Sweet Potato Hashbrown Breakfast Casserole Recipe
Wake up to a vibrant breakfast with this Sweet Potato Hashbrown Breakfast Casserole—a dish that transforms basic pantry staples into a colorful, flavor-packed crowd-pleaser! Sweet, golden shredded sweet potatoes form the base for a medley of sautéed veggies and creamy eggs, all crowned with a bubbling cheddar cheese topping. Whether you’re prepping brunch for a gathering or just want a nourishing, no-fuss start to your week, this casserole is about to become your new go-to.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—every component plays a role, from the earthiness of the sweet potatoes to the pops of pepper and melty cheese. Gather these essentials and get ready to experience a flavor combination that feels like a warm hug from the inside out!
- Shredded sweet potatoes (3 cups): The naturally sweet, hearty foundation that crisps beautifully and brings bright color and nutrients.
- Olive oil (1 tablespoon): Adds rich moisture and helps sauté those veggies just right.
- Small onion, diced: Infuses the casserole with savory depth and a subtle sweetness.
- Red bell pepper, diced: Brings color and a mild, sweet crunch to every bite.
- Green bell pepper, diced: Offers a fresh, slightly grassy flavor that balances the sweetness.
- Fresh spinach, chopped (2 cups): Wilts into the mixture for vibrant flecks of flavor and a nutritious boost.
- Large eggs (8): The protein-rich binder that makes every forkful fluffy and satisfying.
- Milk, dairy or non-dairy (1/2 cup): Lends creaminess and helps the eggs puff up as they bake.
- Shredded cheddar cheese (1 cup): Delivers gooey, golden richness to top and fill the casserole.
- Garlic powder (1/2 teaspoon): Adds a hint of savory depth you’ll taste in each bite.
- Smoked paprika (1/2 teaspoon): Gives a gentle smokiness and stunning color to the finished dish.
- Salt (1/2 teaspoon): Essential for intensifying all the other flavors in the mix.
- Black pepper (1/4 teaspoon): A subtle kick that punctuates the creamy base.
- Cooking spray or additional oil: Keeps your casserole from sticking—don’t skip this step!
How to Make Sweet Potato Hashbrown Breakfast Casserole
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C)—this way, it’s perfectly hot when your casserole is ready to go in. Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil so nothing sticks, and you get those lovely, clean slices.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Once shimmering, add your diced onion along with the red and green bell peppers. Cook these for 4 to 5 minutes until the onions turn translucent and the peppers soften, stirring occasionally to prevent sticking. Toss in the chopped spinach and cook just until wilted—about a minute—then remove everything from the heat.
Step 3: Whisk the Egg Mixture
In a spacious mixing bowl, crack in all eight eggs and pour in the milk. Sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Whisk until the yolks, whites, and seasonings are fully combined and the mixture takes on a silky consistency.
Step 4: Combine Everything
Fold the shredded sweet potatoes into the egg mixture, mixing well to break up clumps. Next, add in the sautéed veggies and scatter in half of the shredded cheddar cheese, ensuring each ingredient is evenly distributed. This is the moment where everything melds together—so take your time mixing!
Step 5: Assemble and Bake
Pour the combined mixture into your prepared baking dish, smoothing out the top with a spatula for even cooking. Sprinkle the remaining cheddar cheese across the surface so every slice ends up with gooey, golden topping. Slide the dish into the oven and bake for 35 to 40 minutes, or until the center is firmly set and the top is gloriously golden brown.
Step 6: Cool, Slice, and Serve
Once baked, let your Sweet Potato Hashbrown Breakfast Casserole cool for a few minutes—this will make for neater slices and allow the flavors to settle. Use a sharp knife or spatula to portion out slices, then serve warm to savor all those creamy, cheesy, and veggie-packed bites!
How to Serve Sweet Potato Hashbrown Breakfast Casserole
Garnishes
Amp up each serving with a flourish of fresh chopped herbs—think parsley, chives, or even a sprinkle of dill. If you’re a fan of spice, a dash of hot sauce or a scattering of red pepper flakes takes things up a notch. A spoonful of tangy Greek yogurt or sour cream on the side is always a crowd-pleaser.
