Description

This Easy Sweet Potato Egg Casserole is a delightful way to start your day, combining creamy eggs and sweet, tender sweet potatoes. It’s a simple yet hearty dish perfect for breakfast or brunch with family and friends.

Ingredients

Medium-sized sweet potatoes
Fresh large eggs
Whole milk
Shredded cheddar or feta cheese
Fresh or frozen spinach
Onion
Garlic
Olive oil
Salt
Pepper

Instructions

Preheat your oven to 375°F (190°C).
Peel and dice the sweet potatoes into small cubes.
In a pot of boiling water, add the diced sweet potatoes and cook for about 10-15 minutes, or until tender. Drain and set aside.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Toss in the spinach and cook until wilted, which should take about 2 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Add the cooked sweet potatoes, sautéed vegetables, and cheese to the egg mixture. Stir gently to combine.
Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
Place the dish in the preheated oven and bake for about 30-35 minutes, or until the eggs are set and the top is golden brown.
Once baked, remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 15 mins
Cook Time: 35 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 5 g
Sodium: 300 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 150 mg

Keywords: This casserole is perfect for meal prep! You can assemble it the night before and simply bake it in the morning. For a heartier dish, consider adding cooked ground beef or sausage. Spice it up with your favorite herbs like thyme or rosemary, or add a pinch of cayenne for a little heat.