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Sweet Potato Egg Casserole

Sweet Potato Egg Casserole

Sweet Potato Egg Casserole with shredded sweet potato, eggs and spinach. Make ahead healthy egg casserole perfect for meal prep breakfast, brunch and holidays.

  • 1.5 lbs sweet potatoes, coarsely grated
  • 12 large eggs*
  • 1 tbsp taco seasoning
  • 2 tsp garlic powder
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 1 cup any milk (I used unsweetened almond)
  • 1 cup sharp hard cheese, shredded & divided**
  • 1/2 cup green onions or cilantro, chopped
  • 2 tbsp jalapenos, seeded & minced
  • 4 cups baby spinach, packed
  • Cooking spray (I use Misto)
  1. Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper and spray with cooking spray.
  2. In a large mixing bowl add eggs, taco seasoning, garlic powder, salt and pepper; whisk for 30 seconds. Add milk, 2/3 cup cheese, green onions, and jalapenos; whisk to combine.
  3. Add sweet potatoes and spinach, and stir well to mix. Mixture will be thick, and it might look like it needs more eggs but it doesn’t. Transfer to prepared baking dish, flatten with spatula and bake for 1 hour. Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese is melted.
  4. Remove from the oven, cool for 10 minutes and cut into 12 squares using long serrated knife. Serve warm (great for holidays) or cold (awesome for meal prep).

Recipe adapted from