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
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
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.
