Most breakfast casseroles I see call for hash browns, and I thought it would be fun to make one using sweet potato hash browns. I love sweet potatoes and have been cutting one up to saute for breakfast and adding an egg on top for a few weeks. So this is a make ahead version of that sweet potato hash, perfect for Easter brunch.
I baked the sweet potatoes until crispy, and then cracked an egg on top, sprinkled some cheese and put them back in the oven for 5 minutes.
You could change this up by adding in some sausage or bacon, or varying the kind of cheese you use. All in all this is a simple casserole that is very satisfying.
Sweet Potato Breakfast Casserole
- 3 lbs sweet potatoes
- 2 Tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 green onions
- 8 eggs
- 1/4 cup Parmesan cheese
- Preheat the oven to 350.
- Shred the sweet potatoes and chop the green onions. Mix them together and add the oil, salt and pepper. Press into individual casserole dishes or larger dishes.
- Bake for 45 minutes until the sweet potatoes start to brown.
- Break eggs over the sweet potatoes, and sprinkle parmesan cheese on top. Return to the oven for 5 more minutes, or slightly longer if you don't want the yolks to be runny.