Sweet Potato Egg Bake

5 from 1 vote

Cook this simple sweet potato egg bake in less than an hour for your next brunch or meal prep breakfast. It’s the perfect vegetable-filled egg casserole.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American, Spanish

Diet: Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

2 ½ cups White Sweet Potato diced, about 2 small potatoes or potato of choice
1 Zucchini sliced into medallions
6 Egg Whites
6 Eggs
2 tablespoons Sun Dried Tomatoes
2 tablespoons Greek Yogurt
2 tablespoons Unsweetened Almond Milk or milk of choice
¼ cup Extra Virgin Olive Oil
1 teaspoon Garlic Powder
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 F. Lightly grease a pie dish.
Bring a large skillet to medium heat with the extra virgin olive oil. Once the olive oil is sizzling, add the potatoes and sprinkle with salt and pepper. Cook the potatoes 7-8 minutes until tender, stirring occasionally.
Remove the potatoes and transfer to the baking dish. Add the zucchini to the pan and cook 2-3 minutes to lightly tenderize them. Transfer the zucchini to the baking dish, layering over the potatoes.
Whisk together the eggs, yogurt, milk, garlic powder and sun dried tomatoes together in a bowl then pour over the potatoes and zucchini.
Bake at 375 25-28 minutes until center and edges are set. Remove from the oven and cool 5-10 minutes before slicing into slices and serving.

Video

Notes

Whisk the eggs vigorously to aerate them. This results in a fluffier texture for your egg casserole.
Let your egg bake rest 5-10 minutes before cutting it to give the egg time to set and prevent it from falling apart.
You must precook the sweet potatoes because they will not fully cook in the time it takes the eggs to cook. Precooking ensures they are tender and not still raw.
Store leftovers in the refrigerator in an airtight container up to 4 days. Reheat leftovers in the microwave, toaster oven or in the oven.

Nutrition