Sweet Potato Egg Casserole
A hearty and flavorful breakfast casserole packed with sweet potatoes, eggs, and spinach.
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.
Notes
For a vegetarian option, omit the beef bacon and use vegetable oil for cooking.