Save The smell of sweet potatoes caramelizing in a skillet always pulls me into the kitchen, no matter what I am doing. This casserole came together on a rainy Sunday when I had a bag of sweet potatoes that needed using and a house full of hungry weekend guests. Something about the combination of silky eggs and naturally sweet vegetables just works, like they were always meant to share the same baking dish.
I brought this to a potluck brunch last month, and honestly, I was worried it might be too simple next to all the fancy pastries. But people kept asking what was in it, and the dish went completely empty. There is something about that smoky paprika hitting the sweet potatoes that makes people pause and take another bite.
Ingredients
- 3 medium sweet potatoes, peeled and diced: These are the heart of the dish, so choose firm ones without soft spots
- 1 small yellow onion, finely chopped: Builds a savory base that balances the sweetness
- 1 red bell pepper, diced: Adds little bursts of color and sweetness throughout
- 2 cups baby spinach, roughly chopped: Wilts down beautifully and tucks nutrition into every bite
- 8 large eggs: The binding that holds everything together into custardy perfection
- 1 cup milk: Creates a tender texture, dairy or non-dairy both work wonderfully
- 1 cup shredded cheddar cheese: Melts into golden pockets of salty goodness
- 1/2 cup crumbled feta cheese: Optional, but those tangy crumbles are worth it
- 2 tablespoons olive oil: For cooking the vegetables until they are perfectly tender
- 1 teaspoon salt: Enhances all the natural flavors
- 1/2 teaspoon black pepper: Adds just enough warmth
- 1/2 teaspoon smoked paprika: The secret ingredient that makes people wonder what you did differently
- 1/4 teaspoon garlic powder: Rounds out the savory notes without being overpowering
Instructions
- Get your oven ready:
- Preheat to 375°F and give a 9x13-inch baking dish a quick coating of oil or cooking spray
- Cook the sweet potatoes:
- Heat olive oil in a large skillet over medium heat, add sweet potatoes and onion, and sauté for 7 to 8 minutes until they are starting to soften
- Add the remaining vegetables:
- Stir in bell pepper and cook 3 minutes, then add spinach and cook until it wilts, about 1 minute
- Spread the vegetables:
- Transfer everything to your prepared baking dish in an even layer
- Whisk the eggs:
- Beat eggs with milk, salt, pepper, smoked paprika, and garlic powder until the mixture is smooth and unified
- Combine and cheese:
- Pour the egg mixture over the vegetables, then scatter cheddar and feta across the top
- Bake until set:
- Bake for 30 to 35 minutes until the center is just set and the cheese is golden in spots
- Rest before serving:
- Let it cool for 5 minutes so it slices cleanly and holds its shape
Save My sister started making this for meal prep, and she says it reheat so well that Tuesday breakfast feels just as good as Sunday brunch. There is something comforting about knowing you have homemade food waiting for you.
Make It Your Own
Kale works beautifully instead of spinach if you want something with more texture. Monterey Jack brings a milder creaminess, but pepper jack adds a nice kick if you like heat.
Meal Prep Magic
You can assemble the entire casserole the night before and keep it covered in the refrigerator. Just add a few extra minutes to the baking time since it will be cold going into the oven.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness perfectly. Crusty bread is never a bad idea for soaking up any custardy edges.
- Fresh fruit adds brightness to the plate
- Hot sauce on the side lets everyone control their heat
- Coffee or mimosas complete the brunch experience
Save Hope this becomes a regular in your breakfast rotation like it has in mine. There is something special about starting the day with something this homemade.
Recipe Questions
- → Can I prepare this ahead of time?
Yes, you can assemble the entire dish the night before and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What vegetables work well as substitutions?
Kale, Swiss chard, or diced zucchini make excellent alternatives to spinach. You can also add mushrooms or diced tomatoes for extra variety.
- → Is this suitable for freezing?
Baked portions freeze well for up to 3 months. Wrap individual slices tightly and reheat in the microwave or oven at 350°F until warmed through.
- → Can I make it dairy-free?
Use unsweetened almond, oat, or soy milk in place of dairy milk. Omit the cheese entirely or substitute with your favorite vegan cheese alternative.
- → How do I know when it's done baking?
The center should be just set with no liquid egg remaining, and the top should be lightly golden. A knife inserted near the center should come out clean.
- → What pairs well with this dish?
Fresh fruit salad, crusty bread, or a simple green salad complement the hearty flavors. For a complete spread, add roasted potatoes or breakfast meats on the side.