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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 12gFat: 8gSaturated Fat: 4gSodium: 300mgFiber: 3gSugar: 5g
Notes
This casserole is versatile and can be served warm or at room temperature. You can add a dollop of sour cream or a sprinkle of fresh herbs for added flavor. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.
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