Protein-Packed Sweet Potato Egg Casserole

A Hearty Sweet Potato & Bacon Egg Casserole Recipe to Enjoy!

Hey there! Are you in the mood for a comforting breakfast or a hearty brunch option? You are definitely in for a treat with this delicious Sweet Potato & Bacon Egg Casserole! It’s everything you want in a cozy dish—savory, filling, and packed with flavor. Plus, it comes together quite easily, and I can’t wait to share it with you!

Nutritional Benefits of This Dish

Let’s talk about why this casserole is not just delicious but also good for you! Sweet potatoes are a fantastic source of vitamins A and C, fiber, and antioxidants. They are great for your eye health and can help keep you full longer thanks to their fibrous goodness. Plus, the addition of protein from eggs and bacon provides a great energy boost to kickstart the day. Want to keep it vegetarian? No problem! You can skip the bacon and still have a nutritious meal with the eggs and sweet potatoes doing their magic.

Flexible Variations to Try

This recipe is super adaptable! Here are a few ideas to make it your own:

• Cheese Choices: Not into cheddar or mozzarella? Feel free to swap it out with feta or goat cheese for a tangy twist!
• Vegetable Lovers: Toss in other veggies, like spinach or bell peppers, to bulk it up with more nutrients and flavor.
• Herb Hues: If you’re not a fan of parsley or cilantro, try fresh basil or thyme for different flavor notes.
• Meatless Option: Leave out the bacon altogether for a vegetarian option, or you can add in cooked sausage for a meaty twist!

Sweet Potato & Bacon Egg Casserole Recipe

Ingredients

• 3 large eggs (plus 2-3 whole eggs for topping)
• 2 medium sweet potatoes, peeled and cubed
• 4-5 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar or mozzarella cheese (optional but recommended for protein)
• 1/4 cup chopped onion (optional)
• 1 clove garlic, minced (optional)
• 1/4 cup fresh parsley or cilantro, chopped
• Salt and freshly ground black pepper, to taste
• 1-2 tablespoons olive oil or bacon fat (for sautéing onion/garlic)

Serves 4–6 people

Standard portions → 4 servings
Slightly smaller portions → up to 6 servings

Instructions

1. First things first, preheat your oven to 350°F (175°C). This will get it ready for the deliciousness to come!
2. Next, peel and cube those sweet potatoes. Go ahead and roast them in the oven or boil them until they’re tender but still firm—this should take about 10-15 minutes. If you boil them, be sure to drain them well afterward.
3. In a skillet over medium heat, cook the bacon until it’s crispy. Once it’s done, remove it, crumble it into pieces, and keep a little bit of that bacon fat if you like to add some extra flavor! You can always use olive oil if you prefer, though.
4. If you’re using onion and garlic, heat up the reserved bacon fat or olive oil in the skillet. Sauté the chopped onion and minced garlic until they are translucent and make your kitchen smell fantastic—this should take about 3-4 minutes.
5. In a large mixing bowl, whisk together the 3 eggs, and if you’re feeling cheesy, add in the shredded cheese along with salt and pepper. This will be your creamy base!
6. Add the roasted sweet potatoes, crumbled bacon, and sautéed onion/garlic mixture (if using) to the egg mix. Gently stir to combine it all together.
7. Lightly grease a round baking dish or oven-safe skillet. Pour the sweet potato and bacon egg mixture evenly into the dish.
8. Now, here comes the fun part! Crack those 2-3 whole eggs on top, spacing them out evenly. Trust me, it’ll look amazing once baked!
9. Pop the dish into your preheated oven and bake for about 20-25 minutes. Keep an eye on it until the eggs are set to your liking and the casserole has a lightly golden crust on the edges.
10. Once it’s ready, remove it from the oven and sprinkle with fresh chopped parsley or cilantro. Let it cool for a few minutes before slicing and serving warm.

Practical and Valuable Tips

• If you want to save time, you can roast or boil the sweet potatoes ahead of time and store them in the fridge until you’re ready to cook the casserole.
• This dish makes great leftovers! Store any uneaten portions in an airtight container in the fridge for up to 3 days.
• Feel free to reheat individual servings in the microwave for a quick breakfast throughout the week—easy peasy!
• Consider serving it with a simple side salad or some fruit for a complete meal.
• If you’re feeling adventurous, add a sprinkle of hot sauce on top when you serve for a tangy kick!

Equipment Needed

Before you start cooking, make sure you have everything you need:

• A round baking dish or an oven-safe skillet
• A mixing bowl for whisking the eggs
• A skillet for cooking the bacon and sautéing veggies
• A peeler for the sweet potatoes
• A cutting board and knife for chopping ingredients
• A whisk or fork for mixing

Frequently Asked Questions

1. Can I use frozen sweet potatoes? Absolutely! Just make sure to thaw and drain them well first.
2. How do I store leftovers? Store them in an airtight container in the fridge for up to 3 days.
3. Can I make this dish ahead of time? Yes! Prepare everything but baking it, and store it in the fridge until you’re ready to bake.
4. What can I serve with this casserole? It pairs wonderfully with fresh fruit or a light salad for a balanced meal.
5. How do I know it’s done? The eggs should be set, and the edges should look lightly golden. A toothpick test in the center should come out clean!

Final Thoughts

I really hope you enjoy making and sharing this Sweet Potato & Bacon Egg Casserole! It’s easy, delightful, and a fantastic way to start your day or to serve a lovely brunch for family and friends. If you loved this recipe, I would love to see your creations—snap a picture and share it with me on Pinterest! Let’s keep the good food vibes going!