Sausage and Egg Breakfast Casserole

Preheat the oven to 400 degrees. Place the sweet potato and bell pepper on a large rimmed baking sheet and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Roast for 20-25 minutes until tender. This may be done up to a few days in advance.

Reduce the oven temperature to 375 degrees and generously grease a 9×13" baking dish.

Heat the remaining tablespoon of oil in a large skillet. Add the breakfast sausage and onion and cook for 5-6 minutes until the sausage is cooked through. Add the garlic and Swiss chard and cook 2-3 minutes until the greens have wilted. Remove from heat and stir in the roasted sweet potato and bell pepper, then pour the mixture into the bottom of the prepared baking dish and spread in an even layer.

Place the eggs, milk, cheese, salt and pepper in a medium bowl and whisk until well incorporated. Pour the egg mixture evenly over the sausage and sweet potato mixture and bake for 25-30 minutes until puffed in the middle and set.

Remove from heat, cool slightly, then slice and serve. Enjoy!