Sweet Potato and Spinach Breakfast Casserole - Slender Kitchen
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Sweet Potato and Spinach Breakfast Casserole

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264
Calories 
24g
Carbs 
12g
Fat 
15g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Sweet Potato and Spinach Breakfast Casserole

6
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 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

Nutritional Facts

Serving Size: 
1 square
Amount Per Serving
Calories 264
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 3g
17%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 372mg
124%
Sodium 516mg
22%
Total Carbohydrate 24g
8%
Dietary Fiber 4g
17%
Sugars 5g
Protein 15g

Directions

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Whisk together the eggs. Add the potato mixture to a baking dish sprayed with cooking spray. Pour the eggs over top. Bake for 25-30 minutes until eggs set and are cooked through.
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