This healthy Sweet Potato Breakfast Casserole with eggs, bacon, veggies and spinach is a perfect way to feed a crowd during the holidays.
1poundbaconcut into 1/2-inch strips
1bagMann’s sweet potato cubes1 lb/454g/3.5-4 cups
2cupsshredded cheese (mild cheddar or mozzarella)divided
Preheat your oven to 350°F. Grease a 9x13-inch baking dish.
Cook the bacon in a large pan on medium heat until crispy. Remove bacon with a slotted spoon and place on paper towel. Reserve 2 tablespoons of bacon grease.
Add 1 tablespoon of the grease to the pan and add the sweet potato cubes. Cook on medium-high for a few minutes to give the cubes some colour on the outside. Then add the water and close with a lid. Turn heat to low and let the sweet potato cubes steam for about 5 minutes until semi-tender. Set aside.
Add the remaining tablespoon of bacon grease to the pan (or work simultaneously in a second pan while sweet potatoes are steaming). Sauté the chopped onion until translucent. Add minced garlic and diced pepper and continue sautéing until they start to soften.
Add the spinach and cook for a minute until wilted, then take the pan off the heat.
In a large bowl whisk together eggs, milk, salt, pepper and cayenne. Stir in the bacon, sweet potato cubes, spinach mix, green onions, cherry tomatoes and 1 cup of grated cheese. Pour everything into the prepared baking dish and top with the remaining cheese.
Cover the baking dish with aluminum and refrigerate overnight or bake right away for 20 minutes, then uncover and bake for another 15-20 minutes until the eggs are set.
Let the casserole sit out for 5-10 minutes before cutting and serving.
Sweet Potato Breakfast Casserole
Amount Per Serving
Calories 350Calories from Fat 198
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.