Sweet Potato Egg Casserole
A delightful combination of roasted sweet potatoes, savory eggs, vegetables, and cheese, perfect for breakfast, brunch, or a light dinner.
Ingredients
Sweet Potato Preparation
- 1 medium sweet potato, scrubbed clean
- 1.5 tablespoons olive oil, divided
- 0.5 tablespoons dried rosemary
- 0.25 teaspoons sea salt
Spinach Mixture
- 0.5 tablespoons butter
- 4 cloves garlic, minced
- 2 cups thinly sliced spinach
- 0.25 cups thinly sliced green onions
Casserole Ingredients
- 10 eggs
- 0.5 cups milk
- 0.5 cups shredded cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Slice the sweet potato thinly and toss with 1 tablespoon olive oil, dried rosemary, and sea salt in a mixing bowl.
- Cover a baking sheet with parchment paper and spread the sweet potato slices evenly. Roast for about 20 minutes, then flip and roast for an additional 5 minutes until tender.
- Lower the oven temperature to 350°F (175°C). In a medium saucepan, melt butter with the remaining olive oil, add garlic and sauté until fragrant (1-2 minutes). Add spinach and green onions and cook until the spinach wilts (2-3 minutes).
Assembly
- Grease a baking dish with oil or butter. Layer the roasted sweet potatoes at the bottom, followed by the garlic spinach mixture.
- In a bowl, whisk together the eggs and milk. Pour the mixture over the layers in the baking dish and sprinkle cheese on top.
Baking
- Bake in the preheated oven for about 35 minutes. Broil for an extra 1-2 minutes for a browned top if desired.
- Allow to rest for 5 minutes before slicing.
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Notes
Perfect for meal prep, can be served warm or at room temperature. Pair with a light salad or fresh fruit.