4.5 from 6 votes
Sweet Potato Hashbrown Breakfast Casserole
An easy and healthy LOADED Sweet Potato Hash Brown Breakfast Casserole, complete with as many vegetables as YOU want, crumbled sausages, eggs and crisp-tender sweet potato hash browns!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 people
Calories: 220 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 sweet potatoes large, or 2 medium, about 24 ounces, peeled and diced into ½-inch cubes
- 1 pound sausages of choice, beef, chicken or turkey, casings removed
- 1 red onion roughly chopped
- 1 teaspoon garlic minced
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 1 cup mushrooms sliced
- 2 cups baby spinach leaves washed
- 1 cup grape tomatoes cherry tomatoes, halved
- 1 pinch salt to taste
- 1 pinch ground black pepper
- 10 eggs large
- ⅓ cup milk
- ⅔ 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 ⅓ cup shredded cheese. Pour the eggs over the all of the ingredients in the baking dish. Top with the remaining ⅓ 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.
Cup of Yum
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.
Nutrition Information
Calories
220kcal
(11%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
169mg
(56%)
Sodium
354mg
(15%)
Potassium
358mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3.871IU
(0%)
Vitamin C
25mg
(28%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 220
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 169mg | 56% |
| Sodium | 354mg | 15% |
| Potassium | 358mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3.871IU | 0% |
| Vitamin C | 25mg | 28% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.