If you’re on the hunt for a cozy, flavorful breakfast that feels like a warm hug on a plate, look no further than this Sweet Potato Hashbrown Breakfast Casserole Recipe. It brilliantly transforms humble ingredients like sweet potatoes, sausages, and fresh veggies into a hearty, colorful dish that’s equally perfect for lazy weekend mornings or feeding a crowd. The blend of tender sweet potatoes with savory sausage, melty cheese, and vibrant vegetables makes every bite a delightful surprise of textures and flavors. Trust me, once you try this casserole, it’ll become a staple in your morning routine.
Ingredients You’ll Need
The beauty of this Sweet Potato Hashbrown Breakfast Casserole Recipe lies in its simplicity and fresh ingredients. Each component plays a crucial role—from the natural sweetness of the potatoes to the savory punch of sausage and the freshness of garden veggies. Gathering these essentials sets you up for success in creating a perfectly balanced bake that’s bursting with flavor and texture.
- Sweet potatoes: Using peeled and diced sweet potatoes provides a tender but slightly crisp base loaded with natural sweetness.
- Sausage of choice: Whether beef, chicken, or turkey, cooked sausage adds a rich, savory heartiness to the dish.
- Red onion: Adds subtle sweetness and depth once sautéed until translucent.
- Garlic: Just a teaspoon of minced garlic gives the casserole a lovely aromatic kick.
- Red and green bell peppers: These colorful veggies boost the dish’s freshness and add mild crunch.
- Mushrooms: Their earthy flavor softens up beautifully and enhances umami richness.
- Baby spinach leaves: They wilt down to add vibrant color and nutrition without overpowering.
- Grape or cherry tomatoes: They bring bursts of juicy sweetness and bright acidity that lighten the dish.
- Salt and ground black pepper: Essential seasonings that bring out the natural flavors of all ingredients.
- Large eggs: The binding and custardy component that holds all elements together beautifully.
- Milk: Adds creaminess to create a rich texture in the egg mixture.
- Shredded mozzarella or cheddar cheese: Divided between the mix and topping, cheese melts into gooey deliciousness with a golden crust.
How to Make Sweet Potato Hashbrown Breakfast Casserole Recipe
Step 1: Prepare the Sweet Potatoes
Start by preheating your oven to 375°F (200°C) and giving a 9×13-inch casserole dish a good oil spray to prevent sticking. Heat a tablespoon of olive oil in a large skillet over medium heat, then add the diced sweet potatoes. Fry them gently for a couple of minutes, stirring to crisp their edges, then cover and let them cook for about 10 minutes, stirring occasionally until they become tender when pierced with a fork. This step ensures the sweet potatoes have the perfect texture—soft inside but with a hint of crispness outside. Once ready, transfer them to your prepared baking dish.
Step 2: Cook the Sausage and Vegetables
Using the same skillet, add the sausage meat, breaking it up with a wooden spoon as it browns to achieve that crave-worthy crispness. When it’s cooked through, toss in the chopped onion and minced garlic. Cook together until the onions become soft and translucent, releasing their natural sweetness. Next, stir in the diced bell peppers and sliced mushrooms, letting them soften for a few minutes, then add the baby spinach and cook until it just begins to wilt. Season this savory mixture well with salt and black pepper for a perfectly balanced flavor. Throw in the halved tomatoes and combine everything thoroughly before layering on top of the sweet potatoes in the baking dish.
Step 3: Combine with Egg Mixture and Bake
Whisk together 10 large eggs with 1/3 cup of milk and 1/3 cup of shredded cheese in a bowl until smooth and creamy. Pour this luscious egg mixture evenly over the sausage and vegetable layer in your baking pan. Sprinkle the remaining shredded cheese on top to create that golden, bubbly crust everyone loves. A final sprinkle of salt and pepper on the surface will enhance the overall taste. Bake uncovered for about 45 minutes until the casserole is fully set, golden brown, and crispy around the edges. Let it cool slightly before slicing into generous portions.
How to Serve Sweet Potato Hashbrown Breakfast Casserole Recipe
Garnishes
You can elevate the presentation and flavor of this Sweet Potato Hashbrown Breakfast Casserole Recipe with just a few fresh touches. A sprinkle of chopped fresh parsley or chives adds a pop of color and brightness. For a bit of zing, try a dollop of sour cream or a drizzle of hot sauce alongside. These simple garnishes complement the hearty flavors perfectly while adding freshness to each bite.
Side Dishes
This casserole stands strong on its own, but serving it alongside a crisp mixed green salad or some buttery toast rounds out the meal wonderfully. If you want to add a touch of sweetness, fresh fruit or a fruit compote pairs beautifully, balancing the savory richness with refreshing contrast. For brunch gatherings, consider including some avocado slices or roasted asparagus to keep things green and vibrant.
