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Veggie Sweet Potato Egg Casserole
"Introducing the Sweet Potato Breakfast Casserole, a delightful choice for those seeking a convenient make-ahead breakfast or brunch option. Packed with a perfect balance of protein, carbohydrates, and antioxidants, this sweet potato egg bake doubles as a fantastic meal prep casserole. By preparing the ingredients ahead of time and simply baking it the next morning, you'll save time without compromising on taste. For those who prefer a savory touch, feel free to include some sausage or bacon in this flavorful dish! However, it's worth noting that each serving already boasts approximately 25 grams of protein, making this casserole a protein-rich choice on its own."
Preparation Time20 min
Cooking Time45 min
Cooking Vessel Size8x8 Baking Dish
- 2 cups Sweet Potatoes, Shredded
- 2 tablespoons Butter
- 1/2 large Yellow Onion, Diced
- 1 small Red Pepper, Diced
- 1 Roma Tomato, Diced
- 1 teaspoon Salt, Divided
- 1 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 8 large Eggs
- 1 cup 2% Milk
- 2 cup Shredded Cheese
Preheat oven to 350 degrees.
Wash, dry and peel sweet potatoes. Shred potatoes into hashbrown size.
Melt butter in pan over medium-high heat. Add the onion, red pepper and tomato, sautéing until soft (about 3-5 minutes). Add 1/2 tsp salt, pepper and garlic powder and mix well.
In a separate bowl, beat eggs thoroughly and slowly add in milk. Add the other 1/2 tsp salt. Stir in the cheese, shredded sweet potatoes and sautéed vegetable mixture. Layer more cheese on top, if desired.
Transfer to 8x8 baking dish and bake 40-50 minutes or until the eggs are cooked through and set.
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