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
Scale
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
