Sweet Potato Hash Brown Breakfast Casserole
This egg casserole is packed with veggies, Italian sausage, cheese, tomatoes and sweet potatoes. Delicious for those breakfast for dinner nights!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 1 large sweet potato
- 1 tablespoon oil, vegetable
- 8 ounce italian sausage, ground
- 1/2 medium onion, red
- 1 medium bell pepper, red
- 1 medium bell pepper, green
- 1 1/4 cup, pieces or slices mushrooms, white
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 2 cup spinach
- 1 cup cherry tomatoes
- 10 large egg
- 1/3 cup milk
- 2 ounce mozzarella cheese
Preheat oven to 375 degrees and spray a 9x13 casserole dish with cooking spray.
Peel and dice your sweet potato into small cubes. Add olive oil to a large skillet over medium heat; once hot, add sweet potato cubes. Cook, stirring occasionally, until tender.
While potatoes cook, chop the onion, bell peppers, and mushrooms.
Remove cooked sweet potatoes from pan and set aside.
Add ground sausage to pan and use a wooden spoon to break up the meat while it browns. Once it's almost cooked, add chopped onion. Stir and let cook for 2 minutes, then add bell peppers, mushrooms, salt and pepper.
Let cook for about 3 minutes and then remove from heat. Stir in roughly chopped spinach, then dump into prepared pan and spread out evenly.
Halve cherry tomatoes and add to pan.
In a bowl, add eggs and milk; whisk to combine. Pour over casserole and top with grated mozzarella cheese.
Bake for 45 minutes and serve warm.
Calories: 177kcal | Carbohydrates: 7g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 173mg | Sodium: 440mg | Fiber: 1g | Sugar: 3g