Sweet Potato Egg Casserole

A hearty and nutritious casserole made with sweet potatoes, eggs, and vegetables, perfect for breakfast, brunch, or dinner.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Breakfast, Brunch, Dinner

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium sweet potatoes, peeled and cubed Look for firm ones for the best texture.
6 large eggs Feel free to use egg substitutes like flax eggs if needed.
1 cup milk Or dairy-free alternative; almond milk or oat milk work great.
1 cup spinach, chopped Kale or Swiss chard can be good substitutes.
1 medium bell pepper, diced Any color is fine, or try zucchini for a twist.
1/2 medium onion, diced Shallots can also give a sweeter flavor.
to taste salt and pepper Fresh herbs can be a great alternative for added flavor.
1 tablespoon olive oil For greasing; avocado oil presents a lovely alternative.

Method

Preparation

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
In the greased baking dish, layer the cubed sweet potatoes, chopped spinach, bell pepper, and onion.
Pour the egg mixture over the vegetables, ensuring everything is evenly coated.

Cooking

Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden.
Allow to cool slightly before slicing and serving. Enjoy as a nutritious breakfast or dinner option.

Notes

For an extra pop of flavor, add a pinch of red pepper flakes or a splash of hot sauce to the egg mixture. Let the casserole sit for 5-10 minutes after baking for easier slicing. Can be served with salsa or hot sauce for added spice.