Sweet Potato Breakfast Casserole
A healthy breakfast casserole with sweet potatoes and spinach.
Consider meal prep covered with this healthy breakfast casserole! Made with whole eggs, roasted sweet potatoes, spinach and goat cheese, this sweet potato breakfast casserole is complete with protein, fibre and healthy fats making it a healthy and well-balanced breakfast.
If you’re anything like me, you want breakfast to be quick and filling and, while I certainly love a good bowl of oatmeal, having something ready to go in the fridge makes mornings so much easier, which is exactly why I love a breakfast casserole. Simply add all of your ingredients to a casserole dish, bake it in the oven, and return to a healthy and hearty breakfast for the whole week ahead.
Ingredients for Sweet Potato Breakfast Casserole:
- Eggs: This recipe calls for a dozen whole eggs, however, you could certainly swap some eggs for egg whites if you prefer.
- Sweet Potatoes: While this recipe calls for sweet potatoes or yams, white potatoes would also work well if that’s all you have on hand.
- Spinach: Several cups of spinach add fibre and a pop of colour to this breakfast casserole. You could also use kale or Swiss chard if you like.
- Cheese: While any cheese will work in this recipe, I think soft goat cheese pairs particularly well with the sweet potatoes and spinach.
- Milk: Adding milk helps to ensure the eggs in the casserole don’t come out rubbery. If you’re using non-dairy milk such as almond, oat or soy, be sure to use unsweetened versions.
- Bacon, Breakfast Sausage or Turkey Sausage (optional): Although I didn’t add any to my recipe, you could certainly add a bit of cooked bacon or turkey sausage to add an extra boost of protein to the dish.
Breakfast Casserole with Sweet Potatoes
While this sweet potato breakfast casserole was created with breakfast in mind, it can easily be served for lunch or dinner; enjoy it on its own or with a side salad for a light and filling meal. Once baked, the casserole keeps well in the fridge for up to one week and can be reheated or enjoyed cold for a simple main course or hearty snack.
More Healthy Breakfast Casseroles:
This sweet potato breakfast casserole is a great make-ahead breakfast that keeps well in the fridge and can be enjoyed for breakfast, lunch or dinner.
- 2 sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, minced
- 3 cups spinach, packed, roughly chopped
- 12 eggs
- 1/2 cup milk
- 4 oz. goat cheese, soft
- Preheat the oven to 400°F.
- Add the peeled and cubed sweet potatoes to a 9×12 inch baking dish, drizzle with 1 1/2 tablespoons of olive, add a pinch of salt and pepper, and then toss until well coated. Transfer the baking dish to the oven for 15 minutes, until sweet potatoes are just tender enough to be pierced with a fork.
- While the sweet potatoes are cooking, in a small pan on medium-high heat, warm the remaining 1/2 tablespoon of olive oil, add onion and cook for 2-3 minutes until tender.
- Once the onion is cooked, add chopped spinach and cook, stirring frequently, until all of the spinach is wilted, about one minute. Once wilted, remove the pan from the heat and set it aside.
- When the sweet potatoes are ready, remove the baking dish from the oven, and turn the oven down to 350°F.
- Add the wilted spinach to the baking dish with the sweet potatoes, spreading it out evenly across the pan.
- In a large bowl, crack and add eggs, milk, a pinch of salt, and a pinch of pepper, and whisk until well mixed.
- Pour the whisked egg mixture into the baking dish with the sweet potatoes and spinach and stir gently until everything is well incorporated.
- Slice or break the goat cheese into pieces and dollop it across the top of the egg mixture.
- Return the baking dish to the oven and bake for 25-30 minutes until eggs are set in the middle and the sides are just turning golden brown.
- Once baked, the casserole can be served immediately or cooled completely and then stored in an airtight container in the fridge for up to 4 days.
- Serving Size: 1 slice
- Calories: 322 calories
- Sugar: 6 grams
- Fat: 18 grams
- Carbohydrates: 21 grams
- Fiber: 3 grams
- Protein: 19 grams