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Sweet Potato Egg Breakfast Casserole is the kind of dish I lean on when I want a satisfying breakfast ready to go without fuss in the morning. With fluffy eggs and the subtle sweetness of shredded sweet potatoes, this casserole is perfect for big family brunches or meal prep before a busy week. It comes together easily and always feels nourishing and hearty.
I started making this casserole for holiday mornings because everyone would wake up hungry and I wanted something I could bake while finishing coffee. Now it is a breakfast staple whenever I want a stress free start.
Ingredients
- Sweet potatoes or yams: shredded for a mildly sweet backbone and lots of healthy fiber look for firm heavy roots without bruises
- Eggs: create the light and fluffy structure choose large eggs with golden yolks for richness
- Taco seasoning: brings a gentle warmth select a blend with whole spices and low sodium if possible
- Garlic powder: adds depth and savory notes choose a fresh jar for peak potency
- Salt: lifts the flavors of veggies and eggs use kosher or flaky salt for easy measuring
- Ground black pepper: gives a subtle bite grind fresh for best aroma
- Any milk: ensures a tender creamy custard use unsweetened almond milk for dairy free or your favorite milk
- Sharp hard cheese: brings richness and a golden crust grate it yourself for best melt and flavor
- Green onions or cilantro: for a fresh herby lift grab fresh vibrant bunches with no wilted spots
- Jalapenos: spark gentle heat remove the seeds for milder flavor and mince finely
- Baby spinach or kale: packs in greens for nutrition and color choose crisp leaves with deep green color
- Cooking spray: prevents sticking use a Misto or any olive oil spray for even coating
Step-by-Step Instructions
- Prep the Baking Dish:
- Line a nine by thirteen inch baking dish with unbleached parchment paper and spray lightly with cooking spray. This guarantees easy release without sticking or tearing.
- Mix the Egg Base:
- Crack the eggs into a large mixing bowl then whisk with taco seasoning garlic powder salt and pepper for about thirty seconds. You want the yolks and whites fully mixed and the spices thoroughly combined.
- Add Dairy and Fresh Ingredients:
- Whisk in the milk then fold in two thirds of the shredded cheese the green onions or cilantro and jalapenos. Make sure everything is evenly distributed so each slice pops with flavor.
- Fold in Vegetables:
- Gently stir in the shredded sweet potatoes and spinach. The mixture will look thick but do not worry as the eggs will set everything. Mix until the veggies are coated.
- Bake the Casserole:
- Pour the mixture into the prepared pan. Smooth the top with a spatula to ensure even baking. Slide the dish into the preheated oven and bake at three hundred seventy five degrees for one hour until the eggs are puffed and just set.
- Add Cheese Topping:
- After one hour remove the casserole and sprinkle over the remaining cheese. Return to the oven for just a few minutes until the cheese melts and bubbles.
- Cool and Slice:
- Let the casserole cool for ten minutes for easier cutting and serving. Slice carefully into twelve squares using a serrated knife. Serve warm or at room temperature.
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My favorite part is watching the cheese melt and bubble during the final minutes. My kids always crowd around the oven trying to snag the crispy edges.
Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to five days. It reheats beautifully in the microwave or oven at low heat. Freeze individual squares wrapped tightly for up to three months and thaw overnight in the fridge before warming up for breakfast on the go.
Ingredient Substitutions
Regular potatoes work if sweet potatoes are not on hand just peel and squeeze out excess water. You can swap in kale for spinach or add extra cooked veggies like bell peppers or sautéed mushrooms. To make it dairy free leave out the cheese and use a plant based milk no need to worry about the casserole falling apart.
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Serving Suggestions
This casserole pairs perfectly with sliced avocado or tangy salsa on top. For brunches serve with a big fruit salad or roasted breakfast potatoes. For meal prep days just grab a square and fill your thermos with coffee for a stress free morning.
The Sweet Potato Egg Casserole Tradition
Sweet potatoes are a traditional root in North American cooking especially in holiday breakfasts. This modern casserole keeps the tradition alive while fitting easily into busy routines. It always brings my family together at the table for a slow start even on packed days.
Frequently Asked Questions
- → Can I make this casserole dairy-free?
Yes, simply omit the cheese and use a plant-based milk like almond milk. The dish will still hold together well.
- → Can I add meat to this casserole?
Absolutely. Sauteed turkey sausage or bacon can be mixed in with the sweet potatoes and greens before baking.
- → Can regular potatoes be substituted for sweet potatoes?
Yes, peel and shred regular potatoes, then squeeze out excess moisture before adding them to the mixture.
- → How do I store leftovers?
Refrigerate cooled pieces in an airtight container for up to 5 days. Freeze for up to 3 months for longer storage.
- → What vegetables can I use besides spinach?
Kale works wonderfully, and you can also add sauteed bell peppers or mushrooms for extra flavor and nutrition.
- → How do I prep this ahead for a holiday brunch?
Assemble fully, cover, and refrigerate for up to 48 hours. Bake straight from the fridge as directed when ready to serve.