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)
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.
Notes
- This casserole can be made ahead and reheated for busy mornings.
- Add cooked bacon or sausage for a heartier option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 220 mg
