Sweet Potato Egg Breakfast Casserole
A delicious and healthy breakfast casserole made with sweet potatoes, eggs, cheese, and veggies, perfect for family gatherings or meal prep.
Ingredients
Main ingredients
- 2 medium sweet potatoes, peeled and diced
- 6 large eggs
- 1 cup milk can substitute with almond milk or soy milk
- 1 cup shredded cheese (cheddar or your choice) can use different types of cheese
- 1 cup chopped vegetables (e.g., spinach, bell peppers, onions) customizable based on preference
- Salt and pepper to taste
- Olive oil for greasing the dish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a greased 9×13 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.
- Let it cool slightly before serving.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator. Can freeze portions for up to 3 months. Make sure to dice sweet potatoes evenly for even cooking. Customize with spices like paprika or garlic powder.