Why Make This Recipe
Easy Sweet Potato Egg Casserole is a delicious and nutritious dish that brings together the natural sweetness of sweet potatoes with protein-rich eggs. This recipe is perfect for breakfast, brunch, or even a light dinner. It’s simple to make, packed with vitamins, and customizable with your favorite vegetables. Plus, it can be made ahead of time, making it an excellent choice for busy mornings or gatherings.
How to Make Easy Sweet Potato Egg Casserole
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 6 eggs
- 1 cup milk
- 1 cup spinach, chopped
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- Olive oil for greasing
Directions
- Preheat the oven to 350°F (175°C).
- Grease a baking dish with olive oil.
- In a large skillet, sauté the diced onion and bell pepper until soft.
- Add the sweet potatoes and cook until they start to soften.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Layer the sautéed vegetables and spinach in the baking dish, then pour the egg mixture over the top.
- Bake for 30-35 minutes, or until the eggs are set and lightly golden.
- Let cool slightly before slicing and serving.
How to Serve Easy Sweet Potato Egg Casserole
This casserole can be served warm or at room temperature. It’s great on its own or can be paired with a simple green salad or some fresh fruit. For an extra kick, you can add hot sauce or a sprinkle of cheese on top.
How to Store Easy Sweet Potato Egg Casserole
To store leftovers, let the casserole cool completely, then cover it and refrigerate for up to 4 days. You can also freeze it for longer storage. To reheat, simply place it in the oven at 350°F (175°C) until warmed through.
Tips to Make Easy Sweet Potato Egg Casserole
- Make sure to dice the sweet potatoes into small pieces for even cooking.
- Feel free to add any other vegetables you have on hand, like zucchini or mushrooms.
- For a creamier texture, you can replace some of the milk with heavy cream.
Variation
You can easily customize this casserole by adding cooked bacon, sausage, or cheese for added flavor and richness. If you want a vegan version, replace eggs with scrambled tofu and use plant-based milk.
FAQs
1. Can I make this casserole ahead of time?
Yes! You can prepare the casserole the night before, cover it, and refrigerate it. In the morning, just pop it in the oven.
2. Can I use frozen sweet potatoes?
Yes, you can use frozen diced sweet potatoes. Just make sure to thaw them before sautéing.
3. How long does it take to cook?
The total cooking time is about 30-35 minutes, plus prep time.
Easy Sweet Potato Egg Casserole
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced Dice into small pieces for even cooking.
- 6 pieces eggs
- 1 cup milk Can replace some with heavy cream for a creamier texture.
- 1 cup spinach, chopped
- 1 piece bell pepper, diced
- 1 piece onion, diced
- Salt and pepper to taste
- Olive oil for greasing
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a baking dish with olive oil.
- In a large skillet, sauté the diced onion and bell pepper until soft.
- Add the sweet potatoes and cook until they start to soften.
Making the Casserole
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Layer the sautéed vegetables and spinach in the baking dish, then pour the egg mixture over the top.
- Bake for 30-35 minutes, or until the eggs are set and lightly golden.
- Let cool slightly before slicing and serving.