Protein-Packed Sweet Potato Egg Casserole
This hearty Protein-Packed Sweet Potato Egg Casserole combines the sweetness of tender sweet potatoes with savory eggs, cheese, and sausage for a nutritious breakfast or brunch. Perfect for meal prep or family gatherings, it’s a simple, wholesome, and protein-rich dish that satisfies any time of day.
Equipment
- Oven
- Skillet
- Casserole Dish
- Mixing bowl
Ingrédients
- 2 large sweet potatoes peeled and diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese cheddar or preferred type
- 1 cup cooked sausage or bacon crumbled
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and dice the sweet potatoes into small cubes for even cooking.
- In a large skillet, heat olive oil over medium heat and sauté sweet potatoes until tender, about 10–12 minutes.
- In a bowl, whisk together eggs, milk, salt, pepper, and paprika until smooth.
- Grease a casserole dish. Layer cooked sweet potatoes, crumbled sausage or bacon, and shredded cheese.
- Pour the egg mixture evenly over the layered ingredients.
- Bake for 30–35 minutes until the eggs are fully set and the top is golden.
- Let cool for a few minutes before slicing and serving.
Notes
This casserole is naturally gluten-free and can be easily customized with vegetables like spinach, bell peppers, or kale. For a dairy-free version, substitute milk and cheese with plant-based alternatives. It can be refrigerated for up to 5 days or frozen for 2–3 months.