Classic Sweet Potato Veggie Egg Casserole

I never thought I’d be the kind of person who meal preps breakfast casseroles on Sunday nights, but here we are. It started when I realized I was spending way too much money on drive-through breakfast sandwiches during the week. Something had to change.

That’s when I figured out that casseroles aren’t just for dinner—they’re actually perfect for breakfast too. You can throw in whatever veggies you have sitting in your fridge, add some eggs and sweet potatoes, and you’ve got yourself meals for days. Plus, you only dirty one pan, which is always a win in my book.

What Kind of Sweet Potatoes Should I Use?

For this egg casserole, you can use either orange-fleshed sweet potatoes (often labeled as “yams” at the grocery store) or the lighter-skinned white sweet potatoes. The orange variety is more common and will add a slightly sweeter flavor and pretty color to your casserole, while white sweet potatoes have a milder taste that some people prefer. To save time, you can buy pre-shredded sweet potatoes in the produce section, or you can shred your own using a box grater or food processor. If you’re shredding them yourself, there’s no need to peel them first – the skin is packed with nutrients and will soften up nicely as the casserole bakes.

Options for Substitutions

This breakfast casserole is pretty forgiving when it comes to swaps:

• Sweet potatoes: You can use regular russet or Yukon gold potatoes instead. The flavor will be less sweet, but the casserole will still turn out great. You could also try shredded butternut squash for a similar texture.
• Butter: Olive oil or vegetable oil work fine for sautéing the veggies. Use about the same amount.
• Red pepper: Any bell pepper color works here – green, orange, or yellow. You could also use poblano peppers for a mild kick.
• Roma tomato: Cherry tomatoes (halved) or regular tomatoes work just as well. You can also leave them out if tomatoes aren’t your thing.
• 2% milk: Whole milk, skim milk, or even half-and-half will work. For a dairy-free option, try unsweetened almond or oat milk.
• Shredded cheese: Use whatever cheese you like – cheddar, mozzarella, pepper jack, or a Mexican blend all taste good. Just keep the amount the same.
• Eggs: Don’t substitute the eggs – they’re what holds this casserole together and makes it set properly.

Watch Out for These Mistakes While Baking

The biggest mistake with sweet potato casseroles is not pre-cooking the shredded sweet potatoes, which can release too much moisture and leave you with a watery, undercooked mess – sauté them with the butter for 5-7 minutes until they start to soften before adding your other veggies.

Skipping the step of cooking down your diced vegetables, especially the onion and tomato, is another common error that leads to excess liquid pooling in your casserole, so make sure to cook them until the onion is translucent and most of the tomato’s moisture has evaporated.

To avoid a rubbery texture, whisk your eggs and milk together thoroughly and don’t overbake – the casserole is done when the center is just set and still slightly jiggly, as it will continue cooking after you remove it from the oven.

Finally, let the casserole rest for at least 10 minutes before slicing, which allows the eggs to firm up and makes cutting clean squares much easier.

What to Serve With Sweet Potato Veggie Egg Casserole?

This egg casserole is pretty filling on its own, but I love serving it with some buttery toast or warm biscuits on the side for a complete breakfast spread. A simple fruit salad with berries and melon adds a nice fresh contrast to the savory casserole, or you could go with sliced avocado and a dollop of sour cream right on top. If you’re feeding a crowd for brunch, crispy bacon or breakfast sausage links make great additions, and don’t forget a pot of coffee or fresh orange juice to round out the meal.

Storage Instructions

Store: This egg casserole is a meal prep dream! Once it’s cooled down, cover it tightly with foil or plastic wrap and keep it in the fridge for up to 4 days. You can also slice it into individual portions and store them in separate containers for easy grab-and-go breakfasts throughout the week.

Freeze: You can definitely freeze this casserole for later. Cut it into portions, wrap each piece in plastic wrap, then place them in a freezer bag or container. It’ll stay good in the freezer for up to 3 months, which is perfect when you want a homemade breakfast without any work.

