Easy Sweet Potato Egg Casserole Quick and Time Saving Breakfast

Start your morning fast with this simple sweet potato egg casserole. It needs minimal prep, basic pantry ingredients, and bakes into a warm, satisfying dish you can slice and serve. Grating the sweet potatoes and whisking eggs take minutes, so it is perfect for busy weekdays or a laid back weekend brunch. Pair with something light like easy focaccia muffins if you want a fuller spread.

Why This Recipe Works

This casserole is built around a strong, simple base of eggs and sweet potato that hold together without fuss. Grated sweet potato cooks evenly and mixes right into the egg custard so you do not need pre roasting. Cheese adds melting creaminess while onion gives a little bite for balance. The bake time is short enough to get a hot dish on the table fast but long enough to set the eggs through. You can swap cheeses or add herbs without changing the straightforward method. If you want a savory spread, try a small jar of easy greek olive tapenade on the side for a bright contrast.

Flavor and Texture

This recipe balances sweet and savory in a very approachable way. Sweet potato brings natural sweetness and a tender body while the eggs create a custardy interior. Melted cheddar or your chosen cheese gives a salty, tangy finish and a lightly browned top. Diced onion softens and releases savory notes as it bakes. The result is creamy inside with a gently golden surface that firms up enough to slice cleanly.

Ingredients

• 2 medium sweet potatoes, peeled and grated
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup diced onion
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil or cooking spray for greasing the dish

Step by Step Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease a baking dish with olive oil or cooking spray.
3. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Add the grated sweet potatoes, diced onion, and shredded cheese into the egg mixture.
5. Pour the mixture into the prepared baking dish.
6. Bake for 30-35 minutes, or until the casserole is set and lightly golden on top.
7. Let it cool slightly before slicing and serving. Enjoy your warm and nutritious casserole!

Quick Tips and Shortcuts

Grate sweet potatoes on a box grater or use the shredding disc of a food processor to save time. If you are really rushed, buy pre shredded cheese and pre diced onion to cut a few extra minutes. Use a shallow baking dish for a faster bake and a more even golden top. Lightly squeeze excess moisture from the grated sweet potato with a clean towel if you want a firmer texture. For faster clean up, line the dish with parchment or use an oven safe skillet you can serve from.

Storage and Meal Prep

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat slices in the microwave for a quick single serve or in a 350°F oven until warmed through for better texture. You can also freeze portions wrapped tightly for up to one month and thaw overnight before reheating. This casserole is great for make ahead breakfasts and reheats well without losing much moisture.

Short Closing Note

This recipe is fast to make, easy to scale, and forgiving with swaps. Keep it simple for busy mornings or dress it up for guests in a pinch.

Conclusion

If you like this sweet potato approach and want to try a heartier variation, check out Sweet Potato Sausage Breakfast Casserole | Chew Out Loud for a sausage and sweet potato spin that complements this lighter version: Sweet Potato Sausage Breakfast Casserole.

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