This Easy Sweet Potato Egg Casserole is a cozy, simple dish that pairs the natural sweetness of roasted sweet potatoes with fluffy baked eggs and melty cheese. It makes a great breakfast, brunch, or light dinner. The aroma of sautéed onions and peppers fills the kitchen, and the top browns to a golden, slightly crisp finish while the inside stays tender and creamy.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 240 kcal
- Protein: 12 g
- Carbohydrates: 15 g
- Fat: 14 g
- Fiber: 2.5 g
- Sugar: 4 g
- Sodium: 260 mg
Why Make This Easy Sweet Potato Egg Casserole
This casserole is fast, forgiving, and full of flavor. It balances sweet and savory with a lovely contrast of textures: soft sweet potato cubes, tender baked eggs, and a golden cheesy top. It cooks in one dish, so cleanup is easy. Use it for busy mornings, a relaxed weekend brunch, or a simple weeknight meal.
How to Make Easy Sweet Potato Egg Casserole
This recipe moves quickly: prep the vegetables, sauté the aromatics, whisk the eggs, layer everything, then bake until set. The result smells warm and inviting, tastes comforting, and looks bright thanks to the orange sweet potatoes and colorful peppers.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced onions
- 1/2 cup chopped bell peppers
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Peel and cube the sweet potatoes into even pieces so they cook evenly. Grease a baking dish lightly with oil or nonstick spray. Have your eggs, milk, cheese, and sauté pan ready.
Step 2: Mixing
In a skillet, heat the olive oil over medium heat. Sauté the diced onions and bell peppers until soft and fragrant, about 5–7 minutes. In a large mixing bowl, whisk together the eggs and milk. Season the egg mixture with salt and pepper to taste. In the greased baking dish, spread the cubed sweet potatoes in an even layer, then spoon the sautéed onions and peppers over the potatoes.
Step 3: Cooking
Pour the egg and milk mixture evenly over the sweet potatoes and vegetables. Sprinkle the shredded cheese over the top. Bake in the preheated oven for 25–30 minutes, or until the eggs are fully set and the top is golden and slightly puffed. A knife inserted near the center should come out clean.
Step 4: Finishing
Remove the casserole from the oven and let it cool for 5–10 minutes to set. This helps it slice cleanly. Slice into servings and gently lift out pieces with a spatula. Garnish with chopped fresh herbs like parsley or chives if you like.
How to Serve Easy Sweet Potato Egg Casserole
Serve warm for the best texture. It pairs well with:
- A crisp green salad for a light lunch
- Toast or crusty bread to soak up any juices
- Salsa, hot sauce, or plain Greek yogurt for added tang
For brunch, add sliced avocado or a side of fresh fruit. The casserole’s sweet and savory profile fits both casual and slightly dressed-up meals.
How to Store Easy Sweet Potato Egg Casserole
- Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
- Freezer: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat portions in the microwave for 1–2 minutes or in a 350°F (175°C) oven for 10–12 minutes covered, until warmed through.
Expert Tips for Perfect Easy Sweet Potato Egg Casserole
- Cut sweet potatoes into even cubes so they cook uniformly.
- If your sweet potatoes are very firm, par-cook them in boiling water for 5 minutes or microwave for 3–4 minutes to ensure tenderness.
- Don’t overfill the dish with liquid. Eggs should just cover the potato layer to set properly.
- Use a mix of cheeses for more flavor—cheddar melts well, while a little pepper jack adds a kick.
- Taste and season the egg mixture — a little salt brings out the sweetness of the potatoes.
- Let the casserole rest before cutting to avoid a runny center.
Delicious Variations
- Add cooked bacon or sausage for a meaty version.
- Stir in baby spinach or kale for extra greens.
- Swap bell peppers for roasted red peppers or use caramelized onions for sweetness.
- Replace milk with half-and-half for a richer custard or use unsweetened almond milk for dairy-free options (use dairy-free cheese).
- Add herbs and spices such as smoked paprika, thyme, or a pinch of nutmeg for a twist.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Q: Can I use russet potatoes instead of sweet potatoes?
A: You can, but the flavor and sweetness will change. Russets may need a bit longer to cook and will give a more neutral, starchy profile.
Q: Is it okay to use low-fat milk or a milk alternative?
A: Yes. Low-fat milk, soy milk, or almond milk work. Using lower-fat milk slightly changes the texture but still yields a good result. If using dairy-free milk, choose a neutral-flavored one.
Q: How do I know when the casserole is done?
A: The eggs should be set and not jiggly. A knife or toothpick inserted in the center should come out mostly clean. The top will be golden.
Q: Can I double this recipe?
A: Yes. Use a larger baking dish and increase baking time slightly. Check doneness with a knife in the center; you may need an extra 5–10 minutes.
Q: My casserole is watery after baking. Why, and how can I fix it?
A: Excess liquid can come from undercooked sweet potatoes or too much milk. Let the casserole rest for 10–15 minutes to allow liquids to absorb. Next time, reduce milk slightly or pre-cook potatoes a bit.
Q: Can I add vegetables like mushrooms or zucchini?
A: Yes. Sauté them first to remove excess moisture. Mushrooms are especially watery when raw, so cook until most moisture evaporates.
Conclusion
This Easy Sweet Potato Egg Casserole is a simple, tasty dish that shines at breakfast, brunch, or a fuss-free dinner. Its warm, cheesy top and tender, slightly sweet interior make it a crowd-pleaser. For a meaty twist and more inspiration, try a related recipe like Sweet Potato Sausage Breakfast Casserole | Chew Out Loud. Give this casserole a try — it’s easy to make and even easier to love.
Print
Easy Sweet Potato Egg Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, simple dish that combines roasted sweet potatoes with fluffy baked eggs and melty cheese, perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced onions
- 1/2 cup chopped bell peppers
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Peel and cube the sweet potatoes. Grease a baking dish with oil or nonstick spray.
- In a skillet, heat the olive oil over medium heat and sauté the onions and bell peppers until soft, about 5–7 minutes. In a large bowl, whisk the eggs and milk; season with salt and pepper.
- In the greased baking dish, spread the sweet potatoes, then add the sautéed onions and peppers. Pour the egg mixture over the top and sprinkle with cheese.
- Bake for 25–30 minutes, until the eggs are set and the top is golden. Let cool for 5–10 minutes before slicing and serving.
Notes
Let the casserole cool before slicing to prevent a runny center. You can also add herbs or spices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2.5g
- Protein: 12g
- Cholesterol: 0mg
