Name: Sweet Potato Breakfast Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 small onion, diced; 1 red bell pepper, diced; 2 cups fresh spinach, chopped; 8 large eggs; 1/2 cup milk (dairy or non-dairy); 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1 cup shredded cheddar cheese (or dairy-free alternative)

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If you’re on the hunt for a wholesome and satisfying morning meal that’s just as perfect for weekend brunch as it is for meal prepping, you’ll adore this Sweet Potato Breakfast Casserole. It’s a colorful, veggie-packed bake that brings together roasted sweet potatoes, crisp-tender veggies, creamy eggs, and melty cheese for an irresistible start to the day. Whether you’re serving a crowd or just want leftovers for busy mornings, this casserole delivers all the cozy flavors you crave, with gluten-free and vegetarian options included!

Sweet Potato Breakfast Casserole Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here is simple, yet each one shines in its own way—building layers of flavor, color, and nutrition into this comforting dish. Together, they create a hearty Sweet Potato Breakfast Casserole you’ll come back to again and again.

Sweet potatoes: These add a touch of natural sweetness, vibrant color, and a soft, satisfying texture to the base of your casserole.
Olive oil: A drizzle coats the sweet potatoes for roasting, giving them caramelized edges and a rich flavor.
Salt: Brings out the best in all the ingredients, making each bite pop with flavor.
Black pepper: Adds just enough gentle heat to balance the sweetness of the potatoes and veggies.
Onion: Gives a savory depth and wonderful aroma that makes the bake extra inviting.
Red bell pepper: Provides a juicy crunch and a burst of color that makes every serving cheerful.
Fresh spinach: Wilts into the mix, adding a hit of green and boosting the nutrition without overpowering the flavor.
Eggs: The protein-packed foundation that binds everything together and gives the casserole its tender structure.
Milk (dairy or non-dairy): Adds creaminess and lightness to the egg mixture, making each bite fluffy.
Garlic powder: Lends an aromatic punch that infuses every layer with savory goodness.
Smoked paprika: A smoky, subtle spice that elevates the casserole with a little flair.
Shredded cheddar cheese (or dairy-free alternative): Bakes up melty on top and throughout, creating that cheesy finish everyone loves.

How to Make Sweet Potato Breakfast Casserole

Step 1: Roast the Sweet Potatoes

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Peel and dice your sweet potatoes, then toss them with olive oil, salt, and black pepper. Spread them out evenly on a baking sheet and roast for about 20 minutes, until they’re golden and just fork-tender. This step brings out their caramel-like sweetness and ensures a tender bite in every slice.

Step 2: Sauté the Veggies

While the sweet potatoes are roasting, grab a skillet and set it over medium heat. Add the diced onion and red bell pepper, sautéing them for 4 to 5 minutes until they soften and become fragrant. Toss in the fresh spinach last, letting it wilt gently into the mix for about a minute. These sautéed veggies add vibrant color and a savory layer that perfectly balances the sweetness of your potatoes.

Step 3: Mix the Egg Filling

In a large bowl, whisk together your eggs, milk, garlic powder, and smoked paprika until well combined—this is where your Sweet Potato Breakfast Casserole earns its creamy, fluffy texture. Stir in the roasted sweet potatoes, sautéed vegetables, and half of your shredded cheese for a deliciously harmonious mixture.

Step 4: Assemble and Bake

Pour everything into your prepared baking dish and smooth it out for even cooking. Sprinkle the remaining cheddar cheese over the top—it’ll melt into an irresistible golden crust. Bake for 25 to 30 minutes, or just until the eggs are set and the top is lightly golden. Let it cool for a few minutes before slicing, which makes serving neat squares a breeze.

How to Serve Sweet Potato Breakfast Casserole

Garnishes

When your Sweet Potato Breakfast Casserole comes out of the oven, there are so many ways to make it even more special. Try a sprinkle of fresh herbs like chives or parsley for a pop of green and freshness. Avocado slices or a dollop of Greek yogurt also pair beautifully with the creamy egg and sweet potato flavors.

Side Dishes

This casserole is wonderful all on its own, but pairing it with crispy bacon or sausage creates a heartier breakfast. For a lighter touch, a simple fruit salad or mixed citrus segments makes for a sweet-and-savory combo that brightens up your plate.

Creative Ways to Present

Cut your Sweet Potato Breakfast Casserole into cubes and serve as bite-sized brunch appetizers for gatherings. Or, slide a slice onto a toasted English muffin or thick multigrain bread for a breakfast sandwich with major wow factor. Individual ramekins also turn this rustic classic into an elegant plated starter for special occasions!

Make Ahead and Storage

Storing Leftovers

Leftovers will keep well in the fridge for up to four days. Let the casserole cool completely, then cover the dish tightly or transfer individual slices to airtight containers. It’s a quick grab-and-go breakfast that keeps its flavor and texture beautifully.

Freezing

If you want to save portions for even longer, this casserole freezes like a dream. Cool completely, then wrap individual slices or the whole casserole tightly in plastic wrap and foil. Store in the freezer for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best results.

Reheating

To reheat, either pop a slice in the microwave for 60 to 90 seconds or warm several pieces at once in a 350°F oven until heated through. Add a fresh sprinkle of cheese before reheating for that just-baked, melty finish.

FAQs

Can I add meat to my Sweet Potato Breakfast Casserole?

Absolutely! This recipe is endlessly adaptable. Cooked bacon, sausage, or even diced ham can be stirred in with the veggies and sweet potatoes before baking to make it extra hearty.

What can I use instead of cheddar cheese?

Feel free to swap in Monterey Jack, mozzarella, Colby, or your favorite dairy-free cheese alternative. Each one will melt a little differently for a unique twist on your Sweet Potato Breakfast Casserole.

How can I make this dairy-free?

Simply use your favorite non-dairy milk and a dairy-free cheese, and you’ll have a lactose-free version that’s just as delicious and creamy as the original.

Is Sweet Potato Breakfast Casserole gluten-free?

Yes! As written, all the ingredients are naturally gluten-free. Just double-check any cheeses or added meats if you have celiac concerns, but the casserole base itself is perfect for a gluten-free diet.

Can I make this ahead of time?

Definitely. You can assemble the casserole the night before, cover it, and store in the fridge. In the morning, just pop it in the oven and bake as directed for a stress-free breakfast or brunch.

Final Thoughts

If you’re craving a breakfast that’s both nutritious and deeply comforting, this Sweet Potato Breakfast Casserole is guaranteed to hit the spot. I can’t wait for you to share it with family and friends—don’t be surprised when it disappears fast! Go ahead, whip one up and transform your next breakfast into something truly memorable.

Sweet Potato Breakfast Casserole Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Sweet Potato Breakfast Casserole is a delicious and nutritious way to start your day. Packed with sweet potatoes, veggies, eggs, and cheese, it’s a satisfying breakfast option for the whole family.

Ingredients

Scale

Sweet Potatoes:

2 medium sweet potatoes, peeled and diced

Vegetables:

1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small onion, diced
1 red bell pepper, diced
2 cups fresh spinach, chopped

Egg Mixture:

8 large eggs
1/2 cup milk (dairy or non-dairy)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese (or dairy-free alternative)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Roast sweet potatoes: Toss sweet potatoes with olive oil, salt, and pepper, then roast for 20 minutes until tender.
Sauté vegetables: In a skillet, sauté onion and bell pepper until softened. Add spinach and cook until wilted.
Prepare egg mixture: Whisk eggs, milk, garlic powder, and smoked paprika in a bowl. Stir in roasted sweet potatoes, sautéed vegetables, and half of the cheese.
Bake: Pour mixture into the baking dish, sprinkle with remaining cheese, and bake for 25–30 minutes until set and golden.
Serve: Let cool slightly, then slice and serve.