Sweet Potato Egg Casserole

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

This sweet potato egg casserole came out flavourful, fluffy and absolutely loaded with nutrients and vitamins. It contains 1.5 lbs of sweet potato hash browns and 4-5 cups of baby spinach – layers upon layers of creamy sweet potatoes, tender spinach, fluffy eggs and gooey cheese. Amazeballs deliciousness!

You can assemble this egg bake the night before and bake in the morning (all those holidays and brunches) or it’s perfect for a meal prep (flavourful delicate mini omelettes with so many nutrients).

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

MY LATEST RECIPES

When was the last time you had so many vegetables for breakfast?! Thought so.

Also make sure to try my sweet potato oatmeal muffins and sweet potato and eggs one pan dinner.

How to Make Sweet Potato Egg Casserole

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Grate sweet potatoes. If potatoes are not too dirty (farmer’s), just rinse them and shred – no peeling necessary. Skin contains vitamins and nutrients.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Grate some hard sharp cheese like Cheddar, Gruyere or Swiss. I use Kerrygold Dubliner which I love (btw, it doesn’t freeze well), no low fat stuff.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper and spray with cooking spray.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

In a large mixing bowl add eggs, taco seasoning, garlic powder, salt and pepper. Whisk for 30 seconds.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Add milk, 2/3 cup cheese, green onions, and jalapenos. Whisk to combine.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Tip: I clean and mince a few jalapenos at a time, then freeze for any time I need a tablespoon or two. Saves cleanup time and fingers (nose and eyes) “on fire”.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep. Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Add sweet potatoes and spinach. Stir well to mix. Mixture will be thick, and it might look like it needs more eggs but it doesn’t – trust me on this one!

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Transfer to prepared baking dish, flatten with spatula and bake for 1 hour. Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese has melted.

Make Ahead: Assemble, cover with plastic and refrigerate overnight. Then bake in the morning (perfect for Thanksgiving, Christmas and any brunch).

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Remove from the oven, cool for 10 minutes.

Sweet Potato Egg Casserole Recipe with sweet potato hash browns, spinach, eggs, cheese, taco seasoning and eggs for a healthy vegetarian make ahead breakfast or a meal prep.

Using long serrated knife, cut into 12 squares. Serve warm or cold.

Enjoy this healthy sweet potato breakfast casserole!

Recipe

Sweet Potato Egg Casserole

Sweet Potato Egg Casserole

Yield: 12 slices

Ingredients

  • 1.5 lbs sweet potatoes, coarsely grated*
  • 12 large eggs**
  • 1 tbsp taco seasoning
  • 2 tsp garlic powder
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 1 cup any milk (I used unsweetened almond)
  • 1 cup sharp hard cheese, shredded & divided***
  • 1/2 cup green onions or cilantro, chopped
  • 2 tbsp jalapenos, seeded & minced
  • 4 cups baby spinach, packed
  • Cooking spray (I use Misto)

Directions

  1. Preheat oven to 375 degrees F, line 9x13 baking dish with unbleached parchment paper and spray with cooking spray.
  2. In a large mixing bowl add eggs, taco seasoning, garlic powder, salt and pepper; whisk for 30 seconds. Add milk, 2/3 cup cheese, green onions, and jalapenos; whisk to combine.
  3. Add sweet potatoes and spinach, and stir well to mix. Mixture will be thick, and it might look like it needs more eggs but it doesn’t. Transfer to prepared baking dish, flatten with spatula and bake for 1 hour. Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese is melted.
  4. Remove from the oven, cool for 10 minutes and cut into 12 squares using long serrated knife. Serve warm (great for holidays) or cold (awesome for meal prep).
  5. Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
    Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.
    Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.

Notes

*If potatoes are not too dirty, just rinse them and shred - no peeling necessary; skin contains vitamins and nutrients. **Substitute with 6 large eggs and 2 cups egg whites. ***I used Kerrygold Dubliner; sharp cheddar, Gruyere, Swiss would work. Use full fat, no low fat stuff.

http://ifoodreal.com/sweet-potato-egg-casserole/

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

32 comments on “Sweet Potato Egg Casserole

  1. I made this a few days ago. It was wonderfull!!! We ate it for breakfast and two lunches. Thank you so much for all your amazing recipes. I am switching my family to clean eating… slowly.. haha. Your website has been my guide to get our family eating healthy. Thank you!

