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Breakfast Egg Casserole

Servings: 6

Ingredients

  • 1 Tbsp olive oil or avocado oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 green bell pepper diced
  • 8 large eggs
  • 1/3 cup milk of choice
  • 1/2 tsp sea salt or to taste
  • 1/2 tsp ground pepper or to taste
  • 1/2 tsp dried oregano
  • 4 cups diced sweet potatoes/yams fresh or thawed from frozen
  • 2/3 cup shredded cheddar cheese

Instructions

  • Lightly brush an 8 x 8 casserole dish with olive oil or avocado oil.
  • Preheat your oven to 350 degrees f.
  • Heat 1 Tablespoon of oil in a large skillet over medium heat. Add in onions, garlic, and bell pepper, then sauté for 2-3 minutes.
  • Add in the sweet potatoes and continue to cook over medium heat, until they begin to soften about 10-12 minutes.
  • Remove from heat and transfer to a casserole dish.
  • In a large bowl, whisk the eggs, with the milk, shredded cheese, and seasonings.
  • Pour your egg mixture over the sautéed veggies in the casserole dish. (You can make this ahead, and store covered in the fridge for up to 24 hours)
  • Bake for 35-40 minutes or until a knife inserted in the center comes out clean and sweet potatoes are tender.
  • Once your casserole is finished baking, allow it to cool for a bit, then slice and serve.
  • Enjoy!