The Sweet Potato Hashbrown Breakfast Casserole Recipe is a vibrant and hearty way to start your day with flavor and nourishment all in one dish. Combining tender sweet potatoes, savory sausages, and fresh vegetables baked together in a cheesy egg mixture, this casserole brings a comforting balance of textures and tastes. Perfect for feeding a crowd or prepping ahead for busy mornings, this recipe transforms simple ingredients into an unforgettable breakfast tradition you’ll want to return to again and again.
Ingredients You’ll Need
Each ingredient in this Sweet Potato Hashbrown Breakfast Casserole Recipe has a special role, whether it’s building hearty texture, adding layers of flavor, or contributing beautiful colors that make the dish as inviting as it is delicious. Here’s what you’ll need to create this cozy breakfast feast:
- Sweet potatoes: Their natural sweetness and creamy texture perfectly offset the savory elements.
- Sausage (beef, chicken, or turkey): Adds rich, meaty flavor and a satisfying protein boost.
- Red onion: Brings a subtle sharpness that deepens the flavor profile.
- Garlic: Offers aromatic depth that enhances everything it touches.
- Red and green bell peppers: Provide a fresh crunch and vibrant color contrast.
- Mushrooms: Infuse an earthy umami that complements the sausage.
- Baby spinach leaves: Add a tender green freshness that wilts perfectly into the casserole.
- Grape or cherry tomatoes: Burst with juicy sweetness and balance the savory notes.
- Salt and black pepper: Essential for seasoning and bringing all the flavors together.
- Large eggs: Bind ingredients and create the fluffy, golden base of the casserole.
- Milk: Keeps the eggs tender and custardy without heaviness.
- Shredded mozzarella or cheddar cheese: Adds gooey, melty richness and a lightly crisp topping.
How to Make Sweet Potato Hashbrown Breakfast Casserole Recipe
Step 1: Prepare and Cook the Sweet Potatoes
Start by heating some olive oil in a large pan over medium heat. Add the diced sweet potatoes and let them sizzle until the edges begin to crisp—about 2 minutes. Then cover and cook them gently for around 10 minutes, stirring occasionally, until they’re tender enough to pierce with a fork. This step ensures your sweet potatoes are soft inside with just a little crunch to contrast.
Step 2: Brown the Sausage and Sauté Aromatics
In the same pan, add your sausage meat (take it out of the casing if needed) and cook it until browned and crisp. As it cooks, break it up with a wooden spoon, so it resembles crumbly bits of savory goodness. Next, toss in the red onion and minced garlic, cooking until the onions turn translucent and fragrant—this creates the aromatic foundation for the casserole.
Step 3: Cook the Vegetables
Add diced red and green bell peppers along with sliced mushrooms to the skillet. Stir and cook for a few more minutes until the mushrooms soften and peppers become slightly tender. Then, stir in the baby spinach leaves and cook just until they begin to wilt. Season the entire mixture liberally with salt and black pepper—the seasoning here is what ties all the flavors together beautifully.
Step 4: Combine Ingredients in the Baking Dish
Transfer the cooked sweet potatoes to your prepared baking dish. Add the sausage and vegetable mixture on top, then scatter the halved cherry or grape tomatoes across the surface. Give everything a gentle toss in the dish to distribute all those wonderful ingredients evenly, ensuring every bite will be packed with flavor and texture.
Step 5: Pour the Egg Mixture and Add Cheese
In a large bowl, whisk together the eggs, milk, and half of the shredded cheese. This mixture becomes the fluffy, custardy base that holds the casserole together. Pour it evenly over the layered ingredients in the baking dish. Finish by sprinkling the remaining cheese on top—this will melt and brown, creating a gorgeous golden crust as it bakes.
Step 6: Bake Your Sweet Potato Hashbrown Breakfast Casserole Recipe
Pop the dish into a preheated oven at 375°F (200°C) and bake uncovered for approximately 45 minutes. You want the casserole to be cooked through, bubbly, and golden brown around the edges. The smell alone will have you counting down the minutes!
Step 7: Cool, Slice, and Serve
Once baked, let the casserole rest briefly—it helps everything set and makes slicing neater. Cut into 12 portions and serve warm, ready to impress your family or guests with a satisfying and hearty breakfast treat.
How to Serve Sweet Potato Hashbrown Breakfast Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of green color and a subtle fresh note that pairs wonderfully with the rich casserole. A dollop of sour cream or a drizzle of hot sauce can also elevate each serving for added creaminess or spice, perfect if you like a little extra kick.
Side Dishes
This casserole stands well on its own but pairs beautifully with light sides like a crisp mixed greens salad or sliced fresh fruit to add brightness and contrast. For brunch spreads, consider warm crusty bread or toasted English muffins to round out the meal.
Creative Ways to Present
For a festive occasion, serve the casserole in individual ramekins or muffin tins for personalized portions that impress visually. You can also layer it with avocado slices or top with a fried egg for a trendy twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the leftover casserole tightly with plastic wrap or transfer it to an airtight container. It will keep fresh in the refrigerator for up to 4 days, making it a great option for easy breakfasts throughout the week.
