Sweet Potato Hashbrown Breakfast Casserole Recipe
If you’re craving a colorful, cozy morning meal that feeds a crowd and hits all the right notes of savory, creamy, and just a little bit sweet, this Sweet Potato Hashbrown Breakfast Casserole is about to become your new favorite. Imagine the goodness of crispy, oven-baked sweet potato hashbrowns, layers of sautéed veggies, smoky sausage or bacon, and a creamy egg custard all topped off with melty cheddar cheese. Whether you’re serving brunch to your best friends or prepping breakfast for a busy week, this dish is a true showstopper that always disappears fast. The Sweet Potato Hashbrown Breakfast Casserole brings everyone together at the table with its irresistible flavor, wholesome ingredients, and vibrant appeal.
Ingredients You’ll Need
You’ll be amazed at how just a handful of everyday ingredients come together to create something this hearty and delicious. Each one brings its own special touch—think colorful veggies, rich cheese, and smoky meats—making the Sweet Potato Hashbrown Breakfast Casserole both inviting and satisfying.
- Shredded Sweet Potatoes (3 cups): The star of the dish! Their natural sweetness and vibrant color form a crispy, flavorful base.
- Olive Oil (1 tablespoon): Helps get those hashbrowns golden and perfectly tender.
- Salt (1/2 teaspoon): Just the right amount for balance and to enhance flavors.
- Black Pepper (1/4 teaspoon): Gives a warming kick without overpowering the casserole.
- Diced Onion (1/2 cup): Adds savory depth and sweetness once cooked down.
- Red Bell Pepper (1, diced): Brings a pop of color and fresh, juicy crunch.
- Cooked Breakfast Sausage or Crumbled Bacon (1 cup): Smoky, savory, and seriously satisfying—use your favorite!
- Large Eggs (8): The creamy richness that holds everything together.
- Milk—Dairy or Non-Dairy (1/2 cup): Makes the egg custard silky and fluffy.
- Garlic Powder (1 teaspoon): For a subtle, savory backbone.
- Smoked Paprika (1/2 teaspoon): A touch for depth and gentle smokiness.
- Shredded Cheddar Cheese (1 cup): Melts into gooey perfection on top—feel free to experiment with different cheeses if you like.
- Chopped Fresh Parsley (for garnish): Adds a fresh, herby finish that brightens every bite.
How to Make Sweet Potato Hashbrown Breakfast Casserole
Step 1: Prep and Parbake the Sweet Potato Hashbrowns
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish so nothing sticks. Toss your freshly shredded sweet potatoes with olive oil, salt, and pepper right in a big bowl—this ensures every shred gets perfectly seasoned and ready to crisp up. Spread the mixture evenly into your prepared dish, forming a solid base, and bake for 15 minutes. This parbake step is key for that golden color and satisfying texture in your Sweet Potato Hashbrown Breakfast Casserole.
Step 2: Sauté the Vegetables and Meats
While the sweet potatoes do their thing, grab a skillet and cook the onion and red bell pepper over medium heat for about five minutes, just until they’re softened and a bit sweet. Stir in your cooked breakfast sausage or crumbled bacon here—this will let all the flavors mix and mingle, giving you that hearty, savory bite in every forkful.
Step 3: Whisk the Egg Mixture
In a separate bowl, whisk together the eggs, milk, garlic powder, and smoked paprika until everything’s well combined and slightly frothy. This custard is what gives your Sweet Potato Hashbrown Breakfast Casserole that fluffy, luscious texture, so don’t skip this step!
Step 4: Layer and Assemble
Remove your partially baked sweet potato base from the oven. Evenly scatter the sausage and vegetable mixture over the top—you want every slice to have a colorful mix. Then, carefully pour the egg mixture over everything, letting it trickle into all the nooks and crannies. Finish by showering the top with that glorious layer of shredded cheddar cheese.
Step 5: Bake to Perfection
Slide your assembled casserole back into the oven and bake for 25 to 30 minutes, or until the eggs are set and the top is looking irresistibly golden. Let it cool for a couple of minutes, then shower it with fresh parsley for a burst of color and flavor. Your Sweet Potato Hashbrown Breakfast Casserole is ready to enjoy!
How to Serve Sweet Potato Hashbrown Breakfast Casserole
Garnishes
A sprinkle of fresh parsley livens up the casserole, adding brightness and a pop of color. For an extra twist, try sliced green onions, a touch of crumbled feta, or even a swirl of hot sauce—each garnish gives the dish a unique personality and makes your Sweet Potato Hashbrown Breakfast Casserole feel like it’s straight from a cozy brunch café.
