This Easy Sweet Potato Egg Casserole is a wholesome, hearty dish that’s perfect for breakfast, brunch, or even meal prep. With creamy roasted sweet potatoes, fluffy eggs, and savory add-ins like spinach and cheese, this casserole is packed with flavor and nutrients in every bite. It’s simple to make, delicious to eat, and easy to customize.
Why You’ll Love This Recipe
I love how this casserole brings together healthy ingredients in one comforting dish. The sweetness of the potatoes balances out the richness of the eggs and cheese, while the spinach adds freshness and color. It’s also naturally gluten-free, meal-prep friendly, and great for feeding a crowd or saving for busy mornings. Best of all, it’s super easy to throw together.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
8 large eggs
1/4 cup milk (any kind)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh spinach, chopped
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions (optional)
directions
I start by preheating the oven to 400°F (200°C) and greasing a 9×13-inch baking dish.
Then I toss the diced sweet potatoes with olive oil, spread them in a single layer on a baking sheet, and roast for about 20-25 minutes until they’re tender and lightly browned.
While the sweet potatoes are roasting, I whisk the eggs, milk, salt, and pepper in a large bowl until well combined.
Once the sweet potatoes are done, I reduce the oven temperature to 375°F (190°C).
I spread the roasted sweet potatoes evenly in the greased baking dish, then top them with chopped spinach and shredded cheese.
Next, I pour the egg mixture over everything, making sure it spreads evenly.
I bake the casserole for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Finally, I let it cool for a few minutes before slicing and serving.
Servings and timing
This recipe makes 6 servings. Prep time: 10 minutes Cook time: 50 minutes (including roasting and baking) Total time: About 1 hour
Variations
I like switching things up depending on what I have on hand. Sometimes I add diced bell peppers or mushrooms for more veggies. For a meatier version, I stir in cooked chicken or beef sausage before baking. Different cheeses like feta or mozzarella also work well. If I want to make it dairy-free, I just use non-dairy milk and skip the cheese or use a vegan alternative.
storage/reheating
Once it’s cooled, I store any leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave (about 1-2 minutes per slice) or in the oven at 350°F (175°C) for 10-15 minutes. It also freezes well—I just wrap individual portions and store them in freezer bags for up to 2 months.
FAQs
How do I know when the casserole is fully cooked?
I check that the center is set and doesn’t jiggle when I move the dish. A knife inserted in the middle should come out clean.
Can I use frozen spinach?
Yes, I thaw it and squeeze out the excess moisture before adding it to avoid a watery casserole.
Can I make this casserole ahead of time?
Absolutely. I prep everything the night before and store it covered in the fridge. In the morning, I just pop it in the oven.
What kind of milk works best?
Any kind of milk works—whole, skim, almond, oat, or soy. I choose what fits my dietary needs.
Is this recipe good for meal prep?
Definitely. I portion it into containers and keep it in the fridge or freezer for quick breakfasts during the week.
Conclusion
This Easy Sweet Potato Egg Casserole is one of those go-to recipes I keep coming back to. It’s nourishing, flavorful, and fits perfectly into busy mornings or weekend brunches. Whether I’m feeding family or meal prepping for myself, this casserole always hits the spot.
This Easy Sweet Potato Egg Casserole is a wholesome, gluten-free breakfast or brunch option made with roasted sweet potatoes, eggs, spinach, and cheese. It’s nutritious, customizable, and perfect for meal prep or feeding a crowd.
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
8 large eggs
1/4 cup milk (any kind)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh spinach, chopped
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions (optional)
Instructions
Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
Toss diced sweet potatoes with olive oil, spread them on a baking sheet, and roast for 20-25 minutes until tender and lightly browned.
While roasting, whisk together eggs, milk, salt, and pepper in a large bowl.
Lower oven temperature to 375°F (190°C) after roasting.
Spread roasted sweet potatoes in the greased baking dish, then top with chopped spinach and shredded cheese.
Pour the egg mixture over the veggies and cheese, ensuring it’s evenly distributed.
Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Let cool for a few minutes before slicing and serving.
Notes
Add bell peppers or mushrooms for extra vegetables.
Stir in cooked chicken or beef sausage for a meaty version.
Swap cheese types like feta or mozzarella as desired.
Use non-dairy milk and vegan cheese for a dairy-free version.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
