Sweet Potato Breakfast Casserole

Breakfast casserole on a plate with a fork.

5 from 1 vote

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!

Print Pin Recipe

Prep Time 10

Cook Time 1 20

Rest Time 10

Total Time 1 40

Servings 6

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

US Customary - Metric

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

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.

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