Protein-Packed Sweet Potato Egg Casserole – A Cozy, Nutritious Bake
A savory, protein-packed breakfast casserole made with sweet potatoes, eggs, greens, and cheese — perfect for meal prep or brunch gatherings.
Ingredients
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2 medium sweet potatoes, peeled and diced
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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3 cups spinach or kale, chopped
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1 bell pepper, diced (optional)
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8 large eggs
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¾ cup milk (dairy or non-dairy)
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1 cup shredded cheese (cheddar, mozzarella, or your choice)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon smoked paprika
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½ teaspoon dried thyme (optional)
Instructions
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Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until golden.
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In a skillet, sauté onion in a bit of oil until translucent. Add garlic and cook 1 minute more. Add greens and cook until wilted.
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In a large bowl, whisk together eggs, milk, paprika, thyme, and half the cheese.
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Lower oven to 375°F (190°C). In a greased 9×13-inch dish, layer roasted sweet potatoes, sautéed veggies, and bell pepper.
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Pour egg mixture over the vegetables. Top with remaining cheese.
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Bake for 30–35 minutes or until center is set. Cool slightly before slicing.
Notes
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Add turkey sausage, black beans, or tofu for extra protein.
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Can be assembled ahead and baked the next day.
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Stores well in fridge or freezer for easy meal prep.