Freezing
The Sweet Potato Hashbrown Breakfast Casserole Recipe freezes wonderfully. Just wrap it securely in foil and then place it in a freezer-safe bag or container. Store it frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Warm individual portions in the microwave for a quick fix or reheat the whole casserole in a 350°F (175°C) oven covered with foil for about 20 minutes until heated through. Removing the foil for the last 5 minutes helps refresh that crispy, cheesy top.
FAQs
Can I use another type of potato instead of sweet potatoes?
Absolutely! Russet or Yukon gold potatoes can work well, though they have a different flavor and texture. Sweet potatoes give this casserole its unique sweetness and vibrant color that really sets it apart.
Is it possible to make this dish vegetarian?
Definitely! Simply omit the sausage and add extra vegetables like zucchini or more mushrooms. You can also incorporate plant-based sausage alternatives to keep the protein content.
Can I prepare this casserole the night before?
You sure can! Assemble everything as directed, cover the baking dish, and refrigerate overnight. Bake it fresh in the morning, adding a little extra baking time if it’s coming straight from the fridge.
What type of cheese works best in this recipe?
Mozzarella is perfect for melty, mild flavor, but cheddar introduces a sharper, more robust taste that complements the sausage beautifully. Feel free to mix or match based on preference.
How spicy is this casserole?
This recipe is mild by default, making it approachable for all tastes. If you want to add heat, consider mixing in some chopped jalapeños or a pinch of cayenne pepper when cooking the vegetables.
Final Thoughts
There’s something truly joyful about gathering around a dish as comforting and flavorful as the Sweet Potato Hashbrown Breakfast Casserole Recipe. Whether it’s for a special weekend brunch or a make-ahead weekday meal, this casserole brings warmth, color, and heartiness that everyone will appreciate. Give it a try—soon it will become your go-to breakfast that feels like a celebration every time you serve it.
Print
Sweet Potato Hashbrown Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Hashbrown Breakfast Casserole is a hearty, flavorful morning dish combining tender sweet potatoes, savory sausage, vibrant vegetables, and a cheesy egg mixture baked to golden perfection. Perfect for family breakfasts or meal prepping, it delivers a balanced mix of protein, veggies, and comforting carbs all in one easy-to-make casserole.
Ingredients
Vegetables
- 1 large sweet potato, or 2 medium (about 24 ounces), peeled and diced into 1/2-inch cubes
- 1 red onion, roughly chopped
- 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 or cherry tomatoes, halved
Protein
- 1 pound sausages of choice (beef, chicken, or turkey), casings removed
- 10 large eggs
Dairy
- 1/3 cup milk
- 2/3 cup shredded mozzarella cheese or cheddar (divided)
Seasonings and Others
- 1 teaspoon garlic, minced
- 1 pinch salt, to taste
- 1 pinch ground black pepper
- 1 tablespoon olive oil
- Cooking oil spray (for greasing baking dish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 200°C (375°F). Lightly spray a 9×13-inch baking or casserole dish with cooking oil spray and set it aside to be used later.
- Cook Sweet Potatoes: Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat. Add the diced sweet potatoes and fry for about 2 minutes, stirring occasionally to get the edges crisp. Cover the pan with a lid and continue cooking for approximately 10 minutes, stirring occasionally until the sweet potatoes are fork tender. Transfer them to the prepared baking dish.
- Cook Sausage and Aromatics: Using the same skillet, add the sausage meat, breaking it up with a wooden spoon tip, and cook until it is thoroughly cooked and crispy. Add the chopped onion and minced garlic, frying until the onion becomes transparent and fragrant.
- Add Vegetables: Stir in the diced red and green bell peppers along with the sliced mushrooms. Cook for an additional 3 minutes until the mushrooms start to soften. Add the baby spinach leaves and cook just until they begin to wilt. Season this mixture with salt and black pepper to taste. Transfer this sausage and vegetable mixture into the baking dish over the sweet potatoes. Add the halved grape or cherry tomatoes and gently mix everything together in the dish.
- Prepare Egg Mixture: In a large bowl, whisk together the 10 large eggs, 1/3 cup milk, and 1/3 cup shredded mozzarella or cheddar cheese. Pour this egg mixture evenly over the ingredients in the baking dish. Sprinkle the remaining 1/3 cup shredded cheese on top. Adjust salt and pepper if needed.
- Bake the Casserole: Place the casserole dish uncovered into the preheated oven and bake for about 45 minutes. Bake until the casserole is cooked through, the top is golden, and the edges are crisped.
- Serve: Remove from the oven and allow the casserole to cool slightly. Cut into 12 even portions and serve warm for a delicious, satisfying breakfast.
Notes
- Use any type of sausage you prefer: beef, chicken, or turkey. Removing casings ensures even cooking and texture.
- Feel free to swap mozzarella for cheddar or another melting cheese of your choice.
- For a vegetarian version, omit the sausage and add extra mushrooms or plant-based sausage.
- This casserole can be made ahead and refrigerated overnight; bake in the morning for fresh, hot breakfast.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Sweet potatoes can be swapped with regular potatoes if preferred, adjusting cooking times accordingly.
