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Easy Sweet Potato Egg Casserole

A wholesome and nutritious breakfast or brunch casserole featuring roasted sweet potatoes, eggs, and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and cubed about 600g
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 large eggs
  • 1 cup milk or unsweetened almond milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 2 tbsp fresh chives for garnish

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Baking sheet

Method
 

Steps
  1. Preheat oven to 400°F and grease a 9x13-inch baking dish.
  2. Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl.
  3. Spread potatoes on a baking sheet and roast for 15-20 minutes until tender.
  4. Remove potatoes and reduce oven temperature to 350°F.
  5. Whisk eggs in a large bowl until fully combined.
  6. Add milk to the eggs and whisk until frothy.
  7. Stir in shredded cheese, bell pepper, and onion.
  8. Place roasted sweet potatoes into the baking dish and pour the egg mixture over them.
  9. Bake at 350°F for 25-30 minutes until set and golden brown.
  10. Rest for 5 minutes, garnish with chives, and serve.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes.