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Easy Sweet Potato Breakfast Casserole

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This Sweet Potato Breakfast Casserole is an undeniably delicious way to begin your day! This easy-to-make meatless egg casserole is packed with wholesome ingredients like sweet potatoes, bell peppers, spinach, and incredible spices that combine all the flavors beautifully! Not only is it outstanding for breakfast… but for snacks too!

Side view of just baked Sweet Potato Casserole in a glass casserole dish and topped with fresh parsley

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I so wish I could take complete credit for this irresistible breakfast casserole! It’s so yummy that you’ll also want to take credit for it! And you can, because it’s easy to put your own personal stamp on this simple casserole; mixing and matching your favorite vegetables and cheeses. I promise– family and friends will love this healthy and hearty morning meal!

So– who can take credit for this delicious breakfast casserole? My sweet niece, Maria, currently living with her family in Germany, who received a similar recipe from her doula and made it for a family gathering this summer.

Top view of just baked Sweet Potato Casserole in a glass baking dish on a wooden board

Making this Breakfast Casserole Your Own

What I love about breakfast casseroles is not only their versatility with substituting seasonal vegetables, but also how easy it is to adjust the quantity it feeds by using a simple ratio.

While this recipe will serve 8 to 12 easily and bake in a 9 x 13-inch casserole, you can adjust the servings to feed a smaller crowd with a simple adjustment of eggs, milk, cheese, and veggies.

The Sweet Potato Breakfast Casserole recipe is in the recipe card below, but this ratio will help you make choices on ingredients and servings.

Breakfast Casserole Recipe Formula

Use this easy formula to adjust servings:

For a 13 x 9-inch baking pan (3-quart) add:
serves 8-10

  • 1 dozen eggs
  • 1 cup milk
  • 2 cups shredded cheese (combination)
  • 4 to 4 1/2 cups vegetables (like onion, peppers, broccoli, zucchini, tomatoes, asparagus, potatoes, spinach, kale, etc.)
  • 1 cup meat, optional (bacon, sausage, ham)
  • Seasoning (salt, pepper, spices like basil, oregano, red pepper flakes, thyme, rosemary, garlic, tarragon)

For an 11 x 7.5 baking pan (2-quart) I add:
serves 4-6

  • 6 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese (combination)
  • 3 cups fresh mixed vegetables
  • 1/2 cup meat
  • Seasoning

More 31Daily Breakfast Ideas >>

Top view of Sweet Potato Breakfast Casserole ingredients on a wooden cutting board

Sweet Potato Breakfast Casserole Ingredients

The exact ingredient measurements are in the recipe card below, but here is a list of what I’m using in this casserole:

  • Large eggs
  • Milk: dairy or non-dairy
  • Sweet potatoes, peeled and chopped
  • Bell peppers: in any color you choose
  • Baby spinach, roughly chopped
  • Seasonings and aromatics: finely chopped garlic, sweet paprika, ground cumin, red pepper flakes, salt and freshly ground peppers
  • Shredded cheese: I’m using a combination of mild mozzarella and Parmesan cheeses, but goat cheese, Gruyere, Swiss, and Asiago cheese are exceptionally delicious, too.

How to Make This Sweet Potato Breakfast Casserole

This breakfast casserole is easy to make but does require a couple of steps. Step-by-step instructions are in the recipe card below, but this is a brief overview:

Begin by preheating the oven to 400°F and lightly coating a 9 x 13-inch baking pan with cooking spray.

Top view of partially roasted sweet potatoes with fresh spinach and bell peppers in a casserole dish
Top view of unbaked Sweet Potato Casserole ready for the oven
  1. Toss chopped sweet potatoes with a bit of olive oil, season with salt and pepper, and roast in preheated oven for 15 to 20 minutes or until they begin to soften. Remove from the oven and let cool slightly as you prepare the vegetables and egg custard.
  2. In a large bowl, whisk together the eggs, 1/2 teaspoon each of salt and pepper, paprika, cumin, and red pepper flakes and stir in the shredded cheese and half of the Parmesan.
  3. Add the bell peppers and spinach to the partially roasted sweet potatoes. Pour egg mixture over the top, gently stirring to distribute the veggies. Sprinkle the remaining Parmesan cheese over the top.
  4. Bake for 35 to 40 minutes or until the casserole is just set and a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

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Side view of a square of Sweet Potato Breakfast Casserole on a white plate with more in the background
Closeup top view of Sweet Potato Breakfast Casserole with fresh parsley and red pepper flakes on a wooden cutting board

Easy Sweet Potato Breakfast Casserole

Enjoy a healthy, meatless twist with this wholesome Sweet Potato Breakfast Casserole with delicious spices, spinach, and bell peppers!
4.7 from 6 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Author: Stephanie Wilson

Ingredients 

  • 12 large eggs
  • 1 cup milk dairy or non-dairy
  • 1 teaspoon garlic finely chopped
  • 1 teaspoon fine sea salt
  • 1 teaspoon paprika sweet or smoked
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • black pepper to taste
  • 2 cups chopped sweet potatoes peeled or unpeeled (I like mine peeled)
  • 2 bell peppers chopped (in colors of choice)
  • 2 cups baby spinach roughly chop if spinach is large
  • 1 cups shredded cheese like Mozzarella, Swiss, Gruyere, or Asiago
  • 1/2 cup Parmesan cheese divided

Instructions

  • Preheat the oven to 400 degrees F and lightly coat a 9 x 13-inch baking pan with cooking spray.
  • Toss chopped sweet potatoes with a bit of olive oil or cooking oil and season with 1/2 teaspoon each of salt and pepper. Add to the prepared casserole dish and roast for 15 to 20 minutes or until they begin to soften. Remove from the oven and let cool slightly.
  • While the sweet potatoes are roasting, chop the peppers and mince the garlic.
  • Then, in a large bowl, whisk together the eggs, 1/2 teaspoon each of salt and pepper, paprika, cumin, and red pepper flakes. Then stir in cheese and 1/4 cup Parmesan.
  • Add the bell peppers and spinach to the prepared baking pan along with the partially roasted sweet potatoes and toss together. Pour egg mixture over the top, gently stirring to distribute the veggies evenly. Gently press the spinach leaves into the egg mixture with a fork or spatula. Sprinkle the remaining Parmesan cheese over the top.
  • Bake for 35 to 40 minutes or until the casserole is just set and a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh herbs if desired, like parsley.

Video

Notes

Frozen Spinach

I like to use fresh baby spinach leaves, but if you substitute frozen spinach, be sure to thaw and squeeze out excess moisture.

Adding Meat

If you’d like to add meat to this breakfast casserole, 1 lb of ground sausage is exceptionally delicious. Precook the sausage in a skillet before adding it to the vegetable and egg custard before baking.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 11g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 291mg | Sodium: 525mg | Potassium: 394mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7076IU | Vitamin C: 41mg | Calcium: 176mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, easy breakfasat casserole, egg bake casserole, make ahead breakfast casserole, sweet potato breakfast casserole

2 Comments

  1. Helo! This sounds delicious! I plan to make it, but I want to take it to my daughter’s family next weekend when we visit. Can I make it in advance and freeze it for the drive, then microwave it for breakfast the next morning?

    1. Hi Sue! We love this breakfast casserole— and hope you do too. It does freeze well and while I haven’t reheated it in the microwav, it should work fine! Otherwise, you can reheat in a 350 or 375 degree oven until warmed through.

4.67 from 6 votes (6 ratings without comment)

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