If you are looking for a breakfast that is not only hearty and satisfying but also packed with vibrant flavors and wholesome ingredients, the Sweet Potato Hashbrown Breakfast Casserole Recipe is your go-to dish. This casserole combines the natural sweetness of tender sweet potato cubes with savory sausage, colorful veggies, and a luscious egg and cheese mixture, baked to golden perfection. It’s a perfect crowd-pleaser that feels like a cozy morning hug served on a plate, ideal for brunches, family gatherings, or anytime you want an energizing start to your day.
Ingredients You’ll Need
This Sweet Potato Hashbrown Breakfast Casserole Recipe uses simple yet essential ingredients that each play a crucial role in building the perfect balance of taste, texture, and color. From the naturally sweet and tender sweet potatoes to the savory sausage and melty cheese, every component comes together in harmony.
- Sweet potatoes: About 24 ounces peeled and diced into 1/2-inch cubes; they add natural sweetness and a creamy texture that contrasts beautifully with savory elements.
- Sausages (1 pound): Choose beef, chicken, or turkey for protein and a rich, meaty flavor base for the casserole.
- Red onion: Roughly chopped, it brings a mild pungency and depth when sautéed.
- Garlic (1 teaspoon minced): Adds an aromatic boost that elevates the savory profile.
- Red and green bell peppers: Deseeded and diced for bursts of color, crunch, and sweetness.
- Mushrooms (1 cup, sliced): Deliver an earthy umami flavor and a meaty bite.
- Baby spinach (2 cups): Fresh leaves that wilt gently into the mix, adding nutrition and vibrant green color.
- Grape or cherry tomatoes (1 cup, halved): They provide juicy pops of acidity and brightness.
- Salt and ground black pepper: To season perfectly and enhance all flavors.
- Eggs (10 large): The binding agent that holds all the ingredients together into a custardy, fluffy texture.
- Milk (1/3 cup): Lightens the eggs for a creamy consistency.
- Shredded mozzarella or cheddar cheese (2/3 cup, divided): Adds gooey, melted cheesy goodness with a golden crust on top.
How to Make Sweet Potato Hashbrown Breakfast Casserole Recipe
Step 1: Prepare the Sweet Potatoes
Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and fry them for 2 minutes, stirring occasionally, to crisp the edges. Then cover with a lid and cook for about 10 minutes, stirring every now and then until the potatoes are fork tender but still hold their shape. This step is crucial because it ensures the sweet potatoes are cooked through but not mushy. Once ready, transfer them to a greased 9×13-inch baking dish to create the hearty base of your casserole.
Step 2: Cook the Sausage and Vegetables
In the same skillet, add the sausage meat, breaking it apart with a wooden spoon as it cooks. Let it brown until crisp and thoroughly cooked, imparting a savory richness to the dish. Toss in the chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant. Next, add the diced red and green bell peppers along with the sliced mushrooms, cooking for another 3 minutes until the mushrooms soften. Finally, stir in the baby spinach, letting it wilt slightly before seasoning everything with salt and black pepper. This colorful veggie medley adds fantastic texture and nutrition, creating a vibrant layer over the sweet potato base.
Step 3: Combine Ingredients and Add Egg Mixture
Pour the cooked sausage and vegetable mixture into the baking dish on top of the sweet potatoes. Add the halved grape or cherry tomatoes, gently folding everything to evenly distribute all the ingredients. In a separate large bowl, whisk together the eggs, milk, and one-third of the shredded cheese until fully combined. This luscious egg mixture is what binds the casserole and gives it a fluffy, custard-like finish once baked.
Step 4: Add Cheese and Bake
Pour the egg mixture evenly over the baked sweet potato and veggie-sausage blend in the baking dish. Sprinkle the remaining shredded cheese on top, which will melt and create a beautiful golden crust as the casserole bakes. Season again with a little salt and pepper if desired. Bake uncovered in your preheated 375°F (200°C) oven for about 45 minutes, or until the casserole is set in the center and the edges turn crisp and golden. Let the casserole cool slightly before slicing it into 12 generous portions.
How to Serve Sweet Potato Hashbrown Breakfast Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled over the top add a lovely burst of color and a fresh, aromatic touch that complements the warm, cheesy casserole. You could also add a dollop of sour cream or Greek yogurt to each serving for some creamy tanginess that balances the rich flavors.
Side Dishes
This casserole shines as a hearty main, but pairing it with a crisp green salad or fresh fruit salad keeps your meal balanced. Toasted whole-grain bread or warm English muffins also make wonderful accompaniments, perfect for soaking up any remaining egg custard after the first slice is gone.
Creative Ways to Present
Serve individual portions in rustic cast iron skillets for a cozy, restaurant-style brunch presentation that impresses without fuss. Alternatively, layer the casserole in clear glass baking dishes to show off the vibrant layers of sweet potatoes, veggies, and cheese, adding visual appeal before serving.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover Sweet Potato Hashbrown Breakfast Casserole Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making it perfect for quick breakfasts or snacks throughout the week.
