Sweet Potato Egg Bake
This Sweet Potato Egg Bake is fluffy, delicious and a perfect make ahead healthy breakfast casserole. It's loaded with vegetables, sharp cheese and flavorful seasonings!
Servings: 12 slices
Calories: 159kcal
Ingredients
- 1.5 pound sweet potatoes or yams shredded
- 12 large eggs
- 1 tablespoon taco seasoning low sodium
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 cup any milk I used unsweetened almond milk
- 1 cup any sharp cheese like gruyere or cheddar shredded & divided
- 1/2 cup green onion or cilantro finely chopped
- 2 tablespoons 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. Set aside.
- 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.
- 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.
- 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).
Notes
- Store: Refrigerate in an airtight container for up to 5 days
- Freeze: Freeze up to 3 months.
- Make ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.
Nutrition
Serving: 1slice | Calories: 159kcal | Carbohydrates: 13g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 497mg | Fiber: 2g | Sugar: 3g