Sweet potato hash breakfast casserole

Step by Step

Step 1

Preheat the oven to 350ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray.

Step 2

Place the shredded sweet potato, onion, pepper, garlic, and bacon in the prepared casserole dish. Mix everything together. Set aside.

Step 3

In a large bowl, whisk the eggs together. Pour in the milk and whisk well. Add the dried mustard, paprika, salt, and hot sauce. Whisk again.

Step 4

Pour the egg mixture into the casserole dish and make sure all of the veggies and bacon are covered.

Step 5

Bake for 30 minutes or until the casserole is firm to the touch but not overly golden brown. Sprinkle on the shredded gouda cheese and bake for an additional 5 minutes.

Tips and Warnings

Storage: Let the casserole cool completely, transfer individual portions to airtight containers, and refrigerate for up to 5 days.
Freezing Instructions: Wrap completely cool squares of this sweet potato hash casserole in plastic wrap and in another layer of foil. Place in a freezer-safe container and freeze for up to 3 months.
Make Ahead Instructions: Prepare the recipe through step 4 the night before you’d like to serve this casserole. Cover the casserole dish tightly with foil or plastic wrap and refrigerate overnight. In the morning, bake as instructed.