Description
A make-ahead casserole featuring sweet potatoes, eggs, spinach, and feta, perfect for easy brunch gatherings.
Ingredients
Scale
8 eggs
2 cups thawed sweet potato hashbrowns
1.5 cups fresh chopped spinach
3/4 cup crumbled feta
1/4 cup milk
1 tbsp olive oil
Salt, black pepper, smoked paprika (to taste)
Instructions
Preheat oven to 375°F.
Heat olive oil in a pan, sauté spinach until wilted. Set aside.
In a bowl, whisk eggs, milk, spices.
Fold in sweet potatoes, spinach, and feta.
Pour mixture into a greased baking dish.
Bake for 35 minutes until golden and set.
Cool slightly, slice, and serve warm.
Notes
Make ahead the night before and reheat in oven at 300°F.
Goes well with fruit salad or whole grain toast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 170mg
Keywords: brunch casserole, sweet potato egg bake, vegetarian breakfast recipe