Description
This easy, loaded casserole balances creamy eggs, crispy sweet potato edges, and just enough savory seasoning for a perfect brunch or make-ahead breakfast.
Ingredients
Scale
- 2 large sweet potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 8 large eggs
- 1/2 cup milk or unsweetened almond milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 cup chopped spinach or kale (optional)
- 4 slices cooked bacon or 1 cup cooked sausage (optional)
Instructions
- Preheat your oven to 400°F and grease a 9×13-inch baking dish.
- Toss the grated sweet potato with olive oil, salt, and pepper; spread in the dish.
- Roast the sweet potato base for 15 minutes until it starts to brown.
- Meanwhile, whisk eggs, milk, smoked paprika, and half the cheese in a bowl. Stir in spinach and cooked meat if using.
- Remove the dish from the oven and pour the egg mixture over the roasted sweet potato. Sprinkle remaining cheese on top.
- Bake at 375°F for 20–25 minutes until the center is set and the top is golden.
- Let it rest for 5 minutes before slicing.
Notes
Grate the sweet potato coarsely for a more textured, crispy base. Don’t skip the roast step — it gives the casserole its golden crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg