Description
A wholesome, make-ahead breakfast casserole that’s packed with sweet potatoes, eggs, and colorful veggies—perfect for busy mornings or brunch prep.
Ingredients
2 cups thawed sweet potato hashbrowns
8 whole eggs
½ cup milk (dairy or plant-based)
½ cup diced onion
½ cup chopped bell peppers
¾ cup shredded cheddar cheese (optional)
Salt and pepper to taste
Instructions
Preheat oven to 375°F.
In a bowl, whisk eggs with milk, salt, and pepper.
Fold in sweet potatoes, onion, bell pepper, and cheese.
Pour into greased casserole dish.
Bake for 30 minutes or until center is set.
Let cool for 5 minutes before serving.
Notes
Use ceramic or glass bakeware for even baking.
Skip cheese or use plant-based cheese for a dairy-free version.
Refrigerate leftovers up to 4 days or freeze up to 1 month.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 170mg
Keywords: simple breakfast, egg casserole, make-ahead breakfast, sweet potato breakfast