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Sweet Potato Apple Chicken Sausage Breakfast Bake

Sweet potato apple chicken sausage breakfast bake combines roasted sweet potatoes, chicken sausage, apple, and cheddar in a hearty oven-baked casserole. The eggs bake until set, with lightly browned sweet potatoes adding a tender, savory-sweet bite.
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Prep Time 20 minutes
Cook Time 1 hour 13 minutes
Resting time 10 minutes
Total Time 1 hour 43 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 0.75 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tbsp unsalted butter for greasing
  • 1 lb chicken breakfast sausage raw; removed from casings if in links
  • 1 yellow onion medium, diced
  • 1 apple medium, such as Honeycrisp; cored and diced
  • 8 eggs large
  • 1 cup whole milk
  • 0.5 tsp dried sage
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 large rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the sweet potatoes on the baking sheet with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Roast for 22–28 minutes, until tender and lightly browned.
  5. Reduce the oven temperature to 350°F.
  6. Grease a 9x13-inch baking dish with the butter.
  7. Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat.
  8. Add the sausage and cook, breaking it up, for 6–8 minutes, until no pink remains and it reaches 165°F.
  9. Add the onion and cook for 3–4 minutes, until softened.
  10. Stir in the apple and cook for 2 minutes.
  11. In a large bowl, whisk the eggs, milk, sage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until combined.
  12. Spread the roasted sweet potatoes and sausage mixture in the baking dish.
  13. Pour the egg mixture evenly over the top.
  14. Sprinkle with the cheddar.
  15. Bake at 350°F for 30–40 minutes, until the center is set and reaches 160°F.
  16. Rest for 10 minutes before serving.

Notes

For even baking, cut the sweet potatoes into uniform 1/2-inch cubes. Refrigerate leftovers for 3–4 days; this bake freezes well. For a dairy-free swap, use unsweetened dairy-free milk, dairy-free butter, and dairy-free cheddar.