Best 8 Sweet Potato Breakfast Casserole With Mushrooms And Spinach Recipes

SWEET POTATO BREAKFAST CASSEROLE

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.

SWEET POTATO BREAKFAST CASSEROLE WITH MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Cook and stir sausage and onion in a skillet until browned, about 5 minutes. Drain excess grease.
• Arrange sweet potato fries in the casserole dish in a single layer. Layer spinach, mushrooms, and sausage mixture on top. Whisk eggs together in a bowl. Season with seasoning salt and pour into the casserole. Cover with Cheddar cheese.
• Bake in the preheated oven, uncovered, until set, about 35 minutes. Let rest for at least 5 minutes before cutting and serving.

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

SWEET POTATO SAUSAGE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400 with rack on lower middle position. Lightly grease a 9x13 inch baking dish and set aside.
• On a large baking sheet, combine sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper and toss to coat well. Bake in a single, even layer for 20 minutes or until soft.
• Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and garlic and stir 2 to 3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9xx13 inch baking dish.
• In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, chopped kale or spinach, and 1/4 teaspoon freshly ground black pepper to the mixture in baking dish. Gently toss to combine all ingredients well.
• In a bowl, gently whisk together the eggs and 1/2 cup of non dairy milk until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25 to 30 minutes or just until eggs are set in center.
• Dish can be prepared the night before. Cover tightly and chill if you do prepare the night before and then bake uncovered in preheated oven for up to an hour, if baking straight from the fridge.

SWEET POTATO SPINACH BAKE

Steps:

• Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.

POTATO, SPINACH, & MUSHROOM CASSEROLE

Steps:

• Preheat oven to 400.
• Grease 2 large baking sheets& set them aside.
• Scrub potatoes under cold water.
• Do not peel.
• Cut potatoes lengthwise into 1/4 inch thick slices.
• Place slices in a large bowl.
• Add 4 T olive oil, garlic, salt and pepper to bowl.
• Toss the potatoes gently coating them as best you can.
• It is easiest to do by hand, but a little messy.
• Once tossed, lay potatoes out on prepared baking sheets.
• Try not to overlap.
• Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
• When done, remove pans from oven.
• Uncover to cool.
• Do not turn oven off.
• While potatoes are baking, heat remaining 2 T oil in a large pot.
• Add onions and cook over medium heat until soft (about 5 minutes).
• Add mushrooms until they throw off their juices (about another 5 minutes).
• Stir in spinach.
• then add salt& pepper to taste.
• Cover and cook til spinach wilts (about 4 minutes).
• Uncover and cook off any liquid in the pot.
• Remove the pot from heat and stir in ricotta.
• Grease a 13 X 9 inch baking pan.
• Line the bottom of pan with 1/3 of potatoes.
• Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
• Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
• Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
• Bake until the casserole turns golden brown on top.
• Approximately 25 minutes.
• Remove pan from oven& let settle for 5 minutes before cutting up slices.

VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY

Steps:

• Layer half of the sweet potatoes on the bottom of a greased slow cooker.
• Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
• Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
• In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
• Pour the egg mixture over the vegetables.
• Top with cheddar cheese.
• Cover and cook on low for 6-8 hours.
• Carefully remove lid and serve hot.
• Enjoy!