Save The first time I made this casserole was actually by accident—I had a mountain of leftover roasted sweet potatoes from dinner the night before and a fridge full of eggs that needed using. My cousin was staying over, and we ended up throwing everything together in a panic before heading out for a morning hike. When we came back four hours later, the house smelled incredible, and that random experiment has now become our weekend tradition ever since.
Last winter, my sister texted me at 7 AM on a Sunday, completely stressed about hosting her in-laws for brunch. I talked her through this recipe step by step over the phone while she had a toddler clinging to her leg. She called me two hours later laughing—her father-in-law had gone back for thirds and asked for the recipe, and now it's the only thing she's allowed to bring to family gatherings.
Ingredients
- 3 medium sweet potatoes: These take center stage, so pick ones that feel heavy for their size with smooth skin
- 1 small yellow onion: Finely chopping helps them melt into the background rather than dominating bites
- 1 red bell pepper: Adds little pockets of sweetness and gorgeous color throughout
- 2 cups baby spinach: Rough chopping prevents you from getting giant stringy leaves in your serving
- 8 large eggs: Room temperature eggs blend more smoothly into the milk mixture
- 1 cup milk: Any variety works, but whole milk gives the silkiest texture
- 1 cup shredded cheddar cheese: Sharp cheddar stands up better to the sweet potatoes than mild
- 1/2 cup crumbled feta cheese: This is entirely optional, but those salty little crumbles are my favorite part
- 2 tablespoons olive oil: Helps the vegetables develop those golden edges while sautéing
- 1 teaspoon salt: Sweet potatoes need a generous hand with seasoning to really shine
- 1/2 teaspoon smoked paprika: This subtle smokiness is what makes people ask what your secret ingredient is
- 1/4 teaspoon garlic powder: Distributed evenly, it gives background flavor without any harsh bits
Instructions
- Get your oven ready:
- Preheat to 375°F and grab a 9x13-inch baking dish, giving it a quick coating of oil or cooking spray
- Sauté the base vegetables:
- Heat that olive oil in a large skillet over medium heat, then add your sweet potatoes and onion, letting them soften for about 7 to 8 minutes
- Add the remaining vegetables:
- Toss in the bell pepper for another 3 minutes, then fold in the spinach just until it wilts—about 1 minute should do it
- Spread it out:
- Transfer all those gorgeous cooked vegetables into your prepared baking dish, spreading them into an even layer
- Whisk the egg mixture:
- In a large bowl, beat together those eggs, milk, salt, pepper, smoked paprika, and garlic powder until completely combined
- Pour and cheese:
- Carefully pour the egg mixture over the vegetables, then scatter the cheddar and feta (if you are using it) across the top
- Bake until golden:
- Slide it into the oven for 30 to 35 minutes, until the center is just set and the top has those lovely golden patches
- The hardest part:
- Let it rest for 5 minutes before slicing—this patience prevents those disappointing runny servings
Save My roommate in college used to make this every Sunday during finals week, claiming the protein and carbs were the perfect brain fuel. Now whenever I smell sweet potatoes roasting with onions, I am instantly transported back to our tiny apartment, surrounded by textbooks and highlighters, feeling strangely comforted despite all the stress.
Make It Yours
Kale works beautifully instead of spinach if you prefer something with more texture and bite. I have also used Monterey Jack when I was out of cheddar, and while it is milder, it still delivers that comforting melted cheese experience everyone loves.
Add Some Protein
Crispy cooked bacon or browned breakfast sausage folded into the vegetable layer takes this from side dish to main event territory. Just do not go overboard—too much meat makes it heavy and less like the light, fluffy breakfast we are going for.
Serving Ideas
A simple green salad with vinaigrette cuts through the richness nicely, and warm crusty bread is never a bad idea for soaking up any leftover egg mixture on your plate. I have also served it alongside roasted asparagus for a complete brunch spread that looks impressive but requires almost no active cooking time.
- Leftovers reheat surprisingly well in the microwave
- The casserole actually develops more flavor after sitting overnight
- It freezes beautifully for those weeks when meal prep feels impossible
Save There is something deeply satisfying about a dish that comes together so simply yet feels special enough for company. Whether it is a holiday morning or just a Tuesday when you deserve something good, this casserole never fails to deliver.
Recipe FAQ
- → Can I make this ahead of time?
Yes, assemble the dish the night before and refrigerate. Add 5–10 minutes to the baking time since it will go into the oven cold.
- → What other vegetables work well?
Kale, Swiss chard, mushrooms, or zucchini make excellent additions. Just adjust cooking times so everything is tender before adding the eggs.
- → Can I freeze this casserole?
Bake and cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.
- → Is this suitable for meal prep?
Absolutely. Slice into individual portions and store in the refrigerator for 4–5 days. Reheat in the microwave or oven for quick breakfasts throughout the week.
- → How do I know when it's done baking?
The center should be just set with no liquid egg visible, and the top should be lightly golden. A knife inserted near the center should come out clean.