Protein Packed Sweet Potato Egg Casserole is a wholesome, high-protein breakfast made with shredded sweet potatoes, colorful veggies, and fluffy baked eggs. This dish is perfect for meal prep, brunch, or even breakfast-for-dinner. Packed with flavor and nutrition, it’s a family-approved dish that keeps you fueled throughout the day. Plus, it’s gluten-free, making it accessible for those with dietary restrictions. Let’s dive into the recipe that will elevate your morning routine!

Why You’ll Love This Protein Packed Sweet Potato

This high-protein sweet potato recipe offers numerous benefits. First, it provides a great source of complex carbohydrates and fiber, making it an excellent choice for energy. Second, the combination of sweet potatoes with eggs creates a sweet potato and protein combination that’s not only satisfying but also nutritious. Third, it’s easy to prepare in advance, making busy mornings smoother. Additionally, it’s packed with vitamins A and C, which are essential for immune health. The colorful veggies add antioxidants, while the protein boost from eggs helps with muscle recovery. Lastly, it’s a versatile dish; you can customize it with your favorite ingredients. Enjoy a delicious breakfast that aligns with a gluten-free diet and supports your health goals!

Protein Packed Sweet Potato Egg Casserole Recipe - Protein Packed Sweet Potato - main visual representation

Ingredients for Protein Packed Sweet Potato

Gather these items:

2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 tablespoon olive oil
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small onion, finely chopped
2 cups baby spinach, chopped
10 large eggs
1/2 cup milk (dairy or unsweetened almond milk)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese (or preferred blend)
Optional: cooked turkey sausage, feta cheese, or diced tomatoes

How to Make Protein Packed Sweet Potato Step-by-Step

Step 1: Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Heat olive oil in a skillet over medium heat. Add onion, bell peppers, and shredded sweet potatoes. Sauté for 8–10 minutes until softened. Stir in spinach and cook another minute until wilted.
Step 3: In a mixing bowl, whisk eggs, milk, salt, pepper, and smoked paprika until smooth.
Step 4: Spread the cooked veggies evenly in the baking dish. Pour egg mixture on top and gently stir to combine. Sprinkle cheese evenly over the top.
Step 5: Bake for 30–35 minutes, or until eggs are fully set and the top is lightly golden.
Step 6: Let cool 5–10 minutes before slicing. Garnish with fresh herbs or serve with a side salad.

Protein Packed Sweet Potato Egg Casserole Recipe - Protein Packed Sweet Potato - additional detail

Pro Tips for the Best Protein Packed Sweet Potato

Keep these in mind:

Perfect for meal prep or brunch.
Can be served for breakfast-for-dinner.
Customize with optional ingredients as desired.
For a healthy sweet potato protein dish, consider adding black beans or quinoa for additional protein and texture.

Best Ways to Serve Protein Packed Sweet Potato

Enjoy this dish on its own or pair it with:

A fresh garden salad for a light lunch.
Avocado slices for extra creaminess and healthy fats.
Hot sauce for those who love a kick.

How to Store and Reheat Protein Packed Sweet Potato

To store leftovers, place them in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes or until warmed through. This is a great option for meal prep, ensuring you have a nutritious breakfast ready to go!

Frequently Asked Questions About Protein Packed Sweet Potato

What’s the secret to perfect Protein Packed Sweet Potato?

The secret lies in properly shredding the sweet potatoes and sautéing them until just tender, which enhances their natural sweetness and texture, creating the perfect base for your casserole.

Can I make Protein Packed Sweet Potato ahead of time?

Yes, you can prepare the casserole ahead of time and store it in the fridge overnight. Simply bake it in the morning for a quick and easy breakfast.

How do I avoid common mistakes with Protein Packed Sweet Potato?

Ensure your sweet potatoes are evenly shredded to promote even cooking. Avoid overcooking the eggs by checking for doneness a few minutes before the timer goes off.

Variations of Protein Packed Sweet Potato You Can Try

Feel free to experiment with your casserole! Here are a few ideas:

Add cooked turkey sausage or bacon for an extra protein boost.
Incorporate different vegetables like zucchini or mushrooms for variety.
Swap the cheese for a dairy-free alternative to align with vegan diets.

For more delicious breakfast ideas, check out our breakfast recipes. If you’re interested in meal prep tips, visit this guide for helpful insights. You can also learn about the nutritional benefits of onions to enhance your dishes!

Protein Packed Sweet Potato Egg Casserole Recipe

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Protein-Packed Sweet Potato Egg Casserole is a wholesome, high-protein breakfast made with shredded sweet potatoes, colorful veggies, and fluffy baked eggs.

Author: Emily
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 tablespoon olive oil
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small onion, finely chopped
2 cups baby spinach, chopped
10 large eggs
1/2 cup milk (dairy or unsweetened almond milk)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup shredded cheddar cheese (or preferred blend)
Optional: cooked turkey sausage, feta cheese, or diced tomatoes

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Instructions

Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion, bell peppers, and shredded sweet potatoes. Sauté for 8–10 minutes until softened. Stir in spinach and cook another minute until wilted.
In a mixing bowl, whisk eggs, milk, salt, pepper, and smoked paprika until smooth.
Spread the cooked veggies evenly in the baking dish. Pour egg mixture on top and gently stir to combine. Sprinkle cheese evenly over the top.
Bake for 30–35 minutes, or until eggs are fully set and top is lightly golden.
Let cool 5–10 minutes before slicing. Garnish with fresh herbs or serve with a side salad.