This breakfast casserole is perfect for meal prepping breakfast for the week, a casual breakfast or brunch and even works great for bigger celebrations like Christmas or Easter morning. Whatever you are doing, if it involves breakfast food- you got to try this out! It is a sweet potato, spinach and egg casserole, and it is delicious!
Breakfast Casserole
Sweet Potato, Egg and Spinach Breakfast Casserole
This Breakfast casserole is Whole30 compliant, Paleo and Vegetarian. It’s so yummy you won’t even miss the dairy or gluten! Get ready to have a new favorite recipe for breakfast!!
- 3 Sweet Potatoes (peeled and cubed)
- 2 cloves garlic (diced)
- 2 TBL olive oil
- 12 eggs
- 2 cups Spinach (torn)
- 1/2 cup almond or cashew milk (plain, unsweetened)
- 2 tsp salt (separated)
- 2 tsp pepper (separated)
- 1 tsp garlic powder
- optional (add cooked ground sausage or other protein)
- Preheat oven to 400 degrees
- Place cubed sweet potatoes and diced garlic on a prepared baking sheet
- Drizzle olive oil over the top- sprinkle with 1 tsp of salt and 1 tsp of pepper
- Cook for 20 minutes, or until soft
- While sweet potatoes are cooking, whisk eggs and add the milk
- Add the rest of the salt and pepper and garlic powder
- In a prepared 9 x 13 pan add egg mixture, spinach, and sweet potatoes- mix until well combined
- Bake uncovered for about 25-30 minutes
- Enjoy!
Ways to use this breakfast casserole:
- Make ahead of time for breakfast meal prep, cut into individual serving sizes and put in airtight container for your week ahead. Serve with a side of fruit.
- Brunch or Breakfast
- Baby shower
- Christmas morning
- Easter morning
- Birthday brunch
- Girls weekend get together
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