Pin It The morning sunlight hit my kitchen counter just right as I stared at a pile of sweet potatoes and eggs, wondering if this combination would actually work. I'd seen sweet potato hashes and breakfast casserooles, but never together in one dish. The first bite told me everything—creamy eggs, tender sweet potatoes, and that hint of smokiness made complete sense. Now this casserole is my go-to when I need something that feels special but comes together without fuss.
Last Christmas morning, my sister walked into the kitchen while this was baking and immediately asked what smelled so amazing. We ended up standing around the counter eating slices straight from the dish, burning our fingers but not caring one bit. It's become our holiday tradition now—something warm and comforting that brings everyone to the kitchen before the coffee even finishes brewing.
Ingredients
- 3 medium sweet potatoes, peeled and diced: These form the hearty backbone of the dish, so cut them into even ½-inch cubes for uniform cooking
- 1 small yellow onion, finely chopped: The onions mellow and sweeten as they cook, providing a subtle base that balances the sweet potato
- 1 red bell pepper, diced: This adds both vibrant color and a fresh sweetness that cuts through the rich eggs and cheese
- 2 cups baby spinach, roughly chopped: The spinach wilts into the background, adding nutrition without overpowering the other flavors
- 8 large eggs: Room temperature eggs whisk up better and create a silkier texture in the final bake
- 1 cup milk: Whole milk creates the creamiest result, but any milk you have on hand works perfectly fine
- 1 cup shredded cheddar cheese: Sharp cheddar gives you the most flavor, but medium or mild work if you prefer something subtler
- 1/2 cup crumbled feta cheese: This is optional but adds these salty, tangy bursts that make every bite interesting
- 2 tablespoons olive oil: You need this for sautéing the vegetables—butter works too if you want extra richness
- 1 teaspoon salt: This enhances all the natural flavors, but start with less if you're sensitive to salt
- 1/2 teaspoon black pepper: Freshly ground pepper adds a bright spiciness that cuts through the dairy
- 1/2 teaspoon smoked paprika: This is the secret ingredient that adds depth and makes people ask what's in it
- 1/4 teaspoon garlic powder: Use powder instead of fresh garlic here—it distributes more evenly throughout the egg mixture
Instructions
- Get your oven and dish ready:
- Preheat your oven to 375°F and give a 9x13-inch baking dish a light coating of oil or cooking spray so nothing sticks later.
- Sauté the sweet potatoes and onions:
- Heat olive oil in a large skillet over medium heat, add the diced sweet potatoes and chopped onion, and cook for about 7–8 minutes until the potatoes are fork-tender.
- Add the remaining vegetables:
- Stir in the diced bell pepper and cook for 3 minutes more, then add the spinach and cook just until it wilts, about 1 minute.
- Spread the vegetables in your dish:
- Transfer everything to your prepared baking dish and spread it into an even layer so the egg mixture can cover all the vegetables uniformly.
- Whisk the egg mixture:
- In a large bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and garlic powder until the mixture is completely smooth and frothy.
- Combine everything:
- Pour the egg mixture evenly over the vegetables, then sprinkle the cheddar and feta cheese across the top.
- Bake until golden:
- Bake for 30–35 minutes until the center is just set and the top has turned a beautiful golden brown with slightly crispy edges.
- Let it rest before serving:
- Cool for 5 minutes before slicing—this crucial step lets the custard set so you get clean, beautiful squares instead of a messy scoop.
Pin It My neighbor texted me at 10 PM one night, exhausted and needing something for a next-day brunch she'd completely forgotten about. I walked over with a slice of this casserole, and she called me the next morning to say she'd made it three times since. There's something about this combination that just works—comforting enough for a lazy Sunday but impressive enough for company.
Make It Your Own
I've made this with kale instead of spinach when that's what I had in the fridge, and the earthier flavor actually worked beautifully. Sometimes I'll throw in cooked bacon or sausage if I want something heartier, and Monterey Jack creates this amazing melted cheese pull if you're feeding kids. The template stays the same, but you can absolutely play with what's in your crisper drawer.
Serving Ideas
A crisp green salad with vinaigrette cuts through the richness, while crusty bread is perfect for soaking up any leftover egg mixture in your bowl. Fresh fruit on the side adds brightness, and honestly, hot sauce on top takes this to a whole new level. I've served it for everything from weekday breakfasts to holiday brunches, and it never disappoints.
Storage and Reheating
This keeps beautifully in the refrigerator for up to 4 days, and I actually think the flavors get better after a night melding together. Reheat individual slices in the microwave for about 45–60 seconds, or warm the whole dish in a 350°F oven covered with foil until heated through.
- Wrap cooled portions tightly in plastic wrap and freezer bags for up to 3 months
- Thaw overnight in the refrigerator before reheating for the best texture
- Add a sprinkle of fresh cheese when reheating to revive that just-baked flavor
Pin It There's something deeply satisfying about a dish that comes together easily but tastes like you spent hours on it. This casserole has become my secret weapon for feeding people I care about.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare the vegetables and egg mixture separately the night before. Store in the refrigerator, then combine and bake when ready to serve. Add an extra 5-10 minutes to the baking time if baking cold.
- → What vegetables work best as substitutions?
Kale, Swiss chard, or broccoli florets can replace the spinach. Diced ham or cooked bacon add protein. Try Monterey Jack, Gruyère, or pepper jack cheese instead of cheddar for different flavor profiles.
- → How do I know when it's fully cooked?
The center should be just set with no liquid egg visible, and the top should be lightly golden. A knife inserted into the center should come out clean. Let it rest for 5 minutes before slicing.
- → Can I freeze this casserole?
Yes, freeze after baking and cooling completely. Wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.
- → Is this suitable for special diets?
This vegetarian dish is naturally gluten-free. For dairy-free versions, use unsweetened almond or oat milk and vegan cheese shreds. The base works well for keto diets when reducing the sweet potato portion slightly.