Description
This Sweet Potato Hashbrown Breakfast Casserole is a hearty and flavorful morning dish combining tender sweet potatoes, savory sausage, colorful vegetables, and a cheesy egg custard baked to golden perfection. It’s an easy, make-ahead casserole perfect for feeding a crowd or meal prepping for breakfast throughout the week.
Ingredients
Scale
Vegetables and Meat
- 1 large sweet potato, or 2 medium (about 24 ounces), peeled and diced into 1/2-inch cubes
- 1 pound sausages of choice (beef, chicken, or turkey), casings removed
- 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
Seasonings and Dairy
- 1 pinch salt, to taste
- 1 pinch ground black pepper
- 10 large eggs
- 1/3 cup milk
- 2/3 cup shredded mozzarella cheese or cheddar (divided)
- 1 tablespoon olive oil (for frying)
- Cooking oil spray (for greasing baking dish)
Instructions
- Preheat the oven: Preheat your oven to 200°C (375°F). Spray a 9×13-inch baking or casserole dish with cooking oil spray and set it aside.
- 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 let them cook for about 10 minutes, stirring occasionally, until the sweet potatoes 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, breaking it up with a wooden spoon, and cook until browned and crisp. Add the chopped onion and minced garlic, frying until the onion becomes translucent and soft.
- Add vegetables: Stir in the diced red and green bell peppers and sliced mushrooms. Cook for about 3 minutes until the mushrooms soften. Add the baby spinach leaves and continue cooking until the spinach wilts. Season with salt and black pepper to taste. Transfer the sausage and vegetable mixture to the baking dish with the sweet potatoes. Add the halved tomatoes and gently mix everything together.
- Prepare egg mixture: In a large bowl, whisk together the eggs, milk, and 1/3 cup of the shredded cheese until well combined. Pour this egg mixture over the ingredients evenly in the baking dish. Sprinkle the remaining 1/3 cup of cheese on top. Add extra salt and pepper if desired.
- Bake the casserole: Place the casserole dish in the preheated oven and bake uncovered for about 45 minutes, or until the eggs are fully set, the top is golden brown, and the edges are crisp.
- Serve: Allow the casserole to cool slightly before slicing into 12 portions. Serve warm for a delicious, satisfying breakfast or brunch.
Notes
- You can substitute the sausage with plant-based sausage for a vegetarian version, and omit the sausage entirely if preferred.
- Use your favorite type of cheese such as cheddar, mozzarella, or a sharp white cheddar for different flavor profiles.
- This casserole can be assembled the night before and baked in the morning for convenience.
- Leftovers keep well covered in the refrigerator for up to 4 days and can be reheated gently in the oven or microwave.
- For a lower fat option, use lean turkey sausage and reduce the amount of cheese.
