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- 2 medium sweet potatoes, peeled and grated - 6 large eggs - 1 cup milk (dairy or non-dairy) - 1 cup spinach, chopped - 1 cup bell pepper, diced (red or yellow) - 1/2 cup red onion, diced - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup shredded cheese (cheddar or feta for a twist) - 1 tablespoon olive oil - Fresh herbs (chives or parsley) for garnish Each ingredient plays a role in making this casserole a breakfast delight. Sweet potatoes give a natural sweetness and creamy texture. Eggs hold everything together and add protein. Milk adds moisture, making the casserole rich and fluffy. For veggies, I love using spinach, bell peppers, and red onions. They add color, flavor, and nutrients. Garlic powder and smoked paprika give depth and warmth. A sprinkle of salt and pepper ensures everything pops. Cheese is the finishing touch. Cheddar melts beautifully, while feta offers a tangy twist. Lastly, fresh herbs add brightness when you serve the casserole. 1. Preheat oven and prep baking dish Start by preheating your oven to 350°F (175°C). Next, take a 9x13 inch baking dish and coat it lightly with olive oil. This step helps prevent sticking and makes cleanup easier. 2. Sauté vegetables Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup of diced red onion and 1 cup of diced bell pepper. Cook until they soften, about 5 minutes. Then, stir in 1 cup of chopped spinach. Cook until it wilts, then take off the heat and set aside. 1. Combine eggs and milk In a separate large bowl, crack 6 large eggs and pour in 1 cup of milk. Whisk together until mixed well. 2. Seasoning mixture Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Stir this mixture into the egg and milk blend for added flavor. 1. Layering sweet potatoes and sautéed vegetables Spread 2 medium grated sweet potatoes evenly across the bottom of the greased baking dish. Next, layer the sautéed vegetable mix on top of the sweet potatoes. 2. Pouring egg mixture and adding cheese Carefully pour the egg mixture over the vegetables and sweet potatoes. Make sure it covers everything evenly. Finally, sprinkle 1 cup of your choice of shredded cheese on top. Cheddar or feta works great! 1. Cooking time and temperature Place the baking dish in the preheated oven. Bake for 35-40 minutes. 2. How to know when it’s done The casserole is ready when the eggs are set and the top is golden brown. A toothpick inserted in the center should come out clean. Let it cool for a few minutes before slicing. Enjoy your savory sweet potato egg casserole! - To ensure even cooking, spread the sweet potatoes flat in the dish. Layer the sautéed veggies on top evenly. - If you have leftover veggies, use them! Broccoli or mushrooms work well. Just chop and add them to the mix. - Serve with fresh fruit or a light salad for a balanced meal. - For a nice touch, sprinkle fresh herbs on top before serving. Chives or parsley add color and taste. - Adjust the seasoning to your taste. If you like spice, add some cayenne pepper. - For a crispy top, broil for a few minutes at the end. Keep an eye on it to avoid burning. {{image_2}} You can switch up the veggies in your casserole. Try using zucchini, mushrooms, or broccoli. Each will add a new taste. You can also mix in some cherry tomatoes for a burst of flavor. When it comes to cheese, you have choices. If you want a twist, use feta instead of cheddar. For a milder option, go for mozzarella. You can even skip the cheese for a lighter dish. If you're vegan or dairy-free, you can use flax eggs instead of real eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit until it thickens. Use almond milk or oat milk instead of dairy milk. This keeps the dish tasty without animal products. For a gluten-free meal, ensure your ingredients are gluten-free. Sweet potatoes are naturally gluten-free. Most cheeses are gluten-free too, but always check the labels. Spices can make your casserole sing. Add some cumin for warmth or a pinch of cayenne for heat. Fresh herbs like thyme or basil can also boost the flavor. If you like protein, add bacon or sausage. Cook them first, then layer them in with the veggies. This extra step adds heartiness to your dish. Let the casserole cool for about 10 minutes after baking. This helps it set and makes it easier to cut. Place the pieces in a single layer on a plate or cutting board to cool. Once cooled, store it in a container. Use an airtight container for best results. Glass or plastic containers with tight lids work well. You can also wrap individual slices in plastic wrap for easy access later. You can reheat the casserole in the microwave or the oven. For the microwave, place a slice on a plate and heat for 1-2 minutes. Check if it’s warm all the way through. If you prefer the oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil, and heat for about 15-20 minutes. This helps keep the texture nice and moist. You can freeze the casserole before or after baking. If freezing before, assemble it in a dish, wrap it well, and place it in the freezer. To bake, thaw it overnight in the fridge, then bake as usual. If you freeze it after baking, let it cool first. Cut it into portions, wrap them tightly, and then store in the freezer. When ready to eat, thaw overnight and reheat in the oven or microwave. Yes, you can make this casserole ahead of time. Prepare the dish up to the baking step. Cover it and store it in the fridge for up to 24 hours. When you are ready to bake, let it sit out for about 30 minutes before cooking. This helps it bake evenly. You can customize the flavors easily. Try adding different spices like cumin or chili powder for a kick. You can also swap out vegetables. For example, use zucchini or mushrooms instead of bell peppers. Experiment with different cheeses too! Feta or goat cheese can add a tangy twist. Absolutely! You can adjust the size of the dish. If you use a smaller dish, the casserole will be thicker. This may change the baking time. If you use a larger dish, it will be thinner and will bake faster. Just keep an eye on it while it cooks. If you don’t have sweet potatoes, use regular potatoes or butternut squash. Both options work well. They will change the flavor slightly, but the dish will still be tasty. Another good option is to use cooked quinoa for a different texture. This blog post showed you how to create a delicious sweet potato casserole. We covered ingredients, step-by-step instructions, and tips for perfecting your dish. Experimenting with variations lets you adapt the recipe to your taste. Proper storage and reheating keep your leftovers fresh and tasty. With simple swaps, you can make it fit your diet. Remember, cooking is about creativity. Enjoy sharing this casserole with family and friends!

Sweet Potato Egg Casserole

Elevate your breakfast game with this delicious Sweet Potato Egg Casserole. Packed with nutritious ingredients like sweet potatoes, spinach, and bell peppers, this hearty dish is perfect for a family brunch or meal prep. Easy to make and customizable with your favorite cheese, it's a tasty way to start your day. Click through to discover the full recipe and tips for a delightful morning feast everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

6 large eggs

1 cup milk (dairy or non-dairy)

1 cup spinach, chopped

1 cup bell pepper, diced (red or yellow)

1/2 cup red onion, diced

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or feta for a twist)

1 tablespoon olive oil

Fresh herbs (chives or parsley) for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with a bit of olive oil.

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and bell pepper, sautéing until softened, about 5 minutes.

      Add the chopped spinach to the skillet, cooking until wilted. Remove from heat and set aside.

        In a separate large bowl, whisk together the eggs and milk until well combined. Stir in the garlic powder, smoked paprika, salt, and pepper.

          Spread the grated sweet potatoes evenly across the bottom of the prepared baking dish. Layer the sautéed vegetable mixture over the sweet potatoes.

            Pour the egg mixture over the layered vegetables, ensuring an even distribution. Top with shredded cheese.

              Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown.

                Once cooked, remove from the oven and let cool for a few minutes before slicing. Garnish with fresh herbs before serving.

                  Prep Time: 15 min | Total Time: 55 min | Servings: 6