Sausage & Sweet Potato Egg Bake
I typically make this Sausage & Sweet Potato Egg Bake for Breakfast but it is definitely welcome for dinner as well, and all Fall and Winter long.
GLUTEN FREE BREAKFAST RECIPES
Lauren Vasnelis
10/14/2026
Sausage and Sweet Potato Egg Bake
This Sweet Potato Hash with Turkey Sausage & Eggs is one of those easy, hearty recipes that works just as well for breakfast as it does for dinner. It’s savory, filling, packed with flavor, and made with just a handful of simple ingredients.
I love the combination of naturally sweet potatoes, savory turkey sausage, soft sautéed onions, and eggs baked right into the casserole. A little rosemary and thyme bring everything together for a cozy, comforting meal that’s perfect for a weekend brunch or an easy weeknight dinner.
One thing I do a little differently is sauté my vegetables in chicken broth instead of oil. I prefer my onions really soft, and using broth lets them cook down while picking up all the flavor left behind by the turkey sausage.
And of course, I make mine completely gluten-free and dairy-free, but this recipe is easy to customize to suit your preferences.
With just five main ingredients and a few seasonings, this is exactly the kind of simple, approachable cooking I love sharing at 8 Simple Ingredients!
Servings
4
Prep Time
20 minutes
Bake Time
45 minutes
Total Time
1 hour 5 minutes
Equipment
9×9-inch oven-safe casserole dish
Large skillet
Ingredient Breakdown
Turkey Sausage
I use Jimmy Dean turkey sausage for this recipe. Turkey sausage is a great alternative to traditional pork breakfast sausage if you’re looking for something a little leaner without sacrificing that savory breakfast flavor.
I also like how well turkey sausage pairs with the natural sweetness of the sweet potatoes. It gives the hash plenty of flavor without needing a long list of additional ingredients.
Jimmy Dean has turkey sausage options that may work for gluten-free cooking, but always check the current packaging to make sure the specific product you’re using meets your dietary needs.
If you prefer traditional pork sausage or chicken sausage, either would work well here too.
Sweet Potatoes
Sweet potatoes are one of my favorite ingredients to use in fall cooking. They have a naturally sweet flavor that balances beautifully with savory ingredients like sausage, onions, and herbs.
They’re also a great source of fiber, potassium, and beta-carotene, which the body converts into vitamin A.
Sweet potatoes hold up well in a casserole and become tender as they bake, making them a great base for a hearty breakfast hash.
Onions
Onions add a wonderful savory flavor and a little natural sweetness as they soften.
I personally like my onions cooked down until they’re very soft, especially in casseroles. I don’t want them crispy or crunchy, so I give them plenty of time to soften before adding the other ingredients.
You can use yellow, white, or red onions depending on what you have available. Each will bring a slightly different flavor to the dish.
Eggs
Eggs turn this sweet potato hash into a complete breakfast or brunch dish.
They’re a great source of protein and work especially well baked directly into the casserole. You can also adjust how long you bake them depending on whether you prefer softer or firmer yolks.
Chicken Broth
I love using chicken broth to sauté vegetables instead of oil, particularly when I’m making soups, hashes, or casseroles.
It adds moisture, helps soften the onions, and picks up the savory flavor left behind in the skillet after cooking the sausage.
Vegetable broth is an easy substitution if that’s what you have on hand.
Rosemary & Thyme
Rosemary and thyme give this hash a warm, earthy flavor that pairs beautifully with sweet potatoes and turkey sausage.
Rosemary has a slightly woodsy, aromatic flavor, while thyme adds a more subtle savory note. Together, they make this simple dish taste a little more special without needing complicated seasonings.
Ingredients
Main Ingredients
1 pound turkey sausage
I use Jimmy Dean turkey sausage
3 sweet potatoes, cubed
2 onions, sliced or diced
4 eggs
½ cup chicken broth
Seasonings
1 teaspoon thyme
1 teaspoon rosemary
Salt & Black pepper, to taste
Instructions
Brown the Turkey Sausage
Preheat your oven to 350°F.
In a large skillet over medium heat, brown the turkey sausage, breaking it into crumbles as it cooks.
Once the sausage is browned and cooked through, transfer it to a 9×9-inch oven-safe casserole dish and set aside.
Sauté the Onions
Using the same skillet you cooked the turkey sausage in, add the sliced or diced onions.
Pour in approximately ½ cup chicken broth to help soften the onions without using additional oil.
Add the rosemary, thyme, salt, and black pepper.
Sauté for approximately 8–10 minutes, stirring occasionally, until the onions are very soft.
I personally like my onions a little overcooked, so I let them cook down until they’re completely softened. The chicken broth helps keep them from getting crispy while also picking up all that flavor left behind by the sausage.
Add the Sweet Potatoes
Add the cubed sweet potatoes directly to the skillet with the softened onions.
Continue cooking for approximately 5 minutes, stirring occasionally to combine the sweet potatoes with the onions and seasonings.
The sweet potatoes don’t need to be completely cooked at this point because they’ll finish cooking in the oven.
Transfer the sweet potato and onion mixture into the casserole dish with the cooked turkey sausage.
Stir gently to combine everything.
Bake the Hash
Place the casserole dish into your preheated 350°F oven.
Bake for approximately 30 minutes, allowing the sweet potatoes to soften and the flavors to come together.
Add the Eggs
Carefully remove the casserole dish from the oven. Be careful, the dish will be very hot!
