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
Scale
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
