Sweet Potato Breakfast Casserole Fall Recipe
Sweet potatoes for breakfast? Yes, please. We all know fall is the time to overdo it with all things cozy and comforting. Enter the sweet potato breakfast casserole. This dish is the glorious love child of hearty veggies, eggs, and just enough cheese to make you question all your dietary choices. It’s perfect for that lazy weekend brunch when you need something filling, but want to pretend you’re doing something healthy. Bake it, serve it, and watch your guests pretend they don’t secretly love it more than the pumpkin pie they’ve been eyeing.
Sweet Potato Breakfast Casserole Fall Recipe
This sweet potato breakfast casserole combines savory and sweet flavors with eggs, cheese, and hearty sweet potatoes, perfect for brunch.
Ingredients
- 3 medium sweet potatoes peeled and diced
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup cooked sausage optional
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Heat olive oil in a pan over medium heat. Sauté the onions until softened.
- Add diced sweet potatoes and cook until tender, about 10 minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
- Add cooked sweet potatoes and onions to the egg mixture. Stir in sausage and cheese if desired.
- Pour the mixture into the prepared baking dish.
- Bake for 45 minutes or until eggs are set and golden on top.
- Let cool for a few minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 14g
- Vitamin A: 120%
- Vitamin C: 15%
- Calcium: 15%
- Iron: 8%
- Potassium: 10%
Additional Notes/Tips
- You can easily make this casserole ahead of time and refrigerate it overnight before baking.
- Add some sautéed spinach or bell peppers for extra color and flavor.
- Swap the cheddar for goat cheese or feta for a tangier twist.
- For a vegan version, use tofu or chickpea flour instead of eggs and cheese.
- Leftovers keep for up to 3 days in the fridge and can be reheated in the oven.
