Description
A hearty and flavorful Sweet Potato Hashbrown Breakfast Casserole combining tender sweet potatoes, savory sausage, fresh vegetables, and melty cheese baked to golden perfection. Perfect for a satisfying breakfast or brunch that serves a crowd.
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)
Seasonings & Oils
- 1 teaspoon garlic, minced
- 1 pinch salt, to taste
- 1 pinch ground black pepper
- 1 tablespoon olive oil
- Cooking oil spray (for greasing the baking dish)
Instructions
- Preheat and Prepare: Preheat the oven to 200°C (375°F) and spray a 9×13-inch baking or casserole dish with cooking oil spray. Set aside.
- Cook Sweet Potatoes: In a large skillet over medium heat, heat 1 tablespoon olive oil. 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: Using the same skillet, add the sausage meat and cook over medium heat, breaking it up with a spoon, until fully cooked and crispy. Add the chopped onion and minced garlic, frying until the onion becomes translucent.
- Add Vegetables: Add the diced bell peppers and sliced mushrooms to the skillet and cook for an additional 3 minutes, stirring occasionally until mushrooms soften. Add the baby spinach leaves and cook until they wilt. Season with salt and ground black pepper. Transfer this sausage and vegetable mixture to the baking dish containing the sweet potatoes. Add the halved tomatoes and mix everything gently to combine.
- Prepare Egg Mixture: In a large bowl, whisk together the 10 large eggs, 1/3 cup milk, and 1/3 cup shredded cheese. Pour this mixture evenly over the ingredients in the baking dish. Sprinkle the remaining 1/3 cup of cheese on top and season with additional salt and pepper if desired.
- Bake the Casserole: Place the baking dish uncovered in the preheated oven and bake for approximately 45 minutes, or until the casserole is cooked through, golden on top, and crisp around the edges.
- Serve: Allow the casserole to cool slightly before slicing into 12 portions. Serve warm and enjoy!
Notes
- You can substitute the sausage with plant-based sausage for a vegetarian version, but this recipe is not strictly vegetarian as written.
- Use any type of cheese you prefer; cheddar provides a sharper flavor while mozzarella adds gooey creaminess.
- Sweet potatoes can be replaced with regular russet potatoes if desired, but the flavor and color will differ.
- To save time, you may prepare the vegetable and sausage sauté mixture the night before and refrigerate before assembling and baking.
- Ensure the casserole rests a few minutes after baking to set up for easier slicing.
