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Sweet potato and egg casserole is my go-to when I want breakfast to be done with zero hassle in the morning. Fluffy eggs mix up with sweet crunchy shredded sweet potatoes, making every bite hearty and delicious. It’s awesome for big brunches or getting breakfast sorted for the whole week without stress.
I first threw this together on those holiday mornings when everyone wakes up starving and I want something in the oven while I sip my coffee. Now it’s my regular breakfast plan when I want a chill morning.
Tasty Ingredients
- Olive oil cooking spray: helps stop sticking, use a spray bottle for a nice even coat
- Fresh spinach or kale: add plenty of greens and make it pretty, use crisp deep green leaves
- Jalapenos: give a gentle kick, scoop out seeds for less heat and chop up small
- Green onions or cilantro: taste fresh and bright, grab bunches that look lively
- Sharp cheddar or asiago cheese: adds amazing flavor and a crispy top, freshly grated melts best
- Any kind of milk: makes everything creamy, plant or dairy milk both work fine
- Black pepper: gives a little zing, fresh cracked is best
- Salt: wakes up all the flavors, kosher or flaky is easiest to measure
- Garlic powder: gives a cozy savory background, buy it fresh for the strongest taste
- Taco seasoning: adds warmth and spice, choose a blend with whole spices and less salt
- Eggs: gives the casserole its fluffiness, use large ones with nice bright yolks
- Sweet potatoes or yams: shred these for mild sweetness and lots of fiber, pick heavy ones without blemishes
Simple How-To Guide
- Cool and Slice:
- Let it sit out for at least ten minutes so you can cut and scoop it easily. Grab a sharp serrated knife, cut into twelve portions, and serve warm or cold.
- Cheesy Finish:
- After an hour in the oven sprinkle over the last bit of shredded cheese. Pop it back in for a few minutes so the cheese turns bubbly and golden.
- Bake It:
- Pour your full mix into the baking pan. Smooth the top a bit so it bakes evenly. Slide into your oven at 375°F and bake for an hour. The eggs should be puffed up and barely set.
- Add Veggies:
- Gently mix in shredded sweet potatoes and spinach. It’ll look thick, but the eggs will keep it together. Stir until all the veggies are mixed in well.
- Add Dairy and Herbs:
- Pour in milk, then gently fold in most of the cheese, chopped green onion or cilantro and jalapenos. You want it all spread out so every bite tastes bright and fresh.
- Whisk It Up:
- Crack eggs in a big bowl and whisk with taco seasoning, garlic powder, salt and pepper. Make sure the color looks even and everything’s well blended.
- Pan Prep:
- Set up your 9x13 inch dish with parchment paper and spray it so your bake pops out without issues.
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Honestly, the best part is seeing cheese bubble at the end. My kids practically line up to grab those crunchy corner pieces.
Storing Made Easy
Keep any leftovers in a sealed container in the fridge for up to five days. Warm up squares in the microwave or low oven – stays tasty. For longer stashing, wrap them tight and freeze for about three months. Thaw overnight in the fridge and they’re ready for your morning rush.
Ingredient Swaps
No sweet potatoes? Use regular potatoes – just peel and squeeze out extra water. No spinach? Add kale or extra cooked veggies like mushrooms or bell peppers. For dairy-free, leave out cheese and use plant milk. You won’t have to worry about it falling apart – it still works.
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How to Serve It
Great with avocado slices or some tangy salsa on top. For brunch, dish it up with fruit salad or crispy breakfast potatoes. If you’re just grabbing food on the run, take a square and a travel mug of coffee for a chill start.
Cozy Casserole Memories
Sweet potatoes have been in North American kitchens forever, especially at the holidays. This new version keeps that cozy tradition but is quick enough for crazy mornings. Somehow, it always pulls my people together for a slow breakfast before busy days.
Frequently Asked Questions
- → Is there a way to skip the dairy?
Sure thing! Just leave out the cheese and swap in a non-dairy milk like almond. It'll still stay together just fine.
- → Can I toss in some meat?
Definitely. Throw in cooked turkey sausage or bacon with your greens and potatoes before it goes in the oven.
- → Can I use normal potatoes instead?
Yep! Just peel and grate regular potatoes, then squeeze out as much water as you can before mixing them in.
- → What’s the best way to save leftovers?
Keep cooled slices in a covered container in the fridge up to five days. Or freeze them for three months if you want to keep them longer.
- → What if I don’t have spinach?
Try kale, or toss in some cooked peppers or mushrooms for extra flavor. They all work well here.
- → How do I get this ready for a party morning?
Just build the bake completely, cover it, and stick it in the fridge for up to two days. Bake straight from cold when it’s time to eat.