Sweet Potato and Egg Casserole

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

  • Serving Size4-5


    • 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



    Preheat oven to 350 F.


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


    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.


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


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


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


    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).


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

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