Sweetpotato Egg Casserole with 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.
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
- 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, sauteeing 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 sauteed 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.
Notes
I recommend shredding the sweetpotatoes ahead of time as that is the most time-intensive part.
Nutrition
Serving: 1Calories: 451kcalCarbohydrates: 25gProtein: 24gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 358mgSodium: 964mgFiber: 3gSugar: 10g
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