Description
This Protein-Packed Sweet Potato Egg Casserole is a nourishing, delicious dish perfect for breakfast, brunch, or dinner. It combines sweet potatoes, eggs, and a variety of vegetables and spices for a healthy yet satisfying meal.
Ingredients
Scale
2 medium Large Sweet Potatoes
1 tablespoon Olive Oil
½ small Yellow Onio
1 Bell Pepper
2 cups (packed) Baby Spinach
12 Large Eggs
½ cup Milk
½ cup Shredded Cheese
1 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Garlic Powder
¼ teaspoon Smoked Paprika
2 tablespoons Fresh Parsley or Chives (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 5-7 minutes, stirring occasionally. Next, add the diced onion and bell pepper, cooking for another 5 minutes until softened. Stir in the baby spinach until it wilts completely
- Transfer the cooked sweet potato and vegetable mixture evenly into the prepared baking dish
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined
- Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle the shredded cheese over the top
- Bake for 30-35 minutes, or until the casserole is set and golden brown on top
- Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Garnish with fresh parsley or chives if desired
Notes
Ensure sweet potatoes are diced evenly for consistent cooking.
Grease the baking dish generously to prevent sticking.
This casserole can be prepared ahead and refrigerated overnight.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 280 mg