Description
A simple, make-ahead sweet potato and egg casserole perfect for a nutritious brunch. Loaded with colorful veggies and wholesome ingredients, this dish is protein-rich and gluten-free.
Ingredients
2 cups thawed sweet potato hashbrowns
8 large pasture-raised eggs
1/2 cup diced bell peppers
1/2 cup chopped spinach
1/4 red onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
3 tablespoons olive oil
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
Spread sweet potatoes in dish. Drizzle 1 tablespoon olive oil and bake for 10 minutes.
Whisk eggs with seasoning and spices.
Stir in bell peppers, spinach, and red onion.
Pour egg mix over sweet potato base.
Top with remaining olive oil and bake for 25–30 minutes.
Let cool 5–10 minutes before serving.
Notes
Perfect for meal prep.
Store in airtight container up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 170mg
Keywords: healthy brunch recipes, sweet potato egg casserole, brunch meal prep