Skip to main content New this month
Get the Allrecipes magazine

Sweet Potato Breakfast Casserole

Rated as 4.56 out of 5 Stars

"This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings 268 cals
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
  4. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 268 calories; 14.3 g fat; 13.8 g carbohydrates; 21.9 g protein; 180 mg cholesterol; 607 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 58
  1. 77 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Yummy. I used fully cooked sausage for faster preparation and I finely chopped the sweet potatoes instead of shredding. It was great and I will definitely prepare it this way again next time.

Most helpful critical review

Easy and tasted not too bad, but it's hard to mess up a dish filled with cheese. Found it too heavy for me, but definitely a good way to mix the sweet potatos and the spinaches in the same dish.

Most helpful
Most positive
Least positive
Newest

Yummy. I used fully cooked sausage for faster preparation and I finely chopped the sweet potatoes instead of shredding. It was great and I will definitely prepare it this way again next time.

Quite tasty. I liked the use of sweet potatoes in this. For me, this needs a couple of tweaks for next time: I like spicy with my sweet potatoes, so next time I'll add a couple shakes of spicy ...

Made this exactly as written. Topped it with Franks Hot Sauce. Loved it! Perfect mix of sweet and savory.

Good recipe. I was more interested in the method and combination of ingredients. I had one very long slim sweet potato which I grated into the bottom of a 6 x 10 glass dish (approx. size) I u...

Does this use cooked or raw shredded sweet potatoes?

I fixed this on a Sunday hoping to have something to take to work for breakfast all week. I'll be surprised if it last until I get home today (Monday). My husband loved it. I added a little m...

I made this for a group of mostly meat-eaters and they loved it! I omitted the vegetarian sausage links, used kale instead of spinach and used 10 large eggs rather than 8 jumbo eggs. Great recip...

Looking for a recipe to take to a brunch next weekend. Tried this today and I found a winner. Added cayenne pepper to the egg mixture . I made my own turkey sausage, so I skipped the water st...

I found this recipe because I wanted to use up previously frozen shredded sweet potatoes, now it will become a regular entrée at dinner. I served this with rice and steamed veggies to make it a ...