Sweet Potato Egg Breakfast Casserole
This Sweet Potato Egg Breakfast Casserole is a delicious and healthy way to start your day, combining sweet potatoes, eggs, milk, cheese, and vegetables for a nutritious breakfast option.
Ingredients
Main ingredients
- 2 medium sweet potatoes, peeled and diced Ensure even dicing for uniform cooking.
- 6 large eggs Can substitute with egg substitutes or silken tofu for a vegan option.
- 1 cup milk Can be substituted with any milk alternative like almond or soy milk.
- 1 cup shredded cheese (cheddar or your choice) Optional; try different types of cheese.
- 1 cup chopped vegetables (e.g., spinach, bell peppers, onions) Customizable with your favorite vegetables.
- to taste Salt and pepper
- as needed Olive oil for greasing the dish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a greased 9x13 inch baking dish, layer the diced sweet potatoes evenly.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
- Add chopped vegetables and cheese to the egg mixture, stirring to combine.
- Pour the egg mixture over the sweet potatoes in the baking dish.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
Serving
- Let it cool slightly before serving. Enjoy your hearty breakfast casserole!
- Serve warm, pairing with fresh fruit or toast, and optionally top with hot sauce or fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze in portions for up to 3 months. You can customize with different vegetables or proteins like sausage.