Overnight Sweet Potato and Sausage Breakfast Casserole
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Garnish and Glaze
Ingredients
2cupssweet potatoes, diced
1/3cupwater
1poundsausage
4teaspoonsoil
1 1/2cupsbell pepper, diced
1/2cupsweet onion, diced
2cupsspinach, packed
3/4cupgrape tomatoes, halved
4cupsFrench/Italian bread, 1/2 inch cubes
8large eggs
2cupsmilk, (2% or whole)
1teaspoonsground mustard
1teaspoonsalt
1/4teaspoonfresh cracked pepper
1cupcheddar cheese,, shredded
Instructions
Heat 2 teaspoons oil in the pan over medium-high heat. Add the sweet potatoes and toss to coat. Pout in the water and cover with lid. Cook for 5-7 minutes until fork tender, remove lid and cook until water evaporates and edges start to crisp. Remove from pan and set aside.
Brown the sausage over medium-high heat. Remove from pan and add the remaining 2 teaspoons oil, bell peppers, and onion. Cook for 5-7 minutes until tender. Add the spinach and cook until wilted. Mix in the sweet potatoes, sausage, and tomatoes and set aside.
Grease a 9x13 inch pan and place bread cubes in the bottom.
In a mixing bowl, whisk the eggs and then mix in the milk, ground mustard, salt, and pepper. Stir in the cheese. Pour half of the mixture evenly over the bread.
Layer the sausage and vegetable mixture on top of the bread and then pour remaining egg mixture on top. Cover with plastic wrap and let refrigerate for 2 hours or overnight.
Bake at 350 degrees for 35 minutes uncovered. If it is browning too much on top, gently drape with foil and cook 10-15 more minutes or until a knife inserted comes out clean. Let cool 10 minutes before slicing and serving.