Hearty breakfast casserole with sweet potatoes, eggs, cheese, and vegetables. Ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 3 medium sweet potatoes, peeled and diced
02 - 1 small yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach, roughly chopped
→ Dairy & Eggs
05 - 8 large eggs
06 - 1 cup milk (dairy or unsweetened non-dairy)
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup crumbled feta cheese (optional)
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon garlic powder
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and chopped onion. Sauté for 7–8 minutes, stirring occasionally, until the sweet potatoes are just tender.
03 - Stir in the diced red bell pepper and cook for 3 minutes. Add the chopped spinach and cook until wilted, about 1 minute. Remove the skillet from heat.
04 - Spread the cooked vegetable mixture evenly across the bottom of the prepared baking dish.
05 - In a large bowl, whisk together the eggs, milk, salt, black pepper, smoked paprika, and garlic powder until fully combined and frothy.
06 - Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle the shredded cheddar cheese and crumbled feta cheese (if using) on top.
07 - Bake for 30–35 minutes, or until the center is just set and the top is lightly golden brown. A knife inserted near the center should come out clean.
08 - Let the casserole cool for 5 minutes before slicing into squares and serving warm.