Creative Ways to Present
If you’re serving this at a brunch or holiday table, try assembling individual portions in small ramekins or muffin tins for easy grabbing and stunning presentation. Layer the ingredients up to the top and bake until golden. These mini versions are perfect for guests and look extra festive. Another fun idea is to serve the casserole alongside an array of dipping sauces like salsa, guacamole, or a smoky chipotle mayo for variety and added excitement.
Make Ahead and Storage
Storing Leftovers
Leftover slices of the Sweet Potato Hashbrown Breakfast Casserole Recipe can be stored in an airtight container in the refrigerator for up to 4 days. This makes it an excellent option for meal prep or quick breakfasts during busy mornings. Before storing, make sure it’s cooled completely to maintain the casserole’s texture and flavor.
Freezing
For longer storage, this casserole freezes beautifully. Wrap individual portions tightly in plastic wrap and foil or place them in freezer-safe containers. It will keep best for up to 2 months. When you want a comforting breakfast, simply thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices gently in the oven at 350°F (175°C) for about 15 minutes, or microwave on medium power until warmed through. Using the oven will help maintain crisp edges and a creamy interior, bringing back the fresh-baked feel without drying out the casserole.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes add natural sweetness and vibrant color, regular white or Yukon gold potatoes will work too. Just keep in mind they might require a bit more cooking time to become tender and won’t provide quite the same flavor profile.
Is it possible to make this casserole vegetarian?
Definitely. You can easily skip the sausage and boost the veggie content, perhaps adding extra mushrooms or even some cooked lentils for protein. Using a vegetarian sausage alternative is another great way to keep the savory depth without any meat.
What cheese works best in this recipe?
Mozzarella or cheddar are fantastic choices due to their meltability and flavor, but feel free to experiment with other cheeses like Monterey Jack, pepper jack for some heat, or even a mild gouda to add a smoky twist.
Can I prepare the casserole the night before?
Yes, you can assemble the entire casserole the night before and keep it covered in the fridge. When you’re ready to bake, simply pop it into the oven and extend the baking time slightly if needed. This makes mornings much easier and helps flavors meld even more.
How can I make this casserole gluten-free?
This Sweet Potato Hashbrown Breakfast Casserole Recipe is naturally gluten-free as long as your sausage and any additional ingredients don’t contain hidden gluten. Always check labels to be sure, especially for processed meats and cheeses.
Final Thoughts
There’s something truly comforting and soul-satisfying about this Sweet Potato Hashbrown Breakfast Casserole Recipe that keeps me coming back again and again. It’s a delightful mix of wholesome ingredients creating a dish that’s both nourishing and bursting with flavor. I hope you give it a try soon and watch it become a beloved addition to your breakfast or brunch lineup. Trust me—your mornings are about to get a whole lot tastier!
Print
Sweet Potato Hashbrown Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Hashbrown Breakfast Casserole is a hearty and flavorful morning dish combining tender sweet potatoes, savory sausage, colorful vegetables, and a rich egg and cheese mixture. Baked to golden perfection, it offers a satisfying and nutritious start to your day, perfect for feeding a crowd or meal prepping for the week.
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
Other Ingredients
- 1 teaspoon garlic, minced
- 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
- Cooking oil spray
Instructions
- Preheat Oven and Prepare 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 of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and fry for 2 minutes, stirring occasionally to crisp edges. Cover and cook for about 10 minutes, stirring occasionally until they become 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 cook over medium heat, breaking it up with a wooden spoon until fully cooked and crisp. Add the chopped red onion and minced garlic and fry until the onion turns translucent.
- Add Vegetables: Add the diced red and green bell peppers and sliced mushrooms to the skillet. Cook for an additional 3 minutes, stirring occasionally until mushrooms start to soften. Then add the baby spinach and cook until wilted. Season the mixture with salt and black pepper. Transfer the sausage and vegetable mixture to the baking dish with sweet potatoes. Add the halved tomatoes and gently mix everything together.
- Prepare Egg Mixture: In a large bowl, whisk the 10 eggs with 1/3 cup milk and 1/3 cup of shredded cheese. Pour this egg mixture evenly over the ingredients in the baking dish. Sprinkle the remaining 1/3 cup of cheese on top. Season with extra salt and pepper to taste.
- Bake the Casserole: Place the casserole dish in the preheated oven, uncovered. Bake for about 45 minutes or until the casserole is cooked through, golden brown, and crisp around the edges.
- Serve: Remove the casserole from the oven and allow it to cool slightly. Slice into 12 portions and serve warm for a delicious breakfast or brunch.
Notes
- Choose your preferred sausage type: beef, chicken, or turkey work well.
- Use either mozzarella or cheddar cheese according to your taste preference.
- For extra flavor, add herbs such as thyme or rosemary when cooking the vegetables.
- This casserole can be prepared the night before and baked fresh in the morning.
- Leftovers can be refrigerated up to 3 days and reheated.
