Sweet Potato Breakfast Bake

We love Sweet Potatoes and sometimes we grow them in our garden. I had never really thought about having Sweet Potatoes for breakfast until I started on this recipe. The flavor of the potatoes with the sausage and spices is just fabulous. I made this for a weekend brunch when we had house guest and it was a real winner. Next time it was made for a smaller group and the remainder of the dish went into the freezer. It was just as good when we popped it out of the freezer and enjoyed it again. I am excited to share this with you today and hope you enjoy it as much as we have.

Sweet Potato Breakfast Bake at Miz Helen's Country Cottage

A Very Flavorful Breakfast Bake

Sweet Potato Breakfast Bake at Miz Helen's Country Cottage

Easy To Put Together

Sweet Potato Breakfast Bake at Miz Helen's Country Cottage

Sweet Potato Breakfast Bake
Miz Helen's Kitchen
1 small loaf french bread, day old
1 medium size sweet potato
1 pound bulk breakfast sausage
1 cup raisins 
1 cup Monterey Jack Cheese, Shredded
2 cups milk
5 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon pepper
cooking spray
Maple Syrup if desired
Cut the day old bread in 1 inch cubes
Cook the potato in the micro wave for 8 minutes and let cool. When the potato is cooled, peel and cube the potato in 1/2 inch cubes.
In a hot skillet cook the sausage and drain the fat.
Place the bread, potato, and half the sausage into a large mixing bowl and mix well. Add half of the cheese and all the raisins then mix.
In a small bowl mix the eggs, milk, cinnamon, nutmeg, salt and pepper.
Pour the egg mixture over the bread, potato and sausage mixture and mix well.
Let set for 15 minutes to absorb the liquid. 
Spray a 9 X 13 Baking Dish  with cooking spray.
Spoon the bread mixture into the baking dish and add the remainder of the sausage and cheese to the top.
Cover the baking dish with a lid or foil paper.
Bake at 350 degrees for 30 minutes, then remove the lid or foil paper.
Bake at 350 degrees for 20 more minutes.
Let stand for 10 minutes before serving.
Serve with Maple Syrup.
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Sweet Potato Breakfast Bake at Miz Helen's Country Cottage

Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. What a fun mix of flavors! This sounds very festive and delicious!

  2. Although we cannot eat it (it's not kosher), I must admit that it looks fantastic. Very unique!

  3. Oh my...this looks absolutely deelish!!! Thanks for sharing :)

  4. I love sweet potatoes too, and wouldn't have thought to have them at breakfast either, but they do indeed sound wonderful in this casserole, I will have to give it a try! Thanks for sharing at What'd You Do This Weekend?!

  5. What a delicious breakfast casserole, Miz Helen! I love that it uses sweet potatoes - my personal trainer was reminding me this week how good they are for us and how I need to eat more of them! I love that you are able to grow your own. Thank you so much for bringing this tasty breakfast recipe to the Hearth and Soul Hop.


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