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Protein-Packed Sweet Potato Egg Casserole

A nourishing and comforting casserole that combines sweet potatoes and eggs, making it perfect for weeknight dinners, breakfasts, or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sweet potatoes, shredded or diced The star ingredient that adds sweetness and texture.
  • 6 large eggs Provides structure and creaminess.
  • 1 cup milk or dairy of choice Smooths the egg mixture and adds richness.
  • 1 cup cheese, optional Adds a gooey texture; mild cheddar or mozzarella works well.
Aromatics and Seasonings
  • 1 medium onion, chopped Adds depth to the casserole.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 teaspoon salt Enhances sweetness of the sweet potatoes.
  • 1/2 teaspoon black pepper Adds necessary seasoning.
  • 1/2 teaspoon paprika Gives a subtle flavor.
  • 1 teaspoon thyme, dried Adds an herbal note.
Cooking Fat
  • 2 tablespoons oil or butter Used for sautéing aromatics and prevents sticking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare sweet potatoes by shredding, ricing, or dicing them to ensure even cooking.
  3. Sauté chopped onions and minced garlic in oil or butter until softened.
Mixing
  1. In a large bowl, whisk together the eggs and milk until smooth.
  2. Add salt, pepper, paprika, thyme, sautéed onions, and garlic to the egg mixture and mix well.
  3. Fold in the prepared sweet potatoes and cheese, if using.
Baking
  1. Spread the mixture evenly in a greased baking dish.
  2. Bake in the preheated oven for 40-45 minutes or until the center is set.
Cooling
  1. Remove from the oven and let the casserole rest for 10-15 minutes before slicing.

Notes

This casserole can be made ahead and refrigerated overnight. It can be served as breakfast, lunch, or dinner.