Description

An easy and healthy LOADED Sweet Potato Hash Brown Breakfast Casserole, complete with vegetables, crumbled sausages, eggs, and crisp-tender sweet potato hash browns.

Ingredients

1 large sweet potato, or 2 medium (about 24 ounces), peeled and diced into 1/2-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 or cherry tomatoes, halved

1 pinch salt, to taste

1 pinch ground black pepper

10 large eggs

1/3 cup milk

2/3 cup shredded mozzarella cheese or cheddar (divided)

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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 in a large pan or skillet over medium heat. Add sweet potatoes to the pan or skillet. Fry for 2 minutes, stirring occasionally to crisp the edges. Cover with a lid and allow them to 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, until cooked through and crisp. Add the onion and garlic. Fry until the onion is transparent.
Add the bell peppers and mushrooms and cook for a further 3 minutes, stirring occasionally until the mushrooms 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 everything together.
Whisk the eggs in a large bowl with the milk and 1/3 cup shredded cheese. Pour the egg mixture over all of the ingredients in the baking dish. Top with the remaining 1/3 cup of cheese. Season with extra salt and pepper to taste.
Bake the casserole in a 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.

Notes

You can substitute mozzarella cheese with cheddar for a different flavor profile.
Feel free to add or omit vegetables to your liking.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 4g
Sodium: 420mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 15g
Cholesterol: 175mg