Sweet Potato And Egg Breakfast Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
• Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
• Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
• Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

Steps:

• In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• 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.
• Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
• Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
• 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.

Steps:

• Preheat oven to 400. Lightly grease a 9x13 inch baking dish (I used my butter wrapper).
• Combine sweet potatoes with 2 tablespoons olive oil, a teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single even layer, toss to coat well.
• Bake in a preheated oven until slightly browned, about 30 minutes.
• Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Add onion and red pepper and cook and stir until translucent, 2 to 3 minutes. ADd garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
• Heat the same skillet over medium-high heat. Add sausage and cook. Break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
• Gently whisk eggs, milk, and remaining kosher salt and black peper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
• Place roasted potatoes in the bottom of the prepared baking dish. Pour the vveggie and sausage mixture evenly over top.
• Bake, uncovered, in a preheated oven until the eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.