If you are searching for a breakfast dish that combines hearty comfort with vibrant colors and textures, the Sweet Potato Hashbrown Breakfast Casserole Recipe is an absolute must-try. This dish brings together the natural sweetness of tender sweet potatoes, the savory goodness of sausage and vegetables, and the creamy richness of baked eggs and cheese. Perfect for feeding a crowd or meal prepping for the week, it is both nourishing and delicious, making breakfast the highlight of your day every single time.
Ingredients You’ll Need
Getting started on the Sweet Potato Hashbrown Breakfast Casserole Recipe is a breeze when you have simple yet essential ingredients that truly shine together. Each component plays a role in building layers of flavor, inviting textures, and a delightful rainbow of colors that make this casserole as eye-catching as it is tasty.
- Sweet potatoes: Peeled and diced, they bring natural sweetness and a tender bite to the dish.
- Sausage (beef, chicken, or turkey): Adds a savory, protein-packed punch, with crispy edges that contrast beautifully with softer ingredients.
- Red onion: Provides a subtle sharpness and sweetness once cooked down.
- Garlic: Infuses aromatic depth to the sausage and vegetables.
- Red and green bell peppers: Offer crunch, bright color, and a juicy sweetness.
- Mushrooms: Bring an earthiness and meaty texture that complements the sausage perfectly.
- Baby spinach: Adds freshness and a gentle leafy contrast to the casserole.
- Grape or cherry tomatoes: Bursting with juiciness, they lend a fresh pop of acidity.
- Salt and black pepper: Essential for seasoning and enhancing the natural flavors.
- Large eggs: The binding agent that holds everything together with creamy richness.
- Milk: Lightens the egg mixture for a tender, custardy texture.
- Shredded mozzarella or cheddar cheese: Melts perfectly to add gooeyness and golden topping appeal.
How to Make Sweet Potato Hashbrown Breakfast Casserole Recipe
Step 1: Prepare and Cook the Sweet Potatoes
Start by preheating your oven and getting your casserole dish ready with a light coating of oil to prevent sticking. In a skillet over medium heat, crisp up the diced sweet potatoes just enough to develop a little texture. Then cover and cook them gently until they are fork tender — this method ensures softness inside but keeps the edges delightfully crisp for that authentic hashbrown touch.
Step 2: Cook the Sausage and Aromatics
Using the same skillet, brown the sausage meat thoroughly, breaking it up with your spoon to create small, crumbly pieces. Once the sausage is nicely crisp, toss in the chopped onion and garlic, frying until the onion becomes translucent and fragrant. This step layers savory flavors that will infuse the entire casserole.
Step 3: Add the Vegetables
Next, stir in the colorful diced bell peppers and mushrooms, letting them soften slightly to meld their flavors while preserving some texture. Toss in the spinach last, cooking just until it wilts—this keeps it bright and fresh. Season the mixture with salt and pepper, then transfer it all into the casserole dish over the partially cooked sweet potatoes. Scatter halved cherry tomatoes on top and gently mix everything together for an inviting medley.
Step 4: Combine the Egg Mixture and Bake
Whisk together the eggs, milk, and one-third of the shredded cheese until smooth and pourable. Pour this luscious mixture evenly over the sausage and vegetable layer in the dish. Sprinkle the remaining cheese on top to create a golden, bubbling crust. Pop the casserole into the oven and bake uncovered for approximately 45 minutes, or until the eggs are set and the edges are beautifully golden and crisp.
Step 5: Finish and Serve
Once out of the oven, let the casserole rest for a few minutes so it firms up slightly, making it easier to cut into perfect portions. Then slice into 12 generous servings and prepare for a delightful breakfast experience bursting with flavor and comfort.
How to Serve Sweet Potato Hashbrown Breakfast Casserole Recipe
Garnishes
Elevate your Sweet Potato Hashbrown Breakfast Casserole Recipe with fresh herbs like chopped parsley or chives sprinkled on top. A dollop of sour cream or a few slices of ripe avocado adds creaminess that pairs wonderfully with the baked eggs and sausage. For a little zing, a drizzle of hot sauce or salsa can brighten each bite.
Side Dishes
This casserole shines beautifully alongside simple side dishes. Consider crisp, buttered toast to scoop up the rich casserole or a light fresh fruit salad to balance the savory elements with juicy sweetness. A cup of freshly brewed coffee or herbal tea rounds out the meal perfectly.
