Description

This Sweet Potato Egg Casserole is a hearty and nutritious breakfast or brunch recipe featuring roasted sweet potato slices layered with sautéed spinach and green onions, all baked together with a creamy egg and milk mixture and topped with shredded cheese. It offers a delicious combination of savory flavors and a satisfying texture, perfect for a wholesome start to your day or a comforting meal any time.

Ingredients

Sweet Potato Layer

1 medium sweet potato, scrubbed clean
1 tbsp olive oil
½ tbsp dried rosemary
¼ tsp sea salt

Sautéed Vegetables

½ tbsp olive oil
½ tbsp butter
4 garlic cloves, minced
2 cups thinly sliced spinach
¼ cup thinly sliced green onions

Egg Mixture

10 eggs
½ cup milk
½ cup shredded cheese

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Instructions

Prepare Oven and Sweet Potato: Heat oven to 375°F and line a baking sheet with parchment paper. Thinly slice the sweet potato and toss the slices in a bowl with one tablespoon of olive oil, dried rosemary, and sea salt, mixing well.
Roast Sweet Potatoes: Spread the seasoned sweet potato slices evenly on the lined baking sheet. Roast for 20 minutes, then flip the slices over and roast for another 5 minutes. Remove from oven and lower oven temperature to 350°F.
Sauté Vegetables: In a small saucepan over medium-low heat, melt butter and half tablespoon olive oil. Add minced garlic and sauté for 1-2 minutes until softened, stirring constantly to avoid burning. Add sliced spinach and green onions; cook for an additional 2-3 minutes until wilted. Remove from heat and set aside.
Assemble Casserole: Grease a 9×9 or 8×11 ceramic baking dish, arrange roasted sweet potato slices evenly on the bottom, then layer the sautéed spinach and green onions over the potatoes.
Mix Eggs and Bake: In a large bowl, whisk together eggs and milk until combined. Pour the egg mixture evenly over the potatoes and spinach layers. Sprinkle shredded cheese on top.
Bake Casserole: Bake in the preheated 350°F oven for 35 minutes until the center is set. Optionally, broil for 1-2 minutes to brown the cheese on top.
Rest and Serve: Allow the casserole to sit for 5 minutes before slicing and serving.

Notes

To Store: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in the oven or microwave until warmed through.
To Freeze: Cool the casserole completely, then slice into individual servings. Wrap each piece tightly in plastic wrap and place in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator and reheat as desired.