie mixture over the sweet potato crust (do not add the extra liquid to the casserole). Cover with 1 cup mozzarella cheese (save remaining 1/2 cup for topping) and 1/4 cup feta cheese (save remaining 1/4 cup for topping). Pour half the egg and milk mixture into the casserole dish over the cheeses, followed by the remaining meat mixture, and then the remaining egg mixture. Top with remaining mozzarella and feta cheese.
- Place in 375 degree oven for 40-45 minutes. Casserole is done when the center is cooked through and does not jiggle when the casserole is moved. Stores for up to 4 days in an airtight container (leftovers can also be put in the freezer).
Inspiration for sweet potato crust from Bacon Cheddar Quiche with Sweet Potato Crust by Rachel Cooks.
- Serving Size: 1/8 of casserole
- Calories: 292
- Sugar: 5g
- Fat: 14g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 29g