Description
A delicious twist on a classic casserole, combining sweet potatoes, vegetables, and eggs for a hearty dish.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and diced
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 cups baby spinach, roughly chopped
- 8 large eggs
- 1 cup milk, dairy or unsweetened non-dairy
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese, optional
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add sweet potatoes and onion; sauté for 7-8 minutes until just tender.
- Stir in bell pepper and cook for 3 minutes. Add spinach and cook until wilted, about 1 minute. Remove from heat.
- Spread cooked vegetables evenly in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and garlic powder until well combined.
- Pour egg mixture over vegetables. Sprinkle with cheddar cheese and feta if using.
- Bake for 30-35 minutes, or until center is just set and top is lightly golden.
- Let cool for 5 minutes before slicing and serving.
Notes
- Feel free to add other vegetables like zucchini or mushrooms for additional flavor.
- You can substitute the cheddar cheese with a cheese of your choice.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 300mg