Name: Sweet Potato Egg Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large sweet potatoes, peeled and diced; 12 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 2 cups sharp cheddar cheese, shredded; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 4 slices bacon, cooked and crumbled; 1/4 cup fresh chives, chopped; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 2 tbsp olive oil; 2 tbsp butter

Description

How to make sweet potato egg casserole with tender roasted sweet potatoes and fluffy eggs that creates the perfect cozy breakfast for busy mornings.

Ingredients

Scale

Base Ingredients

3 large sweet potatoes, peeled and diced
12 large eggs
1 cup whole milk
1/2 cup heavy cream
2 cups sharp cheddar cheese, shredded

Flavor Builders

1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
4 slices bacon, cooked and crumbled
1/4 cup fresh chives, chopped

Seasonings

1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 tbsp olive oil
2 tbsp butter

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Instructions

Prep Potatoes: Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes until tender and lightly golden.
Sauté Vegetables: Heat butter in large skillet over medium heat. Cook onion and bell pepper for 5 minutes until softened. Add garlic and cook 1 minute more.
Whisk Eggs: In large bowl, whisk together eggs, milk, cream, salt, pepper, smoked paprika, and cayenne until smooth and well combined. Don’t overbeat.
Assemble Casserole: Grease 9×13 baking dish. Layer roasted sweet potatoes, sautéed vegetables, and bacon. Pour egg mixture over top and sprinkle with cheese.
Bake Casserole: Reduce oven to 350°F. Bake for 35-40 minutes until center is set and top is golden brown. A knife inserted should come out clean.
Cool and Serve: Let casserole rest for 10 minutes before cutting – this helps it hold together perfectly. Garnish with fresh chives and serve while still warm.

Notes

Pre-cook sweet potatoes completely or they’ll remain crunchy in the finished casserole.
Store covered in refrigerator for up to 4 days – flavors improve overnight.
Can substitute any firm cheese like Gruyere or Swiss for different flavor profiles.
Assemble night before and refrigerate for easy morning baking – add 10 minutes cook time.
Let rest 10 minutes before cutting to prevent casserole from falling apart messily.
Cover with foil if top browns too quickly during the baking process.

Allergy Information: Eggs, Dairy

Nutrition

Calories: 285 calories
Fat: 18g
Carbohydrates: 16g
Protein: 16g