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
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
- 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.
