I love making Easy Sweet Potato Egg Casserole on busy mornings. It’s simple, delicious, and fills the kitchen with mouthwatering scents. This dish brings together eggs and sweet potatoes in a way that feels cozy and satisfying.
Growing up, my Dad James always enjoyed a hearty breakfast before heading out to work. This casserole reminds me of those mornings, especially when we would share stories over a warm meal.
What You’ll Need
- 2 cups sweet potatoes, peeled and cubed
- 6 eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: cooked sausage or bacon for added flavor
My Trusted Kitchen Tools
- Skillet
- Mixing bowl
- Whisk
- Baking dish
- Knife and cutting board
- Measuring cups and spoons
Bringing It All Together
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add sweet potatoes and cook until they are softened.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the sautéed sweet potatoes, cheese, and any optional ingredients (like sausage or bacon).
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes or until the center is set and lightly golden.
- Let it cool for a few minutes before slicing and serving.
Making It Your Own (Swaps & Ideas)
Feel free to swap sweet potatoes with regular potatoes if desired. You can use any cheese you prefer, like mozzarella or pepper jack, to change the flavor profile. Adding fresh herbs like spinach, bell peppers, or even avocado gives it a more vibrant touch.
How We Love to Serve It
We often enjoy this casserole warm, paired with fresh fruit or a light salad. It makes an excellent brunch dish, perfect for gatherings or cozy family breakfasts. I sometimes add a dollop of salsa on top for extra flavor.
A Few Tips For Success
Cook the sweet potatoes until they are soft but not mushy, as they will continue to cook in the oven. Letting the casserole cool slightly after baking helps it set better when slicing. If you like a little crunch on top, broil for the last few minutes of baking.
Saving Some For Later
This casserole keeps well in the fridge for about three to five days. Just reheat individual portions in the microwave or oven. You can also freeze it for up to a month. Just be sure to cool it completely before wrapping it tightly and placing it in the freezer.
From My Kitchen to Yours
I hope you all love making this Easy Sweet Potato Egg Casserole as much as my family does. It’s a wonderful dish that celebrates simple ingredients and hearty flavors. Enjoy making your own memories with it!
Your Questions, Answered
How can I customize the Easy Sweet Potato Egg Casserole?
You can customize it by adding your favorite vegetables or proteins. Try spinach, bell peppers, or different types of cheese. You can also swap sweet potatoes for regular potatoes if you prefer.
Can I make the Easy Sweet Potato Egg Casserole ahead of time?
Yes, you can make this casserole the night before. Just prepare it up to the baking step, cover, and refrigerate. Bake it in the morning as directed for a fresh, fast breakfast.
What can I serve with Easy Sweet Potato Egg Casserole?
This casserole pairs well with fresh fruit, a light salad, or some crispy bacon. You could also add a side of whole-grain toast for a complete meal.
Print
Easy Sweet Potato Egg Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious casserole that combines eggs and sweet potatoes for a cozy breakfast option.
Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 6 eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: cooked sausage or bacon
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add sweet potatoes and cook until they are softened.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the sautéed sweet potatoes, cheese, and any optional ingredients (like sausage or bacon).
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes or until the center is set and lightly golden.
- Let it cool for a few minutes before slicing and serving.
Notes
Cook sweet potatoes until soft but not mushy. If you like a crunchy top, broil for the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 210mg
Keywords: sweet potato, egg casserole, breakfast casserole, easy breakfast