Sweet Potato Egg Casserole: The Ultimate Breakfast Recipe
Introduction to Sweet Potato Egg Casserole
This delicious Sweet Potato Egg Casserole is a warm and hearty dish perfect for breakfast or brunch. It’s packed with flavor and nutrients, making it a delightful way to start your day. With the natural sweetness of sweet potatoes combined with savory ingredients like bacon and spinach, this casserole is sure to please everyone at the table. Whether you’re cooking for a family gathering or just a cozy morning at home, this recipe is simple and satisfying.
A Personal Story Behind My Sweet Potato Egg Casserole Journey
Growing up, weekends meant special breakfasts in my house. My mother often made casseroles that brought the family together around the table. One of her favorites was a sweet potato egg casserole, filled with vibrant colors and flavors. As I grew older, I adapted her recipe to suit my taste and lifestyle, adding in ingredients that I love, like fresh spinach and creamy cheese. This dish not only brings back fond memories but also offers a healthy twist that I enjoy sharing with my friends and family.
What Makes This Sweet Potato Egg Casserole Recipe Special?
What sets this Sweet Potato Egg Casserole apart is its unique combination of flavors and textures. The creamy eggs blend perfectly with the tender sweet potatoes, while crispy bacon adds a satisfying crunch. The vibrant green spinach and bright cherry tomatoes provide not just color but also a burst of freshness. It’s a versatile dish, allowing for easy modifications to suit dietary preferences, making it a great option for both meat lovers and vegetarians alike. Plus, it’s easy to prepare ahead of time, making it a convenient choice for busy mornings.
The Full Sweet Potato Egg Casserole Recipe
Ingredients
- 1 pound beef bacon, cut into ½-inch strips
- 1 bag (1 lb/454g/3.5-4 cups) Mann’s sweet potato cubes
- 2 tablespoons water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 3 cups baby spinach
- 10 eggs
- ⅓ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 green onions, sliced
- 1 cup cherry tomatoes, halved
- 2 cups shredded cheese (mild cheddar or mozzarella), divided
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large pan over medium heat, cook the beef bacon until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain. Save 2 tablespoons of bacon grease.
- Add 1 tablespoon of the bacon grease to the pan and cook the sweet potato cubes on medium-high heat until they get some color on the outside. Add a splash of water, cover with a lid, reduce heat to low, and let the sweet potato cubes steam for about 5 minutes until semi-tender. Set aside.
- In the same pan (or a second pan if preferred), add the remaining tablespoon of bacon grease. Sauté the chopped onion until translucent. Add minced garlic and diced bell pepper, and continue sautéing until they start to soften—around 3-4 minutes.
- Add the baby spinach and cook for a minute until wilted, then remove the pan from the heat.
- In a large bowl, whisk together eggs, milk, salt, black pepper, and cayenne. Stir in the cooked bacon, sweet potato cubes, spinach mixture, sliced green onions, cherry tomatoes, and 1 cup of grated cheese. Pour the mixture into the prepared baking dish and top with the remaining cheese.
- Cover the baking dish with aluminum foil and refrigerate overnight or bake immediately for 20 minutes. Then, uncover and bake for an additional 15-20 minutes until the eggs are set.
- Allow the casserole to rest for 5-10 minutes before cutting and serving. Enjoy!
Serving Suggestions and Variations for Sweet Potato Egg Casserole
This casserole is wonderful on its own, but it pairs beautifully with a fresh fruit salad or a side of whole-grain toast for a balanced meal. For a vegetarian option, simply omit the beef bacon and use vegetable oil for cooking. You can also experiment with different vegetables like zucchini or mushrooms, or try substituting the cheese with a dairy-free alternative. This dish is flexible and can easily be tailored to your preferences!
Frequently Asked Questions About Sweet Potato Egg Casserole
Can I make this casserole ahead of time?
Yes, this casserole can be prepared the night before and stored in the refrigerator. Just cover it with aluminum foil until you’re ready to bake it.
Can I freeze leftovers?
Absolutely! Leftovers can be stored in an airtight container and frozen for up to 2 months. To reheat, simply thaw and bake until warmed through.
What can I serve with this casserole?
This dish is perfect on its own, but consider serving it with a light salad or fresh fruit for a complete meal.
Enjoy your hearty and flavorful breakfast with this delicious casserole!
Recipe Stats:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Calories per Serving: 380
- Servings: 8
Sweet Potato Egg Casserole
Equipment
- 9x13-inch baking dish For baking the casserole.
Ingredients
Main Ingredients
- 1 pound beef bacon cut into ½-inch strips
- 1 bag 1 lb/454g/3.5-4 cups Mann’s sweet potato cubes
- 2 tablespoons water
- 1 onion chopped
- 3 garlic cloves minced
- 1 bell pepper diced
- 3 cups baby spinach
- 10 eggs
- ⅓ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 green onions sliced
- 1 cup cherry tomatoes halved
- 2 cups shredded cheese mild cheddar or mozzarella, divided
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large pan over medium heat, cook the beef bacon until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain. Save 2 tablespoons of bacon grease.
- Add 1 tablespoon of the bacon grease to the pan and cook the sweet potato cubes on medium-high heat until they get some color on the outside. Add a splash of water, cover with a lid, reduce heat to low, and let the sweet potato cubes steam for about 5 minutes until semi-tender. Set aside.
- In the same pan (or a second pan if preferred), add the remaining tablespoon of bacon grease. Sauté the chopped onion until translucent.
- Add minced garlic and diced bell pepper, and continue sautéing until they start to soften—around 3-4 minutes.
- Add the baby spinach and cook for a minute until wilted, then remove the pan from the heat.
- In a large bowl, whisk together eggs, milk, salt, black pepper, and cayenne. Stir in the cooked bacon, sweet potato cubes, spinach mixture, sliced green onions, cherry tomatoes, and 1 cup of grated cheese.
- Pour the mixture into the prepared baking dish and top with the remaining cheese.
- Cover the baking dish with aluminum foil and refrigerate overnight or bake immediately for 20 minutes. Then, uncover and bake for an additional 15-20 minutes until the eggs are set.
- Allow the casserole to rest for 5-10 minutes before cutting and serving.