Easy Sweet Potato Egg Casserole
A delightful blend of sweet potatoes, eggs, and cheese, perfect for brunch or an easy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (optional)
- Olive oil or cooking spray for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or cooking spray.
- Cook the sweet potatoes in a pan over medium heat for about 10-15 minutes, stirring occasionally, until they’re tender.
- Whisk together the eggs, milk, salt, black pepper, garlic powder, and thyme in a large bowl until well combined.
- Fold the cooked sweet potatoes, shredded cheese, and diced onion into the egg mixture.
- Pour the mixture into the greased baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Cool the casserole for a few minutes before slicing into portions—then serve and enjoy!
Notes
Can be assembled the night before and stored in the fridge for quick baking in the morning.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg