Sweet Potato Hash Brown Breakfast Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large bowl, combine grated sweet potatoes, diced bell peppers, chopped onions, and minced garlic.
• STEP 3.In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the sweet potato mixture and stir well to combine.
• STEP 4.Transfer the mixture to the greased baking dish and spread it evenly.
• STEP 5.Bake for 35-40 minutes, or until the top is golden brown and the center is set.
• STEP 6.Remove from the oven and let it cool for a few minutes before serving.
• STEP 7.Serve the sweet potato hash brown breakfast casserole warm, garnished with fresh herbs if desired.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make grating the sweet potatoes easier, use a food processor with a grating attachment.
• Feel free to customize the vegetables in this casserole based on your preferences. You can add mushrooms, spinach, or any other vegetables you like.
• For added flavor, sprinkle some shredded cheese on top of the casserole before baking.

Storage and Serving

• This casserole can be made ahead of time and stored in the refrigerator. Simply reheat it in the oven or microwave before serving.
• Serve the sweet potato hash brown breakfast casserole as a main dish for breakfast or brunch. It pairs well with fresh fruit or a green salad.