Veggie Sweet Potato Breakfast Casserole

square of sweet potato and veggie breakfast casserole on a white plate with a gold fork and toast and a casserole dish in the background

5 from 2 reviews

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)


  • 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


  1. Heat oven to 350°F. Lightly oil a 9-inch square or round baking dish.
  2. Dice sweet potato, bell pepper and onion in 1/2-inch pieces. Mince garlic.
  3. 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.
  4. While vegetables are cooking, whisk eggs, milk, pepper and turmeric in a large bowl.  Pour egg mixture over vegetables in the baking dish.
  5. Bake 30-35 minutes, or until eggs are set in the center.
  6. Remove from oven and cool slightly before cutting and serving or storing.


  • 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