Hearty breakfast casserole with sweet potatoes, eggs, and cheese. An easy, protein-packed morning meal.
# What you need:
→ Vegetables
01 - 3 medium sweet potatoes, peeled and diced
02 - 1 small yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach, roughly chopped
→ Dairy & Eggs
05 - 8 large eggs
06 - 1 cup milk (dairy or unsweetened non-dairy)
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup crumbled feta cheese (optional)
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon garlic powder
# Steps to follow:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and chopped onion; sauté for 7-8 minutes until just tender, stirring occasionally.
03 - Stir in diced bell pepper and cook for 3 minutes. Add chopped spinach and cook until wilted, about 1 minute. Remove from heat.
04 - Spread the cooked vegetable mixture evenly across the bottom of the prepared baking dish.
05 - In a large bowl, whisk together eggs, milk, salt, black pepper, smoked paprika, and garlic powder until fully combined and frothy.
06 - Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle shredded cheddar cheese and crumbled feta cheese on top.
07 - Bake for 30-35 minutes, or until the center is just set and no longer jiggles, and the top is lightly golden brown.
08 - Let the casserole cool for 5 minutes before slicing into squares and serving warm.
