Veggie Sweet Potato Breakfast Casserole
Start your day with a nutritious and delicious veggie sweet potato breakfast casserole! It's a great breakfast to meal prep for busy mornings, and perfect for kids and adults alike. (gluten-free, nut-free, vegetarian)
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 6-9 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
Scale
- 1 tsp oil
- 1/2 medium sweet potato (about 1 cup)
- 1/2 red bell pepper (about 3/4 cup)
- 1/2 medium onion (about 1 cup)
- 2 cloves garlic
- 5 big handfuls spinach
- 1/2 cup shredded cheese (such as gouda, swiss, cheddar, or gruyere)
- 6 large eggs
- 1 cup milk
- 1/2 tsp pepper
- 1/2 tsp ground turmeric
Instructions
- Heat oven to 350°F. Lightly oil a 9-inch square or round baking dish.
- Dice sweet potato, bell pepper and onion in 1/2-inch pieces. Mince garlic.
- Heat oil in a large nonstick skillet over medium heat. Add sweet potatoes and sauté about 10 minutes. Add bell pepper, onion and garlic and continue cooking until soft, about 5-10 minutes. At the very end of cooking, add spinach and continue cooking until spinach is just wilted. Transfer veggies to prepared baking dish and spread evenly. Sprinkle with cheese.
- While vegetables are cooking, whisk eggs, milk, pepper and turmeric in a large bowl. Pour egg mixture over vegetables in the baking dish.
- Bake 30-35 minutes, or until eggs are set in the center.
- Remove from oven and cool slightly before cutting and serving or storing.
Notes
- This recipe can easily be doubled for a 9x13-inch pan.
- Leave out cheese and swap milk for coconut milk for a dairy-free/paleo/whole 30 option.
- Add any vegetable by sautéing it with the other veggies.
- Use any cheese you like.
- Store leftovers in an airtight container in the fridge.
Keywords: sweet potato breakfast casserole, make ahead breakfast bake, vegetarian breakfast casserole with sweet potatoes
Find it online: https://livelytable.com/veggie-sweet-potato-breakfast-casserole/