Protein-Packed Sweet Potato Egg Casserole
A hearty and nutritious breakfast casserole made with sweet potatoes and eggs, perfect for meal prep or a cozy brunch.
Ingredients
Casserole Base
- 2 cups sweet potatoes, peeled and diced
Egg Mixture
- 6 large eggs
- 1 cup milk or milk alternative
- Salt and pepper to taste
- 1 cup sautéed vegetables (optional, such as spinach, bell peppers, or onions) Feel free to incorporate your choice of vegetables.
- 1 cup shredded cheese (optional, such as cheddar or feta) Can also experiment with different cheese options.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil or microwave sweet potatoes until tender; mash or leave chunky in texture, as preferred.
- In a separate bowl, whisk together eggs, milk, salt, and pepper, along with any spices or herbs if desired.
- Grease a baking dish and spread the sweet potato mixture evenly on the bottom.
Assembly and Baking
- Pour the egg mixture over the sweet potatoes, adding any optional sautéed vegetables or cheese atop if using.
- Bake in the preheated oven for about 30-35 minutes, or until the eggs are set and a golden crust appears on top.
- Allow to cool slightly before serving.
Notes
Serve warm, and complement it with fresh avocado slices or a dollop of Greek yogurt. Leftovers can be refrigerated for up to 4 days, and for longer storage, freeze slices for up to 2 months. Reheat in the oven for the best texture.