I make this dish when I need a warm meal that is quick and filling. I like Easy Sweet Potato Egg Casserole because it uses simple food I often have at home. I first made it one morning when I had extra sweet potatoes and eggs. It saved the day and fed the family with little work.

Table Of Contents show

This dish is handy for busy days. I can cook it in the morning or the night before. It warms well and stays good for a few days. I use it for a simple family meal or a quick brunch with friends.

This is a simple baked egg dish with sweet potato. The dish mixes cooked sweet potato, eggs, milk, and cheese. It can have cooked sausage for more flavor. The taste is mild and a little sweet from the potato. The cheese adds a soft, salty bite. The egg keeps the dish soft and firm after baking. People often make it for breakfast, brunch, or a light dinner. It fits busy mornings and calm weekends. If you like other warm breakfast bakes, try a different style like this best sweet breakfast croissant casserole for another idea.

Why make this recipe

This recipe saves time. You can cook the sweet potato first, then put the rest together. It needs little hands-on time. The bake time is mostly oven work. The dish is easy to change. Add sausage, more cheese, or herbs to change the taste. It keeps well in the fridge for days. You can reheat slices in a pan or microwave. The flavor is balanced. Sweet potato gives soft sweetness. Eggs add protein and body. Cheese gives salt and cream. The mix works for kids and adults. You can also prep it ahead and bake later.

How to make Easy Sweet Potato Egg Casserole

Start by cooking the sweet potato until it is soft. Mash or leave the chunks as you like. Mix eggs and milk in a bowl and add the spices. Grease a casserole dish so the bake won’t stick. Layer the potato, cheese, and meat if you use it. Pour the egg mix over the top. Bake until the eggs set and the top turns light gold. Let it rest a few minutes so the slices hold their shape. Expect soft texture with a slight crust on top. The cook time will make the eggs firm but not dry.

Ingredients

2 medium sweet potatoes, peeled and diced
6 large eggs
1 cup milk
1 cup shredded cheese (cheddar or your choice)
1 cup cooked and crumbled sausage (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh herbs for garnish (optional)

These items are easy to find. Use any cheese you like. Cheddar works well for a sharp taste. The sausage is optional. You can leave it out for a vegetarian dish. The spices are simple and add steady flavor. Use whole milk for a richer bake, or a low-fat milk if you want less fat. Fresh herbs on top add color and a fresh bite. Keep the ingredient list simple to save time.

Directions

Preheat the oven to 375°F (190°C).
In a large skillet, sauté the diced sweet potatoes in a bit of oil until tender, about 10 minutes.
In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
In a greased casserole dish, layer the cooked sweet potatoes, cheese, and optional sausage (if using).
Pour the egg mixture over the layers.
Bake in the preheated oven for 25-30 minutes or until the eggs are set and the top is lightly golden.
Let it cool slightly before serving, and garnish with fresh herbs if desired.

Preheating the oven makes sure the bake starts in hot air. Sautéing the sweet potato first softens it and adds a bit of color. Whisking the eggs and milk makes a smooth custard to hold the bake together. Layering helps the cheese melt through the potato. Pouring the egg mix last lets it seep into the gaps and bind the dish. Baking firms the eggs and melts the cheese. Letting it cool helps the slices keep their shape and makes serving easier. Garnish at the end for a fresh look and hint of flavor.

How to serve Easy Sweet Potato Egg Casserole

You can cut it into squares or scoop it like a pie. Serve warm for best texture. Add a side salad for a light meal. For a heartier plate, add toast or fresh fruit. Top with sour cream or a spoon of plain yogurt for a creamy touch. A few fresh herbs make it look nice. You can also serve it with hot sauce or ketchup if you like more flavor. For a brunch, put it on a platter with other small dishes. If you want variety, try a linked recipe such as this cozy French toast casserole to round out the table.

How to store Easy Sweet Potato Egg Casserole

Cool the casserole to room temp before storing. Put it in an airtight container or cover tightly with foil. Store in the fridge for up to 4 days. Reheat in the oven at 325°F (160°C) until warm, or microwave single servings for 1 to 2 minutes. For longer storage, freeze in a sealed freezer dish for up to 3 months. Thaw in the fridge overnight before reheating. You can also freeze individual slices on a tray, then wrap them once firm. Label the container with the date so you know how long it has been stored.

Tips to make Easy Sweet Potato Egg Casserole

Cut the sweet potato into even pieces so they cook the same. Test a piece before you bake; it should be soft but not mushy. If the egg mix looks thin, whisk it more to add air. Do not overbake or the casserole will dry out. If the top browns too fast, cover it with foil for the last minutes. Use a nonstick dish or grease well to help serving. Let the casserole rest 5 to 10 minutes after baking; it firms up and slices cleanly. Taste the egg mix before you pour it to check the salt and pepper.

Variation

Swap the sausage for cooked bacon or turkey for a different taste. Use spinach or kale for more greens. Try pepper jack cheese for a spicy kick. For a milder dish, use mozzarella. Add chopped bell pepper or onion when you sauté the sweet potato. For a dairy-free version, use a plant milk and dairy-free cheese. You can also make mini versions in muffin tins for single servings. If you do not want meat, add roasted chickpeas or mushrooms for texture. These swaps keep the core idea but change the flavor.

FAQs

Q: Can I make this ahead?
A: Yes. You can assemble it the night before and bake in the morning. Keep it covered in the fridge.

Q: Can I use frozen sweet potato?
A: Yes. Thaw and drain any extra water. Cook until tender before using.

Q: Can I skip the cheese?
A: Yes. The dish will be less rich but still good. You may add herbs for more flavor.

Q: How do I know when it is done?
A: The eggs should be set in the center. The top should be light gold. A knife in the center should come out clean.

Conclusion

For another take with sausage, see this Sweet Potato Sausage Breakfast Casserole recipe for ideas you can add to your version. If you want a similar egg bake with notes and tips, try this Sweet Potato Egg Breakfast Casserole guide.

Easy Sweet Potato Egg Casserole