Dump all of the ingredients into your dish, like so ↑, whisk the eggs with milk, half the cheese, salt and pepper.
Second, fry your sweet potato hash first, THEN sausage meat, THEN vegetables. This is crucial for a guaranteed no sticking to the pan type situation and serving nice slices instead of a mountain of egg mess. OR leave out meat altogether and make it vegetarian! See where I’m going?įirst, you need to lightly grease a 9×13-inch casserole dish with cooking oil spray OR a light coating of olive oil. Not a fan of sausages? Replace with bacon.
#Sweet potato hash browns plus#
PLUS crumbled sausage to add even more protein! BUUHT having said ALL THAT just now, I also have to add that this recipe is totally customisable.
So…confessing how excited I am to be sharing this with you all is a severe understatement.įully loaded with diced up, crisp-tender-sweet sweet potato hash browns for ever-lasting hunger control, bell peppers (or capsicums), sliced mushrooms, sautéed spinach, and cherry or grape tomatoes to top it all off, with a light dusting of shredded mozzarella cheese. Bake it, portion it out and freeze each portion for later. Actually, this is a casserole I made regularly a couple years ago as meal prep. The first thing that came to my mind was a giant frittata type of thing, big enough to feed a crowd, while also being completely customisable to your tastes. Well, this Sweet Potato Hash Brown Breakfast Casserole would be it. With Thanksgiving around the corner, a lot of you guys have been requesting easy, make-ahead breakfasts on the healthy side. Has breakfast ever looked so good? Or brunch, even? Sweet Potato Hash Brown Breakfast Casserole! Jump to Recipe Print Recipe An easy and healthy LOADED Sweet Potato Hash Brown Breakfast Casserole, complete with as many vegetables as YOU want, crumbled sausages, eggs and crisp-tender sweet potato hash browns!
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