If you’re searching for a breakfast that marries hearty comfort with a rainbow of fresh flavors, look no further than this Sweet Potato Hashbrown Breakfast Casserole. Bursting with savory sausage, tender sweet potatoes, vibrant vegetables, and creamy cheddar, this dish is the answer to busy mornings and cozy brunches alike. Each slice is a delicious mosaic of golden edges and gooey goodness, guaranteed to leave everyone craving seconds. Whether you’re meal prepping for the week or hosting a crowd, the Sweet Potato Hashbrown Breakfast Casserole brings everyone to the table with a smile.
Ingredients You’ll Need
One of my favorite things about the Sweet Potato Hashbrown Breakfast Casserole is that each ingredient is thoughtfully selected to pack in nutrition, color, and flavor. You don’t need a laundry list of complicated items—just a handful of market staples that work together like breakfast magic. Here’s what you’ll need:
- Shredded sweet potatoes: The star of this casserole, they roast up tender and slightly sweet, giving a nutritious boost.
- Olive oil: Adds richness and helps the sweet potatoes crisp up along the bottom layer.
- Onion: Infuses the dish with aromatic sweetness and depth.
- Red bell pepper: Offers beautiful color and a pop of sweetness.
- Fresh spinach: Wilts perfectly, weaving in nutrients and a subtle earthiness.
- Cooked breakfast sausage or bacon: For those who love a hit of savory, meaty indulgence (see notes for swaps).
- Eggs: The creamy backbone of the casserole, binding everything together.
- Milk: Makes the egg layer extra silky—go dairy-free if you wish!
- Garlic powder: Adds just the right savory kick, without overpowering.
- Smoked paprika: Lends a gently smoky, warm flavor that feels so inviting.
- Salt: Essential seasoning for bringing all the flavors to life.
- Black pepper: Gifts each bite a little spark of warmth.
- Shredded cheddar cheese: Melts to golden, gooey perfection—feel free to use your favorite cheese.
- Chopped green onions: Adds a fresh, crisp finish and a lovely burst of color on top.
How to Make Sweet Potato Hashbrown Breakfast Casserole
Step 1: Prepare the Base
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish—that’s the secret to easy serving later! Evenly spread your shredded sweet potatoes across the bottom, then drizzle with olive oil. This short pre-bake (about 15 minutes) gets them perfectly tender so they soak up all that delicious egg and cheese later on.
Step 2: Sauté the Veggies
While the sweet potatoes soften, gently sauté the diced onion and red bell pepper in a skillet over medium heat. Cook until just softened and fragrant, then toss in the chopped spinach. Give it a quick stir until the leaves barely wilt—you want those greens vibrant and fresh.
Step 3: Layer the Flavors
Once your veggies are sautéed and sweet potatoes have cooled just a little, scatter the vegetables over the sweet potato layer in your baking dish. Follow up with a sprinkle of your cooked breakfast sausage or crumbled bacon. This step ensures every bite of the Sweet Potato Hashbrown Breakfast Casserole has a little bit of everything.
Step 4: Whisk the Egg Mixture
In a sizable bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper until everything’s nicely combined and a bit frothy. Pour this luscious mixture evenly over the layered vegetables and meat, so it trickles down and fills all those mouthwatering nooks and crannies.
Step 5: Cheese it Up and Bake
Scatter the shredded cheddar cheese evenly across the top. Transfer the casserole to your oven and bake uncovered for 35 to 40 minutes. You’re looking for gently puffed, golden edges and a top that’s irresistibly melty. Let it stand for 5 to 10 minutes before slicing; it’ll firm up and be so much easier to serve.
Step 6: Garnish and Serve
The finishing touch: a sprinkle of vibrant green onions. Not only do they add crunch, but they also make every slice of Sweet Potato Hashbrown Breakfast Casserole as pretty as it is tasty. Gather your favorite people and dive in while it’s warm!
How to Serve Sweet Potato Hashbrown Breakfast Casserole
Garnishes
A liberal sprinkle of chopped green onions is unbeatable, but you can get playful with your toppings too. Try fresh chopped herbs like parsley or cilantro, a dollop of Greek yogurt or sour cream, or a swirl of hot sauce for those who love a little spice. The colors and flavors of these finishing touches really make the Sweet Potato Hashbrown Breakfast Casserole pop on the plate!
