This Sweet Potato Breakfast Casserole is the perfect make-ahead breakfast or brunch option. Filled with protein, carbohydrates, and antioxidants, it’s a quick and easy sweet potato egg bake that’s especially great for runners and fitness enthusiasts.
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 vegetarian breakfast casserole, I just wanted eggs in some shape or form.
And while this sweet potato breakfast hash casserole is vegetarian, don’t be fooled. It’s full of protein. Along with my veggie pasta bake, this sweet potato breakfast casserole is another high protein healthy vegetable bake option.
I have several sweet potato recipes on my site, so it’s pretty apparent how much I love them. Of note, the sweet potato turkey burgers and sweet potato blueberry bread are probably some of my favorites.
You only need a handful of ingredients to make this sweet potato egg casserole. It also happens to be gluten free!
If you’re a “meat in your casserole” type of person, add some sausage or bacon! Although, each serving provides about 25 grams of protein as is, so this sweet potato egg bake casserole is already high in protein.
Make sure to preheat your oven to 350 degrees. While the oven is preheating, shred your sweet potatoes with a cheese grater. I didn’t peel my sweet potatoes (because there’s extra nutrients in that skin), but you can peel if you choose. If not, just make sure to wash them well.
Cook your onion in butter over medium-high heat. Then, add in the pepper and tomato and sautee until soft. Add in your spices (garlic powder, salt, pepper).
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 sweet potatoes and sauteed veggies. Add more cheese if desired.
Then, transfer this sweet potato veggie casserole mixture to a 2 quart baking dish and bake for 40-50 minutes, or until eggs set.
Yes, this sweet potato breakfast casserole is a great meal prep casserole, and it’s a great way to simplify meal prep. Plus, this sweet potato hash brown breakfast casserole is GREAT for groups and big families!
You could mix your ingredients in advance and then just pop it in the oven the next morning.
You can also shred the sweet potatoes 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.
Who wants to worry about cooking when you’re hungry and tired? Definitely not me.
While this isn’t a low carb breakfast casserole by any means, it does require some additional carbohydrates on the side for a full balanced meal, especially if consuming after a run or workout.
I prefer toast, bagels, waffles, biscuits or baked oatmeal cups – all are great options!
I’m usually more of a sweet over savory kind of girl, but it’s something about after exercise where I prefer savory. I think it’s because I associate savory flavors with salt, and my body knows it needs sodium.
Or, just do what I do sometimes, and make both! So you can have a slice of each.
If you’re craving a salty, savory option, give this turkey sausage breakfast casserole a try!
I recommend shredding the sweet potatoes ahead of time as that is the most time-intensive part.
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