Sweet Potato and Egg Casserole

Make-ahead, comfort-food casserole that will help you get your daily veggies in!

  • Serving Size4-5

    Ingredients

    • 2 medium sweet potatoes
    • 2 tbsp avocado or coconut oil
    • 1 small red onion, diced
    • 2 cloves minced garlic
    • 1 cup broccoli, chopped
    • 1 cup sliced mushrooms
    • 1 red or yellow bell pepper, diced
    • 2 cups chopped spinach
    • 10 eggs
    • ¼ cup coconut milk
    • 2-3 tbsp your favorite hot sauce
    • Salt and pepper to taste

    Directions

    1

    Preheat oven to 350 F.

    2

    Bake the sweet potatoes until they’re almost done, usually 20-25 minutes. Remove and let cool.

    3

    Heat the oil in a large skillet over medium heat. Add the onions and cook until they start to soften, about 3-4 minutes. Add the garlic and broccoli and cook for another 3-4 minutes before adding the the peppers and mushroom. Cook for 5-6 minutes, adding 1 pinch or two of salt to season. Add in the spinach and cook until wilted.

    4

    Remove the mixture from the heat. Remove the skins from the sweet potatoes and dice them. Set aside.

    5

    Prepare a 9×13 casserole or baking dish by either using a cooking spray or using coconut oil.

    6

    Place the sweet potatoes and veggie mixture into the baking dish.

    7

    Whisk together the eggs, coconut milk, hot sauce and salt pepper. Pour over the veggie/sweet potato mixture. (Optional: sprinkle goat cheese over the top).

    8

    Bake uncovered for 45 to 50 minutes. Remove the oven and let cool for 5 to 10 minutes before serving.

    Print Recipe

    Recipe Categories