Creative Ways to Present
For brunch gatherings, serve the Sweet Potato Hashbrown Breakfast Casserole Recipe in mini ramekins for individual portions. Layer it in a clear glass baking dish for a stunning presentation that shows off the colorful layers. You can also create a buffet-style spread with toppings and sides, letting everyone customize their perfect serving.
Make Ahead and Storage
Storing Leftovers
This casserole keeps well in an airtight container in the refrigerator for up to 3 days. To maintain flavor and texture, consider reheating only the portion you need rather than the whole dish at once.
Freezing
You can freeze individual portions of the Sweet Potato Hashbrown Breakfast Casserole Recipe wrapped tightly in plastic wrap and stored in a freezer-safe bag. Freeze for up to 2 months, making it a fantastic option for meal prep or quick breakfasts on busy mornings.
Reheating
Reheat the casserole portions gently in the microwave or oven until warmed through. To keep the edges crisp, the oven is best; simply cover with foil and heat at 350°F for 15-20 minutes until heated evenly.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Regular potatoes work well too but will give the casserole a less sweet and earthier flavor. Just make sure to dice and cook them similarly for even doneness.
What type of sausage is best for this recipe?
You can use beef, chicken, turkey, or even a plant-based sausage depending on your preference. Choose one with good seasoning for the best flavor.
Can I make this casserole vegetarian?
Yes! Simply omit the sausage and add extra vegetables like zucchini or chickpeas to keep it hearty and satisfying.
Is it possible to use dairy-free cheese?
Definitely. There are many lactose-free and plant-based cheese options that melt well and complement this recipe beautifully.
How far ahead can I prepare the casserole?
You can assemble the casserole the night before, keep it covered in the refrigerator, and bake it fresh in the morning for a time-saving breakfast solution.
Final Thoughts
There is something truly special about a breakfast casserole that feels both homemade and a little indulgent, and the Sweet Potato Hashbrown Breakfast Casserole Recipe fits that description perfectly. It’s a beautiful symphony of flavors and textures that’s as comforting as it is exciting to the palate. I wholeheartedly encourage you to try this recipe and make your mornings brighter and more delicious with every bite.
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Sweet Potato Hashbrown Breakfast Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
A hearty and flavorful Sweet Potato Hashbrown Breakfast Casserole perfect for a crowd, featuring tender sweet potatoes, savory sausage, fresh vegetables, and a cheesy egg custard baked to golden perfection.
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
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)
Pantry & Seasoning
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 1 pinch salt, to taste
- 1 pinch ground black pepper
- cooking oil spray (for greasing the baking dish)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 200°C (375°F). Spray a 9×13-inch baking or casserole dish with cooking oil spray and set aside.
- Cook Sweet Potatoes: Heat 1 tablespoon 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 with a lid and cook for about 10 minutes, stirring occasionally, until the 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 and break it up with a wooden spoon. Cook until browned, cooked through, and crisp. Add the chopped onion and minced garlic, and fry until the onion becomes translucent.
- Add Vegetables: Add the diced red and green bell peppers and sliced mushrooms to the skillet. Cook for another 3 minutes, stirring occasionally until the mushrooms soften. Stir in the baby spinach and cook until wilted. Season with salt and black pepper to taste. Transfer this sausage and vegetable mixture to the baking dish with the sweet potatoes. Add the halved grape or cherry tomatoes and mix everything together evenly.
- 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. Pour this egg mixture over the ingredients in the baking dish. Top with the remaining 1/3 cup shredded cheese and season with extra salt and pepper if desired.
- Bake the Casserole: Place the baking dish in the preheated oven and bake uncovered for about 45 minutes, or until the casserole is set, golden brown, and crisp around the edges.
- Serve: Allow the casserole to cool slightly before slicing into 12 portions. Serve warm for a delicious and satisfying breakfast or brunch.
Notes
- Feel free to swap the sausage type to your preference, such as beef, chicken, or turkey.
- To make this dish vegetarian, omit the sausage and consider adding extra mushrooms or tofu.
- Sweet potatoes can be cooked a day ahead to save time on the morning of serving.
- Use your preferred type of cheese; mozzarella creates a mild, melty topping, while cheddar adds sharper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
