Description
This Easy Sweet Potato Egg Casserole is a hearty and nutritious baked dish perfect for breakfast or brunch. Combining tender sautéed sweet potatoes, colorful veggies, and a creamy egg custard topped with melty cheddar and optional feta, it’s a flavorful and satisfying recipe that’s simple to prepare and serves eight.
Ingredients
Scale
Vegetables
- 3 medium sweet potatoes, peeled and diced
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 cups baby spinach, roughly chopped
Wet Ingredients
- 8 large eggs
- 1 cup milk, dairy or unsweetened non-dairy
- 2 tablespoons olive oil
Cheeses
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese (optional)
Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for the casserole assembly.
- Sauté Sweet Potatoes and Onion: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and finely chopped yellow onion. Sauté for 7-8 minutes until the sweet potatoes are just tender and the onions are soft.
- Add Bell Pepper and Spinach: Stir in the diced red bell pepper and cook for an additional 3 minutes. Then add the roughly chopped baby spinach and cook until wilted, about 1 minute. Remove the skillet from heat once the vegetables are fully cooked.
- Arrange Vegetables in Dish: Evenly spread the sautéed vegetable mixture in the prepared baking dish to form the base layer of the casserole.
- Mix Egg Custard: In a large bowl, whisk together the eggs, milk, salt, black pepper, smoked paprika, and garlic powder until smooth and well combined. This mixture forms the creamy custard that will bind the casserole.
- Combine and Add Cheese: Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle the shredded cheddar cheese over the top, along with the crumbled feta cheese if using, distributing evenly.
- Bake the Casserole: Place the baking dish in the oven and bake for 30-35 minutes. Bake until the center is just set and the top is lightly golden brown, indicating the casserole is fully cooked.
- Cool and Serve: Remove from the oven and let the casserole cool for 5 minutes before slicing. This resting time helps the casserole set and makes serving easier.
Notes
- For dairy-free, use unsweetened non-dairy milk and omit cheeses or use vegan cheese alternatives.
- Sweet potatoes can be swapped for regular potatoes or butternut squash for a different flavor.
- Adding cooked sausage or bacon can make this recipe non-vegetarian and more hearty.
- Ensure vegetables are sautéed until just tender to prevent a soggy casserole.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
