Description
Protein-Packed Sweet Potato Egg Casserole is a cozy, nourishing breakfast that stays with you through the morning, loaded with roasted sweet potatoes, eggs, and protein-rich cheese and dairy.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cottage cheese or Greek yogurt
- Optional: chopped spinach, bell peppers, or green onions
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Toss diced sweet potatoes with olive oil, salt, pepper, paprika, and garlic powder. Spread evenly in the baking dish.
- Bake for 20 minutes until just tender.
- In a bowl, whisk eggs, milk, cottage cheese or Greek yogurt until smooth.
- Stir in shredded cheese and any optional vegetables.
- Pour egg mixture over the sweet potatoes and gently stir to combine.
- Bake uncovered for 30–35 minutes until the center is set and lightly golden. Let cool slightly before slicing.
Notes
- You can prepare this casserole ahead of time and refrigerate overnight; bake when ready.
- Feel free to customize with your favorite veggies or extra protein like diced ham or turkey.
- For a lighter version, use part-skim cheese and cottage cheese or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of casserole)
- Calories: 360
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 280 mg
Keywords: protein-packed, sweet potato, egg casserole, breakfast, high-protein, brunch