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Sweet Potato Egg Casserole Recipe

Sweet Potato Egg Casserole Recipe

A hearty and wholesome sweet potato egg casserole packed with tender roasted sweet potatoes, fluffy eggs, and savory seasonings — perfect for breakfast or brunch.

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced (about 3 cups)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 8 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1/2 cup cooked breakfast sausage or bacon optional
  • 1/2 tsp garlic powder

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
  2. Toss diced sweet potatoes with olive oil, salt, pepper, and paprika. Spread evenly in baking dish.
  3. Bake sweet potatoes for 15–20 minutes until slightly tender.
  4. In a bowl, whisk eggs, milk, garlic powder, and a pinch of salt.
  5. Sprinkle cheese, green onions, and cooked sausage or bacon over sweet potatoes.
  6. Pour egg mixture evenly into the baking dish.
  7. Bake for 20–25 minutes until eggs are set in the center.
  8. Let rest 5 minutes before slicing and serving.

Notes

  • Roast sweet potatoes first for better texture.
  • Add spinach or bell peppers for extra vegetables.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently in the microwave or oven.