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
Scale
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.
