Egg Casserole with Sweet Potato and Spinach

Egg Casserole with Sweet Potato & Spinach

I debated calling this Egg Casserole a breakfast bake. I mean, it is eggs after all. The only thing is … I rarely eat eggs for breakfast. Don’t get me wrong though! Eggs are a fabulous source of protein and are a wonderful way to start your day, it’s just that I’m not feeling them in the AM. I like peanut butter generously spread on a sprouted grain English muffin or almond butter melting into a warm bowl of oats. Eggs, for me are more savoury. Like this Egg casserole with Sweet Potato & Spinach. I love all of these components but something about spinach at breakfast doesn’t work for me.

Ask me at lunch or dinner, however, and you’ll hear a different story.

Egg Casserole with Sweet Potato & Spinach

“Breakfast at dinner” is super popular around our house. Eggs are cracked with reckless abandon for a quick scrambled egg dinner, or Joe’s famous “Noodles and Eggs”. Should he guest post this recipe? Does anyone want to hear from the man behind the woman? 😉 Crickets? LoL.

My point is eggs at dinner are my jam. Lunch too, because eggs reheat like champs. This egg casserole is a case in point. Nicely warmed up the next day it makes a fast, healthy meal. Throw in a salad and you’ve got all the bases covered.

Thinly sliced sweet potatoes are tossed in the oven to roast.

Egg Casserole with Sweet Potato & Spinach
Egg Casserole with Sweet Potato & Spinach

Meanwhile, garlic is softened to sauté together with the spinach. I never cook with less than three cloves of garlic. It might seem like a lot, but I don’t find that to be the case. Garlic is the spice of life as far as I’m concerned. It always surprises me a bit when recipes have no garlic. It’s also uber healthy, packed with antioxidants, so I’m in! You can be that judge how much garlic you prefer.

Egg Casserole with Sweet Potato & Spinach

Oh, and don’t forget the cheese. I bet goat cheese would taste so nice in this casserole, too. I used marble cheddar to add colour and that slightly crisp top Like the garlic, you can decide.

Egg Casserole with Sweet Potato & Spinach

 It all gets layered together with the eggs to create a little magic in the oven.

Egg Casserole with Sweet Potato & Spinach

So whether you are having this at breakfast, lunch or dinner, I won’t judge. I just hope you love it.

Happy Meatless Monday! 🙂

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Egg Casserole with Sweet Potato & Spinach – Gluten Free

Sharon Rhodes
4.20 from 10 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Main Course
Cuisine American
Servings 4
Calories 334 kcal


  • 1 medium sweet potato scrubbed clean
  • 1 1/2 tbsp. olive oil divided
  • 1/2 tbsp. dried rosemary
  • 1/4 tsp. sea salt
  • 1/2 tbsp. butter
  • 4 garlic cloves minced
  • 2 cups thinly sliced spinach
  • 8 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese
  • 1/4 cup sliced green onions optional


  • Heat oven to 375 and line a baking sheet with parchment
  • Thinly slice the sweet potato, then in a mixing bowl, toss it with 1 tablespoon of olive oil to coat. Sprinkle in the rosemary, sprinkle with sea salt and mix well again
  • Spread onto the lined sheet and roast for 20 minutes. Flip them over and roast for another 5 minutes. Remove from the oven and set aside. Turn the oven up to 400
  • In a small saucepan over medium-low heat, melt together the butter and 1/2 tbsp. olive oil. Stir in the garlic and sauté until softened, about 1-2 minutes. Keep stirring to keep from burning. Add in the spinach and stir well. Cook over medium low for another 2-3 minutes until wilted. Remove form heat and set aside
  • Grease a 9×9 dish and layer the potatoes evenly on the bottom. Cover them evenly with the spinach and set aside
  • In a large mixing bowl, whisk together the eggs and milk, then pour over the potatoes and spinach. Sprinkle it with the shredded cheese
  • Bake for 25 minutes until the centre is set. Turn the broiler to high and broil for 2 minutes to crisp up the top
  • Let sit for 5 minutes before slicing
  • Garnish with sliced green onions


Calories: 334kcalCarbohydrates: 12gProtein: 19gFat: 23gSaturated Fat: 8gCholesterol: 356mgSodium: 478mgPotassium: 423mgFiber: 2gSugar: 3gVitamin A: 6895IUVitamin C: 8.3mgCalcium: 283mgIron: 3mg
Keyword egg casserole sweet potato spinach
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  1. Hi, I loved this recipe wondering if I could freeze it and how long would it be good for/how would you recommend reheating it? I would love to use those for postpartum meal prepping!

    Thanks so much!

    1. Hi Grace! Yes, you can freeze this dish. It is best to allow the quiche to fully cool in the fridge before freezing. This will prevent condensation from forming in the freezer. Wrap the coooled casserole tightly in foil then a freezer bag. It should last up 2 3 months but sooner is fresher tasting. Reheat in the oven at around 350 – it will take around 15 minutes to reheat a thawed casserole or 30-60 minutes to reheat from frozen. Check by touch to see if it is heated through.
      I love that you are thining of being organized for post-baby. 🙂 Wishing you all the best!

    1. Hi Kathy! Check out the recipe instructions for all of the details. There are different temps for roasting the potatoes and for the egg bake itself. The details are in the recipe card at the bottom of the page. Hope you enjoy! 🙂

  2. I just made this and it was INSANELY good!

    Substitutions: low fat milk instead of fat free, 5 oz gruyere cheese instead of 8 oz low fat cheese, only 1T olive oil total, only 1t butter total, 420 grams of frozen spinach (instead of 2 cups fresh). Instead of 4 servings, divided it into 8 servings and (for dinner tonight) had sautéed zucchini with garlic, thyme, and olive oil on the side. AMAZING!

    Note: I roasted the sweet potato last night which made assembly faster tonight. 🙂

    1. Sounds delicious! I love the idea of prepping the sweet potato the night before to save time. I’ll often roast extra veggies when I cook just for that reason. Thanks for the great substitutions!

    2. Used chard instead of spinach. Chard stems were sautéed before leaves. Actually I added to oven roasted vegetables. Not as long, added later. Really really good. I used too much oil. Tasted great but oil spilled out of casserole dish.

  3. I rarely have eggs in the morning either – oatmeal or pancakes all the way! But eggs are one of my staple lunch foods and I love having them in casseroles/stratas/frittatas/whatever you want to call them like this. Delicious!

  4. Noodles and eggs! I’m up for seeing this. My husband has a fantastic noodle egg recipe – we should totally get them both working in the kitchen! 😉

      1. I know I’m super late, however, I saw noodles and eggs 😋. What ever happened? Did you post that recipe? If not, please do!! Sounds interesting and more yummy! Oh, side note: I will be making this dish tonight! Thanks for the recipe.

        1. Hey Aliya! It’s too funny you ask that. The noodles and eggs is my hubby’s ‘recipe’. He will be so happy someone asked about it! It is an easy dish that we love though. I will totally make a point of posting it soon. Thanks for the comment and we hope you enjoy the casserole! 🙂

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