Sweet Potato Hasbrown Breakfast Casserole Recipe

Preheat the oven to 200 degrees C or 375 degrees F. Spray a 9×13-inch baking/casserole dish with cooking oil spray; set aside.

Heat 1 tablespoon olive oil a large pan or skillet over medium heat. Add sweet potatoes to the pan or skillet. Fry for 2 minutes first, stirring occasionally to crisp the edges.

The cover with a lid and allow them cook for around 10 minutes, stirring occasionally, until fork tender. Transfer to the prepared baking pan.

In the same skillet, fry the sausage meat, breaking it up with the tip of your wooden spoon. Fry until cooked through and crisp.

Add the onion and garlic. Fry until onion is transparent. Add the peppers and mushrooms and cook for a further 3 minutes, while occasionally stirring (the mushrooms will begin to soften); add the spinach and continue cooking until the spinach begins to wilt.

Season with salt and pepper. Transfer sausages and veggies to the baking pan, add in the sliced tomatoes and mix all of the ingredients together.

While veggies are cooking, whisk the eggs in a large bowl with the milk and ⅓ cup shredded cheese. Pour the eggs over the all of the ingredients in the baking dish. Top with the remaining ⅓ cup cheese. Season with extra salt and pepper over the top.

Bake the casserole in preheated oven, uncovered, for about 45 minutes, or until cooked through, golden and crisp around the edges.

Allow to cool slightly; slice into 12 portions and serve warm.