Easy Sweet Potato Egg Casserole
This easy sweet potato and egg casserole is a perfect make-ahead breakfast or brunch. It's packed with flavor and nutrients, and is suitable for various dietary needs.
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.
Notes
You can prepare this casserole the night before and bake it in the morning. Cover it with foil and refrigerate, then add about 10-15 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.