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!

Course Breakfast, Main Course

Cuisine American

Prep Time 15

Cook Time 35

Resting time 5

Total Time 55

Servings

Calories 224kcal

Author Sharon Rhodes

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 9x9 or 8x11 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.

Notes

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.

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