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 9x13-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.