Indulge in this easy healthy recipe for a delicious sweet potato egg casserole Perfect for brunch or a nutritious breakfast option Enjoy
Ingredients
Scale
2 large sweet potatoes, peeled and cubed
6 large eggs
1 cup milk
1 cup shredded cheddar cheese
1 medium onion, diced
2 cloves garlic, minced
Salt and pepper, to taste
Optional: 1 cup chopped spinach or kale
Optional: 1 diced red bell pepper
Optional: 1 cup cooked and crumbled chorizo or sausage
Optional: Spices like paprika, cumin, or chili powder
Instructions
Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
Prepare the Sweet Potatoes: In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook for 10-15 minutes, or until fork-tender. Drain and set aside.
Sauté Vegetables: In a skillet, add a bit of oil over medium heat. Sauté the diced onion and minced garlic until they are translucent, about 5 minutes.
Mix the Eggs: While the onions are cooking, whisk together the eggs and milk in a large mixing bowl. Season with salt and pepper to taste.
Combine Ingredients: Stir in the cooked sweet potatoes, sautéed onion and garlic, and shredded cheddar cheese into the egg mixture, ensuring even distribution.
Bake the Casserole: Grease a 9×13 inch baking dish, then pour in the sweet potato and egg mixture. Spread evenly with a spatula. Bake in the preheated oven for 30-35 minutes, until the top is golden and the casserole is set.
Cool and Serve: Let the casserole cool for a few minutes before slicing and serving. Garnish as desired.
