Protein-Packed Sweet Potato Egg Casserole – Healthy, Hearty & Meal Prep Friendly
A hearty, healthy egg casserole made with roasted sweet potatoes, sautéed veggies, and protein-rich eggs — perfect for meal prep or a nourishing brunch.
Ingredients
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2 medium sweet potatoes, peeled and diced
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1 tbsp olive oil (for roasting)
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1 small onion, diced
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1 bell pepper, diced
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2 cups fresh spinach
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2 cloves garlic, minced
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1 tbsp olive oil (for sautéing)
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8 large eggs
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½ cup milk (dairy or non-dairy)
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½ tsp salt
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¼ tsp pepper
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½ tsp Italian herbs or thyme
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Optional: ½ cup shredded cheese or feta
Instructions
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Preheat oven to 400°F. Roast sweet potatoes with oil, salt, and pepper for 20–25 minutes.
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Sauté onion, pepper, garlic, and spinach in oil until soft and wilted.
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Whisk eggs, milk, herbs, salt, and pepper in a bowl.
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Layer roasted potatoes and sautéed veggies in a greased 9×13-inch dish. Pour egg mixture over.
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Top with cheese if using.
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Bake at 375°F for 30–35 minutes or until set. Let cool 5–10 minutes before slicing.
Notes
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Store in fridge up to 4 days
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Freeze in portions for up to 2 months
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Swap sweet potatoes for cauliflower or squash for variety