Easy Sweet Potato Egg Casserole
A delicious and nutritious dish combining sweet potatoes and protein-rich eggs, perfect for breakfast, brunch, or light dinner.
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.
Notes
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 fresh fruit. For an extra kick, consider adding hot sauce or a sprinkle of cheese on top. 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.