Egg casseroles are one of my favorite things to make on the weekends since they make perfect leftovers for breakfasts and lunches during the week. Lately I have been putting sweet potatoes and spinach in almost everything, so it's no surprise that they made an appearance in this casserole as well. Although I didn't add cheese, it would definitely be a great addition. I think goat cheese, feta, or fontina would all work great. You could also add more veggies. Mushrooms, bell peppers, or shredded cabbage would all be delicious.
Sweet Potato and Spinach Breakfast Casserole
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- 2 tsp. olive oil
- 3 cups sweet potato, peeled and diced
- 1/2 U red onion, diced
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/2 tsp. pepper
- 4 cups spinach, chopped
- 8 U eggs
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Add the olive oil to the pan. Once hot, add the sweet potatoes and red onion. Cook for 8-10 minutes until the potato and onion are tender, adding 1-2 tablespoons of water if burning. Add the salt, garlic powder, oregano, and pepper. Stir together. Add the spinach and cook until it wilts, 1-2 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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