Description
A comforting casserole combining sweet potatoes and eggs, perfect for breakfast or dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 6 large eggs
- 1 cup cheese (cheddar or feta, optional)
- 1 cup spinach or kale (optional)
- Salt, to taste
- Pepper, to taste
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
- Prepare sweet potatoes by peeling and chopping into small cubes. Toss with olive oil, salt, and pepper, then spread them out on a baking sheet.
- Roast the sweet potatoes for 20 minutes, or until tender.
- Beat the eggs in a bowl and add seasonings of your choice.
- Combine roasted sweet potatoes and optional ingredients like spinach and cheese in a greased baking dish.
- Pour the egg mixture over the sweet potato mix, ensuring everything is well-coated.
- Bake in the oven for 25-30 minutes, until the eggs are set and the top is golden.
- Remove from the oven and let it cool slightly before serving.
Notes
For a dairy-free option, skip the cheese or use a plant-based alternative. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg