Sweet Potato Egg Casserole
This sweet potato egg casserole is perfect for feeding the crew for breakfast (or dinner). With creamy eggs, roasted sweet potatoes, garlicky sauteed spinach, and a cheesy topping, this egg bake is also a great meal prep option. Leftovers reheat like a dream!
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Looking for more egg bake ideas? Try this comfort food classic potato, bacon, and egg casserole. We also love this sour cream and onion frittata which is a great all-in-one dish.
Why You Will Love This Recipe
- This cheesy and savory egg bake is perfect for feeding a crowd. It is an excellent idea for hosting breakfast or brunch.
- This recipe is tailor-made for meal preppers. It reheats really well in the oven or microwave.
- This sweet potato breakfast casserole recipe is naturally gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Sweet Potato – We generally use the peels for the fiber, so I look for organic sweet potatoes.
- Olive Oil – This is for lightly roasting the potatoes and sauteeing the greens.
- Rosemary – Use fresh or dried. Both work fine, and the woodsy taste balances the sweetness of the potato.
- Salt – A pinch of fine sea salt brings out the best in your ingredients.
- Butter – Butta makes it betta, as my old chef friend used to say.
- Spinach – This adds nutrition and a lovely pop of green.
- Green Onions – These will add depth to the dish but is not overpoweringly onion-y.
- Garlic – Sauteed with spinach and onions, garlic is life.
- Eggs – We are lucky to live in an area with access to lovely farm fresh eggs.
- Milk – Full fat is our recommendation, but you can use whatever you choose.
- Cheese – Highly advised for a delicious crisp topping to the casserole.
Equipment
- Sheet Pan – We lightly roast the sweet potatoes first on a baking pan.
- Parchment Paper – A must for easy clean-up. We recommend using unbleached parchment.
- Saucepan or Skillet – For sauteeing the spinach, onions, and garlic.
- Mixing Bowls – One medium and one large. The medium one is for coating the potatoes, and the large bowl is for whisking the eggs, so you will want a lot of room.
- Baking Dish – A rectangle 8×11 or square 9×9 casserole dish will both work.
- Stoneware will not absorb moisture, diffuses heat gently, and retains heat exceptionally well.
- Transitions from oven to table beautifully.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by heating the oven to roast the potatoes and lining a baking sheet with parchment.
Step 2
Then, scrub the potatoes clean and thinly slice them into half-inch-thick rounds. Place the rounds into the medium mixing bowl and toss with one tablespoon of olive oil. Sprinkle with rosemary and sea salt and toss again to coat the slices well.
Step 3
Next, spread the seasoned potatoes evenly onto the parchment-lined baking sheet. Pop the tray into the preheated oven and roast for about 25 minutes, flipping them with five minutes left.
Take the potatoes out of the oven and lower the heat to 350.
Step 4
Then, in the saucepan or skillet, melt the butter and the remaining tablespoon of oil over medium-low heat. Once the pan is hot, saute the garlic for 1-2 minutes.
Next, add the spinach and green onion and stir for another 2-3 minutes. Remove from the heat and set aside.
Step 5
Then, grease the baking dish and layer in the potatoes and spinach mixture. Set aside.
Step 6
Next, crack the eggs into the large mixing bowl and add the milk and salt. Whisk really well until the mixture is frothy and all the eggs are beaten.
Pour the egg mixture over top of the potatoes and spinach in the baking dish. Sprinkle it evenly with shredded cheese.
Step 7
Finally, pop the dish into the oven and bake for 35 minutes.
Remove it from the oven and let the casserole rest for 5 minutes before slicing into it.
Expert Tip!
Cooling slightly prevents the slices from falling apart and helps the egg bake hold its shape. This way, your slices are clean and neat, too.
Substitutions and Variations
- Use regular white potatoes, butternut squash, or parsnips instead of sweet potatoes for a variety of flavors.
- Substitute the spinach for another leafy green veg like kale or arugula.
- Get creative with the cheese. We use shredded marble which is both cheddar cheese and mozzarella cheese. It also is delicious with goat cheese and feta.
- Boost your vegetable intake by adding broccoli, bell peppers, mushrooms, cauliflower, and more. Simply roast the veggies the same way you roast the potatoes and then add them to the mix.
- Make it meaty! Add bacon or turkey sausage to the casserole for a protein bump.
- Spice it up with a sprinkle of ground paprika or cumin.
Serving Suggestions
- If this is for a holiday breakfast on Christmas morning, we love serving up a pot of chai spiced coffee alongside.
- Pair it up with homemade tater tots for a yummy breakfast.
- Serve warm with a simple lettuce salad for a light dinner. Add some sliced avocado on the side.
- Everybody loves eggs with a dash of hot sauce! Set out a variety for guests to choose from. We also recommend putting out a jar of pickled hot peppers.
Looking for a sweeter version? This healthy sweet potato casserole is a delicious option.
FAQS
Yes! Assemble it the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 15-20 minutes before baking. You can also bake it fully, refrigerate, and reheat portions.
Absolutely. Substitute plant-based milk (like oat or almond milk) for regular milk and skip or use dairy-free cheese alternatives like Daiya shreds.
Storage Tips
To Store: Store in an airtight container in the refrigerator for up to 4–5 days. Reheat in the oven or microwave until warmed through.
To Freeze: Let it cool completely and slice the bake into individual servings for easier reheating. Wrap each piece tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Thaw overnight in the fridge and reheat the same as above.
More Healthy Breakfast Casseroles
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Sweet Potato Egg Casserole
Ingredients
- 1 medium sweet potato *scrubbed clean
- 1 ½ tbsp olive oil *divided
- ½ tbsp dried rosemary
- ¼ tsp. sea salt
- ½ tbsp butter
- 4 garlic cloves *minced
- 2 cups thinly sliced spinach
- ¼ cup thinly sliced green onions
- 10 eggs
- ½ cup milk
- ½ cup shredded cheese
Instructions
- Heat oven to 375° and line a baking sheet with parchment paper.
- Thinly slice the sweet potato. In a mixing bowl, toss the slices with one tablespoon of olive oil. 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 down to 350°.
- In a small saucepan over medium-low heat, melt together the butter and ½ tbsp of olive oil. Stir in the garlic and sauté until softened, about 1-2 minutes. Keep stirring to prevent burning. Add in the sliced spinach and green onions, and stir well. Cook over medium-low for another 2-3 minutes until wilted. Remove from heat and set aside.
- Grease a 9×9 or 8×11 ceramic baking 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 35 minutes until the center is set. If you want to brown the top you can turn on the broiler and pop the casserole under it for 1-2 minutes.
- Let sit for 5 minutes before slicing.
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!
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!
What temp is this baked at?
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! 🙂
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. 🙂
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!
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.
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!
They do have many names! Whatever you call them, they are all so tasty. 🙂 Thanks!
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! 😉
One vote for noodles and eggs! Do I hear two? 😉
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.
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! 🙂