Freezing
This casserole freezes beautifully. Portion it out or freeze the entire dish, tightly wrapped in plastic wrap and aluminum foil to prevent freezer burn. It will last up to 2 months in the freezer. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, pop slices in the microwave for a minute or two until warmed through, or reheat in a 350°F (175°C) oven for 15-20 minutes to restore that crispy top layer. If reheating from frozen, allow extra time and cover loosely with foil to heat evenly without drying out.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While the natural sweetness of sweet potatoes adds a unique flavor, regular potatoes will also work well. Just keep in mind they may change the overall sweetness and texture slightly.
What type of sausage works best for this casserole?
Any sausage you love will shine here, whether it’s beef, chicken, turkey, or even a spicy chorizo for an extra kick. Just be sure to remove casings if needed and cook thoroughly.
Is there a vegetarian version of this Sweet Potato Hashbrown Breakfast Casserole Recipe?
Yes! You can substitute the sausage with plant-based sausage, sautéed tofu, or simply pack in extra mushrooms and beans for added protein and texture.
Can I prepare this casserole the night before?
Definitely. You can assemble the casserole the night before, keep it covered in the fridge, and bake it fresh in the morning. This makes it ideal for busy weekday breakfasts or weekend brunches.
What cheese should I use if I want a sharper flavor?
Sharp cheddar is a fantastic choice if you’re looking to add a tangy punch. You could also experiment with pepper jack or a smoky gouda for different flavor twists.
Final Thoughts
This Sweet Potato Hashbrown Breakfast Casserole Recipe is a true morning favorite that brings together wholesome ingredients and comforting flavors in one delicious, colorful dish. Whether you’re serving a crowd or treating yourself to a leisurely weekend breakfast, it’s sure to brighten your table and your day. Give it a try and watch it become a beloved staple in your kitchen too!
Print
Sweet Potato Hashbrown Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Hashbrown Breakfast Casserole is a hearty and flavorful morning meal featuring tender sweet potatoes, savory sausage, vibrant vegetables, and a cheesy egg custard baked to golden perfection. Perfect for a crowd or meal prepping, it combines the natural sweetness of sweet potatoes with the richness of sausage and melty cheese, offering a comforting and nutritious start to your day.
Ingredients
Vegetables and Sausage
- 1 large sweet potato, or 2 medium (about 24 ounces), peeled and diced into 1/2-inch cubes
- 1 red onion, roughly chopped
- 1 teaspoon garlic, minced
- 1 red bell pepper, deseeded and diced
- 1 green bell pepper, deseeded and diced
- 1 cup mushrooms, sliced
- 2 cups baby spinach leaves, washed
- 1 cup grape or cherry tomatoes, halved
Meat
- 1 pound sausages of choice (beef, chicken, or turkey), casings removed
Egg Mixture
- 10 large eggs
- 1/3 cup milk
- 2/3 cup shredded mozzarella cheese or cheddar (divided)
Seasonings and Oil
- 1 tablespoon olive oil
- 1 pinch salt, to taste
- 1 pinch ground black pepper
- Cooking oil spray, for greasing the baking dish
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (200°C). Spray a 9×13-inch baking or casserole dish with cooking oil spray and set it aside to prepare for assembling the casserole.
- Cook Sweet Potatoes: Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat. Add the diced sweet potatoes and fry for 2 minutes, stirring occasionally to crisp the edges. Cover the pan with a lid and cook the sweet potatoes for about 10 minutes, stirring occasionally, until they are fork-tender. Transfer the cooked sweet potatoes to the prepared baking dish.
- Cook Sausage and Aromatics: In the same skillet, add the sausage meat and cook it over medium heat, breaking it up with a wooden spoon, until fully cooked and crispy. Add the chopped onion and minced garlic to the skillet, frying until the onion becomes transparent and fragrant.
- Add Vegetables: Add the diced red and green bell peppers along with the sliced mushrooms to the sausage mixture. Cook for an additional 3 minutes, stirring occasionally until the mushrooms begin to soften. Then add the baby spinach and cook just until it begins to wilt. Season with salt and black pepper. Transfer this sausage and vegetable mixture into the baking dish with the sweet potatoes. Add the halved grape or cherry tomatoes and gently mix all ingredients together.
- Prepare Egg Mixture: In a large bowl, whisk together the 10 large eggs, 1/3 cup milk, and 1/3 cup of shredded cheese until well combined. Pour this egg mixture evenly over all the ingredients in the baking dish. Sprinkle the remaining 1/3 cup of shredded cheese on top. Season with additional salt and pepper according to taste.
- Bake Casserole: Place the baking dish in the preheated oven and bake uncovered for about 45 minutes, or until the casserole is cooked through, the eggs are set, and the top is golden and crisp around the edges.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before slicing. Cut into 12 portions and serve warm for a filling breakfast or brunch.
Notes
- You can substitute the sausage with plant-based sausage to make the casserole vegetarian, but note it will alter the flavor.
- If preferred, use any cheese of your choice such as cheddar, Monterey Jack, or a vegan cheese alternative.
- Ensure sweet potatoes are cooked until fork-tender but not mushy for the best texture in the casserole.
- This casserole can be prepared the night before; assemble and refrigerate, then bake the next morning, adding a few extra minutes to the bake time if coming straight from the fridge.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
