Description
This Easy Sweet Potato Breakfast Casserole is a wholesome, meatless dish perfect for a nutritious start to your day. Featuring sweet potatoes, spinach, colorful bell peppers, aromatic spices, and a blend of cheeses, it's a tasty and satisfying casserole baked to golden perfection.
Ingredients
Egg Mixture
- 12 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon garlic, finely chopped
- 1 teaspoon fine sea salt
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- Black pepper to taste
Vegetables
- 2 cups chopped sweet potatoes (peeled or unpeeled, peeled preferred)
- 2 bell peppers, chopped (colors of choice)
- 2 cups baby spinach (roughly chopped if leaves are large)
Cheeses
- 1 cup shredded cheese (Mozzarella, Swiss, Gruyere, or Asiago)
- 1/2 cup Parmesan cheese, divided
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400 degrees F and lightly coat a 9 x 13-inch baking pan with cooking spray.
- Roast Sweet Potatoes: Toss the chopped sweet potatoes with a bit of olive oil or cooking oil, seasoning with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread evenly in the prepared casserole dish and roast for 15 to 20 minutes until they begin to soften. Remove from the oven and let cool slightly.
- Prepare Vegetables and Eggs: While the sweet potatoes roast, chop the bell peppers and mince the garlic. In a large bowl, whisk together the eggs, milk, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, cumin, and crushed red pepper flakes. Stir in the shredded cheese and 1/4 cup of the Parmesan cheese.
- Combine Ingredients in Pan: Add the chopped bell peppers, baby spinach, and partially roasted sweet potatoes to the baking pan and toss gently to combine. Pour the egg and cheese mixture over the vegetables, stirring gently to distribute evenly. Press the spinach leaves gently into the egg mixture using a fork or spatula.
- Top and Bake: Sprinkle the remaining 1/4 cup Parmesan cheese on top. Bake the casserole for 35 to 40 minutes, until the eggs are set and a knife inserted near the center comes out clean.
- Rest and Serve: Let the casserole stand for 10 minutes before serving. Optionally, garnish with fresh herbs like parsley for added flavor and freshness.
Notes
- Frozen Spinach: If using frozen spinach instead of fresh, thaw completely and squeeze out excess moisture before using to prevent a watery casserole.
- Adding Meat: For a non-vegetarian version, precook 1 lb of ground sausage in a skillet and add it to the vegetable and egg mixture before baking for extra flavor and protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
