Fluffy Sweet Potato Egg Casserole with Herbs and Cheese
Protein-packed sweet potato and egg casserole with vegetables, perfect for breakfast, brunch, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
2 cups fresh spinach
6 large eggs
1/4 cup milk or plant-based milk
1/2 cup shredded cheddar cheese (optional)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 cup cooked turkey sausage or cooked chicken, diced
Optional: 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C). Roast sweet potatoes with olive oil, salt, and paprika for 20–25 minutes until tender.
- Sauté onion and bell pepper until softened, add spinach until wilted. Combine with roasted sweet potatoes in a greased baking dish.
- Whisk eggs, milk, garlic powder, salt, and pepper. Pour over vegetables. Sprinkle cheese on top if using.
- Bake 25–30 minutes until eggs are set and top is slightly golden. Cool 5–10 minutes before slicing.
Notes
Can add additional vegetables or protein. Use plant-based milk and cheese for vegan option. Ideal for meal prep and reheating.