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BY Karina | 11 Comments
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An easy and healthy LOADED Sweet Potato Hash Brown Breakfast Casserole, complete with as many vegetables as YOU want, crumbled sausages, eggs andcrisp-tender sweetpotatohash browns!
Sweet Potato Hash Brown Breakfast Casserole!
Has breakfast ever looked so good? Or brunch, even?
With Thanksgiving around the corner, a lot of you guys have been requesting easy, make-ahead breakfasts on the healthy side. Well, this Sweet Potato Hash Brown Breakfast Casserole would be it. The first thing that came to my mind was a giantfrittata type of thing, big enough to feed a crowd, while also being completely customisable to your tastes. This pan is loaded. No. L.O.A.D.E.D with good for you stuff. Actually, this is a casserole I made regularly a couple years ago as meal prep. Bake it, portion it out and freeze each portion for later. So…confessing howexcited I am to be sharing this withyou all is a severe understatement.
Fully loadedwith diced up, crisp-tender-sweetsweetpotato hash browns for ever-lasting hunger control, bell peppers (or capsic*ms),sliced mushrooms, sautéed spinach, and cherry or grape tomatoes to top it all off, with a light dusting of shredded mozzarella cheese. PLUS crumbled sausage to add even more protein!BUUHT having said ALL THAT just now, I also have to add that this recipe is totally customisable. Don’t like bell peppers? Leave ’em out. Not a fan of sausages? Replace with bacon. OR leave out meat altogether and make it vegetarian!See where I’m going?
First, you need to lightly grease a9×13-inch casserole dish with cooking oil spray OR a light coating of olive oil. This is crucial for a guaranteed no sticking to the pan type situation and serving nice slices instead of a mountain of egg mess.
Second, fry your sweet potato hash first, THEN sausage meat, THEN vegetables. Dump all of the ingredientsinto your dish, like so ↑, whisk the eggs with milk, half the cheese, salt and pepper.
Pour the egg mixture ALL over the rest of the ingredients… ↓
Sprinkle over remainingcheese and that’s it! Bakefor around 45 minutes and you’ve got a perfect, cheesy Sweet Potato Hash Brown Breakfast Casserole that everyone will LOVE! Perfectfor breakfast or brunch or lazy, stay-in-your-pyjamasweekendmornings.
You can alsomake the casserole the night before and allow it to come to room temperature for about 30 minutes before baking!
Love Breakfast Hash? Try this Cheesy Bacon And Egg Hash (Breakfast Skillet)OR these !
An easy and healthy LOADED Sweet Potato Hash Brown Breakfast Casserole, complete with as many vegetables as YOU want, crumbled sausages, eggs andcrisp-tender sweetpotatohash browns!
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Prep: 15 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 15 minutes mins
Serves: 12 people
Ingredients
- 1 large sweet potato , or 2 medium (about 24 ounces | 700 grams), peeled and diced into 1/2-inch cubes
- 1 pound | 500 grams sausages of choice (beef, chicken or turkey), casings removed*
- 1 red onion , roughly chopped
- 1 teaspoon minced garlic
- 1 red bell pepper (capsicum), deseeded and diced
- 1 green bell pepper (capsicum), deseeded and diced
- 1 cup sliced mushrooms
- 2 cups baby spinach leaves , washed
- 1 cup grape or cherry tomatoes , halved
- salt and fresh ground black pepper
- 10 large eggs
- 1/3 cup milk
- 2/3 cup shredded mozzarella cheese (or cheddar)**
Instructions
Preheat the oven to 200°C | 375°F. Spray a 9x13-inch baking/casserole dish with cooking oil spray; set aside.
Heat 1 tablespoon olive oil a large pan or skillet over medium heat. Add sweet potatoes to the pan or skillet. Fry for 2 minutes first, stirring occasionally to crisp the edges. The cover with a lid and allow them cook for around 10 minutes, stirring occasionally, until fork tender. Transfer to the prepared baking pan.
In the same skillet, fry the sausage meat, breaking it up with the tip of your wooden spoon. Fry until cooked through and crisp. Add the onion and garlic. Fry until onion is transparent. Add the peppers and mushrooms and cook for a further 3 minutes, while occasionally stirring (the mushrooms will begin to soften); add the spinach and continue cooking until the spinach begins to wilt. Season with salt and pepper. Transfer sausages and veggies to the baking pan, add in the sliced tomatoes and mix all of the ingredients together.
While veggies are cooking, whisk the eggs in a large bowl with the milk and 1/3 cup shredded cheese. Pour the eggs over the all of the ingredients in the baking dish. Top with the remaining 1/3 cup cheese. Season with extra salt and pepper over the top.
Bake the casserole in preheated oven, uncovered, for about 45 minutes, or until cooked through, golden and crisp around the edges.
Allow to cool slightly; slice into 12 portions and serve warm.
Notes
*Ground sausage mince can be used instead. Or ground beef, chicken or turkey. I used grass-fed beef sausages. Replace sausages with bacon if desired.
*For a vegetarian option, omit the sausage.
**Replace mozzarella cheese with cheddar, swiss, parmesan, or your favourite shredded cheese.
TO MAKE AHEAD: Assemble the casserole as directed, cover with plastic wrap and refrigerate overnight, allow it to come to room temperature for 30 minutes before baking.
HOW TO CUSTOMISE: Replace any of the vegetables with your own choices if you wish. Corn, sliced zucchini, diced eggplant, diced potatoes, broccoli or cauliflower florets, etc.
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Reader Interactions
Comments
Amy says
This was really wonderful – thank you Karina!
Reply
Noel L Munchinski says
Where can I get the Nutrition information for this recipe?
Reply
Karina says
I like to use myfitnesspal.com for any nutritional information. Hope it helps for you too!
Reply
grumpy caveman says
cheese and milk are not paleo
Reply
Karina says
Hi Grumpy Caveman. Can you please enlighten me as to where exactly in this post or recipe do I claim this to be Paleo?
Reply
Becca Hannigan says
I appreciate your reply to Grumpy Caveman and this recipe.Reply
Susan says
Karina, this was amazing! I halved the recipe because there only three of us at home now. Prepped it last night before bed and baked it off this morning! My husband had two servings of it. Thank you for all of the yummy recipes!They’ve all been a hit. Making the Lemon Thyme Chic Thighs this evening for dinner.
Reply
Lora says
How would I go about portioning it and reheating? Wanting to make this but I’m the only one who would be eating it and as delicious as it looks I don’t think I could put down an entire pan myself lol
Reply
Natalie says
Planning on making this today for on-the-run breakfasts for the week, can’t wait to try it!
Reply
Bethany @ Athletic Avocado says
Girl, you do brunch WELL. This casserole looks incredible! This would actually be a perfect breakky for turkey day because its loaded with veggies and protein and will keep me satisfied till the big meal!
Reply
Karina says
Thanks so much Bethany! Xxx
Reply
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