Using a spoon, create four small divots in the hash.
Crack one egg directly into each divot.
Return the casserole dish to the oven and bake for another 12–15 minutes, depending on how you prefer your eggs cooked.
For firmer yolks, you may need a little additional time.
Serve and Enjoy
Remove the casserole from the oven and allow it to cool slightly before serving.
Scoop out a generous portion of sweet potato hash with an egg on top.
Serve warm and enjoy!
Lauren’s Tips 💛
Sauté Your Vegetables Without Oil
I almost always prefer sautéing vegetables in broth when I’m making soups or casseroles.
For this recipe, I use chicken broth to soften the onions instead of adding more oil to the skillet. The onions pick up all that wonderful sausage flavor without becoming crispy or greasy.
Cook the Onions Until They’re Really Soft
I know some people like a little crunch in their onions, but I’m not one of them!
I sauté mine for a good 8–10 minutes, sometimes longer, because I want them completely softened before they go into the casserole.
Don’t Fully Cook the Sweet Potatoes on the Stove
The sweet potatoes only need a quick sauté with the onions before going into the casserole dish.
They’re going to spend another 30 minutes in the oven before the eggs are added, so there’s no need to cook them completely in the skillet.
Check the Sweet Potatoes Before Adding the Eggs
Before making the divots for your eggs, check that the sweet potatoes are tender.
If they’re still too firm, give the hash a little more time in the oven before adding the eggs. That way, you won’t overcook the eggs while waiting for the potatoes to finish.
Cook Your Eggs the Way You Like Them
I bake my eggs directly into the hash for approximately 12–15 minutes, but you can adjust that depending on your preference.
If you like softer yolks, start checking them earlier. If you prefer firmer eggs, leave them in a little longer.
Notes
The recipe uses a 9×9-inch oven-safe casserole dish.
The hash bakes at 350°F for approximately 30 minutes before the eggs are added, followed by another 12–15 minutes.
Baking time may vary depending on the size of your sweet potato cubes and how you prefer your eggs cooked.
Make sure the sweet potatoes are tender before adding the eggs.
If the skillet becomes too dry while sautéing the onions, add another small splash of broth as needed.
Turkey sausage can be replaced with chicken sausage or traditional pork sausage if preferred. Follow the cooking directions for whichever product you choose.
Vegetable broth can be substituted for chicken broth.
If you’re preparing the hash ahead of time, you can cook the sausage and vegetables in advance, then add the eggs closer to serving.
Refrigerate leftovers promptly in an airtight container and reheat until hot. Fully cooked egg portions will generally reheat better than runny yolks.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels, especially on sausage and broth, to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use a different kind of sausage?
Absolutely. I use Jimmy Dean turkey sausage, but chicken sausage or traditional pork breakfast sausage would work well too.
The flavor and fat content may change slightly depending on what you choose.
Is Jimmy Dean turkey sausage gluten-free?
Some Jimmy Dean turkey sausage products may be suitable for gluten-free diets, but formulations and labeling can change.
Always check the specific package you’re purchasing rather than assuming every product from the brand is gluten-free.
Do I need to peel the sweet potatoes?
No. You can peel them if you prefer, but leaving the skins on is perfectly fine as long as you wash them thoroughly.
Can I use red onions instead of yellow onions?
Yes. Red, yellow, or white onions can all work in this recipe.
Each has a slightly different flavor, but all will soften nicely during sautéing and baking. If you check out the video recipe on YouTube or TikTok, i actually use one red and one white because I'm a huge believer in not wasting, and it's what I already had in my kitchen.
Why do you sauté the onions in chicken broth?
I prefer my onions soft rather than crispy, especially in casseroles and soups.
Using broth allows them to soften while picking up the flavor from the skillet without adding extra oil.
Do I have to cook the turkey sausage first?
Yes. I brown the turkey sausage until it’s cooked through before transferring it to the casserole dish.
This also develops the savory flavor that carries over into the onions when they’re sautéed in the same skillet.
Can I use vegetable broth instead of chicken broth?
Absolutely. Vegetable broth works well and is an easy substitution.
Do I need to cook the sweet potatoes completely before baking?
No. They only need approximately five minutes in the skillet with the onions.
They’ll continue cooking in the oven, so you don’t want to spend unnecessary time trying to soften them completely on the stovetop.
Why do you add the eggs after the first bake?
The sweet potatoes need considerably more cooking time than the eggs.
Adding the eggs toward the end allows the hash to cook through without leaving you with overcooked eggs.
How do I know when the eggs are finished?
The egg whites should be set, and the yolks should reach your preferred consistency.
For fully cooked eggs, use a food thermometer to verify they reach 160°F. If you prefer softer yolks, be aware that they may not reach that temperature.
Can I make this recipe ahead of time?
Yes. You can prepare the sausage, onions, and sweet potatoes ahead of time.
I’d recommend adding the eggs when you’re ready to finish baking and serve the casserole so they’re freshly cooked.
Can I eat Sweet Potato Hash for dinner?
Of course!
I love recipes that work for breakfast, brunch, or dinner. With the turkey sausage, sweet potatoes, onions, and eggs, this is hearty enough to serve as a complete meal any time of day.
Can I add cheese?
Absolutely. If you enjoy cheese, a little shredded cheddar or mozzarella would work well.
You can also use your favorite dairy-free cheese to keep the recipe dairy-free. I’d add it toward the end of baking so it melts without becoming overly browned.