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Protein-Packed Sweet Potato Egg Casserole

A hearty and nutritious breakfast casserole made with sweet potatoes, eggs, and fresh vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 6 large eggs
  • 1 cup milk
  • 1 cup spinach, chopped
  • 1 piece bell pepper, diced
  • 1 piece onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup shredded cheese (optional) For topping

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
  3. In a greased baking dish, layer the diced sweet potatoes, spinach, bell pepper, and onion.
  4. Pour the egg mixture over the veggies and sweet potatoes, ensuring everything is evenly distributed.
  5. If desired, sprinkle shredded cheese on top.
  6. Bake for 30-35 minutes, or until the eggs are set and the top is golden.
  7. Allow to cool slightly before serving. Enjoy!

Notes

Customize your veggies as desired; zucchini or kale work well too. For a vegan version, consider using egg whites or a flax egg.