Name: Sweet Potato, Bacon and Egg Breakfast Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 8 slices of bacon, cooked (reserve one tablespoon of bacon grease); 1/2 cup diced yellow onion; 1 red bell pepper, diced; 2 cloves of garlic, grated or minced; 9 eggs; 3 egg whites; 1 cup low fat milk or milk of choice; 1/2 teaspoon paprika; 1 cup shredded Colby Jack or cheddar cheese; 2 green onions, thinly sliced; 3 cups shredded sweet potato, approximately 1 large sweet potato

This Sweet Potato, Bacon and Egg Breakfast Casserole will be a wonderful addition to your brunch table. It’s easy to make and can even be prepped the night before so all you have to do is bake it in the morning!

Last week I made this sweet Cranberry Apple French Toast Casserole that’s a must for Christmas morning. Today I’m sharing the recipe for this Sweet Potato, Bacon and Egg Breakfast Casserole to serve along with it! If you choose to make both casseroles they can conveniently bake together at the same time.

Egg casseroles are a tradition in our house on Christmas morning. My mom used to make this Egg Casserole with Mushroom and Canadian Bacon. Last Christmas I made this Spinach, Bacon and Cheese Strata, which is amazing! However, since I’m serving the french toast casserole this Christmas I decided to go with a savory egg dish that didn’t use more bread.

What Do I Need to Make the Egg Casserole?

Eggs
Bacon
Red bell pepper or whatever color you prefer
Onion
Garlic
Sweet Potato
Green onion
Milk
Paprika and hot sauce (optional)
Colby Jack or cheddar cheese

To make this egg casserole, start by sautéing the bacon in a large skillet. Since the bacon doesn’t need to be in strips, I like to cut it up with kitchen scissors or a knife before adding it to the skillet. This saves me the step of chopping after it’s cooked, plus it fits better and cooks more evenly in the skillet.

When the bacon is cooked, scoop it out and let it drain on paper towels. Pour all of the bacon grease except for a tablespoon into a small bowl, you can discard it after it cools. Add the onion and pepper to the skillet and sauté for a couple minutes. Season with a little salt and pepper and add in the garlic, sautéing for another minute.

Let the vegetables cool while you grate the sweet potato and make the egg mixture. I peeled the skin off my sweet potato and used the large holes on a box grater to grate it. In a large bowl whisk together the eggs, milk, paprika, hot sauce, sliced green onions and shredded cheese. Pour the onion and pepper mixture along with the sweet potato in with the eggs. Stir everything together and pour it into a 9×13 casserole dish lightly sprayed with cooking spray.

Can I Make This the Night Before?

Yes. This is a great casserole to make the night before. In the morning be sure to allow 30-60 minutes for the casserole to come to room temperature before baking it in the oven.

The Sweet Potato, Bacon and Egg Breakfast Casserole takes approximately 40 minutes to bake or until the center is set and doesn’t jiggle anymore. If you find that it’s getting too brown on top cover it loosely with a piece of foil. I did this during the last 10 minutes of cooking time.

Let the casserole rest for 10 minutes before serving. I suggest serving it with either the Cranberry Apple French Toast Casserole that I mentioned earlier, Cranberry Orange Muffins or this Cranberry Maple Pecan Baked Oatmeal. And don’t forget the Cranberry Orange Mimosas! The casserole also reheats well and is excellent for breakfast or lunch the next day.

More Egg Breakfast Recipes

Sheet Pan Spinach Tomato Ricotta Frittata

Crustless Sausage, Kale and Ricotta Quiche

Crustless Vegetable Quiche