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
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)
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
