Sweet Potato Egg Casserole
Sweet Potato Egg Casserole is a cozy dish that combines the earthy sweetness of baked sweet potatoes with fluffy eggs and vibrant vegetables. This hearty casserole is perfect for brunch or family dinners, providing a delightful blend of flavors and textures in every bite. Easy to prepare and visually appealing, it will quickly become a favorite at your table. Enjoy the wonderful aroma as it bakes, making your kitchen the heart of your home.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 6 large eggs
- 1 cup whole milk
- 2 cups fresh spinach
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil diced sweet potatoes in salted water until tender (10-12 minutes). Drain and set aside.
- In a skillet over medium heat, sauté diced onion in olive oil until translucent. Add garlic and spinach; cook until spinach wilts.
- In a large bowl, whisk together eggs, milk, salt, and pepper until combined.
- Layer cooked sweet potatoes in the baking dish. Pour egg mixture over them, then add sautéed veggies and cheese on top.
- Bake for 30-35 minutes until eggs are set and top is golden brown.
Nutrition
- Serving Size: 1 piece (about 250g)
- Calories: 305
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 210mg
Keywords: Use butternut squash or regular potatoes as alternatives for sweet potatoes. For extra flavor, season sweet potatoes with garlic powder and smoked paprika before boiling. Top with breadcrumbs before baking for added crunch.