Side Dishes
This casserole is a complete breakfast on its own, but I love to serve it alongside seasonal fruit salad, crisp mixed greens, or even a simple avocado mash. For a brunch spread, offer toasted bread, muffins, or scones—the Sweet Potato Hashbrown Breakfast Casserole pairs beautifully with just about anything.
Creative Ways to Present
Dressing up this casserole is half the fun! Try baking individual portions in ramekins for a personalized touch, or cut the finished casserole into fun shapes with a biscuit cutter for brunch parties. For a rustic vibe, serve straight from the baking dish with a big spoon and let your guests help themselves.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), allow the Sweet Potato Hashbrown Breakfast Casserole to cool to room temperature, then transfer slices into airtight containers. Tuck them in the fridge, where they’ll stay fresh and flavorful for up to 4 days. Each piece reheats beautifully for quick weekday breakfasts or snacks.
Freezing
This casserole is ideal for freezing—perfect for meal prep! Cut into individual portions, wrap each tightly in plastic wrap, then seal in a freezer-safe bag or container. The Sweet Potato Hashbrown Breakfast Casserole will keep for up to 2 months. To serve, simply thaw overnight in the fridge.
Reheating
To reheat, microwave individual slices for 1–2 minutes, or pop them in a 350°F oven until warmed through. If reheating from frozen, let thaw first or bake covered at 350°F until hot and bubbly. The cheesy top revives perfectly, and the flavors meld even more after a rest.
FAQs
Can I make Sweet Potato Hashbrown Breakfast Casserole vegetarian?
Absolutely! Just skip the sausage or bacon and pile in extra veggies like mushrooms or zucchini. You’ll still get all the delectable flavors and that irresistible golden-topped finish, minus the meat.
Can I prep it the night before?
Definitely. Assemble the Sweet Potato Hashbrown Breakfast Casserole as directed, cover tightly, and refrigerate overnight. In the morning, just bake as usual—no need to adjust the cooking time. Early risers and sleepyheads alike will thank you!
What other cheeses work well?
If you’re out of cheddar or want a flavor twist, try Monterey Jack, gouda, pepper jack, or a sprinkle of parmesan for extra richness. The key is to use a cheese that melts well and adds a punch of flavor.
Can I use regular potatoes instead of sweet potatoes?
You can swap in shredded russet or Yukon Gold potatoes if you prefer, but the sweet potatoes lend moisture and a hint of sweetness that makes this casserole uniquely delicious. Feel adventurous and try both for fun!
What’s the best way to shred sweet potatoes?
A box grater works perfectly, or use the shredding attachment of a food processor for speed and ease. Peel the sweet potatoes first for the smoothest texture in your Sweet Potato Hashbrown Breakfast Casserole.
Final Thoughts
There’s just something special about gathering around the table for a dish like Sweet Potato Hashbrown Breakfast Casserole. It’s inviting, vibrant, and brimming with flavor—always a hit with friends, family, or simply for yourself. I can’t wait for you to try it and make this cozy classic your own!
Print
Sweet Potato Hashbrown Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Sweet Potato Hashbrown Breakfast Casserole is a delicious and nutritious dish perfect for a hearty breakfast or brunch. Packed with sweet potatoes, vegetables, eggs, and cheese, it’s a satisfying meal that can be enjoyed by the whole family.
Ingredients
Sweet Potato Layer:
- 3 cups shredded sweet potatoes
- 1 tablespoon olive oil
Veggie and Protein Layer:
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach, chopped
- 1 cup cooked breakfast sausage or bacon, crumbled
Egg Mixture:
- 8 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare sweet potato layer: Spread shredded sweet potatoes in the baking dish, drizzle with olive oil, and bake for 15 minutes.
- Cook vegetables: Sauté onion and bell pepper until softened, then add spinach and cook until wilted. Spread over sweet potato layer.
- Layer casserole: Sprinkle cooked sausage or bacon over vegetables.
- Make egg mixture: In a bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper. Pour over casserole layers.
- Add cheese and bake: Top with cheddar cheese and bake uncovered for 35–40 minutes until set. Rest, slice, and garnish with green onions before serving.
Notes
- You can substitute turkey sausage or omit meat for a vegetarian option.
- For dairy-free, use plant-based milk and cheese alternatives.
- Leftovers reheat well and are great for meal prep.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 190mg
