Pin The first time I made this casserole, it was pure improvisation. I had a bag of sweet potatoes that needed using and a house full of weekend guests who expected breakfast. What came out of the oven was so much better than I planned that it is now the most requested dish whenever anyone stays over.
Last winter my sister showed up with her three kids unexpectedly. I threw this together while they played in the living room and the smell had them all gathered in the kitchen before I even called them to eat. There is something about the combination of roasting sweet potatoes and melting cheese that pulls people into the room.
Ingredients
- 3 medium sweet potatoes: Peeled and diced into small even cubes so they cook through properly
- 1 small yellow onion: Finely chopped because nobody wants big chunks of raw onion in their breakfast
- 1 red bell pepper: Diced small for pops of color and sweetness throughout
- 2 cups baby spinach: Roughly chopped because it wilts down and distributes better than whole leaves
- 8 large eggs: Room temperature eggs blend more smoothly into the milk mixture
- 1 cup milk: Dairy or unsweetened non dairy both work beautifully here
- 1 cup shredded cheddar cheese: The sharpness cuts through the sweet potatoes perfectly
- 1/2 cup crumbled feta cheese: Optional but adds a lovely salty tang
- 2 tablespoons olive oil: For sautéing the vegetables until they are just tender
- 1 teaspoon salt: Essential for bringing out all the flavors
- 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
- 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what you added
- 1/4 teaspoon garlic powder: Distributes more evenly than fresh garlic in this dish
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13 inch baking dish with butter or oil
- Cook the vegetables:
- Heat olive oil in a large skillet over medium heat then add sweet potatoes and onion, sautéing for 7 to 8 minutes until just tender
- Add the remaining vegetables:
- Stir in bell pepper and cook 3 more minutes, then add spinach and cook until wilted about 1 minute before removing from heat
- Spread vegetables in the dish:
- Distribute the cooked vegetable mixture evenly across your prepared baking dish
- Whisk the egg mixture:
- In a large bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and garlic powder until well combined
- Combine everything:
- Pour the egg mixture over the vegetables and sprinkle with cheddar cheese and feta if using
- Bake until set:
- Bake for 30 to 35 minutes until the center is just set and the top is lightly golden
- Let it rest:
- Cool for 5 minutes before slicing and serving so it holds its shape better
Pin This casserole has become my go to for new parents and anyone who needs a meal brought to them. It travels well, reheats beautifully, and feels like a hug in a dish.
Make Ahead Magic
You can assemble the entire casserole the night before and keep it covered in the refrigerator. The flavors actually develop better overnight and the eggs have time to settle into all the nooks and crannies between the vegetables. Just add a few extra minutes to the baking time if it is cold from the fridge.
Cheese Swaps
Monterey Jack works if you want something milder, and gruyère adds a lovely nutty depth. I have also made it with pepper jack for those who like a little kick. The key is using a cheese that melts well rather than crumbly varieties.
Serving Ideas
This casserole is substantial enough to stand alone but a simple green salad with vinaigrette cuts through the richness. Crusty bread for soaking up any leftovers is never a bad idea.
- Top with fresh herbs like parsley or chives right before serving
- A dollop of sour cream or Greek yogurt adds a nice tang
- Hot sauce on the side lets people customize their spice level
Pin There is nothing quite like serving this casserole to a table full of happy people and watching the empty dish come back to the kitchen.
Recipe Q&A
- → Can I prepare this casserole ahead of time?
Yes, you can assemble the entire dish the night before and refrigerate it. When ready to bake, allow the dish to come to room temperature for about 20 minutes, then bake as directed. You may need to add a few extra minutes to the baking time if it's cold from the refrigerator.
- → What vegetables work best as substitutions?
Kale, Swiss chard, or arugula can replace the spinach. For the sweet potatoes, try butternut squash or regular potatoes. Diced zucchini or mushrooms also complement the egg mixture well.
- → How do I know when the casserole is done?
The casserole is finished when the center is just set—no longer liquid but still slightly jiggle—and the top is lightly golden. A knife inserted near the center should come out clean. Let it rest for 5 minutes before serving; it will continue to set slightly as it cools.
- → Can I make this dairy-free?
Absolutely. Use unsweetened almond, oat, or soy milk in place of dairy milk. Substitute the shredded cheese with a dairy-free alternative or simply omit it. The casserole will still be delicious and satisfying without the dairy components.
- → What should I serve with this casserole?
Fresh fruit, a light green salad with vinaigrette, or crusty whole grain bread all pair nicely. For brunch, consider serving alongside roasted potatoes or fresh sliced tomatoes. It's hearty enough to stand alone as a complete meal.