Description
A high-protein, gluten-free, and make-ahead friendly casserole made with sweet potatoes, eggs, spinach, and feta cheese. Perfect for weeknight dinners or meal prep.
Ingredients
2 cups thawed sweet potato hashbrowns
8 whole eggs
1/4 cup chopped green onions
1/2 cup baby spinach, chopped
1/3 cup crumbled feta cheese
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and black pepper to taste
Olive oil nonstick spray
Instructions
Preheat oven to 375°F and grease a 9×9 baking dish.
Layer sweet potato hashbrowns in bottom and bake for 10 minutes.
In a bowl, whisk eggs, paprika, garlic powder, salt, and pepper.
Stir in spinach, cheese, and green onions into the egg mixture.
Pour over sweet potato layer. Bake for 25–30 minutes until set.
Let cool slightly before serving.
Notes
Use pre-shredded sweet potatoes for convenience.
Add chili flakes or sun-dried tomatoes for a twist.
Great for lunchbox leftovers or meal prepping.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 170mg
Keywords: healthy egg casserole, sweet potato bake, high-protein dinner, gluten-free meal