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Easy Sweet Potato Egg Casserole

A versatile and delicious dish combining sweet potatoes and eggs, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and diced
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheese (e.g., cheddar or mozzarella) Optional; can use any type of cheese.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • Fresh herbs (optional, for garnish)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat and sauté the diced sweet potatoes until they are tender.
  3. In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
  4. Add the sautéed sweet potatoes to the egg mixture and stir in the shredded cheese.
  5. Pour the mixture into a greased baking dish.
  6. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
  7. Let it cool slightly before serving and garnish with fresh herbs if desired.

Notes

Leftover casserole can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply place individual portions in the microwave or warm the entire dish in the oven until heated through. Customize with various types of cheese, vegetables, or meats as desired.