For the past few months, I’ve been making some sort of egg bake just about every weekend. They are delicious warm or room temperature, make a weekend morning feel special and also are great for meal prepping as the slices reheat beautifully on busy weekday mornings. I’ve done versions with ham, gruyere and mushrooms, several varieties of frittata and I love using stale bread for a strata.

But this version might be my all time favorite – it’s studded with golden sweet potatoes, the salty feta is creamy and the turkey breakfast sausage is hearty without being heavy.

Here’s how I make it:

Sweet Potato, Sausage & Feta Egg Bake

Gather this:

• 1 tbsp olive oil
• 2 large sweet potatoes, peeled and chopped (enough to cover one half sheet pan)
• 1 lb turkey breakfast sausage (I like Ferndale Market)
• 1 cup crumbled feta cheese
• 6 eggs
• 3/4 cup Greek yogurt (cottage cheese also works!)
• salt and pepper

Do this:

Preheat the oven to 400 degrees. Spread the sweet potatoes on a half sheet pan (I line mine with parchment paper) and toss in olive oil. Season with salt and pepper. Roast until tender and beginning to brown – about 25 minutes. Set aside to cool and turn the oven down to 375 degrees.

In the meantime, cook the sausage in a large skillet over medium heat until browned and cooked through. Set aside to cool.

Grease a baking dish (I use ghee). I use an 8×10 dish – a 9×13 works great too, you’ll just have thinner slices.

Crack the eggs into a blender and add the yogurt. Season with salt and pepper. Blend on high until combined (you can also usea n immersion blender or a whisk for this task).

Put the potatoes, sausage and feta into the baking dish and toss lightly to combine. Pour the egg mixture over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the center is just set. Let cool for at least 5 minutes before slicing and serving.