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Sweetpotato Egg Casserole with Veggies

This easy veggie-rich sweetpotato egg casserole is the perfect make-ahead breakfast or brunch option. Filled with protein, carbohydrates, and antioxidants, it’s a quick and easy sweetpotato breakfast casserole that’s especially great for runners and fitness enthusiasts. 

Sweet potato Breakfast Casserole with tomatoes, cheese and red peppers in white serving dish

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Please note that sweetpotatoes is spelled as one word throughout this article, which is the proper spelling. You can learn more here.

Back when I was marathon training, I would always look forward to some sort of egg dish post-run.

Whether it be an omelet, a scramble with toast, or this sweetpotato egg casserole, I just wanted savory and salty eggs in some shape or form.

And while this sweetpotato breakfast casserole is vegetarian, don’t be fooled. It’s full of protein, which is necessary for those muscles after a long or hard workout!

In fact, I usually recommend my clients to get 25 grams of protein at breakfast, and this is a great way to start the day!

Piece of Shredded Sweet Potato Veggie Casserole with eggs, sweet potatoes and veggies

Breakfast is such an important meal, which is why I devote so much time to creating many tasty breakfast recipes.

We love making this egg and sweetpotato casserole when we have guests or family in town – it’s a crowd pleaser!

Why You’ll Love Sweetpotato Egg Casserole

  • Vegetarian and gluten-free – Whether you have dietary restrictions or not, this healthy breakfast casserole with sweetpotatoes is easy for many to enjoy – adults and kids alike!
  • Nutritious – This veggie breakfast casserole in high in protein and fiber, both of which are important for feeling full and preventing overeating or mindless snacking later in the day! Egg casserole with sweetpotatoes also offers micronutrients, like Vitamins A and C, and antioxidants, all of which are very important for immunity.
  • Great way to get veggies and protein in at breakfast – Many Americans don’t meet the recommended amount of fruits and veggies each day, and starting your day with some veggies is a great way to set yourself up for success.
  • Easy to make ahead– Making breakfast a head of time is the key to success for a busy week, and this sweetpotato breakfast casserole lends itself well for that. Sometimes, I’ll even make two at once and freeze one for the following week – work smarter, not harder! Any type of veggie breakfast casserole is a great way to simplify meal prep!

Ingredients

Here’s what you need for this egg casserole with sweetpotato.

  • shredded sweetpotatoes – Sweetpotatoes are the star in this shredded sweetpotato breakfast casserole! I use a grater for easy shredding.
  • butter – Butter adds lots of flavor.
  • Veggies – While you can customize this, the combination of onion, pepper and tomato is a real winner in this breakfast casserole.
  • milk
  • cheese – You can use any type of shredded cheese you’d like. I used low-fat cheddar.
  • garlic powder
  • salt and pepper, to taste
  • 2 quart baking dish
sweetpotato breakfast casserole out of serving dish on blue and white plates

I have no doubt you’ll love this vegetarian egg potato casserole, but if you’re a “meat in your casserole” type of person, you can certainly add some sausage or bacon. Or, consider this turkey sausage breakfast casserole.

Each serving provides about 25 grams of protein as is, so this sweetpotato and egg casserole is already high in protein.

How To Make Sweetpotato Breakfast Casserole

First, start by preheating your oven to 350 degrees.

While the oven is preheating, shred your sweetpotatoes with a cheese grater.

I didn’t peel my sweetpotatoes (because there’s extra nutrients in that skin), but you can peel if you choose. If not, just make sure to wash them well.

shredded sweet potatoes in clear bowl for sweet potato egg casserole

Cook your onion in butter over medium-high heat.

Then, add in the pepper and tomato and saute until soft.

Beat your eggs in a small bowl and slowly add in milk and the other 1/2 tsp of salt.

Stir in your cheese, shredded sweetpotatoes, and sauteed veggies. Add more cheese if desired. 

Then, transfer this sweetpotato vegetable casserole mixture to a 2 quart baking dish and bake for 40-50 minutes, or until eggs set. 

sweetpotato breakfast casserole before baking in white casserole dish

Tips to Make Sweetpotato and Egg Casserole in Advance

Here are some tips when making this sweetpotato egg casserole in advance or for meal prep!

To save time, consider:

  • You could mix your ingredients in advance, cover it and put it in the fridge overnight, and then just pop it in the oven the next morning. 
  • You can shred the sweetpotatoes the night before, which is the most time-consuming process. Then, the next morning, all you need to do is saute your veggies and mix the eggs and milk and bake.
  • You can make multiple casseroles at once, let them cool, and freeze for later in a tight tupperware container. Freeze for up to 3 months!
closeup of sweet potato egg casserole with veggies in white serving dish

More Make Ahead Breakfast Options

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Yield: 5

Sweetpotato Egg Casserole with Veggies

Piece of Shredded Sweet Potato Veggie Casserole with eggs, sweet potatoes and veggies

This healthy Sweetpotato Egg Casserole is the perfect make-ahead breakfast or brunch option. Filled with protein and lots of veggies, t's a quick and easy sweet potato egg bake and meal prep casserole.ย 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups shredded sweetpotatoes
  • 2 Tbsp butter
  • 1/2 large yellow onion, diced
  • 1 small red pepper, diced
  • 1 roma tomato, diced
  • 1 tsp salt, divided
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 8 large eggs
  • 1 cup 2% milk
  • 2 cups shredded cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Wash, dry and peel sweet potatoes. Shred potatoes into hashbrown size. 
  3. Melt butter in pan over medium-high heat. Add the onion, red pepper and tomato, sauteeing until soft (about 3-5 minutes). Add 1/2 tsp salt, pepper and garlic powder and mix well.
  4. 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 sauteed vegetable mixture. Layer more cheese on top, if desired. 
  5. Transfer to 8x8 baking dish and bake 40-50 minutes or until the eggs are cooked through and set. 

Notes

I recommend shredding the sweetpotatoes ahead of time as that is the most time-intensive part.ย 

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Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 451Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 358mgSodium: 964mgCarbohydrates: 25gFiber: 3gSugar: 10gProtein: 24g

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  1. I wish I could make this right now. Unfortunately, for some reason, sweet potatoes are not available in my area right now.

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