Sweet Potato Breakfast Casserole with Mushrooms and Spinach recipe
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- ½ pound ground Italian sausage ¼ onion, diced 1 (20 ounce) bag frozen sweet potato waffle fries 2 cups fresh spinach, stemmed 1 (8 ounce) package sliced baby bella mushrooms 12 eggs 1 pinch seasoning salt, or to taste 2 cups shredded sharp Cheddar cheese
Nutrition Info
- 312.6 caloriescarbohydrate: 14.9 gcholesterol: 255.8 mgfat: 20.5 gfiber: 2.5 gprotein: 17.8 gsaturatedFat: 8.1 gservingSize: -sodium: 515 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Breakfast Casserole with Mushrooms and Spinach
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Cook and stir sausage and onion in a skillet until browned, about 5 minutes. Drain excess grease.
Arrange sweet potato fries in the casserole dish in a single layer. Layer spinach, mushrooms, and sausage mixture on top. Whisk eggs together in a bowl. Season with seasoning salt and pour into the casserole. Cover with Cheddar cheese.
Bake in the preheated oven, uncovered, until set, about 35 minutes. Let rest for at least 5 minutes before cutting and serving.