Sweet Potato Hash Breakfast Casserole

A plate with a piece of quiche and a fork.

5 from 6 votes

Sweet Potato Hash Breakfast Casserole

Make this nourishing and protein-packed sweet potato hash breakfast casserole for weekend brunch or to enjoy for breakfast all week long. Use your favorite veggies!

Prep 20

Cook 30

Total 50

Fat 19

Carbs 10

Protein 17

Yield

Ingredients

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

Instructions

Preheat the oven to 350ºF. Spray a 9x13-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.

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Nutrition Facts