SWEET POTATO BREAKFAST CASSEROLE WITH MUSHROOMS AND SPINACH

Sweet Potato Breakfast Casserole with Mushrooms and Spinach image

This sweet potato casserole is a great breakfast dish to make on Sunday night to have for the coming work week.

Provided by Meghan Culp

Categories Breakfast and Brunch Eggs

Time 55m

Yield 10

Number Of Ingredients 8

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Ingredients

½ pound ground Italian sausage
¼ onion, diced
1 (20 ounce) bag frozen sweet potato waffle fries
2 cups fresh spinach, stemmed
1 (8 ounce) package sliced baby bella mushrooms
12 eggs
1 pinch seasoning salt, or to taste
2 cups shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 14.9 g, Cholesterol 255.8 mg, Fat 20.5 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 8.1 g, Sodium 515 mg, Sugar 6.7 g