Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 215mg
