Sweet Potato Egg Casserole for Breakfast or Dinner
A hearty, protein-rich breakfast casserole made with roasted sweet potatoes, fluffy eggs, and colorful vegetables. Easy to make, healthy, and perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
Salt and pepper, to taste
1/2 tsp smoked paprika
1/2 red onion, diced
1 bell pepper, diced
2 cups spinach or kale
1/2 lb ground turkey or sausage (optional)
10 large eggs
1/3 cup milk (or dairy-free milk)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup shredded cheese (optional)
Fresh herbs for garnish
Instructions
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Preheat oven to 400°F. Toss diced sweet potatoes with oil, salt, pepper, and paprika. Roast for 20–25 minutes until tender.
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Sauté onion and bell pepper until soft. Add spinach and cook until wilted. Cook sausage or turkey if using.
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In a large bowl, whisk eggs with milk, salt, pepper, and garlic powder.
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Grease a 9×13-inch baking dish. Layer sweet potatoes, then sautéed veggies and meat.
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Pour egg mixture over the top and sprinkle with cheese if desired.
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Lower oven to 375°F. Bake for 30–35 minutes until center is set.
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Cool slightly before slicing. Garnish with herbs
Notes
Make ahead and store in fridge for up to 5 days. Great for breakfast, brunch, or meal prep.