Easy Egg & Sweet Potato Casserole for Nourishing Mornings
Hearty protein-packed sweet potato and egg casserole with vegetables and optional cheese or meat. Perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
2 medium sweet potatoes, peeled and diced
6 large eggs
1/2 cup milk or unsweetened almond milk
1/2 cup shredded cheese (cheddar, mozzarella, or feta)
1 small onion, finely chopped
1 red bell pepper, diced
2 cups fresh spinach or kale, chopped
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil or butter
1/4 cup chopped fresh parsley or chives (optional)
Optional: 1 cup cooked chicken or turkey, diced
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Sauté sweet potatoes, onion, and bell pepper in olive oil until slightly softened. Add spinach/kale for last 2 minutes.
- Whisk eggs, milk, garlic powder, smoked paprika, salt, and pepper. Stir in cheese and optional meat.
- Fold in sautéed vegetables, pour into baking dish, spread evenly.
- Bake 25–30 minutes until eggs are set and top is lightly golden. Broil 2–3 minutes for crispier top if desired. Cool 5–10 minutes before slicing.
Notes
Swap sweet potatoes with cauliflower or zucchini for low-carb version. Add herbs, spices, or vegetables for variation. Bake in muffin tins for individual portions.