Veggie Breakfast Casserole Sweet Potato Greens
This hearty and nutritious veggie breakfast casserole is packed with sweet potatoes, fresh greens, and eggs. It’s the perfect dish to prepare in advance for a healthy breakfast or brunch option.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 whisk
- 1 cooking spray or olive oil
- 1 oven
Ingredients
- 2 medium sweet potatoes, peeled and diced About 1 lb.
- 1 tablespoon olive oil
- 1 teaspoon salt Divided.
- ½ teaspoon black pepper
- 6 large eggs
- 1 cup milk Dairy or non-dairy.
- 2 cups fresh greens, chopped Spinach, kale, or Swiss chard.
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled Optional.
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish with cooking spray or olive oil.
- In a large bowl, toss the diced sweet potatoes with olive oil, ½ teaspoon salt, and black pepper until well coated.
- Spread the sweet potatoes evenly in the baking dish. Bake in the preheated oven for 20 minutes, or until fork-tender.
- In the same large mixing bowl, whisk together the eggs, milk, remaining salt, oregano, and garlic powder until fully combined.
- After removing the sweet potatoes from the oven, layer the chopped greens and halved cherry tomatoes over the sweet potatoes. Pour the egg mixture evenly over the top.
- If using feta cheese, sprinkle it on top of the casserole.
- Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the eggs are set and slightly golden on top.
- Allow the casserole to cool for a few minutes before slicing and serving.
Notes
You can customize this casserole by adding other vegetables such as bell peppers, onions, or mushrooms.
This dish can be made the night before, assembled, and stored in the refrigerator. Just add an extra 10-15 minutes to the baking time if it's cold from the fridge.
Serve with a side of avocado or a dollop of Greek yogurt for added creaminess.