If you are looking for a comforting and flavorful breakfast dish that brings together the natural sweetness of sweet potatoes with hearty sausage and fresh veggies, you are going to fall in love with this Sweet Potato Hashbrown Breakfast Casserole Recipe. It’s a perfect crowd-pleaser and a one-pan wonder that combines tender sweet potato cubes, savory sausage, vibrant peppers, and melted cheese all baked to golden perfection. Whether you’re preparing a weekend brunch for friends or a nourishing start to your weekday morning, this casserole offers a lovely balance of taste, texture, and color that delights every palate.
Ingredients You’ll Need
This Sweet Potato Hashbrown Breakfast Casserole Recipe calls for simple yet essential ingredients that each add something special—from the natural sweetness and soft crisp of the sweet potato to the savory depth of sausage and the fresh brightness of vegetables. These components work harmoniously to create a hearty, flavorful dish you’ll want to make again and again.
- Sweet potatoes (1 large or 2 medium, peeled and diced): The star of the dish, providing sweetness and a soft but firm texture.
- Sausage (1 pound, casings removed): Adds savory richness and a satisfying protein boost.
- Red onion (1, roughly chopped): Brings a mild sweetness and a little crunch.
- Garlic (1 teaspoon, minced): Infuses the dish with aromatic warmth.
- Red and green bell peppers (1 each, deseeded and diced): For vibrant color and a fresh, slightly sweet bite.
- Mushrooms (1 cup, sliced): Offer an earthy flavor and a tender texture.
- Baby spinach leaves (2 cups, washed): Add a healthy green touch and gentle bitterness.
- Grape or cherry tomatoes (1 cup, halved): Provide juicy bursts of tanginess.
- Salt and ground black pepper (to taste): Essential for seasoning and bringing all flavors to life.
- Large eggs (10): Bind the casserole together with creamy, rich goodness.
- Milk (1/3 cup): Lightens the egg mixture for a smooth custard-like texture.
- Shredded mozzarella or cheddar cheese (2/3 cup, divided): Creates a melty, golden topping and adds gooey cheesiness throughout.
How to Make Sweet Potato Hashbrown Breakfast Casserole Recipe
Step 1: Prep and Cook the Sweet Potatoes
Start by preheating your oven to 375°F (200°C) and lightly greasing a 9×13-inch casserole dish. Heat a tablespoon of olive oil in a large skillet over medium heat, then add the diced sweet potatoes. Give them a quick stir-fry for 2 minutes to crisp up the edges, then cover and let cook for about 10 minutes, stirring occasionally until they become fork-tender but still hold their shape. This step ensures your sweet potatoes have a perfect balance of softness and a bit of texture.
Step 2: Cook the Sausage and Aromatics
Using the same skillet, add the sausage meat and break it into small pieces with a wooden spoon while it cooks through and crisps up nicely. Once browned, toss in the chopped red onion and minced garlic, frying until the onion turns translucent. This combination layers in a savory, aromatic base that complements the natural sweetness of the potatoes beautifully.
Step 3: Add the Vegetables
Next, stir in diced red and green bell peppers along with sliced mushrooms. Let everything cook together for about 3 minutes until the mushrooms soften and the peppers begin releasing their sweet fragrance. Add the baby spinach last, continuing to cook until it wilts gently. Don’t forget to season with salt and pepper at this stage—seasoning early helps all the vegetable flavors meld perfectly.
Step 4: Combine Ingredients in the Baking Dish
Transfer the cooked vegetables and sausage mixture to the sweet potatoes waiting in your casserole dish. Fold in the halved grape or cherry tomatoes, which add juicy pops of flavor and a lovely contrast in texture. This hearty mixture is the foundation of your delicious Sweet Potato Hashbrown Breakfast Casserole Recipe.
Step 5: Prepare and Pour the Egg Mixture
In a large bowl, whisk together the eggs, milk, and one-third of the shredded cheese until smooth and combined. Pour this luscious mixture evenly over the ingredients in the baking dish, allowing the eggs to soak into every corner. Sprinkle the remaining cheese evenly on top to create that irresistible golden crust as it bakes. Season with extra salt and pepper to your preference.
Step 6: Bake to Perfection
Place the casserole uncovered in your preheated oven and bake for approximately 45 minutes. You’ll notice the edges turn gorgeous golden brown and crisp, while the center sets into a fluffy, custardy texture. Baking times can vary slightly, but when a knife inserted near the center comes out clean, it’s ready!
Step 7: Cool, Slice, and Serve
Allow the casserole to cool for a few minutes after removing it from the oven. This resting time helps it to set further and makes slicing into 12 generous portions easier. Serve it warm to enjoy the comforting flavors and melty cheese at their best.
How to Serve Sweet Potato Hashbrown Breakfast Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lovely pop of green and freshness that brightens the rich casserole. For a little extra zest, a dollop of sour cream or a drizzle of hot sauce works wonderfully—offering creaminess or heat to elevate the experience.
