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Protein-Packed Sweet Potato Egg Casserole

A nutritious and delicious breakfast casserole featuring sweet potatoes, eggs, and colorful veggies, perfect for the whole family.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 6 large eggs
  • 1 cup milk
  • 1 cup spinach, chopped
  • 1 medium bell pepper, diced
  • 1 medium onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup shredded cheese (optional) Add for an extra creamy finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
Assembly
  1. In a greased baking dish, layer the diced sweet potatoes, spinach, bell pepper, and onion.
  2. Pour the egg mixture over the veggies and sweet potatoes, ensuring everything is evenly distributed.
  3. If desired, sprinkle shredded cheese on top for an extra creamy finish.
Baking
  1. Bake for 30-35 minutes, or until the eggs are set and the top is golden.
  2. Allow to cool slightly before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This casserole freezes well for up to 3 months.