Easy Sweet Potato Egg Casserole
This easy sweet potato egg casserole is a delicious and healthy breakfast or brunch option. It's packed with flavor and nutrients, perfect for meal prep or a weekend treat.
Equipment
- 9x13 inch baking dish
- large bowl
- whisk
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and diced
- 12 large eggs
- 1/2 cup milk
- 1 cup cheddar cheese shredded
- 2 cups spinach fresh
- 4 slices bacon cooked and crumbled
- 1/2 small onion diced
- 1/2 medium bell pepper diced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Spread the diced sweet potatoes evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the shredded cheese, spinach, crumbled bacon, diced onion, and diced bell pepper into the egg mixture.
- Pour the egg mixture over the sweet potatoes in the baking dish, ensuring even distribution.
Cooking
- Bake for 35-45 minutes, or until the eggs are set and the sweet potatoes are tender.
- If the top starts to brown too quickly, you can loosely cover it with foil.
Serving
- Remove from the oven and let it rest for a few minutes before slicing and serving.
Notes
You can customize this casserole with your favorite vegetables and protein. This casserole is great for meal prepping; simply store individual portions in airtight containers in the refrigerator for up to 3-4 days.