Description
A simple, wholesome breakfast casserole made with sweet potato hashbrowns, eggs, and veggies. Perfect for meal prep or serving a crowd.
Ingredients
2 cups thawed sweet potato hashbrowns
8 large eggs
1/2 cup chopped red bell pepper
1/2 cup baby spinach
1/4 cup chopped onions
Salt and pepper to taste
1/2 tsp smoked paprika
1/4 cup dairy-free shredded cheese (optional)
Non-stick spray or olive oil for pan
Instructions
Preheat oven to 375°F and grease a 9×9 baking dish.
Sauté bell peppers and onions until soft.
Layer sweet potato hashbrowns into the pan.
Whisk eggs, add seasoning and optional cheese.
Stir in sautéed veggies and spinach, pour over potatoes.
Bake uncovered for 30 minutes until center is set.
Cool for 5 minutes before serving.
Notes
Use silicone or non-stick bakeware for easy cleanup.
Great for make-ahead meal prepping and freezing.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 170mg
Keywords: sweet potato egg casserole, easy breakfast casserole, healthy baked breakfast