Packed with Tex-Mex flavors, this sweet potato breakfast bake is the ultimate make-ahead breakfast. Future you will be so glad that to find that you meal-prepped this breakfast for them!
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Breakfast at a Glance
- Prep Time: 10-15 minutes hands on; 1.5 hours total
- Planning Ahead: Meal prep it ahead of time for or make it when you plan to eat it (if you aren't short on time)
- Morning Effort: Just reheat (you can use the microwave) and eat
- Protein: 25g per serving
- Fiber: 6g per serving
Nessy's Note
Adapted from my high protein breakfast casserole (which I make some version of almost weekly), this sweet potato breakfast bake brings a bit of a Tex-Mex twist.
The spices, beans and veggies, like I use to top this avocado sweet potato toast, make it feel a little like a hearty and flavorful breakfast burrito but without the need to assemble wraps so it's extra easy!
Packed with protein and fiber, it’s perfect for meal prep and will keep you satisfied all morning.
Ingredients and Substitutions
The exact amounts can be found in the recipe card, but let's just talk quickly about the key ingredients and substitution options:
- Eggs- These provide the base of the casserole and most of the protein.
- Greek Yogurt- This provides extra protein and gives the bake a smooth texture that reheats well.
- Substitution: You can substitute with skyr. I don't recommend using regular yogurt as it is too thin and the casserole may not set.
- Sweet Potato- The "sweet potato" part of this sweet potato breakfast bake. You can use orange, white or even purple sweet potatoes. I typically leave the skin on but you can also peel them depending on the shape they are in. And if you have extras, you can use it to make some sweet potato toasts.
- Substitution: This recipe also work with regular potatoes or butternut squash.
- Bacon- I like adding a bit of bacon to the recipe to make it a bit more filling and, well, anything is better with bacon! Any bacon you like will work.
- Substitution: You can leave it out or replace with ham or cooked and crumbled sausage.
- Onion + Garlic- For extra flavor and to add some veggies to our breakfast. These could be left out but the casserole really does taste best with them.
- Bell Peppers- These add even more vegetables to the casserole and really complement the tex-mex flavor of it. I used frozen, sliced peppers to make the prep really easy.
- Black Beans- I love including these as I find that they really suit the flavors of the bake (as it suits the flavors in this southwest yogurt bowl) as well as add some extra fiber and protein.
- Substitution: You could use pinto beans, kidney beans, cannellini or leave them out.
- Cumin + Paprika + Cayenne- I really love combining sweet potato with Tex-Mex flavors and so used these three spices for the bake. You can reduce the cayenne a bit if you are sensitive to spice but I really recommend using all these spices.
- Salt- Table, kosher or sea salt will all work. Just a bit is needed to bring the flavors together.
Tips for the Best Sweet Potato Breakfast Bake
- Bake the casserole at 350°F. I've made some iteration of this casserole (like cottage cheese breakfast casserole) dozens of times and I have found that this is the optimal temperature to ensure it cooks through in the center without burning on the outside. You can roast the sweet potatoes and bacon in the first step at 375°F though.
- Save a dish. Roasting the sweet potatoes and bacon directly in the same pan you’ll use for the final bake saves dishes.
- But choose the right dish. I recommend using a metal baking dish rather than glass as glass can crack when used for roasting.
- Use full-fat yogurt. I suggest using full-fat Greek yogurt for the creamiest texture and best flavor.
More Egg Breakfast Recipes...
- Fried Egg Sweet Potato Toast
- Cheddar Tomato Omelet
- Parmesan Chickpea Fried Eggs
- Breakfast Fried Rice Bowl (Meal Prep Option)
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Sweet Potato Breakfast Casserole
Packed with Tex-Mex flavors, this sweet potato breakfast bake is the ultimate make-ahead breakfast. Future you will be so glad that to find that you meal-prepped this breakfast for them!
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Servings
Equipment
- 9x13 inch casserole dish (at least 2 inches deep)
Ingredients
- 1.5 lb sweet potato diced, (about 1 large or 3 cups)
- 6 slices bacon
- 12 large eggs
- 1 and ½ cups Greek yogurt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon cayenne pepper
- 1 onion diced
- 2 cloves garlic minced
- 1 cup bell peppers sliced (about 1 large)
- 1 cup black beans drained and rinsed
Instructions
- Preheat the oven to 375 °F and prepare your baking dish. I recommend using a metal dish (glass isn’t ideal for roasting potatoes and I once had one break but that’s a story for another time!). You can line it with a silicone baking mat or parchment paper to help prevent sticking.1.5 lb sweet potato, 6 slices bacon
- Dice the sweet potato and place it the dish. Lay the bacon strips over the top and roast for 30-40 minutes or until the potatoes are tender. Remove the bacon after about 20 minutes (when it’s done to your liking) and set aside.
- In a bowl, whisk together the eggs, Greek yogurt and seasonings until smooth.12 large eggs, 1 and ½ cups Greek yogurt, 1 teaspoon cumin, ½ teaspoon fine sea salt, ¼ teaspoon cayenne pepper, 1 teaspoon paprika
- Once the sweet potatoes are done, dice the cooked bacon and add it back to the dish along with the onion, garlic, bell peppers and black beans.1 onion, 2 cloves garlic, 1 cup bell peppers, 1 cup black beans
- Pour the egg mixture over the veggies and bacon and stir gently to evenly coat.
- Reduce the oven temperature to 350 °F and bake for 35-45 minutes or until the center is fully set and no longer jiggly. It will puff up as it bakes but deflate shortly after taking it out of the oven.
- Remove from the oven and let the casserole sit for 10-15 minutes before slicing. This helps it firm up and makes it easier to slice.
- Enjoy warm or see the notes below for storing for later.
Notes
Meal Prep for the Week: After resting, slice into portions and store in airtight containers in the fridge for up to 4 days. You can store multiple squares in the same container if you like. Then simply reheat when you are ready.
To Freeze: This casserole freezes beautifully. Let it cool fully in the fridge lightly covered with the lid slightly ajar to limit moisture buildup. Once cold, portion into containers and freeze for up to 3 months.
I recommend placing it in the refrigerator the night before you plan to eat it (and up to 2 days in advance), though it can be reheated from frozen too (I just find that it can reheat a bit unevenly that way and take a bit longer).
Reheating: Microwave until warmed through (about 45-90 seconds depending on the microwave). You can also use the oven: preheat to 350°F and bake the casserole or portion that you're reheating for 15-20 minutes or until heated through.
Nutrition
Calories: 419kcal | Carbohydrates: 35g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 390mg | Sodium: 657mg | Potassium: 809mg | Fiber: 6g | Sugar: 9g | Vitamin A: 17600IU | Vitamin C: 37mg | Calcium: 163mg | Iron: 3mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Marie says
This was so good and such an easy thing to meal prep for breakfast!