Sweet Potato Egg Casserole
Ingredients
- 1 large sweet potato diced
- 1 tbsp olive oil
- 12 eggs
- ¾ cup milk
- 1 cup grape tomatoes halved
- 4 handfuls baby spinach chopped
- 1 cup frozen tri-colored sweet peppers defrosted and chopped
- ½ cup sharp cheddar cheese
- ¼ tsp cumin
- ¼ tsp dried mustard
- A dash of paprika and black pepper
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray and set aside.
- Heat skillet on medium heat and add olive oil. When oil is hot, add diced sweet potatoes and stir occasionally until you can easily put a fork through the potatoes. Set aside.
- In a large mixing bowl, stir the eggs and milk together. Add tomatoes, spinach, peppers, cheese and cooked sweet potatoes. Stir thoroughly to combine.
- Pour egg mixture into casserole dish and place into the oven for 20 minutes or until the middle is firm. Once cooled, cut into square portions and place each square in an individual freezer bag. Put the freezer bags in the freezer to store and use at a later date.
To Reheat
- To warm the frozen bake, preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Cut the square portions into thirds and place 1½ inches apart on prepped baking sheet.
- Bake for 12 to 13 minutes, or until set. Cool on baking sheets for 5 minutes and transfer portions to wire racks to cool completely.
Notes
Leave the skin on the potatoes for added fiber. For meal prep ideas, place 1 or 2 egg portions into a single freezer bag and defrost in the fridge the night before, or make egg muffins by simply pouring the sweet potato egg casserole mixture into a muffin tin for an easy grab-and-go breakfast.