Why make this recipe
Easy Sweet Potato Egg Casserole is a delicious and healthy dish that combines the goodness of sweet potatoes with eggs and cheese. It is perfect for breakfast, brunch, or even a light dinner. This recipe is easy to make and can be prepared ahead of time, making it a great choice for busy mornings or gatherings. Plus, it’s packed with nutrients and flavors that everyone will love!
How to make Easy Sweet Potato Egg Casserole
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 6 eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped spinach or bell peppers
Directions:
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the diced onion in a little oil until translucent.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the cooked onion, sweet potatoes, cheese, and any optional ingredients.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes, or until the eggs are set and the top is lightly browned.
- Let cool slightly before cutting into squares and serving.
How to serve Easy Sweet Potato Egg Casserole
Serve this casserole warm, cut into squares. You can pair it with a fresh salad or some fruit for a complete meal. It is a fantastic dish to offer at brunches, holiday gatherings, or even as a simple weeknight dinner.
How to store Easy Sweet Potato Egg Casserole
To store leftovers, let the casserole cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. You can also freeze it for longer storage. Just make sure to wrap it tightly to prevent freezer burn.
Tips to make Easy Sweet Potato Egg Casserole
- Ensure that the sweet potatoes are evenly diced for even cooking.
- You can add other vegetables, like bell peppers or spinach, to boost the flavor and nutrition.
- If you prefer a softer texture, you can cook the sweet potatoes beforehand until slightly tender.
- Feel free to use any cheese you like, such as mozzarella or feta, for different flavors.
Variation
You can make a sausage or bacon version by adding cooked sausage or bacon bits to the mixture. This adds a savory twist to the casserole.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the mixture the night before and store it in the refrigerator. Just pour it into the baking dish and bake in the morning.
Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes, but make sure to thaw and drain them well before using to avoid excess moisture.
What can I substitute for milk?
You can use almond milk, oat milk, or any plant-based milk as a substitute for regular milk if you prefer a dairy-free option.
Easy Sweet Potato Egg Casserole
Equipment
- 9x13 inch baking dish
- large bowl
- whisk
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and shredded
- 12 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese shredded
- 2 cups spinach chopped
Optional Add-ins
- 1/2 cup cooked sausage or bacon crumbled or chopped
- 1/2 cup bell pepper diced
- 1/4 cup onion diced
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Assembly and Baking
- Spread the shredded sweet potatoes evenly at the bottom of the prepared baking dish, followed by the chopped spinach and any other optional add-ins.
- Pour the egg mixture over the sweet potatoes and spinach, then sprinkle the shredded cheddar cheese over the top.
- Bake for 45-55 minutes, or until the casserole is set and lightly golden brown on top.
Serving
- Remove the casserole from the oven and let it cool for a few minutes before slicing and serving.