There's something about a hearty breakfast casserole that sets the tone for the day ahead. My sweet potato breakfast casserole with egg and cheese recipe is a testament to that. It's a dish that has evolved over time in my kitchen, as I've tinkered with ingredients and techniques to strike the perfect balance of nutrition, flavor, and comfort. This recipe is a culmination of those efforts, a dish that's as satisfying to make as it is to eat.
The first time I attempted this sweet potato breakfast casserole, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. While I've always loved the traditional version, I once experimented by adding a hint of chili, and it surprisingly elevated the dish to a whole new level. This recipe is a cozy embrace in the form of a breakfast, perfect for lazy weekends or to impress guests at a brunch gathering.
Jump to:
Recommended
Ingredients
- Sweet potatoes — 3 medium-sized, peeled and diced
- Large eggs — 8, well beaten
- Whole milk — 1 cup
- Sharp cheddar cheese — 1 ½ cups, shredded
- Green onions — 3, thinly sliced
- Garlic — 2 cloves, minced
- Fresh spinach — 2 cups, roughly chopped
- Smoked paprika — 1 tsp.
- Dried thyme — ½ tsp.
- Sea salt — ¾ tsp.
- Black pepper — ¼ tsp., freshly ground
- Olive oil — 2 tbsp.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a bit of olive oil or butter.
- In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and sauté until they start to soften, about 10 minutes. I've found that covering the skillet with a lid helps them cook faster and more evenly.
- Add the minced garlic and cook for another minute until fragrant. It's crucial not to let the garlic burn, as it can introduce a bitter taste.
- Stir in the spinach and cook until just wilted. This usually takes about 2 minutes. The spinach should retain its vibrant green color, signaling it's perfectly cooked.
- Transfer the sweet potato and spinach mixture to the prepared baking dish, spreading it out evenly.
- In a mixing bowl, whisk together the eggs, milk, smoked paprika, dried thyme, salt, and pepper. When I first made this recipe, I whisked the eggs only lightly, but I've since learned that a vigorous whisk incorporates more air and results in a fluffier casserole.
- Pour the egg mixture over the sweet potatoes and spinach in the baking dish. Let it sit for a moment to allow the eggs to seep into the nooks and crannies.
- Sprinkle the shredded cheddar cheese evenly over the top. Then scatter the sliced green onions on top of the cheese. I've tried various cheeses, but sharp cheddar consistently delivers the best flavor punch.
- Bake in the preheated oven for 25 to 30 minutes, or until the eggs are set and the top is golden brown. A dear friend, who's a chef, once suggested placing the casserole under the broiler for the last 2 minutes for an extra-crispy top, and it's been my go-to ever since.
- Remove from the oven and let it cool for 5 minutes before slicing. This rest period allows the casserole to set, making it easier to cut into neat portions.
Substitutions
- Whole milk — I initially used heavy cream for a richer taste, but found that whole milk worked just as well and was lighter on the stomach. For a dairy-free version, unsweetened almond milk is a fantastic substitute.
- Sharp cheddar cheese — While sharp cheddar is my cheese of choice, I've also had great results with Gruyère and Monterey Jack. They both melt beautifully and add a lovely creaminess to the casserole.
- Sweet potatoes — If you're out of sweet potatoes, butternut squash is a suitable alternative. It brings a similar sweetness and heartiness to the dish.
Variations
- Meat lovers — For those who enjoy a bit of meat in their breakfast, cooked and crumbled sausage or bacon can be added to the sweet potato mixture before baking. It adds a savory depth that's hard to resist.
- Spicy kick — After a couple of trial runs, I found that adding diced jalapeños or a pinch of cayenne pepper gave the dish an unparalleled richness with a spicy kick that wakes up the taste buds.
Dietary Restrictions
- Gluten-free — This sweet potato breakfast casserole with egg and cheese recipe is naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.
