Description
This Easy Sweet Potato Egg Casserole is a creamy, dreamy delight that combines the natural sweetness of roasted sweet potatoes with the richness of eggs. Each bite offers a velvety texture, complemented by the savory notes of cheese and herbs, creating a comforting dish perfect for any meal.
Ingredients
- Sweet Potatoes: 2 large, peeled and diced
- Eggs: 6 large, beaten
- Milk: 1 cup, whole or 2%
- Cheddar Cheese: 1 cup, shredded
- Spinach: 2 cups, fresh, chopped
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and add the diced sweet potatoes. Sauté for about 10-12 minutes until they are tender and slightly caramelized.
- In a large mixing bowl, whisk together the beaten eggs, milk, salt, pepper, garlic powder, and onion powder.
- Add the sautéed sweet potatoes and chopped spinach to the egg mixture, stirring to combine.
- Pour the mixture into a greased 9×13 inch baking dish and sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.
- Let it cool for 5 minutes before slicing and serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- For a dairy-free version, substitute the milk with almond milk and the cheese with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the casserole)
- Calories: 250
- Sugar: 5 grams
- Sodium: 400 milligrams
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 10 grams
- Cholesterol: 200 milligrams
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