Print

Easy Sweet Potato Egg Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy sweet potato egg casserole is a healthy, hearty breakfast option packed with vegetables and protein. Perfect for meal prep or a weekend brunch.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups fresh spinach
  • 10 large eggs
  • 1/3 cup milk (dairy or non-dairy)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup shredded cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, add olive oil. Cook diced sweet potatoes for about 10 minutes until slightly tender.
  3. Add onions and bell peppers to the skillet and cook for 5 minutes until softened. Add spinach and cook until wilted. Remove from heat.
  4. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
  5. Spread the cooked vegetable mixture evenly in the prepared baking dish.
  6. Pour the egg mixture over the vegetables. Sprinkle with shredded cheese if using.
  7. Bake for 30–35 minutes or until the eggs are set in the center.
  8. Let cool for a few minutes before slicing and serving.

Notes

  • You can make this casserole ahead of time and reheat it throughout the week.
  • Add cooked bacon, sausage, or turkey for extra protein.
  • Use any veggies you have on hand—mushrooms, zucchini, or kale work well.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-sweet-potato-egg-casserole/