why make this recipe
This Easy Sweet Potato Egg Casserole is a delightful dish that’s perfect for breakfast, brunch, or even dinner. It’s packed with wholesome ingredients, making it a nutritious choice. Sweet potatoes add sweetness and vitamins, while eggs provide protein. The combination of cheese and vegetables enhances the flavor and makes it a satisfying meal. Plus, it’s simple to prepare, allowing you to whip it up in no time!
how to make Easy Sweet Potato Egg Casserole
Ingredients :
- 2 medium sweet potatoes, peeled and diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 onion, diced
- 1 bell pepper, diced
- Salt and pepper to taste
- Olive oil for cooking
Directions :
- Preheat the oven to 375°F (190°C).
- In a skillet, heat a little olive oil over medium heat and sauté the onion and bell pepper until softened.
- In a large mixing bowl, whisk together the eggs and milk.
- Add the cooked sweet potatoes, sautéed vegetables, and shredded cheese to the egg mixture. Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and lightly golden.
- Allow to cool slightly before slicing and serving. Enjoy your cozy breakfast!
how to serve Easy Sweet Potato Egg Casserole
This casserole is versatile and can be served warm or at room temperature. Cut it into squares and serve it on a plate. You can add a dollop of sour cream or a sprinkle of fresh herbs for added flavor. A side of fresh fruit or a simple green salad also pairs well with it for a balanced meal.
how to store Easy Sweet Potato Egg Casserole
To store leftovers, allow the casserole to cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. When you’re ready to enjoy it again, simply reheat a slice in the microwave or oven until warmed through. You can also freeze leftovers by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months.
tips to make Easy Sweet Potato Egg Casserole
- Make sure to cook the sweet potatoes until they are soft for easier mixing.
- Feel free to add other vegetables like spinach or mushrooms for extra flavor and nutrition.
- If you like a bit of spice, add some diced jalapeños or a pinch of cayenne pepper.
- For a creamier texture, use half-and-half instead of milk.
variation
You can switch up the cheese for a different taste, like feta or mozzarella. Additionally, try adding cooked bacon or sausage for a meaty version. If you’re looking for a gluten-free option, this recipe is naturally gluten-free, making it suitable for those with dietary restrictions.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before. Just cover it tightly and store it in the refrigerator. Bake it in the morning for a quick breakfast.
2. Can I use other types of cheese?
Absolutely! Feel free to use your favorite cheese or a blend of cheeses for different flavors.
3. Is this casserole suitable for freezing?
Yes, you can freeze the casserole. Be sure to let it cool before wrapping and freezing. Reheat it straight from the freezer or thaw it in the fridge overnight before reheating.
Easy Sweet Potato Egg Casserole
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 onion diced
- 1 bell pepper diced
- to taste Salt
- to taste pepper
- Olive oil for cooking
Method
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat a little olive oil over medium heat and sauté the onion and bell pepper until softened.
- In a large mixing bowl, whisk together the eggs and milk.
- Add the cooked sweet potatoes, sautéed vegetables, and shredded cheese to the egg mixture. Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and lightly golden.
- Allow to cool slightly before slicing and serving.