Easy Sweet Potato Egg Casserole

My roommate Sarah used to make this every Sunday during our grad school years, claiming it was the only thing that kept her sane during thesis deadlines. I'd wake up to the smell of sweet potatoes caramelizing and that distinct smoky paprika scent drifting through our tiny apartment. Now I make it whenever I need something that feels like a hug but doesn't require three hours of prep work. The way the edges get slightly crispy while the center stays custardy still reminds me of those slow mornings when we'd eat straight from the pan while discussing absolutely nothing important.

Last Christmas I made this for my family's chaotic morning gathering, and my dad—who normally insists on traditional hash browns—went back for thirds. My aunt asked for the recipe before she even finished her first slice. There's something about the combination of sweet potato and eggs that feels special without being fussy, like you put in way more effort than you actually did.

Ingredients

• 3 medium sweet potatoes: Look for ones that feel heavy and firm—soft spots mean they're past their prime and won't hold up through baking
• 1 small yellow onion: Finely chopped so it distributes evenly throughout the casserole rather than creating onion pockets
• 1 red bell pepper: Adds a little sweetness and pops of color that make the dish feel celebratory
• 2 cups baby spinach: Roughly chopped works better than whole leaves, which can turn into slimy surprises
• 8 large eggs: Room temperature eggs whisk into a smoother custard that bakes more evenly
• 1 cup milk: Whole milk creates the creamiest texture but any milk works, even unsweetened almond
• 1 cup shredded cheddar cheese: Sharp cheddar gives you more flavor bang for your buck than mild
• 1/2 cup crumbled feta cheese: Totally optional, but those salty crumbles are what push this from good to can't-stop-eating-it
• 2 tablespoons olive oil: You need a fat with a neutral enough flavor to let the sweet potatoes shine
• 1 teaspoon salt: Sweet potatoes really need salt to pop, so don't be shy with it
• 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what's in it
• 1/4 teaspoon garlic powder: Powdered garlic disperses better than fresh here, avoiding any harsh raw garlic bits

Instructions

Get your oven and dish ready:

Preheat to 375°F and grease your baking dish with a little butter or oil—sweet potatoes love to stick, so don't skip this step.

Cook the vegetables:

Heat olive oil in a large skillet over medium heat and add sweet potatoes and onion, sautéing for 7 to 8 minutes until they're just tender.

Add the remaining vegetables:

Stir in bell pepper and cook 3 more minutes, then add spinach until it wilts, about 1 minute.

Transfer to your baking dish:

Spread everything evenly in the prepared dish so each slice gets a nice mix of vegetables.

Whisk the egg mixture:

In a large bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and garlic powder until completely combined.

Combine and top with cheese:

Pour the egg mixture over the vegetables, then sprinkle with cheddar and feta if you're using it.

Bake until golden:

Bake for 30 to 35 minutes until the center is just set and the top has that gorgeous golden-brown color.

Rest before serving:

Let it cool for 5 minutes so it sets up properly—slicing too soon makes it fall apart.

Save

My friend Jen made this for her daughter's birthday brunch, and now she says her kids request it for every special occasion. There's something about having breakfast in casserole form that makes people feel taken care of, like you went out of your way just for them.

Make It Your Own

Kale works beautifully instead of spinach and holds up better if you're meal-prepping for the week. Monterey Jack gives you a milder flavor if sharp cheddar feels too intense for your taste. Sometimes I throw in cooked bacon or breakfast sausage when I want something heartier, especially during colder months.

Serving Ideas

A fresh green salad with a bright vinaigrette cuts through the richness nicely. Crusty bread for soaking up any soft centers is never a bad idea. For brunch, I like serving it alongside roasted asparagus or a simple fruit salad.

Timing And Storage

This casserole feeds a crowd but also adapts well to halving for smaller households. It keeps in the fridge for up to four days and freezes surprisingly well if you wrap individual portions tightly. I've found that letting it come to room temperature before reheating helps the texture recover.

• Use a 9x13-inch dish for the best ratio of edges to center
• Check for doneness around 25 minutes if your oven runs hot
• Let guests serve themselves—it's easier than trying to slice perfectly in front of people

Save

Whatever you do, don't skip the smoked paprika—that's what makes people ask for the recipe. Happy cooking.

Common Questions

→ Can I make this ahead of time?

Yes, assemble the dish up to 24 hours in advance and refrigerate. Add 5–10 minutes to the baking time if baking cold from the refrigerator.

→ What vegetables work well as substitutions?

Kale, Swiss chard, or chopped broccoli florets replace spinach nicely. Zucchini or butternut squash can substitute for sweet potatoes if desired.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven at 350°F until warmed through.

→ Can I freeze this casserole?

Yes, freeze after baking for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F for about 20 minutes.

→ Is this suitable for gluten-free diets?

Absolutely—naturally gluten-free when using gluten-free milk and cheese. Perfect for those avoiding wheat or grains.

→ How can I add more protein?

Cooked bacon, breakfast sausage, or diced ham can be layered with the vegetables before adding the egg mixture.