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
Scale
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
