Holiday Sausage and Sweet Potato Breakfast Casserole

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

2 . Stage

Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.

3 . Stage

Bake in the preheated oven until slightly browned, about 30 minutes.

4 . Stage

Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.

5 . Stage

Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.

6 . Stage

Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.

7 . Stage

Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.

8 . Stage

Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.