Sweet Potato Breakfast Casserole

A breakfast casserole is the perfect solution for a holiday breakfast or brunch. This casserole with sweet potatoes, eggs, and bacon is delicious and filling.

Course Breakfast, Brunch

Cuisine International

Keyword breakfast casserole

Prep Time 15 minutes

Cook Time 1 hour

Servings people

Calories 197kcal

Ingredients

3 strips bacon
1 sweet potato
2 small red bell peppers (or 1 large)
1/2 onion
12 eggs
1/2-1 tsp sea salt
1/4 tsp pepper
1/8 tsp nutmeg
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 400F (200C).
Place the bacon in your oven-proof dish you will be making the whole casserole in and place in the oven for 12-18 minutes or until crisp but not burnt.
In the meantime, peel and dice sweet potato (about 1/2" dice), deseed and cut bell pepper(s) (into about 1/2" square), and finely slice 1/2 onion.
Remove the dish from the oven and use tongs to remove bacon and set aside on a paper-towel-lined plate leaving the bacon fat in the oven-proof dish.
Add vegetables to the bacon fat and use a spoon or spatula to stir and coat all vegetables in the bacon fat. Then place in the oven for 25 minutes.
In the meantime, crack 12 eggs into a large mixing bowl and whisk until liquid and not snotty anymore (about 5 minutes of continuous whisking). Add some sea salt, pepper, and nutmeg, as well as the 3 bacon strips crumbled up, and give a final whisk to combine.
Remove baking dish from the oven and pour the egg mixture on top of the roasted veggies into the super hot baking dish, give it a quick mix, sprinkle cheese evenly on top and return to the oven to bake for 15 minutes + 5 minutes under the broiler.
Remove from the oven and let rest for approximately 5-10 minutes, then cut into 8 pieces and serve immediately.

Video

Nutrition