Sweet Potato Egg Casserole

IMG_6019This sweet potato egg casserole is an easy fix when you have people coming over for brunch or you want to make sure that breakfast is done for the week. You can add different veggies, more veggies, cheese, the options are endless. This recipe is a good base you can start with and change it as desired.

  • 1-2 sweet potatoes peeled, boiled and sliced into ½ inch slices (I wish I had a mandolin)
  • 1 small sweet onion, peeled, diced and sauteed.
  • 1-2 cloves of garlic, diced and sautéed.
  • 1/2 of a yellow pepper, diced and sautéed.
  • 1/2 of a red pepper, diced and sautéed.
  • 1/2 of an orange pepper, diced and sautéed. (Or however much of each you want!)
  • Cooked Meat (You can use bacon, venison. I used 1-1.5 links of smoked Andouille)
  • 12 eggs, whisked (I added a little bit of almond milk.)
  • salt and pepper (with the eggs)
  • cayenne pepper (I put this on everything) (with the eggs)
  • cheese if desired. (Always desired!)


  • Preheat oven to 375 degrees.
  • Coat a large baking dish with oil or nonstick cooking spray.
  • Cover the bottom of the pan with the sweet potato slices, overlapping them as need.
  • Layer the cooked veggies then the meat over the sweet potatoes.
  • Pour the whisked, spiced eggs over the baking dish. Add cheese if desired.
  • Put in the oven for 35-40 minutes, until bubbly and not too wiggly.

*This recipe was adapted from Fitnessista.

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