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Sweet Potato Egg Casserole: 7 Reasons to Love This Comfort Dish

Sweet Potato Egg Casserole
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This sweet potato egg casserole is a comforting and nutritious dish perfect for breakfast, brunch, or dinner, featuring sautéed sweet potatoes, eggs, and cheese.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 3 cups)
  • 6 large eggs
  • 1 cup milk (dairy or unsweetened plant milk)
  • 1 cup shredded cheese (cheddar recommended)
  • 1/2 cup chopped onion (yellow or sweet onion)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Cooking spray or oil for greasing the dish

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
  2. Heat a large skillet over medium heat. Add a tablespoon of oil. When hot, add the diced sweet potatoes and chopped onion.
  3. Sauté, stirring occasionally, until the sweet potatoes are fork-tender and the onions are soft — about 10–15 minutes. If pieces are browning too fast, lower the heat and cover for a few minutes.
  4. While the potatoes cook, crack the eggs into a bowl. Add the milk, salt, pepper, garlic powder, and paprika. Whisk until well combined and slightly frothy.
  5. Spread the cooked sweet potatoes and onions in an even layer in the prepared baking dish.
  6. Pour the egg mixture evenly over the potatoes. Sprinkle the shredded cheese across the top.
  7. Bake for 25–30 minutes, or until the eggs are set in the center and the cheese is bubbly and golden. A slight jiggle is okay, but the center shouldn’t be liquid.
  8. Remove from the oven and let cool for 5–10 minutes before slicing. Serve warm.

Notes

    Nutrition

    Find it online: https://bakerslider.com/sweet-potato-egg-casserole/

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