Side Dishes
Pair this hearty casserole with a light, crisp green salad to balance the rich flavors, or serve with a platter of fresh fruit for natural sweetness. If you want to create a full brunch spread, offer flaky biscuits, toasted English muffins, or some simple avocado toast for a well-rounded meal.
Creative Ways to Present
If you’re hosting a gathering, slice your Sweet Potato Hashbrown Breakfast Casserole into neat squares and present them on a large platter for self-serve ease. For extra fun, use ring molds to cut out circles for individual servings, or layer pieces onto toasted mini bagels for a playful breakfast sandwich bar. The vibrant colors make this casserole a feast for the eyes as much as for the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, cover your casserole tightly or transfer individual servings to airtight containers. Stored in the refrigerator, Sweet Potato Hashbrown Breakfast Casserole keeps beautifully for up to four days, making it an excellent grab-and-go breakfast for busy mornings.
Freezing
To freeze, cool the casserole completely, then cut into squares and wrap each piece tightly in plastic wrap (or freeze the whole pan, covered well). Stash the wrapped portions in a freezer-safe bag or container. When you’re ready to enjoy, just thaw overnight in the fridge for best texture and flavor.
Reheating
You can reheat slices in the microwave for a quick, individual meal (about 1–2 minutes), or warm the whole dish in a 350°F oven, covered with foil, for 10–15 minutes. The savory, cheesy flavors of your Sweet Potato Hashbrown Breakfast Casserole come back to life, tasting just as good as the day you made it!
FAQs
Can I make this Sweet Potato Hashbrown Breakfast Casserole vegetarian?
Absolutely! Simply skip the sausage or bacon, or replace them with your favorite plant-based sausage, sautéed mushrooms, or a handful of chopped spinach for extra color and nutrition.
What’s the best way to shred sweet potatoes for this casserole?
A box grater or food processor fitted with the shredding blade will make quick work of the sweet potatoes. Aim for evenly sized shreds so that they bake up crisp-tender and form a great hashbrown base.
Can I assemble the casserole the night before?
Yes! Assemble everything as directed, cover tightly, and refrigerate overnight. In the morning, just pop it in the oven—allow a few extra minutes of bake time if it’s going straight from the fridge to the heat.
Is this casserole gluten-free and dairy-free?
Sweet Potato Hashbrown Breakfast Casserole is naturally gluten-free, and you can easily make it dairy-free by using your favorite non-dairy milk and omitting the cheese or using a dairy-free version.
What if I want a spicier version?
If you love a little heat, feel free to add chopped jalapeño to the veggie mix, use pepper jack cheese, or toss in some hot sauce or crushed red pepper flakes to your egg mixture for a fiery twist.
Final Thoughts
Whether you’re meal-prepping for the week or aiming to steal the show at your next brunch, the Sweet Potato Hashbrown Breakfast Casserole is pure comfort that never fails to wow. It’s simple, stunning, and absolutely scrumptious—so grab your favorite casserole dish and get baking. I can’t wait for you to enjoy every last bite!
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Sweet Potato Hashbrown Breakfast Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet Potato Hashbrown Breakfast Casserole is a delicious and satisfying way to start your day. Packed with sweet potatoes, eggs, sausage, and cheese, this hearty casserole is perfect for breakfast or brunch gatherings. Easy to make and can even be prepped the night before for a stress-free morning.
Ingredients
Sweet Potato Hashbrowns:
- 3 cups shredded sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetable and Sausage Mixture:
- 1/2 cup diced onion
- 1 red bell pepper, diced
- 1 cup cooked breakfast sausage or crumbled bacon
Egg Mixture:
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Preheat oven and prep sweet potatoes: Preheat oven to 375°F. Grease a 9×13-inch baking dish. Toss shredded sweet potatoes with olive oil, salt, and pepper. Spread in the dish and bake for 15 minutes.
- Sauté vegetables and sausage: In a skillet, sauté onion and red bell pepper until softened. Add cooked sausage or bacon.
- Prepare egg mixture: Whisk together eggs, milk, garlic powder, and smoked paprika.
- Assemble and bake: Spread the sausage mixture over the sweet potatoes. Pour the egg mixture on top and sprinkle with cheddar cheese. Bake for 25–30 minutes until set. Garnish with parsley.
Notes
- You can prepare this casserole the night before and bake in the morning.
- For a dairy-free version, use non-dairy milk and skip the cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 215 mg
