Save The morning sunlight was just streaming through my kitchen window when I decided to throw together whatever I had in the fridge. Sweet potatoes were sitting on the counter, eggs in the carton, and a lonely bell pepper that needed using. Sometimes the best breakfasts happen that way, no planning required.
My sister stayed over last weekend and I made this for our late breakfast. She took one bite and asked for the recipe immediately, saying it reminded her of our weekend brunches at that little cafe we used to love. Now she makes it every Sunday for her family.
Ingredients
- 3 medium sweet potatoes, peeled and diced: These form the hearty base of the casserole and add natural sweetness that balances perfectly with the savory elements
- 1 small yellow onion, finely chopped: Provides a subtle aromatic foundation that mellows as it roasts
- 1 red bell pepper, diced: Adds beautiful color and a slight sweetness that complements the potatoes
- 2 cups baby spinach, roughly chopped: Wilts down into the eggs, adding nutrition and a lovely green contrast
- 8 large eggs: The binding agent that holds everything together into a fluffy, protein-rich custard
- 1 cup milk: Creates a tender, creamy texture in the egg mixture
- 1 cup shredded cheddar cheese: Brings sharp, tangy flavor that cuts through the sweetness of the potatoes
- 1/2 cup crumbled feta cheese: Optional, but adds a wonderful salty, creamy bite
- 2 tablespoons olive oil: For sautéing the vegetables until they develop golden edges
- 1 teaspoon salt: Enhances all the flavors and helps draw out moisture from vegetables
- 1/2 teaspoon black pepper: Adds gentle warmth and depth
- 1/2 teaspoon smoked paprika: The secret ingredient that gives this dish its distinctive, smoky character
- 1/4 teaspoon garlic powder: Provides a subtle savory backbone without being overpowering
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13 baking dish with butter or oil
- Sauté the vegetables:
- Heat olive oil in a large skillet over medium heat and cook sweet potatoes and onion for 7 to 8 minutes until just tender
- Add the remaining vegetables:
- Stir in bell pepper for 3 minutes, then add spinach until wilted, about 1 minute
- Assemble the base:
- Spread the cooked vegetables evenly in your prepared baking dish
- Whisk the eggs:
- Beat together eggs, milk, salt, pepper, smoked paprika, and garlic powder until smooth
- Combine everything:
- Pour the egg mixture over the vegetables and sprinkle with both cheeses
- Bake to perfection:
- Bake for 30 to 35 minutes until the center is just set and golden on top
- Rest before serving:
- Let it cool for 5 minutes so it sets nicely when you slice it
Save Last winter, after a particularly rough week at work, I made this on Sunday afternoon and ate the leftovers for breakfast every day that week. There was something so grounding about starting each morning with those familiar flavors.
Make It Your Own
Swap kale for spinach or try Monterey Jack instead of cheddar. Sometimes I add cooked bacon or breakfast sausage when I want something heartier. The recipe is wonderfully forgiving and adaptable to whatever you have on hand.
Perfect Pairings
A crisp green salad with vinaigrette cuts through the richness beautifully. Crusty bread for soaking up any runny eggs makes this a complete meal. Fresh fruit on the side adds brightness to the plate.
Storage and Reheating
This casserole keeps beautifully in the refrigerator for up to 4 days. I actually think it tastes better the next day when the flavors have had time to meld together. Reheat individual portions in the microwave for 1 to 2 minutes or cover the whole dish with foil and warm at 350°F for about 15 minutes. For longer storage, wrap tightly and freeze for up to 2 months.
- Let it cool completely before refrigerating to prevent condensation
- Cut portions before freezing for easier reheating later
- Add a splash of milk when reheating if it seems dried out
Save There is something deeply satisfying about a dish that comes together so simply yet feels so special. I hope this finds its way into your regular breakfast rotation.
Recipe Guide
- → Can I prepare this casserole the night before?
Absolutely! Assemble the vegetables in the baking dish and whisk the egg mixture separately. Store both in the refrigerator overnight, then combine and bake in the morning. Add an extra 5-10 minutes to the baking time if baking cold.
- → What other vegetables work well in this dish?
You can easily customize with kale, Swiss chard, or diced zucchini. Sautéed mushrooms, roasted butternut squash, or even cooked broccoli make excellent additions. Just keep the total vegetable amount similar to the original recipe.
- → How do I know when the casserole is fully cooked?
The center should be just set with no liquid egg visible. A knife inserted near the center should come out clean. The top will be lightly golden, and the edges may pull slightly away from the pan.
- → Can I freeze this casserole?
Yes! Bake completely, cool, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through. Individual portions also freeze well in airtight containers.
- → What can I serve with this casserole?
A fresh green salad with vinaigrette balances the richness beautifully. Crusty bread, roasted potatoes, or fruit salad also make excellent sides. For a heartier meal, pair with turkey bacon or vegetarian sausage links.
- → Is this casserole gluten-free?
Naturally yes! All ingredients are gluten-free, making it perfect for those avoiding gluten. Just verify that your cheese, milk, and spices are certified gluten-free if you have severe sensitivities.