Sweet Potato Egg Casserole

This Sweet Potato Egg Casserole combines the comforting sweetness of roasted sweet potatoes with protein-packed eggs for a nutritious breakfast option that works any day of the week. The savory herbs and melty cheese create a dish that satisfies both sweet and savory cravings in one delicious bite.

I first made this casserole when hosting a holiday brunch for my extended family. Everyone from my picky nephew to my health-conscious sister kept asking for the recipe. Now it's become my signature dish for weekend gatherings.

Ingredients

• Sweet potatoes provide natural sweetness and a boost of vitamin A. Look for firm potatoes with smooth skin.
• Bell peppers add color and vitamin C. Choose bright peppers with taut skin for the freshest flavor.
• Eggs create the custard-like base. Opt for free-range eggs for best taste and nutrition.
• Sharp cheddar cheese adds richness. Grate your own rather than using pre-shredded for better melting.
• Fresh herbs like rosemary or thyme bring aromatic flavors. Select bright green sprigs without wilting.
• Milk helps create a fluffy texture. Whole milk works best but any variety will do.
• Garlic provides depth of flavor. Fresh cloves are superior to pre-minced options.
• Salt and pepper enhance all the other flavors. Use kosher salt and freshly ground pepper.

Step-by-Step Instructions

Prep Sweet Potatoes

Peel and dice sweet potatoes into 1/2-inch cubes for even cooking. Toss with olive oil and a pinch of salt on a baking sheet. Roast at 400°F for 20-25 minutes until edges are caramelized but centers remain tender. This pre-roasting step ensures they'll be perfectly cooked in the final casserole.

Sauté Vegetables

While sweet potatoes roast, heat a tablespoon of oil in a large skillet over medium heat. Add diced bell peppers, onions, and garlic. Cook for 8-10 minutes, stirring occasionally until vegetables soften and onions become translucent. This builds a flavor foundation for your casserole.

Prepare Egg Mixture

In a large bowl, whisk together eggs, milk, half the cheese, chopped herbs, salt, and pepper until well combined. The mixture should be completely uniform with no streaks of egg white visible. This ensures even cooking and flavor distribution.

Assemble Casserole

Spray a 9x13 baking dish with cooking spray. Spread roasted sweet potatoes in an even layer across the bottom. Top with the sautéed vegetable mixture, distributing evenly. Carefully pour the egg mixture over everything, allowing it to seep between all the vegetables.

Bake to Perfection

Sprinkle remaining cheese on top and bake at 350°F for 35-40 minutes until the center is set but still slightly jiggly. The edges should be golden brown and pulling away slightly from the sides of the dish. Let rest for 10 minutes before serving to allow the casserole to set completely.

Bookmark

Sweet potatoes are truly the star of this casserole. I discovered their magic in breakfast dishes when experimenting with ways to use up a bumper crop from my parents garden one year. The natural sweetness pairs surprisingly well with savory eggs and cheese, creating a flavor combination that feels indulgent but is actually quite nutritious.

What to Serve With Sweet Potato Egg Casserole

This hearty breakfast casserole stands well on its own, but thoughtful sides can elevate your meal. A fresh fruit salad featuring seasonal berries provides a bright counterpoint to the savory casserole. The juicy sweetness cuts through the richness while adding visual appeal to your plate.

For a more substantial brunch, consider adding toasted artisan bread. A good sourdough or whole grain loaf with cultured butter and homemade jam gives guests options to customize their meal. The contrast between the crisp bread and creamy casserole creates textural interest that makes the meal more satisfying.

If you prefer a lighter approach, a simple green salad dressed with lemon vinaigrette works beautifully. The acidity helps balance the richness of the eggs and cheese. I often add sliced avocado either to the salad or directly on top of the casserole for additional creaminess and healthy fats.

Storage Instructions

Keep Fresh

This egg casserole excels at meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days. I recommend portioning into individual servings when cooling for grab and go breakfast options throughout the week.

Freeze

For longer storage, cut the completely cooled casserole into portions. Wrap each piece individually in plastic wrap then place in freezer bags or containers. Properly stored, the casserole maintains quality for up to 3 months in the freezer, making it perfect for busy mornings.

Reheat

To enjoy refrigerated portions, microwave individual servings for 1-2 minutes until heated through. For frozen pieces, add an additional minute. When reheating the entire casserole, cover with foil and warm in a 350°F oven for approximately 20 minutes until the cheese melts and the center is hot.

Make Ahead

This casserole is ideal for stress-free entertaining. Assemble completely the night before, cover tightly, and refrigerate overnight. In the morning, allow the dish to sit at room temperature for 15 minutes while your oven preheats, then bake as directed, adding 5-10 minutes to the cooking time if needed.

Recipe Q&A

→ What sides go well with sweet potato egg casserole?

This casserole pairs beautifully with fresh fruit salad (especially berries and citrus), toasted sourdough or whole grain bread with butter and jam, a simple mixed green salad with lemon vinaigrette, or sliced avocado on top for extra creaminess and healthy fats.

→ How long can I store sweet potato egg casserole in the refrigerator?

You can store this casserole in an airtight container in the refrigerator for up to 4 days. Consider portioning it into individual servings to make weekday breakfast prep even easier.

→ Can I freeze sweet potato egg casserole?

Yes! Cut the cooled casserole into individual portions, wrap each in plastic wrap, and place in a freezer bag. The casserole will keep in the freezer for up to 3 months, making it perfect for busy mornings.

→ What's the best way to reheat this casserole?

For individual portions, microwave for 1-2 minutes until heated through. To reheat the entire casserole, cover with foil and warm in a 350°F oven for about 20 minutes until the cheese is melty again.

→ Can I prepare sweet potato egg casserole ahead of time?

Absolutely! Assemble the casserole in your baking dish, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 15 minutes while your oven preheats, then bake as directed for a convenient and delicious breakfast.

→ Is sweet potato egg casserole good for meal prep?

Yes, this casserole is ideal for meal prep. You can make it once and enjoy it for several breakfasts throughout the week, or freeze portions for even longer storage. This saves time on busy mornings while still providing a nutritious, homemade breakfast option.