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Easy Sweet Potato Egg Casserole

A cozy, gut-friendly sweet potato egg casserole that’s gluten-free, anti-inflammatory, and easy to meal-prep. Ready in under an hour for healthy breakfasts and brunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the casserole
  • 2 large large sweet potatoes, peeled and diced or cubed Approximately 2 lbs
  • 8 large large eggs
  • 1 cup fresh spinach, roughly chopped Or 1 cup kale, stems removed
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper Plus extra to taste
  • 1/2 tsp sea salt Adjust to taste
  • 1/2 cup shredded cheese (cheddar or feta), or 2 tbsp nutritional yeast Optional
  • 1/4 cup chopped fresh parsley or cilantro Optional garnish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or line with parchment.
  2. Toss diced sweet potatoes with 1 tbsp olive oil, a pinch of salt, and roast on a sheet pan for 20–25 minutes until fork-tender. Alternatively, sauté until soft.
  3. While potatoes roast, heat remaining oil in a skillet over medium heat. Sauté onion and red pepper until softened, 4–5 minutes. Add garlic and cook for 30 seconds.
  4. In a large bowl, whisk eggs with turmeric, cumin, black pepper, and remaining salt.
  5. Stir the roasted sweet potatoes and sautéed vegetables into the egg mixture. Fold in spinach (it will wilt while baking).
  6. Pour mixture into prepared baking dish and sprinkle cheese or nutritional yeast on top if using.
  7. Bake for 25–30 minutes, or until the center is set and the top is lightly golden. A small jiggle is okay.
  8. Let rest for 5–10 minutes before slicing. Garnish with parsley or cilantro and serve.

Notes

Storage Tips: Refrigerate cooled casserole in an airtight container up to 4 days. For freezer storage, wrap tightly or place in freezer-safe containers for up to 3 months. Reheat covered in oven at 325°F or microwave single servings.