Description
This Sweet Potato Hashbrown Breakfast Casserole is a hearty, flavorful dish combining tender sweet potatoes, savory sausage, fresh vegetables, and cheesy eggs. Perfect for a cozy brunch or make-ahead breakfast, it bakes to a golden, crisp finish that serves 12 people.
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
Meat
- 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 (for greasing baking dish)
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (375°F). Spray a 9×13-inch baking or casserole dish with cooking oil spray and set it aside.
- Cook Sweet Potatoes: Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat. Add the diced sweet potatoes, frying for about 2 minutes while stirring occasionally to crisp the edges. Cover with a lid and cook for around 10 minutes, stirring occasionally until the sweet potatoes are fork tender. Transfer them to the prepared baking dish.
- Cook Sausages and Aromatics: In the same skillet, add the sausage meat. Break it up with a wooden spoon tip and fry until cooked through and crispy. Add the chopped onion and minced garlic to the skillet 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 about 3 minutes, stirring occasionally, until the mushrooms soften. Next, stir in the baby spinach leaves, cooking until they begin to wilt. Season everything with salt and pepper to taste. Transfer the sausage and vegetable mixture to the baking dish with sweet potatoes. Add the halved tomatoes and gently mix all ingredients together in the dish.
- Prepare Egg Mixture: In a large bowl, whisk together the 10 eggs, 1/3 cup milk, and 1/3 cup of shredded mozzarella or cheddar cheese until well combined. Pour this egg mixture evenly over the ingredients in the baking dish. Sprinkle the remaining 1/3 cup cheese on top. Add extra salt and pepper if desired.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake uncovered for about 45 minutes, or until the casserole is cooked through, golden on top, and crisp around the edges.
- Serve: Let the casserole cool slightly after baking. Slice into 12 portions and serve warm for a delicious and filling breakfast or brunch.
Notes
- You can use beef, chicken, or turkey sausage based on preference or dietary needs.
- Shredded mozzarella creates a milder, stretchier cheese topping, while cheddar adds a sharper flavor.
- Make sure the sweet potatoes are fork tender before transferring to the dish to ensure even baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, add some chili flakes or diced jalapenos when cooking the vegetables.
- To make this dish gluten-free, verify that the sausage used contains no gluten additives.
