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I rely on Sweet Potato Egg Breakfast Casserole when I want to wake up and just grab something filling, no hassle. Shredded sweet potatoes add a gentle sweetness and the eggs make it super hearty, so it’s awesome for lazy weekend brunch with the family or for stocking up the fridge before a stretch of hectic mornings. It’s simple to toss together, always makes me feel full, and honestly just feels comforting.
It started as my go-to for holiday mornings since everyone woke up hungry and I needed to get coffee down before anything else. Nowadays, it’s a no-brainer whenever I can’t deal with a complicated breakfast.
Ingredients
- Cooking spray: keeps everything from sticking, just spritz all over using any olive oil spray you’ve got
- Baby spinach or kale: adds a pop of color and packs in nutrients, so grab the freshest leaves you see
- Jalapenos: gives a little heat, just chop fine and skip the seeds if you’re not into spice
- Green onions or cilantro: brings a bright, fresh bite, pick up a bunch that looks crisp
- Sharp hard cheese: turns gooey and golden, shred it yourself for melty goodness
- Any milk: gives everything a nice creamy texture, use your favorite or almond if you want it dairy free
- Ground black pepper: fresh-cracked makes everything smell amazing and adds peppery kick
- Salt: brings out the flavors, go for flaky or kosher for easy measuring
- Garlic powder: adds a cozy, savory background note, just make sure yours is fresh
- Taco seasoning: gives mellow spice, look for a blend with real spices and not too much salt
- Eggs: make the whole thing fluffy, pick up large ones for richer flavor and texture
- Sweet potatoes or yams: use shredded for fiber and gentle sweetness, the firmest roots you can find work best
Step-by-Step Instructions
- Cool and Slice:
- Wait about ten minutes once it’s out of the oven, that way you can cut it cleanly. Grab a serrated knife, slice into twelve even squares, and serve them up warm or when cooled down.
- Add Cheese Topping:
- After an hour in the oven, take the pan out and shower on the rest of your cheese. Slide back in for a few minutes to let the cheese get melty and bubbly.
- Bake the Casserole:
- Pour the mix into your lined-up pan and even out the surface with a spatula. Pop it in the oven at 375 degrees and let it bake about an hour till the top is puffed up and the eggs are set.
- Fold in Vegetables:
- Toss in the spinach and shredded sweet potatoes. Stir it all together so the veggies get coated in egg—don’t worry if it seems thick, the eggs firm everything up while baking.
- Add Dairy and Fresh Ingredients:
- Whisk your milk in next. Fold in two-thirds of the cheese, your diced jalapenos, and a handful of green onions or cilantro. Mix it so every bite’s got a little something going on.
- Mix the Egg Base:
- Drop the eggs in a big bowl and beat them up with taco seasoning, garlic powder, a bit of salt, and a sprinkle of pepper. Mix it all up until it’s blended and the seasonings disappear.
- Prep the Baking Dish:
- Grab a 9x13 pan, lay down parchment, and then give it a quick spray so nothing sticks. This makes cleanup extra easy when you’re ready to pop everything out.
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The best part for me is stage-watching in front of the oven while the cheese bubbles up. My kids always try to sneak the crunchy bits around the edge once it’s done.
Storage Tips
Toss leftovers in an airtight container and stash in the fridge for about five days. Heat up slices in the microwave or the oven at a low temp—it’s still great reheated. Wrap individual pieces tight and freeze up to three months, then thaw in the fridge overnight before popping them in the microwave for a grab-and-go breakfast.
Ingredient Swaps
If you’re out of sweet potatoes, just use peeled regular potatoes but make sure to squeeze out the water. Sub kale for spinach, or throw in extra cooked veggies like mushrooms or peppers. For a dairy-free version, skip the cheese, use plant milk, and the whole thing still holds together without a hitch.
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Ways to Serve It
Top with chunky salsa or load up with avocado slices for extra yum. For a brunch crowd, throw it on a platter with fruit salad or some crispy breakfast potatoes. If you’re meal prepping, just wrap a square and pour a cup of coffee to go—you’re set.
Sweet Potato Egg Casserole Memories
Sweet potatoes have always been a go-to for holiday breakfasts where I’m from. This newer twist keeps a bit of that tradition but fits in with busy mornings. Somehow it always gets everyone to slow down and eat together even if we’re rushing later.
Frequently Asked Questions
- → Can I make this casserole dairy-free?
Yep, just skip the cheese and pour in some plant-based milk, like almond. It'll still come together just fine.
- → Can I add meat to this casserole?
For sure! Toss in some cooked turkey sausage or bacon with the greens and potatoes before baking it up.
- → Can regular potatoes be substituted for sweet potatoes?
You can! Grab regular potatoes, peel and shred 'em, and really squeeze out the water before mixing everything together.
- → How do I store leftovers?
Let pieces cool, stash them sealed in the fridge for five days. Or freeze for a couple months if you want to keep them longer.
- → What vegetables can I use besides spinach?
Kale is great, and tossing in some mushrooms or sautéed bell peppers works too for more taste and veggies.
- → How do I prep this ahead for a holiday brunch?
You can put it all together ahead of time, wrap it up, and chill it for up to two days. When it’s go-time, bake straight from the fridge.