Sweet Potato Mushroom Breakfast Bake

I am a huge fan of baking all kinds of potatoes on a Sunday afternoon (see recipe here) and then using them during the week for a variety of meals. This recipe came about because I had leftover Bella mushrooms too! I think this would pair well with sausage if the meat lovers in your family feel neglected 🙂

Ingredients

• 2 sweet potatoes (roasted the night before, preferably. I sprinkled mine with salt, pepper, garlic powder, and onion powder when I roasted them halved, face down — see recipe.)
• 5 or 6 large mushrooms (I used Bella.)
• 1 Tbsp butter, as needed for cooking mushrooms
• 3 eggs
• 1/2 cup sour cream
• 1/4 tsp salt (assuming you added salt already to your roasted sweet potatoes)
• 1 cup sharp cheddar cheese (mine is an overflowing cup… so a bit more than a cup)
• Paprika for sprinkling on top

Directions

Step One

Preheat oven to 350 degrees. Butter/grease your dish. My dish is 7×7 and serves four people max. You can always double this dish easily! Next, dice your pre-roasted sweet potatoes. Place the diced sweet potatoes in your baking dish and smash them down to create a nice thick layer. Set your dish aside.

Step Two

Slice your mushrooms and sauté them on the stove with 1 Tbsp of butter, or more if it’s too dry. I also added a spoonful of water if needed to get the process going faster. Cook them down until there is no liquid left and they are nicely browned and golden. Once they’re finished cooking, add them to your dish. You now have your second layer. Spread them out evenly.

Step Three

Grab a mixing bowl and add three eggs, 1/4 tsp salt, and 1/2 cup of sour cream. Whisk until completely mixed. Once mixed, pour on top of your mushrooms. I then rotate my dish gently to make sure the egg mixture spreads evenly.

Step Four

Shred your sharp cheddar cheese. I highly recommend buying block cheese and shredding it yourself — it melts better and doesn’t contain anti-caking agents that can interfere with a perfect melt. Spread your shredded cheese on top of the egg mixture. Next, take your paprika and sprinkle all over the top of it! Place your lovely casserole in the oven at 350 degrees and bake for about 20-30 minutes, dependent on your oven’s personality 🙂 It should be fully set in the middle when you pull it out. Test this with a toothpick. If it comes out clean, you’re good to go. See my video below for how it looks completely done; you can see how the sides have pulled away and crisped up. Once it is out of the oven, let it sit for a few minutes as it will be easier to slice! Enjoy!