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Hearty Protein-Packed Sweet Potato Egg Casserole

Hearty Protein-Packed Sweet Potato Egg Casserole Made Easy

This Hearty Protein-Packed Sweet Potato Egg Casserole is a nutritious, protein-rich breakfast option that's easy to prepare and loaded with flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 4 cups sweet potatoes peeled and diced
  • 6 large eggs consider egg substitutes for vegan option
  • 2 cups spinach can swap with kale or Swiss chard
  • 1 cup onion diced; shallots can be used for a milder taste
  • 1 cup red bell pepper can substitute with green bell pepper
For the Topping
  • 1 cup feta cheese can be replaced with goat cheese or omitted
  • 2 tablespoons olive oil avocado oil is an alternative

Equipment

  • Baking Dish
  • Mixing bowl
  • Knife
  • Cutting board
  • Oven

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Peel and dice the sweet potatoes into small cubes. Toss them in olive oil, salt, and pepper, then roast for 25 minutes until fork-tender and golden brown.
  3. Sauté the diced onion and red bell pepper in a drizzle of olive oil over medium heat for about 5 minutes. Then, add the spinach and stir until it wilts.
  4. Whisk together the eggs in a bowl, seasoning them with salt and pepper.
  5. Spread the sautéed veggies evenly over the roasted sweet potatoes in the baking dish. Then, pour the egg mixture on top and sprinkle with feta cheese.
  6. Bake for 30-35 minutes or until the casserole is puffed and golden brown.

Notes

Top with fresh herbs like parsley or chives for added freshness. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.