by Olena

Sweet Potato Breakfast Casserole

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Olena Osipov
5 from 26 votes

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Sweet Potato Breakfast Casserole with shredded sweet potato, eggs and spinach. This make ahead, healthy egg bake is perfect for healthy breakfast, brunch and holidays.

It combines the best of both worlds –  the sweetness of pancakes, fluffy texture of quinoa bake and savoriness breakfast casserole.

Sweet Potato Breakfast Casserole

Sweet Potato Egg Casserole

This sweet potato breakfast casserole is SO tasty and has marshmallow-like fluffy texture of zucchini quiche. That’s what happens when you mix shredded veggies and eggs! Layers upon layers of creamy sweet potatoes, fluffy eggs, tender spinach and gooey cheese. Amazeballs deliciousness!

Loaded with nutrients and vitamins, this healthy egg bake contains 1.5 lbs of sweet potatoes and 4-5 cups of baby spinach. When was the last time you had so many vegetables for breakfast?! Unless you tried my sweet potato hash or healthy breakfast sandwich.

Sweet Potato Breakfast Casserole sliced

Ingredients for Sweet Potato Egg Bake

  • Sweet Potatoes: This recipe calls for grated sweet potatoes. You don’t even have to peel them because skin contains good-for-you vitamins and nutrients. Just wash well with a cloth or scrunchy and grate. Yams and sweet potatoes are 2 different things, but are completely interchangeable in this recipe.
  • Eggs: If you would like to make sweet potato breakfast casserole higher in protein, use 6 large eggs and 2 cups egg whites.
  • Cheese: 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.
  • Spinach: Kale with stalks removed and chopped will work as well.
  • Milk: Any dairy or non-dairy milk works.
  • Seasonings: Taco seasoning, garlic powder, salt and pepper.
  • Green onions or cilantro
  • Jalapenos: Here is one of my favorite cooking tips. I clean and mince a few jalapenos at a time. And then freeze for any time I need a tablespoon or two. It saves time and fingers (nose and eyes) from being “on fire”.
  • Sausage: Adding sausage is totally optional. If you do, saute it in a pan before adding it to the casserole.

Sweet Potato Breakfast Casserole in baking dish sliced

How to Make Sweet Potato Egg Casserole

There is a full recipe card below.

  • Whisk: In a large bowl, first add eggs, taco seasoning, garlic powder, salt and pepper. Then whisk in milk, cheese, green onions and jalapenos. How to Make Sweet Potato Breakfast Casserole step by step
  • Mix: Stir in the sweet potatoes and spinach. Mixture will be very thick!How to Make Sweet Potato Breakfast Casserole step by step
  • Pour: Transfer the sweet potato mixture into a baking dish lined with parchment paper and flatten it down. How to Make Sweet Potato Breakfast Casserole step by step
  • Bake: Bake for 1 hour at 375 degrees F. At the end, sprinkle more cheese on top and continue to bake until the cheese has melted.
  • Serve: Let the casserole cool for 10 minutes before slicing. Serve warm.

Sweet Potato Breakfast Casserole unbaked and covered with plastic wrap

How to Store, Freeze and Make Ahead

Store: Leftovers can be stored in the refrigerator (covered) for up to 5 days.

Freeze: You can freeze the baked casserole for up to 3 months.

Make Ahead: You can assemble this healthy egg bake the night before. Wrap tightly in plastic, refrigerate overnight and bake in the morning (perfect for all those holidays and brunches).

Enjoy this healthy sweet potato breakfast casserole!

More Favorite Sweet Potato Recipes

Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole

Sweet Potato Breakfast Casserole {Make Ahead Overnight}

Sweet Potato Breakfast Casserole with shredded sweet potato, eggs and spinach. This make ahead, healthy egg bake is perfect for meal prep breakfast, brunch and holidays.
5 from 26 votes
Print Save Rate
Course: Breakfast
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 1 hour 2 minutes
Total Time: 1 hour 17 minutes
Servings: 12 slices
Calories: 159kcal
Author: Olena Osipov

Ingredients

  • 1.5 lbs sweet potatoes or yams coarsely grated
  • 12 large eggs
  • 1 tbsp taco seasoning low sodium
  • 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 or kale packed
  • Cooking spray I use Misto

Instructions

  • Preheat oven to 375 degrees F, line 9x13 baking dish with unbleached parchment paper and spray with cooking spray.
  • 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.
    Sweet Potato Breakfast Casserole
  • 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.
    Sweet Potato Breakfast Casserole
  • Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese is melted.
    Sweet Potato Breakfast Casserole
  • Remove from the oven, cool for 10 minutes and cut into 12 squares using long serrated knife.
    Sweet Potato Breakfast Casserole
  • Serve warm (great for holidays) or cold (awesome for meal prep).
    Sweet Potato Breakfast Casserole

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

    Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.

      Notes

      • Sweet potatoes: This recipe calls for grated sweet potatoes. You don't even have to peel them because skin contains good-for-you vitamins and nutrients. Just wash well with a cloth or scrunchy and grate. Yams and sweet potatoes are 2 different things, but are completely interchangeable in this recipe.
      • Eggs: If you would like to make sweet potato breakfast casserole higher in protein, use 6 large eggs and 2 cups egg whites.
      • Cheese: 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.
      • Spinach: Kale with stalks removed and chopped will work as well.
      • Milk: Any dairy or non-dairy milk works.
      • Seasonings: Taco seasoning, garlic powder, salt and pepper.
      • Green onions or cilantro
      • Jalapenos: Here is one of my favorite cooking tips. I clean and mince a few jalapenos at a time. And then freeze for any time I need a tablespoon or two. It saves time and fingers (nose and eyes) from being "on fire".
      • Sausage: Adding sausage is totally optional. If you do, saute it in a pan before adding it to the casserole.

      Nutrition

      Serving: 1slice | Calories: 159kcal | Carbohydrates: 13g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 497mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9403IU | Vitamin C: 8mg | Calcium: 147mg | Iron: 2mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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