Sweet Potato Breakfast Casserole
A delicious make-ahead breakfast casserole loaded with tender sweet potatoes, fluffy eggs, melted cheddar cheese, and sautéed vegetables. Perfect for meal prep and stress-free mornings!
Ingredients
- 3 medium sweet potatoes about 2 lbs, peeled and cubed into ½-inch pieces
- 8 large eggs room temperature
- 1 cup whole milk or 2%
- 2 cups shredded cheddar cheese divided (1½ cups mixed in, ½ cup for topping)
- 1 medium yellow onion diced finely
- 1 large bell pepper any color, diced
- 2 cups fresh spinach roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground preferred
- 2 tablespoons fresh chives for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Par-Cook Sweet Potatoes: Place cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium. Cook for 5-7 minutes until fork-tender but still firm. Drain well and set aside to cool.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onions and cook for 3-4 minutes until translucent. Add bell pepper and cook for 2-3 minutes. Toss in spinach and stir until wilted, about 1 minute. Remove from heat and let cool.
- Prepare Egg Mixture: Crack eggs into a large mixing bowl and whisk thoroughly until yolks and whites are completely combined. Add milk, garlic powder, smoked paprika, salt, and black pepper. Whisk until smooth and slightly foamy. Taste and adjust seasoning if needed.
- Assemble Casserole: Spread sweet potato cubes evenly across the bottom of the prepared baking dish. Layer sautéed vegetables over sweet potatoes. Sprinkle 1½ cups of shredded cheddar cheese over the vegetables. Slowly pour egg mixture over everything, using a spatula to gently press down any floating ingredients. Top with remaining ½ cup cheese.
- Bake: Bake for 40-45 minutes until the center is set and no longer jiggles when gently shaken. A knife inserted in the center should come out clean. The top should be golden brown with crispy edges.
- Rest and Serve: Let casserole rest for 5 minutes before slicing. Garnish with fresh chives if desired.
Notes
Make-Ahead Instructions: Assemble the casserole the night before (don't bake). Cover tightly with plastic wrap and refrigerate. In the morning, remove from fridge while oven preheats. Add 5-10 extra minutes to baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in microwave for 60-90 seconds or in oven at 325°F for 15-20 minutes.
Freezing: Freeze for up to 2 months. Wrap individual portions in plastic wrap, then aluminum foil. Thaw overnight in fridge before reheating.
Substitutions: Use russet or Yukon gold potatoes instead of sweet potatoes. Substitute Monterey Jack or Mexican cheese blend for cheddar. For dairy-free, use almond or oat milk and dairy-free cheese alternatives.
Add-Ins: Cooked breakfast sausage, diced ham, or crumbled bacon can be added between the vegetable layer and egg mixture. Cook meat separately and drain excess fat first.
Pro Tip: Choose firm, heavy sweet potatoes without soft spots for best results. Freshly shredded cheese melts smoother than pre-shredded.Claude is AI and can make mistakes. Please double-check responses.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in microwave for 60-90 seconds or in oven at 325°F for 15-20 minutes.
Freezing: Freeze for up to 2 months. Wrap individual portions in plastic wrap, then aluminum foil. Thaw overnight in fridge before reheating.
Substitutions: Use russet or Yukon gold potatoes instead of sweet potatoes. Substitute Monterey Jack or Mexican cheese blend for cheddar. For dairy-free, use almond or oat milk and dairy-free cheese alternatives.
Add-Ins: Cooked breakfast sausage, diced ham, or crumbled bacon can be added between the vegetable layer and egg mixture. Cook meat separately and drain excess fat first.
Pro Tip: Choose firm, heavy sweet potatoes without soft spots for best results. Freshly shredded cheese melts smoother than pre-shredded.Claude is AI and can make mistakes. Please double-check responses.