Easy Sweet Potato Egg Casserole (Print Version)

Hearty breakfast bake combining tender sweet potatoes, eggs, and melted cheese for a satisfying morning meal.

# Components:

→ Vegetables

01 - 3 medium sweet potatoes, peeled and diced
02 - 1 small yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach, roughly chopped

→ Dairy and Eggs

05 - 8 large eggs
06 - 1 cup milk (dairy or unsweetened non-dairy)
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup crumbled feta cheese (optional)

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon garlic powder

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and chopped onion; sauté for 7-8 minutes until vegetables begin to soften.
03 - Stir in red bell pepper and cook for 3 minutes. Add chopped spinach and cook until wilted, approximately 1 minute. Remove from heat.
04 - Transfer the cooked vegetable mixture to the prepared baking dish and spread in an even layer.
05 - In a large mixing bowl, whisk together eggs, milk, salt, black pepper, smoked paprika, and garlic powder until thoroughly combined.
06 - Pour the egg mixture evenly over the vegetables. Sprinkle shredded cheddar cheese and crumbled feta cheese (if using) over the top.
07 - Bake for 30-35 minutes until the center is just set and the top is lightly golden brown.
08 - Allow the casserole to cool for 5 minutes before slicing into portions and serving.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • One pan feeds a crowd without making you feel like you're cooking all morning.
  • It works for breakfast, lunch, or that weird 3 p.m. meal when you're not sure what to call it.
02 -
  • Don't skip the initial sauté of the vegetables—raw sweet potatoes won't cook through in the 30 minutes the eggs need.
  • The egg mixture should just barely set in the center; keep an eye on it in the last few minutes because it will continue cooking slightly even after you remove it from the oven.
03 -
  • Make the vegetable mixture the night before and store it in the fridge—you can pour the egg mixture over it in the morning and bake, saving you time when you're half-asleep.
  • If your oven runs hot, cover the casserole loosely with foil for the first 20 minutes to prevent the top from browning too quickly while the center cooks.
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