Sweetpotato Egg Casserole with Veggies

This healthy Sweetpotato Egg Casserole with Veggies is a perfect make-ahead breakfast or brunch option, filled with protein and veggies.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast, Brunch

Cuisine American

Servings servings

Calories 451 kcal

Equipment

baking dish
pan
Mixing bowl

Ingredients

Vegetables

2 cups shredded sweetpotatoes
½ large yellow onion, diced
1 small red pepper, diced
1 roma tomato, diced

Dairy and Eggs

8 large eggs
1 cup 2% milk
2 cups shredded cheese

Seasonings

2 tablespoon butter
1 teaspoon salt, divided
1 teaspoon black pepper
½ teaspoon garlic powder

Instructions

Cooking Instructions

Preheat oven to 350 degrees.
Wash, dry and peel sweet potatoes. Shred potatoes into hashbrown size.
Melt butter in pan over medium-high heat. Add the onion, red pepper and tomato, sautéing until soft (about 3-5 minutes). Add ½ teaspoon salt, pepper and garlic powder and mix well.
In a separate bowl, beat eggs thoroughly and slowly add in milk. Add the other ½ teaspoon salt. Stir in the cheese, shredded sweet potatoes and sautéed vegetable mixture. Layer more cheese on top, if desired.
Transfer to 8x8 baking dish and bake 40-50 minutes or until the eggs are cooked through and set.

Notes

I recommend shredding the sweetpotatoes ahead of time as that is the most time-intensive part.

Nutrition

Serving: 1servingCalories: 451kcalCarbohydrates: 25gProtein: 24gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 358mgSodium: 964mgFiber: 3gSugar: 10g

Keyword egg bake, healthy breakfast, make-ahead brunch, Sweetpotato Egg Casserole, vegetable casserole

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