Description
This Sweet Potato Breakfast Casserole is a hearty and flavorful dish perfect for starting your day right. It features tender boiled sweet potatoes combined with a spiced egg mixture, baked to perfection until golden brown and set. Optionally topped with shredded cheese and fresh green onions, this casserole offers a delicious balance of savory spices and natural sweetness. Ideal for breakfast or brunch, it’s a comforting, nutritious, and easy-to-make recipe that serves six.
Ingredients
Vegetables
- 3 medium sweet potatoes, peeled and cubed
- Chopped green onions, for garnish
Egg Mixture
- 6 large eggs
- 1/2 cup milk or dairy-free milk alternative
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Toppings
- 1/2 cup shredded cheese (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole evenly.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a large pot of water for 10-15 minutes until they are tender but not mushy. Drain well and set aside to cool slightly.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until fully combined, creating a smooth custard base.
- Season:** Add salt, black pepper, garlic powder, onion powder, smoked paprika, and optional cayenne pepper to the egg mixture. Stir thoroughly to evenly distribute the spices.
- Assemble Casserole: Spread the cooked sweet potatoes evenly in the bottom of a baking dish. Pour the seasoned egg mixture over the potatoes, ensuring even coverage.
- Add Cheese: If desired, sprinkle shredded cheese evenly over the top of the mixture for extra flavor and a golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes or until the eggs have set completely and the top is golden brown.
- Cool and Garnish: Remove casserole from oven and let it cool for 5 minutes to firm up. Garnish with chopped green onions for a fresh, vibrant finish.
- Serve: Slice the casserole and serve warm as a wholesome breakfast or brunch option.
Notes
- Boiling sweet potatoes before baking ensures a tender texture within the casserole.
- Use dairy-free milk alternatives like almond or oat milk to make this recipe vegan-friendly, but note it will no longer contain eggs.
- Adjust cayenne pepper according to your spice preference or omit if sensitive to heat.
- Adding cheese is optional; try cheddar, mozzarella, or your favorite melting cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