Side Dishes
Pair your Sweet Potato Hashbrown Breakfast Casserole with a simple fruit salad for refreshing balance, or some toasted sourdough to mop up every tasty bit. If you’re aiming for a heartier brunch, crispy bacon or breakfast sausage are classic companions.
Creative Ways to Present
For a charming brunch buffet, cut the casserole into bite-sized squares and stack them on a platter—it’s always a hit at gatherings! You can also layer slices into toasted English muffins or wraps for an on-the-go breakfast sandwich, turning leftovers into a lunchtime upgrade.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Hashbrown Breakfast Casserole keeps beautifully in the fridge! Simply transfer slices to an airtight container and refrigerate for up to four days. It’s a meal prep dream—ready for busy mornings or an easy lunch.
Freezing
If you want to stash some away, let the casserole cool completely, then cut into portions. Individually wrap each slice in foil or plastic wrap, and pop them into a freezer bag or container. They’ll be good for up to two months, making breakfast totally effortless.
Reheating
To reheat, unwrap and microwave a slice for 1 to 2 minutes, or place it in a 350°F oven until warmed through—about 10 minutes. The casserole stays creamy and flavorful, so every bite tastes just as good as when it was first baked.
FAQs
Can I make Sweet Potato Hashbrown Breakfast Casserole ahead of time?
Absolutely! Prep the entire casserole the night before, cover it tightly, and refrigerate overnight. The next morning, just bake as directed. It’s a total time-saver for brunches or meal prep.
Is it possible to make this casserole dairy-free?
Yes, you can use your favorite plant-based milk and swap in a dairy-free cheese alternative. The dish will still be creamy and delish, with all the vibrant flavors you love.
Can I add meat to this recipe?
Definitely! Feel free to fold in cooked sausage, crumbled bacon, or even diced ham when mixing everything together. It makes the casserole a bit heartier while keeping all that sweet and savory balance.
Do I have to peel the sweet potatoes?
While peeling is recommended for the best texture, you can absolutely leave the skin on if you like the extra fiber and slightly earthier flavor. Just give the sweet potatoes a good scrub before shredding.
Can Sweet Potato Hashbrown Breakfast Casserole be made gluten-free?
Great news—it already is! All the ingredients in this casserole are naturally gluten-free, so it’s a safe, satisfying choice for any brunch crowd.
Final Thoughts
If you’re craving a meal that’s easy to make, bursting with color, and endlessly satisfying, this Sweet Potato Hashbrown Breakfast Casserole is it. Whether you bake it for a lazy weekend brunch or prep it for weekday breakfasts, you’ll find it’s the kind of dish that everyone at the table will ask for again and again. Give it a try—you’ll wonder how your mornings ever felt complete without it!
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Sweet Potato Hashbrown Breakfast Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Hashbrown Breakfast Casserole is a delicious and nutritious way to start your day. Packed with sweet potatoes, veggies, eggs, and cheese, it’s a satisfying breakfast or brunch option that’s perfect for feeding a crowd.
Ingredients
Sweet Potato Hashbrowns:
- 3 cups shredded sweet potatoes (peeled)
- 1 tablespoon olive oil
Veggies:
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups fresh spinach, chopped
Egg Mixture:
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy)
Seasonings:
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- Cooking spray or additional oil for greasing
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Veggies: In a skillet, cook onion and bell peppers until softened. Add spinach and cook until wilted. Remove from heat.
- Prepare Egg Mixture: In a bowl, whisk eggs, milk, seasonings. Fold in sweet potatoes, veggies, and half of the cheese.
- Assemble and Bake: Pour mixture into the baking dish, top with remaining cheese, and bake for 35–40 minutes until set and golden.
- Serve: Let cool slightly, slice, and enjoy!
Notes
- You can prepare this casserole the night before and refrigerate it overnight before baking.
- Add cooked sausage or bacon for a meatier version.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 4g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 210mg
