Sweet Potato Breakfast Casserole Recipe - Allrecipes.com
Sweet Potato Breakfast Casserole Recipe
  • READY IN ABOUT hrs

Sweet Potato Breakfast Casserole

Recipe by  

"This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl.
  3. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
  4. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
  5. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2012

Yummy. I used fully cooked sausage for faster preparation and I finely chopped the sweet potatoes instead of shredding. It was great and I will definitely prepare it this way again next time.

 
Most Helpful Critical Review
Nov 23, 2014

This was not very good. Very bland. Sweet potatoes laborious to shred.

 
Oct 22, 2012

Quite tasty. I liked the use of sweet potatoes in this. For me, this needs a couple of tweaks for next time: I like spicy with my sweet potatoes, so next time I'll add a couple shakes of spicy salt to the potatoes. The dish is very fluffy.. I tend to prefer a less fluffy more dense breakfast dish. Next time I'll add some more veggies or perhaps a bit of flour to thicken it up a bit

 
Feb 09, 2014

Made this exactly as written. Topped it with Franks Hot Sauce. Loved it! Perfect mix of sweet and savory.

 
Nov 01, 2014

Good recipe. I was more interested in the method and combination of ingredients. I had one very long slim sweet potato which I grated into the bottom of a 6 x 10 glass dish (approx. size) I used 6 eggs, handful of grated cheese, cup of spinach chopped, half of an onion diced fine, quarter cup of Bisquick, pepper, salt, 1/2 cup water...........my point is that this method and combination of vegetables is dependable. Follow the "how to" instructions and use the combination amounts that you like best. Don't fret, it's like making quiche. It was a lovely brown when it came out of the oven. I strongly suspect that it will re-heat in the microwave and still be nice. My 17 year old son put ketchup on it, but that is not a bad thing. Thanks to the Cook for making a recipe that I can fit into my busy life. Add a tossed salad and this is lovely breakfast, lunch or super.

 
Feb 03, 2014

I fixed this on a Sunday hoping to have something to take to work for breakfast all week. I'll be surprised if it last until I get home today (Monday). My husband loved it. I added a little more spinach, used veggie burger instead of sausage and 8 egg whites plus 2 whole eggs. As suggested my another reviewer, I added a little hot sauce. It was awesome!!! Will double the recipe and try again next Sunday.

 
Feb 08, 2013

I made this for a group of mostly meat-eaters and they loved it! I omitted the vegetarian sausage links, used kale instead of spinach and used 10 large eggs rather than 8 jumbo eggs. Great recipes. Thanks!

 
Nov 01, 2014

Does this use cooked or raw shredded sweet potatoes?

 

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Nutrition

  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 202 mg
  • 67%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 607 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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