Sweet Potato Egg Casserole (Print Version)
A hearty breakfast dish combining sweet potatoes and eggs that stores well and pairs beautifully with fresh fruit or sourdough toast.
# Ingredients:
→ Base Ingredients
01 -
Sweet potatoes, peeled and diced
02 -
Eggs, beaten
03 -
Shredded cheese
# Steps:
01 -
Peel and dice sweet potatoes into 1 cm cubes, then boil until just tender.
02 -
Beat eggs in a large bowl and season with salt and pepper.
03 -
Layer sweet potatoes in a baking dish, pour egg mixture over top, and sprinkle with cheese.
04 -
Bake in a preheated 180°C oven until eggs are set and cheese is golden, about 25-30 minutes.
05 -
Let cool slightly before slicing and serving.
# Notes:
01 -
Perfect for meal prep - store in an airtight container in the refrigerator for up to 4 days.
02 -
Can be frozen in individual portions for up to 3 months.
03 -
Reheat individual portions in microwave for 1-2 minutes or the entire casserole covered with foil in a 180°C oven for about 20 minutes.
04 -
Can be assembled the night before and stored in the refrigerator until ready to bake.