Savory Sweet Potato Breakfast Casserole

A rectangular baking dish filled with a sliced breakfast casserole containing sweet potato, bacon, and greens, garnished with a sprig of fresh herbs.

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This savory sweet potato breakfast casserole with bacon, eggs, spinach, and thyme is an easy, gluten-free fall breakfast recipe perfect for brunch, Thanksgiving, or meal prep.

Prep Time40

Cook Time40

Total Time1 20

Course: Breakfast, Brunch-dish, lunch

Cuisine: Amercian

Keyword: Savory Sweet Potato Breakfast Casserole

Servings:

Calories: 154kcal

Equipment

Ingredients

8 slices bacon thick cut
2 Sweet potatoes medium
1/2 Sweet onion medium
1 Red bell pepper
2 cups Spinach
1/2 tbsp Olive oil
12 Eggs large
1/2 cup Milk
1 tsp Garlic minced
1/2 tsp Smoked paprika
1/4 tsp Black pepper
1 pat Butter
Fresh thyme few springs
Salt to taste

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
2. Lay the bacon onto the parchment paper and bake for about 20-25 minutes, until golden and crispy. Remove from the oven and drain bacon on paper towels. Chop bacon into small pieces when it has cooled off enough to handle.
3. Peel the sweet potatoes and evenly cut them into small cubes.
4. Add the sweet potato cubes to a lightly oiled baking sheet, sprinkle with salt, and bake at 375 for about 20 minutes, until fork-tender.
5. While the sweet potatoes are baking, dice the bell pepper and onion and roughly chop the spinach.
6. In a medium size skillet, add ½ tablespoon of olive oil and heat over medium heat. Add the onion, bell pepper, and sauté for a few minutes. Add the spinach and minced garlic and cook for an additional 2-3 minutes. Remove from the burner.
7. In a large mixing bowl crack the eggs, add the milk, salt, pepper and smoked paprika. Whisk vigorously to incorporate air until they are light and fluffy.
8. In a 13 x 9 inch baking dish, rub a small pat of butter on the bottom and sides of the pan.
9. Remove the sweet potatoes from the oven and add to the baking dish. Add the onion mixture and crumbled bacon to the dish. Stir everything to evenly be distributed in the pan.
10. Pour the egg mixture on top of all the veggies in the pan.
11. Bake at 350 for about 35-40 minutes.
12. Remove from the oven and transfer to a wire cooling rack and sprinkle fresh thyme, if desired. I also like to sprinkle coarse salt flakes on top.
13. Allow to sit for a few minutes before cutting into squares.

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