Description
This Sweet Potato Egg Casserole is a nutritious, make-ahead breakfast that is as colorful as it is delicious. Featuring a savory base of shredded sweet potatoes (resembling hash browns), it is packed with fluffy eggs, fresh spinach, and peppers. Naturally gluten-free and grain-free, it reheats beautifully, making it the perfect solution for busy weekday mornings.
Ingredients
— The Vegetables —
2 cups sweet potatoes, peeled and shredded (about 1 large potato)
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, seeded and diced
2 cups fresh baby spinach, roughly chopped
2 cloves garlic, minced
— The Egg Mixture —
8 large eggs
½ cup milk (dairy or unsweetened almond milk)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional)
— Topping —
½ cup shredded cheddar cheese or crumbled feta (optional, omit for dairy-free)
Fresh chives or parsley for garnish
Instructions
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish (or a deep pie dish) with cooking spray or butter.
2. Sauté Veggies: Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and shredded sweet potato. Cook for 6–8 minutes, stirring occasionally, until the potatoes soften and the onions are translucent.
3. Wilt Spinach: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach and cook for another 1–2 minutes until just wilted. Remove from heat.
4. Layer: Transfer the sautéed vegetable mixture into the prepared baking dish, spreading it out in an even layer.
5. Whisk Eggs: In a medium bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until smooth.
6. Combine: Pour the egg mixture evenly over the vegetables in the baking dish. If using cheese, sprinkle it over the top now.
7. Bake: Bake for 25–30 minutes, or until the center of the casserole is set (no longer jiggly) and the edges are golden brown.
8. Serve: Remove from the oven and let cool for 5 minutes before slicing. Garnish with fresh herbs.
Notes
Shredding Tip: Use the large holes of a box grater or a food processor attachment to shred the sweet potatoes quickly.
Meat Lovers: You can add 1 cup of cooked breakfast sausage, crumbled bacon, or diced ham to the vegetable mixture for extra protein.
Dairy-Free: Use unsweetened almond milk and omit the cheese. Nutritional yeast can be added to the eggs for a cheesy flavor without dairy.
Storage: Slice cool leftovers and store in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 60 seconds.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4
- Sodium: 380
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 11
- Cholesterol: 250