Side Dishes
This Sweet Potato Hashbrown Breakfast Casserole Recipe is substantial on its own but pairs beautifully with light sides such as mixed green salads or fresh fruit bowls. A basket of warm, crusty bread or toasted English muffins on the side can round out the meal nicely, especially when nerves are craving some carbs.
Creative Ways to Present
Try serving this casserole in individual ramekins or small baking dishes for an elegant brunch presentation. You can also transform leftovers into breakfast tacos or wraps with a handful of fresh greens and avocado slices, giving your Sweet Potato Hashbrown Breakfast Casserole Recipe a fun second life.
Make Ahead and Storage
Storing Leftovers
Any leftover casserole should be kept in an airtight container and stored in the refrigerator. It will stay fresh for up to 3-4 days, making it perfect for quick breakfasts or snacks during busy mornings.
Freezing
This recipe freezes beautifully. Portion the casserole into freezer-safe containers or wrap tightly with foil and plastic wrap. It will keep well for up to 2 months. Just be sure to thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat leftovers gently in a microwave or oven at a moderate temperature. To keep the casserole moist and prevent drying out, cover loosely with foil while warming it up in the oven. This helps maintain that delicious melty cheese and tender texture you love.
FAQs
Can I use a different type of sausage in this casserole?
Absolutely! You can substitute beef sausage with chicken, turkey, or even a plant-based sausage alternative. Just make sure it’s pre-cooked or fully cooked during the saute step for safety and flavor.
Is it possible to make this recipe vegetarian?
Definitely. Simply omit the sausage and add more mushrooms, bell peppers, or even cooked lentils for a plant-powered boost. You can also use a vegetarian sausage substitute if you prefer.
What cheese works best for this Sweet Potato Hashbrown Breakfast Casserole Recipe?
Mozzarella and cheddar are both excellent choices because they melt well and add richness. Feel free to mix them or use your favorite melting cheese such as Monterey Jack or a mild gouda for a unique twist.
Can I prepare this casserole the night before?
Yes! You can assemble it up to step 5 the night before, cover it tightly, and refrigerate. In the morning, just add the cheese topping and bake as directed. This saves time and still delivers amazing flavor.
How can I make this casserole gluten-free?
Luckily, this recipe is naturally gluten-free as written since it uses no bread or flour. Just be sure your sausage and any added ingredients do not contain hidden gluten.
Final Thoughts
This Sweet Potato Hashbrown Breakfast Casserole Recipe is truly a keeper. It’s a warming, nourishing dish that feels like a hug on a plate—perfect for feeding family and friends with minimal fuss. I encourage you to give it a try and enjoy the delightful blend of sweet potatoes, veggies, sausage, and cheese that makes mornings so much sweeter. Once you do, it’s bound to become one of your beloved breakfast staples as well!
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
A hearty Sweet Potato Hashbrown Breakfast Casserole featuring tender sweet potatoes, savory sausage, colorful vegetables, and a cheesy egg custard baked to golden perfection. Perfect for a nutritious and satisfying morning meal that serves a crowd.
Ingredients
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
- 1 teaspoon garlic, minced
- 1 pinch salt, to taste
- 1 pinch ground black pepper
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)
Other
- 1 tablespoon olive oil
- Cooking oil spray (for greasing)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 200°C (375°F) and spray a 9×13-inch baking dish with cooking oil spray to prevent sticking. Set aside for later use.
- Cook Sweet Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and fry for 2 minutes, stirring occasionally to crisp the edges. Cover with a lid and cook for about 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. Cook until the sausage is fully cooked and crisp. Add the chopped onion and minced garlic, frying until the onion becomes transparent and fragrant.
- Sauté Vegetables: Add the diced red and green bell peppers along with the sliced mushrooms to the skillet. Continue cooking for another 3 minutes, stirring occasionally until the mushrooms soften. Stir in the baby spinach leaves and cook until they start to wilt. Season the mixture with salt and black pepper to taste. Transfer the sausage and vegetable mixture to the baking dish with the sweet potatoes. Add the halved grape or cherry tomatoes and gently mix everything together.
- Prepare Egg Mixture: In a large bowl, whisk together the 10 large eggs, milk, and 1/3 cup of the shredded cheese until well combined.
- Assemble Casserole: Pour the egg and cheese mixture evenly over the ingredients in the baking dish. Sprinkle the remaining 1/3 cup shredded cheese over the top. Season with additional salt and pepper to taste.
- Bake: Place the baking dish in the preheated oven and bake uncovered for approximately 45 minutes, or until the casserole is cooked through, golden on top, and has crisp edges.
- Cool and Serve: Allow the casserole to cool slightly before slicing into 12 portions. Serve warm and enjoy your hearty breakfast casserole.
Notes
- You can use any type of sausage you prefer, such as beef, chicken, or turkey.
- For a vegetarian version, substitute sausage with plant-based sausage or extra vegetables.
- Use cheddar or mozzarella cheese depending on your flavor preference.
- Ensure sweet potatoes are fork tender before transferring to the baking dish to ensure even baking.
- Leftovers can be refrigerated and reheated for a quick breakfast on subsequent days.
