A wholesome, protein-packed breakfast casserole made with roasted sweet potatoes, eggs, spinach, and cheese—perfect for meal prep or feeding a crowd.
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
Salt and pepper to taste
1 small onion, diced
2 cups fresh spinach
10 large eggs
1/2 cup milk (or almond milk)
1 cup shredded cheddar cheese
1/2 cup feta cheese, crumbled
1/2 tsp garlic powder
1/2 tsp smoked paprika
Optional: cooked turkey sausage or chicken sausage
1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
3. Meanwhile, sauté onion in a skillet until soft, then add spinach and cook until wilted.
4. In a large bowl, whisk eggs, milk, garlic powder, smoked paprika, and a pinch of salt and pepper.
5. Stir in roasted sweet potatoes, onion-spinach mixture, cheddar, and feta. Add sausage if using.
6. Pour mixture into a greased 9×13-inch baking dish.
7. Bake at 375°F (190°C) for 35–40 minutes, until eggs are set and top is golden.
8. Cool slightly before slicing and serving.
Great for meal prep—store slices in the fridge for up to 4 days.
You can substitute kale for spinach or swap cheeses to taste.
For extra protein, add diced chicken or turkey sausage.
This casserole freezes well—just reheat in the oven or microwave.
Keywords: Protein-Packed Sweet Potato Egg Casserole, healthy breakfast, meal prep