Description
A savory, high-protein breakfast casserole made with sweet potatoes, veggies, and eggs—perfect for meal prep and weekday breakfasts.
Ingredients
2 cups thawed sweet potato hashbrowns
8 large eggs
1 cup chopped spinach
1/2 cup diced red bell pepper
1/3 cup chopped onion
1/2 tsp garlic powder
1/4 tsp ground turmeric
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional)
Instructions
Preheat oven to 375°F and grease a 9×9 baking dish.
In a bowl, whisk eggs, turmeric, garlic powder, salt, and pepper.
Add sweet potatoes, spinach, pepper, and onion to the egg mix.
Pour into the baking dish and top with cheese if using.
Bake uncovered for 30 minutes or until the center sets.
Cool 5 minutes before slicing.
Notes
Use silicone or non-stick bakeware for easy cleanup.
Can freeze for up to 3 months—great for make-ahead meals.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 170mg
Keywords: sweet potato casserole, make-ahead breakfast, healthy egg bake