Made with freshly grated sweet potato, chopped veggies, cooked bacon, and plenty of cheese, this sweet potato hash breakfast casserole has it all going on! Add your favorite veggies or use up whatever you have on hand to put your own twist on this easy egg bake.
If there is one thing we unanimously love here at Fit Foodie HQ, it’s breakfast. From pancakes to overnight oats, smoothies to eggs, and everything in between, breakfast is hands-down the best meal of the day.
Today’s recipe for sweet potato hash breakfast casserole combines our love of breakfast and meal prep in one simple, protein-packed dish. Enjoy this wholesome breakfast casserole for a weekend brunch with friends or make it to have for breakfast all week long.
For best breakfast casserole success, 1) use a cheese grater to grate the sweet potato and 2) make sure all of the veggies and chopped bacon are mixed really well with the eggs before baking. Most of the work is hands-off while the casserole bakes in the oven, so it’s quick and easy to make, too!
“Great recipe! It’s filling and not as heavy as most breakfast casseroles. We added a bit more cheese and bacon:-)” – Gigi
What You Need for Sweet Potato Hash Breakfast Casserole
We love how easy it is to throw this breakfast casserole. No fancy ingredients, either! You’ll need:
- Veggies including grated sweet potato, chopped onion and bell pepper, and garlic.
- Chopped and cooked bacon for extra flavor and protein.
- A dozen eggs mixed with almond milk and spices like mustard powder, paprika, salt, and hot sauce.
- A sprinkle of shredded gouda cheese because it’s not a breakfast casserole without it!
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Sweet Potato Hash Breakfast Casserole Variations
Of all of our recipes on Fit Foodie, breakfast casseroles and anything involving baked eggs are some of our most customizable. Use this recipe as a starting point and put your own spin on it! Here are a few ways to mix it up:
Veggies: Use your favorite veggies (and a great way to use up any leftover cooked veggies). Anything goes – try spinach, broccoli, carrots instead of sweet potatoes, jalapeño peppers, and more!
Bacon: Instead of chopped, cooked bacon, use shredded chicken or turkey or omit it completely for a vegetarian breakfast casserole.
Milk: Replace the unsweetened almond milk with regular milk or any kind of unsweetened non-dairy milk.
Cheese: Use any kind of shredded cheese to top this sweet potato hash breakfast casserole. Shredded cheddar, mozzarella, or a combination of a couple different kinds would be delicious.
Dairy Free: For dairy free breakfast casserole, use non-dairy milk and omit the cheese (or replace it with a dairy free alternative).
Can you make a half batch?
Yes! Bake a half batch of this breakfast casserole in an 8×8 or 9×9-inch baking pan. The bake time should be similar, but keep an eye on it while it bakes.
Is this recipe vegetarian?
As written, no. For a vegetarian sweet potato hash breakfast casserole, omit the bacon.
How do you know when the casserole is done?
This breakfast casserole is done when the top is firm to the touch and the edges are lightly golden brown.
Along with our freezer breakfast sandwiches, this sweet potato breakfast casserole is one of our favorite meal-prep meals. Let the casserole cool completely, transfer individual portions to airtight containers, and refrigerate for up to 5 days.
To reheat, warm in the microwave or place in the oven and heat until warmed through.
Freezing Breakfast Casserole
Freeze individual servings of breakfast casserole for a quick and nutritious breakfast. Wrap completely cool squares of this sweet potato hash casserole in plastic wrap and in another layer of foil. Place in a freezer-safe container and freeze for up to 3 months.
Pair sweet potato hash breakfast casserole with your favorite breakfast sides like fresh fruit and bacon, or stick a piece of casserole in between an English muffin or bagel for a breakfast sandwich. The sky is the limit!
Sweet Potato Hash Breakfast Casserole
- 3 cups grated sweet potato about 1 large
- 1/2 medium white onion diced
- 1 large green pepper diced
- 3 cloves garlic mashed and minced
- 6 strips of bacon cooked and chopped
- 12 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon dried mustard
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon hot sauce
- 1/2 cup shredded gouda cheese
- Preheat the oven to 350ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Place the shredded sweet potato, onion, pepper, garlic, and bacon in the prepared casserole dish. Mix everything together. Set aside.
- In a large bowl, whisk the eggs together. Pour in the milk and whisk well. Add the dried mustard, paprika, salt, and hot sauce. Whisk again.
- Pour the egg mixture into the casserole dish and make sure all of the veggies and bacon are covered.
- Bake for 30 minutes or until the casserole is firm to the touch but not overly golden brown. Sprinkle on the shredded gouda cheese and bake for an additional 5 minutes.
Tips & Notes
- Storage: Let the casserole cool completely, transfer individual portions to airtight containers, and refrigerate for up to 5 days.
- Freezing Instructions: Wrap completely cool squares of this sweet potato hash casserole in plastic wrap and in another layer of foil. Place in a freezer-safe container and freeze for up to 3 months.
- Make Ahead Instructions: Prepare the recipe through step 4 the night before you’d like to serve this casserole. Cover the casserole dish tightly with foil or plastic wrap and refrigerate overnight. In the morning, bake as instructed.