Description
A protein-packed, prep-friendly sweet potato and egg breakfast casserole perfect for busy weekdays.
Ingredients
Scale
2 cups thawed sweet potato hashbrowns
8 large eggs
1 cup diced bell pepper
1/2 cup chopped onion
Salt, pepper, smoked paprika to taste
Instructions
Preheat oven to 375°F.
In a bowl, whisk eggs. Add salt, pepper, and paprika.
Layer hashbrowns in a non-stick baking dish.
Top with diced peppers and onions.
Pour egg mixture over the vegetables evenly.
Bake uncovered for 30 minutes or until set.
Cool slightly and slice into portions for storage or serving.
Notes
Use glass containers for storing portions.
Freeze for up to 3 months.
Customize veggies based on preference.
- 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: healthy egg casserole, sweet potato hashbrown casserole, meal prep breakfast