In a large bowl, whisk together the eggs, 1/2 teaspoon each of salt and pepper, paprika, cumin, and red pepper flakes and stir in the shredded cheese and half of the Parmesan.Remove from the oven and let cool slightly as you prepare the vegetables and egg custard. Toss chopped sweet potatoes with a bit of olive oil, season with salt and pepper, and roast in preheated oven for 15 to 20 minutes or until they begin to soften.Use this easy formula to adjust servings: The Sweet Potato Breakfast Casserole recipe is in the recipe card below, but this ratio will help you make choices on ingredients and servings. While this recipe will serve 8 to 12 easily and bake in a 9 x 13-inch casserole, you can adjust the servings to feed a smaller crowd with a simple adjustment of eggs, milk, cheese, and veggies. What I love about breakfast casseroles is not only their versatility with substituting seasonal vegetables, but also how easy it is to adjust the quantity it feeds by using a simple ratio. So– who can take credit for this delicious breakfast casserole? My sweet niece, Maria, currently living with her family in Germany, who received a similar recipe from her doula and made it for a family gathering this summer.

I promise– family and friends will love this healthy and hearty morning meal! I so wish I could take complete credit for this irresistible breakfast casserole! It’s so yummy that you’ll also want to take credit for it! And you can, because it’s easy to put your own personal stamp on this simple casserole mixing and matching your favorite vegetables and cheeses.

This Sweet Potato Breakfast Casserole is an undeniably delicious way to begin your day! This easy-to-make meatless egg casserole is packed with wholesome ingredients like sweet potatoes, bell peppers, spinach, and incredible spices that combine all the flavors beautifully! Not only is it outstanding for breakfast… but for snacks too!

Delicious breakfast casserole