- Dairy-free — To accommodate a dairy-free diet, use a dairy-free cheese alternative and unsweetened almond milk in place of the cheddar and whole milk.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
- Cheese grater
- Knife and cutting board
Storage and Reheating
- Leftovers should be cooled to room temperature, then covered with foil or transferred to an airtight container. They will keep in the refrigerator for up to 4 days.
- To reheat, simply warm individual servings in the microwave or place the casserole in a 350°F (175°C) oven until heated through.
Pro Tips
- Prep ahead — You can peel and dice the sweet potatoes the night before. Keep them submerged in water to prevent browning, and drain well before using.
- Even cooking — Cut the sweet potatoes into uniform pieces to ensure they cook evenly. Uneven pieces can result in some being overcooked while others are still hard.
- Let it rest — After baking, allow the casserole to rest for a few minutes before slicing. This helps the layers set and makes serving much easier.
Sweet Potato Breakfast Casserole with Egg and Cheese Recipe for Thanksgiving
Start your Thanksgiving with this delightful sweet potato breakfast casserole recipe. Filled with eggs, cheese, and veggies, it's a must see!
Equipment
- Cheese grater
Ingredients
- 3 Sweet potatoes medium-sized, peeled and diced
- 8 Large eggs well beaten
- 1 cup Whole milk
- 1 ½ cups Sharp cheddar cheese shredded
- 3 Green onions thinly sliced
- 2 cloves Garlic minced
- 2 cups Fresh spinach roughly chopped
- 1 tsp. Smoked paprika
- ½ tsp. Dried thyme
- ¾ tsp. Sea salt
- ¼ tsp. Black pepper freshly ground
- 2 tbsp. Olive oil
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a bit of olive oil or butter.
- In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and sauté until they start to soften, about 10 minutes. I've found that covering the skillet with a lid helps them cook faster and more evenly.
- Add the minced garlic and cook for another minute until fragrant. It's crucial not to let the garlic burn, as it can introduce a bitter taste.
- Stir in the spinach and cook until just wilted. This usually takes about 2 minutes. The spinach should retain its vibrant green color, signaling it's perfectly cooked.
- Transfer the sweet potato and spinach mixture to the prepared baking dish, spreading it out evenly.
- In a mixing bowl, whisk together the eggs, milk, smoked paprika, dried thyme, salt, and pepper. When I first made this recipe, I whisked the eggs only lightly, but I've since learned that a vigorous whisk incorporates more air and results in a fluffier casserole.
- Pour the egg mixture over the sweet potatoes and spinach in the baking dish. Let it sit for a moment to allow the eggs to seep into the nooks and crannies.
- Sprinkle the shredded cheddar cheese evenly over the top. Then scatter the sliced green onions on top of the cheese. I've tried various cheeses, but sharp cheddar consistently delivers the best flavor punch.
- Bake in the preheated oven for 25 to 30 minutes, or until the eggs are set and the top is golden brown. A dear friend, who's a chef, once suggested placing the casserole under the broiler for the last 2 minutes for an extra-crispy top, and it's been my go-to ever since.
- Remove from the oven and let it cool for 5 minutes before slicing. This rest period allows the casserole to set, making it easier to cut into neat portions.
Notes
- Prep ahead — You can peel and dice the sweet potatoes the night before. Keep them submerged in water to prevent browning, and drain well before using.
- Even cooking — Cut the sweet potatoes into uniform pieces to ensure they cook evenly. Uneven pieces can result in some being overcooked while others are still hard.
- Let it rest — After baking, allow the casserole to rest for a few minutes before slicing. This helps the layers set and makes serving much easier.
Nutrition
Nutrition Facts
Sweet Potato Breakfast Casserole with Egg and Cheese Recipe for Thanksgiving
Amount per Serving
Calories
355
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
282
mg
94
%
Sodium
663
mg
29
%
Potassium
595
mg
17
%
Carbohydrates
28
g
9
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
18
g
36
%
Vitamin A
17228
IU
345
%
Vitamin C
4
mg
5
%
Calcium
336
mg
34
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Recommended
Comments
No Comments