Description
This Sweet Potato Hashbrown Breakfast Casserole is a hearty, flavorful morning dish combining tender sweet potatoes, savory sausage, vibrant vegetables, and a cheesy egg mixture baked to golden perfection. Perfect for family breakfasts or meal prepping, it delivers a balanced mix of protein, veggies, and comforting carbs all in one easy-to-make casserole.
Ingredients
Scale
Vegetables
- 1 large sweet potato, or 2 medium (about 24 ounces), peeled and diced into 1/2-inch cubes
- 1 red onion, roughly chopped
- 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
Protein
- 1 pound sausages of choice (beef, chicken, or turkey), casings removed
- 10 large eggs
Dairy
- 1/3 cup milk
- 2/3 cup shredded mozzarella cheese or cheddar (divided)
Seasonings and Others
- 1 teaspoon garlic, minced
- 1 pinch salt, to taste
- 1 pinch ground black pepper
- 1 tablespoon olive oil
- Cooking oil spray (for greasing baking dish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 200°C (375°F). Lightly spray a 9×13-inch baking or casserole dish with cooking oil spray and set it aside to be used later.
- 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 about 2 minutes, stirring occasionally to get the edges crisp. Cover the pan with a lid and continue cooking for approximately 10 minutes, stirring occasionally until the sweet potatoes are fork tender. Transfer them to the prepared baking dish.
- Cook Sausage and Aromatics: Using the same skillet, add the sausage meat, breaking it up with a wooden spoon tip, and cook until it is thoroughly cooked and crispy. Add the chopped onion and minced garlic, frying until the onion becomes transparent and fragrant.
- Add Vegetables: Stir in the diced red and green bell peppers along with the sliced mushrooms. Cook for an additional 3 minutes until the mushrooms start to soften. Add the baby spinach leaves and cook just until they begin to wilt. Season this mixture with salt and black pepper to taste. Transfer this sausage and vegetable mixture into the baking dish over the sweet potatoes. Add the halved grape or cherry tomatoes and gently mix everything together in the dish.
- Prepare Egg Mixture: In a large bowl, whisk together the 10 large eggs, 1/3 cup milk, and 1/3 cup shredded mozzarella or cheddar cheese. Pour this egg mixture evenly over the ingredients in the baking dish. Sprinkle the remaining 1/3 cup shredded cheese on top. Adjust salt and pepper if needed.
- Bake the Casserole: Place the casserole dish uncovered into the preheated oven and bake for about 45 minutes. Bake until the casserole is cooked through, the top is golden, and the edges are crisped.
- Serve: Remove from the oven and allow the casserole to cool slightly. Cut into 12 even portions and serve warm for a delicious, satisfying breakfast.
Notes
- Use any type of sausage you prefer: beef, chicken, or turkey. Removing casings ensures even cooking and texture.
- Feel free to swap mozzarella for cheddar or another melting cheese of your choice.
- For a vegetarian version, omit the sausage and add extra mushrooms or plant-based sausage.
- This casserole can be made ahead and refrigerated overnight; bake in the morning for fresh, hot breakfast.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Sweet potatoes can be swapped with regular potatoes if preferred, adjusting cooking times accordingly.
