Perfect Sweet Potato Breakfast Casserole
Introduction
Whip up a cozy morning with this Perfect Sweet Potato Breakfast Casserole. It’s an easy, one-pan bake loaded with tender sweet potatoes, warm cinnamon, and creamy, custardy goodness. Prep it ahead or bake it fresh—either way, you get a nourishing, crowd-pleasing breakfast that makes the whole house smell amazing. Serve with fresh fruit or a drizzle of maple syrup for a comforting start to your day.
Ingredients
- 2 medium sweet potatoes (about 1.5 lbs), peeled and diced
- 1 tablespoon olive oil or melted butter
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (cheddar or a cheddar-jack blend)
- 1/2 medium onion, diced
- 1/2 bell pepper, diced (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Kosher salt and black pepper, to taste
- Chopped chives or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
- Toss diced sweet potatoes with olive oil (or melted butter), a pinch of salt, and black pepper. Spread in the prepared dish and bake for 15–20 minutes, until just tender. Remove from the oven and set aside.
- In a bowl, whisk eggs, milk, cinnamon, nutmeg (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Scatter the diced onion (and bell pepper, if using) over the sweet potatoes. Pour the egg mixture evenly over the top. Sprinkle with shredded cheese.
- Bake for 25–30 minutes, until the center is set and a knife inserted near the middle comes out clean. Let stand for 5 minutes, garnish with chives or parsley, and serve.
Pro Tips & Notes
- Make-Ahead: Store a covered, unbaked casserole in the refrigerator overnight. Let it sit at room temperature for 15–20 minutes, then bake as directed (add 3–5 minutes if needed).
- Gluten-Free: The recipe is naturally gluten-free. Double-check that your add-ins (like sausage) are certified gluten-free if needed.
- Add-Ins: Try cooked, crumbled breakfast sausage, diced ham, spinach, or a dash of smoked paprika for extra flavor.
- Dairy-Free: Swap regular milk and cheese for unsweetened almond milk and your favorite dairy-free cheese.
- Texture Tip: For crispy edges, broil for the last 1–2 minutes while watching carefully to prevent burning.
Nutrition Facts (per serving)
- Calories: 270
- Protein: 14 g
- Carbohydrates: 18 g
- Fat: 15 g
- Fiber: 3 g
Frequently Asked Questions
- Q: Can I make this ahead and reheat it?A: Yes. Bake fully, cool, cover, and refrigerate for up to 3 days. Reheat slices in a 350°F (175°F) oven for 10–15 minutes or microwave gently until heated through.
- Q: Do I need to cook the sweet potatoes before baking?A: Yes. Par-baking the diced sweet potatoes first ensures they are tender and not crunchy in the finished casserole.
- Q: What size baking dish should I use?A: A 9x13-inch baking dish works best to allow even heat distribution. If using a different size, adjust baking time and watch for doneness.