Sweet Potato Egg Casserole Breakfast Bake
A cozy Sweet Potato Egg Casserole filled with shredded sweet potatoes, leafy greens, eggs, and sharp cheese for an easy make-ahead breakfast or brunch.
Ingredients
Casserole Ingredients
- 1.5 lbs sweet potatoes shredded, peeled or unpeeled
- 12 large eggs
- 1 cup milk any unsweetened dairy or non-dairy milk
- 1 cup sharp hard cheese shredded, divided
- 4 cups baby spinach or chopped kale loosely packed
- 0.5 cup green onions or cilantro chopped
- 2 tbsp jalapeños seeded and minced, optional
- 1 tbsp seasoning blend such as taco-style or chili seasoning
- 2 tsp garlic powder
- 1.5 tsp salt or to taste
- black pepper to taste
- cooking spray or oil for greasing the baking dish
Instructions
- Preheat the oven to 190°C (375°F). Line a 23×33 cm (9×13 inch) baking dish with parchment paper and lightly grease it with cooking spray or a thin film of oil.
- Shred the sweet potatoes on the large holes of a box grater. Grate the cheese, chop the green onions or cilantro, mince the jalapeños, and roughly chop the spinach or kale if needed.
- In a large mixing bowl, whisk together the eggs, seasoning blend, garlic powder, salt, and black pepper until the mixture looks smooth and slightly foamy.
- Pour in the milk and add about three-quarters of the shredded cheese along with the green onions and jalapeños. Stir until evenly combined.
- Fold the shredded sweet potatoes and spinach into the egg mixture. The batter will be thick and full of vegetables, but everything should be well coated.
- Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Bake for about 60 minutes, or until the center is set and the edges are lightly browned.
- Sprinkle the remaining cheese over the top and return the dish to the oven for 3–5 minutes, just until the cheese melts. Let the casserole rest for about 10 minutes before slicing into 12 squares and serving.
Notes
Store leftover casserole in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual squares well and freeze for up to 3 months; thaw in the fridge before reheating. Reheat in the microwave for convenience or in a low oven if you prefer crisper edges.