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
Scale
- 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