  2. I was thinking of making it with butternut squash and swiss chard since I do not have the other veggies. What do you think ? I looks so yummy that I have to give it a try.

    1. Hi Nicole. “Yes” for butternut squash. About swiss chard, I think it has a bit of bitterness to it, so I’m not sure how 4 cups of it would taste, and at same time I’m hesitant to recommend to use less of it because spinach releases a lot of water during baking necessary to cook sweet potatoes. If you think swiss chard will taste OK in such amount for you, go for it. 🙂

  3. This is amazing! Three food groups, loads of nutrients, plenty of flavor… I was a bit skeptical about it being only 100 calories, but mine ended up being only 94 (I used 1/3 cup of cheese and extra spinach). My family loves this egg bake, and it’s really great for quick breakfasts all week!

    1. Hi Kathie. I agree about everything. It is very hard to strike a breakfast recipe covering all food groups. I have 3 sweet potatoes and that is what I’m gonna make too for the week. Thanks for inspiring me to make my own recipe again haha.

  4. Really good! Would use a little less milk and a little more cheese next time (needed a little extra time to cook, maybe because I added quite a bit of spinach), but it worked wonderful with the egg whites. Thanks!

  5. Looks so yummy to me love sweet potatoes. I’m thinking of trying it
    in my Crockpot on low the night before and doubling or tripling the receipt.
    I have done several breakfast bakes in my crockpot and turned out great.

  6. Hi! If I want to freeze it in muffin size, should I cook it and then freeze it, or could I freeze it raw and then bake once thawed? thanks!

  7. Olena, I found your website a while back when looking for healthy meals to make, and I can’t tell you how happy I am to have found it!! This is my go-to website now. I have been printing off meals like crazy and can’t even keep up with making them all. Anyway, I’m still new to the cooking world so I have some things to learn, but my bake came out a tad different, it’s not as firm and it’s a darker color, but it was like HEAVEN to eat…I did however add way too much sweet potato, I ignored the fact that the three smallest sweet potatoes I found weighed 1.5 Ibs…I thought the more the merrier! So I just suggest weighing them at the store to be sure, unless you have a scale at home. Lawry’s was the only taco seasoning I could find at the store I went to, it says no MSG and natural flavors…but not sure if that means all-natural, either way this seasoning was powerful, but delicious, I think it even had dried minced onion in it. I will definitely make this one again…with less sweet potato.

    1. Hi Leslie. I’m so happy you found me. How do I get on a first page of Google?! Ugh. Glad you liked the bake. Yes, amount of sweet potatoes matter.You will learn. Don’t feel shy to ask any questions. There are no dumb questions when it comes to cooking. Trader Joe’s has pretty clean taco seasoning for a good price. Thank you for taking time to write the comment.

  8. Absolutely delicious! I used frozen chopped spinach instead of fresh, which resulted in the spinach being more evenly distributed throughout the dish. The dish was great hot the day I made it and also worked well cold as leftovers the next two days. Thanks for a great recipe!

  9. Breakfast on the go is a must for us too! I love egg bakes (especially on the weekend) but I’ve never used sweet potato in one before – I’m intrigued and can’t wait to try this! 🙂

    1. I know, right?! But why not? I find my most successful recipes are where I get lose, not overthink and just go with what makes sense. Without breakfast on-the-go I would be dead by now LOL. Hockey practices at 7AM, hello?!

          1. I don’t know, but you never hear about it in Montana! I think hockey is more of an back east thing in the States! Calgary was fun for a while, but if we move back to Canada, I’d love to live in Canmore to be out of the city and closer to Banff! We’d like to see more of B.C. too! 🙂

          2. Makes sense. West Coast in the US is more beach and ocean stuff. You might never wanna live in AB after exploring BC. I moved to BC and can’t even compare.

1 Star2 Stars3 Stars4 Stars5 Stars
(2 votes, 5.00 out of 5)

Leave a Reply

Your email address will not be published. Required fields are marked *