Happy Thursday, friends!
I got a little crazy and added tots to my casserole.
Here’s the deal, I had breakfast sausage. I had chopped kale. I had sweet potato tots. I thought they’d be delicious in a casserole. I was right.
I made this for breakfast, but then I heated it up and had it for lunch the next day, and it was equally as good. This one was a big hit at my house!
I left the cheese out and just kept it really simple, but of course, you could add in some shredded cheese too (gruyere would be delish!).
Fall is the perfect time for easy casseroles.
Enjoy! xx
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Sausage & Sweet Potato Casserole
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 12 1x
Description
Here’s the deal, I had breakfast sausage. I had chopped kale. I had sweet potato tots. I thought they’d be delicious in a casserole. I was right. I left the cheese out and just kept it really simple, but of course, you could add in some shredded cheese too (gruyere would be delish!). Fall is the perfect time for easy casseroles. Enjoy! xx
Ingredients
- 1 (20 oz) bag of frozen sweet potato tots (or you can use regular tots!)
- 1 pound of breakfast sausage, cooked and crumbled
- 6 eggs
- 2 cups of milk
- about 2 cups of chopped fresh kale
- salt and pepper
- ½ teaspoon pumpkin pie spice (you can use cinnamon too)
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9×12 baking dish
- Spread your frozen sweet potato tots across the bottom of your prepared dish. Next, sprinkle your cooked and crumbly sausage over the top. Set aside.
- In a mixing bowl, whisk together your eggs, milk, and chopped kale. Stir in a big pinch of both salt and pepper along with your pumpkin pie spice.
- Pour this mixture down over your tots and sausage.
- Pop in the oven and bake 35 to 40 minutes or until the edges are browned and center isn’t too wobbly. Remove and allow to rest five minutes before slicing into squares and serving.
Notes
If you’re not a fan of sweet potato tots, swap and use regular tots instead. Easy as that!
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