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Healthy Sweet Potato Breakfast Casserole

A delicious and nutritious breakfast casserole featuring sweet potatoes and your favorite vegetables. Perfect for a weekend brunch or meal prep!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large sweet potato peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped vegetables such as bell peppers, onions, spinach
Eggs & Dairy
  • 6 large eggs
  • 1/4 cup milk dairy or non-dairy
Spices
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Optional Toppings
  • shredded cheese
  • hot sauce
  • avocado

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Toss sweet potato with olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast sweet potatoes for 20-25 minutes, or until tender.
  4. Sauté vegetables in a skillet until softened.
  5. Whisk together eggs, milk, garlic powder, and onion powder.
  6. Add sweet potatoes and vegetables to the egg mixture and stir.
  7. Pour mixture into a greased 8x8 inch baking dish.
  8. Bake for 25-30 minutes, or until eggs are set and golden brown.
  9. Let cool slightly before slicing and serving. Top with desired toppings.

Notes

Feel free to customize the vegetables and toppings to your liking!