Description
A delightful and nutritious sweet potato egg casserole, perfect for brunch or cozy dinners, featuring vibrant vegetables and a protein-rich egg base.
Ingredients
- 2 cups sweet potatoes, peeled and diced
- 6 large eggs
- 1 cup milk (or non-dairy alternative)
- 1 cup spinach, chopped
- 1 bell pepper, diced
- 1 onion, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes in a large pot until soft, about 10-15 minutes. Drain and mash.
- Whisk together the eggs, milk, salt, and pepper in a bowl until well combined.
- Spread the mashed sweet potatoes across the bottom of a greased baking dish.
- Layer the chopped spinach and diced bell pepper over the sweet potatoes.
- Pour the egg mixture evenly over the vegetables.
- Bake for 35-40 minutes or until the eggs set and the top develops a golden hue.
Notes
Let the casserole cool for a few minutes after baking to set before cutting. Customize with different vegetables for variety.
