BREAKFAST POTATO CASSEROLE WITHOUT EGGS RECIPES

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SWEET POTATO BREAKFAST CASSEROLE RECIPE | SOUTHERN LIVING



Sweet Potato Breakfast Casserole Recipe | Southern Living image

Sweet potatoes are the star in this breakfast casserole recipe. We start the recipe with a quick and easy hack for tenderizing the potatoes—pop them in the microwave! Put the spuds in a microwave-safe bowl with water, cover with plastic wrap, and cook on HIGH until they're tender, probably around 4 minutes. Next, brown the sausage in a skillet. A mixture of eggs, half-and-half, and Italian seasoning will serve as the base of your frittata. You'll stir together all of your ingredients and 1 cup of mozzarella cheese before adding it all to your lightly greased 5-quart slow cooker. Sprinkle the top with the remaining cup of mozzarella cheese before setting your slow cooker to LOW and cooking until the frittata is just about set. You'll need to allow around three and a half hours. Next, you'll remove the lid and continue cooking. This will help the liquid on the top of the frittata to evaporate. Before serving, garnish with chopped fresh parsley. 

Provided by Southern Living

Categories     Slow Cooker Recipes

Total Time 4 hours 12 minutes

Yield Serves 8

Number Of Ingredients 11

1 1/2 pounds sweet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons water
1 tablespoon salted butter
1 pound pork breakfast sausage
6 large eggs
1 cup half-and-half
1/2 teaspoon Italian seasoning
2 cups fine, dry breadcrumbs
1 cup refrigerated pre-chopped onion
8 ounces pre-shredded mozzarella cheese (about 2 cups), divided
Chopped fresh parsley

Steps:

  • Place sweet potatoes in a microwave-safe bowl with water. Cover with plastic wrap, and microwave at HIGH until tender, about 4 minutes. Remove plastic wrap, and set aside.
  • Melt butter in a large skillet over medium-high. Brown sausage in melted butter, stirring often, until sausage is browned and crumbled, 5 to 6 minutes.
  • Whisk together eggs, half-and-half, and Italian seasoning in a medium bowl. Stir together sausage, egg mixture, breadcrumbs, sweet potatoes, onion, and 1 cup of the cheese in a lightly greased 5-quart slow cooker. Sprinkle top with remaining 1 cup cheese.
  • Cover and cook on LOW until almost set, about 3 1/2 hours. Remove lid, and cook on LOW until edges are browned and liquid on top has evaporated, about 20 minutes. Garnish with fresh parsley.

BREAKFAST POTATO CASSEROLE RECIPE | MYRECIPES



Breakfast Potato Casserole Recipe | MyRecipes image

Breakfast casserole is a beautiful thing because it puts everything you want on your plate in one warm bite. Our Breakfast Potato Casserole is essentially a baked omelet with all the toppings: hearty potatoes, flavorful veggies, savory sausage, and light, fluffy eggs. You could serve this with tortillas on the side, since it's pretty much instant breakfast burrito filling. We used mild sausage, but if you prefer more heat, go for the spicy stuff. If you'd like to prep this ahead of time, you can follow the first three steps up to a day in advance.

Provided by Liz Mervosh

Total Time 1 hours 20 minutes

Yield Serves 8 to 10 (serving size: about 1 1/2 cups [for 8])

Number Of Ingredients 12

Cooking spray
1 tablespoon canola oil
1 pound mild, sweet or hot Italian pork sausage, casings removed
1 medium-size (8 oz.) orange bell pepper, chopped (about 1 2/3 cups)
1 medium-size (6 oz.) red bell pepper, chopped (about 1 1/3 cups)
1 cup thinly sliced scallions (from 1 (4-oz.) bunch)
1 ¾ teaspoons kosher salt, divided
1 (32-oz.) pkg. frozen cubed hash browns, thawed
2 tablespoons all-purpose flour
8 ounces sharp Cheddar cheese, shredded (about 2 cups)
12 large eggs
1 cup whole milk

Steps:

  • Preheat oven to 350°F. Lightly grease a 13- x 9-inch broiler-safe baking dish with cooking spray, and set aside. Heat oil in a large skillet over medium-high. Add sausage; and cook, stirring to break up sausage, until browned and just cooked through, about 7 minutes. Transfer to a plate lined with paper towels. Do not wipe skillet clean. 
  • Add bell peppers, scallions, and 3/4 teaspoon of the salt to skillet. Reduce heat to medium, and cook, stirring occasionally, until tender-crisp, 6 to 8 minutes. Remove from heat. 
  • Toss together potatoes and flour in a large bowl. Stir in cheese, cooked sausage, and bell pepper mixture. Spoon into prepared baking dish.
  • Whisk together eggs, milk, and remaining 1 teaspoon salt in a large bowl until thoroughly blended. Pour evenly over potato mixture. Bake, uncovered, in preheated oven until eggs are set in middle, about 55 minutes. Increase oven temperature to broil. Broil until top of casserole is browned in spots, 2 to 3 minutes. Remove from oven; let stand 15 minutes before serving. 

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