Sweet potato egg breakfast casserole

Step by Step

Step 1

Preheat oven to 375 degrees F, line 9×13 baking dish with unbleached parchment paper and spray with cooking spray.

Step 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.

Step 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.

Step 4

Sprinkle with remaining 1/3 cup cheese and bake for a few more minutes until cheese is melted.

Step 5

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).

Tips and Warnings

Store: Refrigerate in an airtight container for up to 5 days
Freeze: Freeze up to 3 months.
Make ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.
Sweet potatoes: Wash well with a cloth or scrunchy and grate, no need to peel. Yams and sweet potatoes are 2 different things, but are completely interchangeable in this recipe.
Adding meat: Adding turkey sausage or bacon is totally optional. If you do, saute it in a skillet before adding to the final mixture with sweet potatoes and spinach.
Other veggies: Kale with stalks removed and chopped will work instead of spinach. You can also add bell peppers and mushrooms, sauteing them prior in a large skillet with a bit of oil or cooking spray.
Make it dairy free: Omit the cheese completely, casserole will still hold together. And use almond milk.
Can I use regular potatoes or hashbrowns? You can use regular potatoes. Peel, shred and give them a good squeeze as they contain more moisture than sweet potatoes.
How many sweet potatoes is in 1.5 lbs? 1.5 lbs of sweet potatoes equals 3 LARGE sweet potatoes.