One-Pan Sweet Potato Hash Breakfast Casserole

Made with freshly grated sweet potato, diced vegetables, cooked bacon, and plenty of melted cheese, this Sweet Potato Hash Breakfast Casserole is a satisfying, protein-packed egg bake. It’s versatile: add your favorite vegetables or use up what’s in the fridge to create your own twist on this simple, crowd-pleasing casserole. It works great for weekend brunch and is easy to portion for weekday breakfasts.

To make this casserole successful every time: 1) grate the sweet potato with a box grater for even texture, and 2) mix the vegetables and cooked bacon thoroughly with the eggs so the flavors distribute evenly before baking. Most of the process is hands-off while it bakes, making it a great option for busy mornings or meal prep.

What You Need for Sweet Potato Hash Breakfast Casserole

This recipe calls for simple ingredients you likely already have on hand. You’ll need:

• 3 cups grated sweet potato (about 1 large)
• 1/2 medium white onion, diced
• 1 large green bell pepper, diced
• 3 cloves garlic, mashed and minced
• 6 strips bacon, cooked and chopped (or a protein substitute)
• 12 large eggs
• 1/2 cup unsweetened almond milk (or any milk of your choice)
• 1 teaspoon dried mustard
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 tablespoon hot sauce (optional)
• 1/2 cup shredded gouda cheese (or your preferred cheese)

Sweet Potato Hash Breakfast Casserole Variations

This casserole is highly adaptable. Use the recipe as a base and make changes to suit your taste or dietary needs. A few easy swaps:

• Vegetables: Replace or add vegetables such as spinach, broccoli, carrots, or jalapeño for heat. You can also use leftover roasted vegetables.
• Protein: Swap bacon for shredded chicken or turkey, or omit meat altogether to make it vegetarian.
• Milk: Use regular dairy milk or another unsweetened non-dairy milk instead of almond milk.
• Cheese: Substitute shredded cheddar, mozzarella, or a blend of cheeses to change flavor and texture.
• Dairy-Free: Use non-dairy milk and omit the cheese or choose a dairy-free cheese alternative.

FAQ

Storage

This casserole is ideal for meal prep. Allow it to cool completely, then portion into airtight containers and refrigerate for up to 5 days.

To reheat: Warm portions in the microwave until heated through, or place covered in a 325–350°F oven until warmed.

Freezing Breakfast Casserole

Freeze individual servings for quick breakfasts. Wrap completely cooled squares tightly in plastic wrap, add a layer of foil, and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve slices with fresh fruit, a green salad, or extra crispy bacon. To make a breakfast sandwich, place a piece between an English muffin or bagel. This casserole also pairs well with salsa, hot sauce, or a dollop of Greek yogurt.

Recipe

Sweet Potato Hash Breakfast Casserole

Prep time: 20 mins • Cook time: 30 mins • Total: 50 mins • Serves: 6

Ingredients

• 3 cups grated sweet potato (about 1 large)
• 1/2 medium white onion, diced
• 1 large green pepper, diced
• 3 cloves garlic, mashed and minced
• 6 strips bacon, cooked and chopped
• 12 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon dried mustard
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 tablespoon hot sauce (optional)
• 1/2 cup shredded gouda cheese

Instructions

1. Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Place the grated sweet potato, diced onion, diced bell pepper, minced garlic, and chopped bacon in the prepared dish. Stir to combine evenly.
3. In a large bowl, whisk together the eggs and almond milk. Add the dried mustard, paprika, salt, and hot sauce, then whisk until smooth.
4. Pour the egg mixture evenly over the vegetable and bacon mixture, making sure everything is well-coated.
5. Bake for about 30 minutes, or until the casserole feels firm near the center and the edges are set. Sprinkle the shredded gouda over the top and bake an additional 5 minutes, or until the cheese is melted and just beginning to brown.
6. Allow the casserole to rest for a few minutes before slicing and serving.

Tips & Notes

• Storage: Refrigerate cooled portions in airtight containers for up to 5 days.
• Freezing: Freeze cooled squares wrapped tightly for up to 3 months; thaw overnight before reheating.
• Make-Ahead: Prepare through step 4 the night before, cover, and refrigerate. In the morning, bake as directed.

Nutrition (per serving, approximate)

Calories: 281 kcal • Carbohydrates: 10 g • Protein: 17 g • Fat: 19 g • Fiber: 2 g • Sugar: 4 g

Nutrition information is an estimate and should be used as a guide.