Easy Sweet Potato Egg Casserole

The morning sun was barely streaming through my kitchen window when I first threw this casserole together. I had leftover sweet potatoes from dinner the night before and a craving for something hearty but not heavy. The way the natural sweetness of the potatoes plays with the savory eggs and cheese still surprises me every single time.

Last Christmas morning my sister took one bite and immediately asked for the recipe. Now it is our family holiday tradition and the first thing everyone asks about when they walk in the door. The house smells incredible while it bakes.

Ingredients

• 3 medium sweet potatoes: Peeled and diced into small even cubes so they cook through without becoming mushy
• 1 small yellow onion: Finely chopped because nobody wants big onion chunks in their breakfast
• 1 red bell pepper: Diced small for little bursts of sweetness throughout
• 2 cups baby spinach: Roughly chopped because fresh spinach wilts down to almost nothing
• 8 large eggs: Room temperature eggs whisk up into a silkier custard
• 1 cup milk: Dairy or unsweetened non dairy both work perfectly here
• 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor contrast to sweet potatoes
• 1/2 cup crumbled feta cheese: Optional but those salty creamy crumbles are worth it
• 2 tablespoons olive oil: For sautéing the vegetables until they are just tender
• 1 teaspoon salt: Enhances all the flavors without overpowering
• 1/2 teaspoon black pepper: Freshly cracked makes a noticeable difference
• 1/2 teaspoon smoked paprika: Adds a subtle smoky depth that makes people wonder what your secret is
• 1/4 teaspoon garlic powder: Distributes evenly unlike fresh garlic which can burn

Instructions

Preheat your oven:

Set it to 375°F and grease a 9x13 inch baking dish with butter or cooking spray

Sauté the sweet potatoes:

Heat olive oil in a large skillet over medium heat then add sweet potatoes and onion cooking for 7 to 8 minutes until just tender when pierced with a fork

Add the remaining vegetables:

Stir in bell pepper and cook 3 more minutes then toss in spinach and cook until wilted about 1 minute

Layer the vegetables:

Spread everything evenly in your prepared baking dish creating a nice bed for the eggs

Whisk the eggs:

In a large bowl beat eggs with milk salt pepper smoked paprika and garlic powder until completely combined and slightly frothy

Combine everything:

Pour the egg mixture over the vegetables then sprinkle cheddar and feta on top

Bake until golden:

Bake 30 to 35 minutes until the center is just set and the top is lightly golden brown

Let it rest:

Wait 5 minutes before slicing so the custard sets up and you get clean neat portions

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My friend Kristen who claims to hate breakfast casseroles texted me the next day saying she had it for lunch and dinner too. There is something about the combination that just works on every level.

Make Ahead Magic

You can assemble the entire casserole the night before and refrigerate it covered. Just add 5 to 10 minutes to the baking time since it will be cold going into the oven. This has saved me so many stressful mornings.

Cheese Variations

Monterey Jack melts beautifully if you want something milder than sharp cheddar. Gruyère adds an incredible nutty flavor that pairs surprisingly well with sweet potatoes. Sometimes I use pepper jack for a little kick.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any leftover custard is never a bad idea. Hot sauce on the side lets heat lovers customize their portion.

• This keeps well for 3 to 4 days in the refrigerator
• Reheat individual portions in the microwave for 1 to 2 minutes
• Freeze cooled portions for up to 2 months wrapped tightly

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Hope this becomes a staple in your weekend rotation like it has in mine.

Recipe FAQs

→ Can I prepare this the night before?

Yes, you can assemble the entire dish the night before and refrigerate. Add an extra 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What vegetables work well in this dish?

Beyond the listed ingredients, try kale, Swiss chard, mushrooms, or zucchini. Roasted vegetables like butternut squash also make excellent additions.

→ Is this suitable for meal prep?

Absolutely. Individual portions store well in the refrigerator for up to 4 days and reheat beautifully in the microwave at 2-3 minute intervals.

→ Can I make it dairy-free?

Use unsweetened almond or oat milk in place of dairy milk and substitute the cheese with nutritional yeast or your favorite vegan cheese alternative.

→ What should I serve alongside?

A crisp green salad with vinaigrette balances the richness perfectly. Crusty bread, fresh fruit, or roasted asparagus also make excellent accompaniments.