Reheat: To warm up your casserole, microwave individual slices for about 1-2 minutes, or reheat the whole thing covered in a 350°F oven for 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for the best results.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 70-80 g
• Fat: 95-105 g
• Carbohydrates: 70-80 g

Ingredients

For the vegetable mixture:

• 1/2 tsp garlic powder
• 1 roma tomato (diced into 1/2-inch pieces)
• 1/2 yellow onion (finely diced)
• 1 tsp black pepper (freshly ground)
• 2 cups grated sweet potatoes (about 2 medium potatoes)
• 1/2 tsp salt
• 1 small red bell pepper (finely chopped into 1/4-inch pieces)
• 2 tbsp butter (I like Kerrygold for this)

For the egg base:

• 8 large eggs (room temperature, for better mixing)
• 2 cups shredded sharp cheddar cheese (for rich flavor and texture)
• 1/2 tsp salt
• 1 cup 2% milk

Step 1: Prepare Ingredients and Preheat

• 2 cups grated sweet potatoes
• 1 small red bell pepper
• 1/2 yellow onion
• 1 roma tomato
• 2 cups shredded sharp cheddar cheese
• 8 large eggs

Preheat your oven to 350°F.

While it heats, grate the sweet potatoes and immediately place them in a clean kitchen towel, then squeeze out excess moisture—this prevents a watery casserole.

Finely dice the onion and red bell pepper into uniform 1/4-inch pieces, and dice the tomato into 1/2-inch pieces.

Shred the cheddar cheese if not pre-shredded.

Bring your eggs to room temperature by letting them sit out for about 5 minutes; this helps them mix more smoothly and incorporate more evenly into the custard.

Step 2: Sauté Vegetables and Build Flavor

• 2 tbsp butter
• 1/2 yellow onion
• 1 small red bell pepper
• 1 roma tomato
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder

Melt butter in a large skillet over medium heat.

Once foaming subsides, add the diced onion and cook for about 2 minutes until it becomes translucent and fragrant.

Add the chopped red bell pepper and diced tomato, cooking for another 2-3 minutes until the vegetables soften slightly but still maintain some texture.

Sprinkle with salt, freshly ground black pepper, and garlic powder, stirring to coat everything evenly.

Remove from heat and let cool slightly while you prepare the egg mixture.

Step 3: Create the Egg Custard Base

• 8 large eggs
• 1 cup 2% milk
• 2 cups shredded sharp cheddar cheese

In a large mixing bowl, crack all 8 eggs and beat them vigorously for about 1-2 minutes until well combined and slightly frothy—this incorporates air and creates a lighter, more tender casserole.

Pour in the milk and whisk together until fully incorporated.

Add the shredded cheddar cheese and stir until evenly distributed.

I like to use sharp cheddar specifically because it has more pronounced flavor that stands up beautifully to the sweet potatoes without getting lost.

Step 4: Combine All Elements

• egg custard mixture from Step 3
• grated sweet potatoes from Step 1
• sautéed vegetables from Step 2

Add the squeezed grated sweet potatoes to the egg mixture and stir until evenly distributed.

Pour in the sautéed vegetables from Step 2 along with any butter remaining in the pan, folding everything together gently but thoroughly until all components are evenly mixed throughout.

The mixture should look well-combined with no dry pockets of sweet potato or streaks of egg.

Step 5: Transfer to Baking Dish and Top

• combined mixture from Step 4
• optional: additional sharp cheddar cheese for topping

Pour the entire mixture into a 9×13-inch baking dish (or similar 2-quart casserole), smoothing the top gently with a spatula.

If desired, sprinkle an additional handful of sharp cheddar cheese over the top for a golden, cheesy crust.

I find that extra cheese on top creates a nice textural contrast with the creamy interior.

Step 6: Bake Until Set

Place the casserole in your preheated 350°F oven and bake for 40-50 minutes.

The casserole is done when the top is golden brown and a knife inserted in the center comes out clean with just a tiny bit of custard clinging to it—you want it set but still slightly creamy, not rubbery.

Start checking at 40 minutes, as oven temperatures vary.

Let the casserole rest for 5 minutes before serving to allow the custard to set completely.