Sweet Potato Breakfast Casserole Recipe
This sweet potato breakfast bake is a delicious egg and cheese casserole. If you love a little sweet potato, spicy pepper jack, and a hint of dijon, this is the breakfast casserole for you!
Servings: 4 people
Calories: 269kcal
Ingredients
- 8 large eggs
- 1 cup sweet potato finely shredded
- 1/4 cup milk
- 1/2 cup ham minced
- 2 each green onions thinly sliced
- 1/3 each red bell pepper diced
- 1 teaspoon dijon mustard
- 1/2 cup cheddar cheese shredded
- 1 cup pepper jack cheese shredded (divided)
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, add the eggs and whisk to break them up. Add the sweet potato, milk, ham, green onion, red pepper, dijon mustard, cheddar cheese, and half of the pepper jack cheese and mix together with a spatula.
- Grease a 9"x 9" baking dish (using oil, spray or butter), then pour the mixture in. Sprinkle the remaining pepper jack cheese on top.
- Bake uncovered at 350 degrees for 30-40 minutes, or until completely set and golden brown on top.
- Once baked, remove from the oven and let cool for about 5 minutes before slicing. Enjoy!
Notes
Storing instructions: leftovers can be stored in the fridge for up to 3 days.
Reheating: reheat in either a 350 degree oven, or in the microwave for about 30-40 seconds.
Nutrition
Calories: 269kcal | Carbohydrates: 9g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 354mg | Sodium: 460mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5730IU | Vitamin C: 14.6mg | Calcium: 183mg | Iron: 2.1mg