Sweet Potato Breakfast Casserole with Mushrooms and Spinach recipe

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Ingredients

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 calories
carbohydrate: 14.9 g
cholesterol: 255.8 mg
fat: 20.5 g
fiber: 2.5 g
protein: 17.8 g
saturatedFat: 8.1 g
servingSize: -
sodium: 515 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

  2. Cook and stir sausage and onion in a skillet until browned, about 5 minutes. Drain excess grease.

  3. 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.

  4. Bake in the preheated oven, uncovered, until set, about 35 minutes. Let rest for at least 5 minutes before cutting and serving.

Recipe Yield

1 9x13-inch casserole

Recipe Note

This sweet potato casserole is a great breakfast dish to make on Sunday night to have for the coming work week.

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