Protein-Packed Sweet Potato Egg Casserole

A warm, hearty slice of Protein-Packed Sweet Potato Egg Casserole fresh out of the oven can transform your breakfast table into a nourishing feast. This delightful dish takes just about 45 minutes to prepare and bake and is perfect for jumpstarting your day with a boost of protein and fiber from sweet potatoes and eggs. It’s a recipe that not only satisfies your taste buds but also fills you up.

This casserole is ideal for busy families looking for a nutritious breakfast option or anyone wanting to enjoy a savory dish that can be prepped in advance. It’s a great make-ahead option; you can prepare it the night before and simply pop it in the oven in the morning.

Why You’ll Love This Recipe

• It’s loaded with protein from eggs, making it a filling breakfast choice.
• The sweet potatoes add a rich and creamy texture alongside a hint of sweetness.
• It can be assembled the night before and baked fresh in the morning.
• This dish is versatile enough to be served for brunch, lunch, or dinner.

What You’ll Need

Gather the following ingredients to create this delicious casserole.

For the Base

• 2 large sweet potatoes, peeled and diced
• 8 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 tsp salt
• 1/2 tsp black pepper

For the Add-ins

• 1 cup cooked spinach, chopped
• 1/2 cup diced bell peppers
• 1/2 cup onion, diced
• 1/2 cup shredded cheese (cheddar or mozzarella)

Note: Use any leftover veggies for the add-ins.

Substitutions & Swaps

• Sweet potatoes can be replaced with butternut squash.
• Milk can be substituted with almond or oat milk.
• Use tofu for a dairy-free protein option.
• Any cheese variety works for topping.

How to Make It

Start creating your casserole with these straightforward steps.

Prep the Sweet Potatoes

Boil the diced sweet potatoes in a medium pot of salted water for about 10-12 minutes until tender. Drain and set aside to cool slightly.

Whisk the Eggs

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Combine Ingredients

Add the cooked sweet potatoes, spinach, bell peppers, onions, and half of the cheese to the egg mixture. Stir until everything is evenly coated.

Bake the Casserole

Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheese on top, then bake at 350°F (175°C) for 25-30 minutes, until the eggs are set and the top is golden brown.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, for up to 2 months; thaw before baking.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Ensure sweet potatoes are fork-tender before combining with eggs for smoother texture.
• Let the casserole cool for a few minutes before serving for better slicing.
• Experiment by adding herbs like basil or thyme for extra flavor.
• For a spicier kick, add diced jalapeños into the mix.

Serving Suggestions

• Serve warm with fresh fruit on the side for a balanced meal.
• Pair with avocado toast for a nutritious brunch.
• Enjoy alongside a green salad for a light lunch option.