Sweet Potato Hash Brown Breakfast Casserole

The recipe Sweet Potato Hash Brown Breakfast Casserole can be made in around 45 minutes. One portion of this dish contains around 13g of protein, 15g of fat, and a total of 214 calories. For 97 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 12. It is brought to you by Cafe Delites. 68 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Christmas. It works well as a very affordable main course. Head to the store and pick up mushrooms, red bell pepper, sausages, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns a good spoonacular score of 54%. Hash Brown Breakfast Casserole, Hash Brown Breakfast Casserole, and Hash Brown Breakfast Casserole are very similar to this recipe.

Servings: 12

 

Ingredients:

2 cups baby spinach leaves, washed

1 cup grape or cherry tomatoes, halved

10 large eggs

1 teaspoon minced garlic

1 green bell pepper (capsicum), deseeded and diced

salt and fresh ground black pepper

1/3 cup milk

1 cup sliced mushrooms

1 red bell pepper (capsicum), deseeded and diced

1 red onion, roughly chopped

1 pound | 500 grams sausages (beef, chicken or turkey), casings removed*

⅔ cup shredded mozzarella cheese (or cheddar)**

1 large sweet potato, or 2 medium (about 24 ounces | 700 grams), peeled and diced into ½-inch cubes

Equipment:

casserole dish

oven

frying pan

wooden spoon

baking pan

whisk

bowl

Cooking instruction summary:

Preheat the oven to 200C | 375F. Spray a 9x13-inch baking/casserole dish with cooking oil spray; set aside.Heat 1 tablespoon olive oil a large pan or skillet over medium heat. Add sweet potatoes to the pan or skillet. Fry for 2 minutes first, stirring occasionally to crisp the edges. The cover with a lid and allow them 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. Fry until cooked through and crisp. Add the onion and garlic. Fry until onion is transparent. Add the peppers and mushrooms and cook for a further 3 minutes, while occasionally stirring (the mushrooms will 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 all of the ingredients together.While veggies are cooking, whisk the eggs in a large bowl with the milk and cup shredded cheese. Pour the eggs over the all of the ingredients in the baking dish. Top with the remaining cup cheese. Season with extra salt and pepper over the top.Bake the casserole in 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.

 

Step by step:


1. Preheat the oven to 200C | 375F. Spray a 9x13-inch baking/casserole dish with cooking oil spray; set aside.

2. Heat 1 tablespoon olive oil a large pan or skillet over medium heat.

3. Add sweet potatoes to the pan or skillet. Fry for 2 minutes first, stirring occasionally to crisp the edges. The cover with a lid and allow them cook for around 10 minutes, stirring occasionally, until fork tender.

4. Transfer to the prepared baking pan.In the same skillet, fry the sausage meat, breaking it up with the tip of your wooden spoon. Fry until cooked through and crisp.

5. Add the onion and garlic. Fry until onion is transparent.

6. Add the peppers and mushrooms and cook for a further 3 minutes, while occasionally stirring (the mushrooms will begin to soften); add the spinach and continue cooking until the spinach begins to wilt. Season with salt and pepper.

7. Transfer sausages and veggies to the baking pan, add in the sliced tomatoes and mix all of the ingredients together.While veggies are cooking, whisk the eggs in a large bowl with the milk and cup shredded cheese.

8. Pour the eggs over the all of the ingredients in the baking dish. Top with the remaining cup cheese. Season with extra salt and pepper over the top.

9. Bake the casserole in 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.


Nutrition Information:

Quickview
236k Calories
13g Protein
15g Total Fat
9g Carbs
10% Health Score
Limit These
Calories
236k
12%

Fat
15g
24%

  Saturated Fat
5g
35%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
187mg
63%

Sodium
363mg
16%

Get Enough Of These
Protein
13g
28%

Vitamin A
5203IU
104%

Vitamin C
26mg
32%

Vitamin K
26µg
26%

Selenium
15µg
22%

Vitamin B2
0.34mg
20%

Phosphorus
195mg
20%

Vitamin B6
0.34mg
17%

Vitamin B12
0.87µg
14%

Vitamin B5
1mg
13%

Vitamin B3
2mg
13%

Zinc
1mg
12%

Vitamin B1
0.18mg
12%

Potassium
394mg
11%

Folate
43µg
11%

Manganese
0.2mg
10%

Vitamin D
1µg
10%

Iron
1mg
10%

Calcium
85mg
9%

Copper
0.16mg
8%

Magnesium
28mg
7%

Fiber
1g
7%

Vitamin E
0.97mg
6%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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