Hey, Pull Up a Chair — Let’s Make This Casserole

I’m honestly not sure what my life looked like before I found this protein-packed sweet potato egg casserole. Probably more scrambled eggs, less happiness. There was this one lazy Sunday (it was raining like only April in Yorkshire can manage), and all I wanted was something hot and hearty. But, you know how it is — I opened the fridge, found four lonely sweet potatoes grinning at me, and *bang!* This casserole was born. And now it’s practically a house guest. The kind that doesn’t take over your sofa, but always brings the good snacks.

Now, I’m not saying it solves all your weekday breakfast drama (does it ever end?), but it comes pretty close. And yes, my dog once tried to snatch a bite, so there’s your warning.

Why You’ll Want to Make This (Again and Again, Honestly)

I make this when I’m desperate for something I can—okay, should—grab as I’m running late. Or when I need to sneak a bunch of veggies into my teens. They go absolutely wild for the cheesy crust (even though they grumble about the sweet potato). Funny enough, the first time I made it, it totally stuck to the pan. Learned my lesson — butter, friends. Also, sometimes I just want to eat, like, six eggs in one go without being judged at brunch, and this casserole lets me do just that while pretending it’s “healthy.” Win-win?

There’s always that moment when I think, “Hmm, should I add more cheese?” The answer is usually yes. It’s just what makes this a keeper in my kitchen. That and the leftovers — if they last. (Which, let’s be real, they usually don’t form experience!)

Here’s What You’ll Need (Substitutions Welcome!)

4 medium sweet potatoes (Peeled and diced. Granny swore by Garnet, but I grab whatever’s on offer at Aldi, honestly.)
8 eggs (I did try it with six, but more eggs = more protein, right?)
1 cup cottage cheese (If the texture weirds you out, ricotta works a treat.)
1/2 cup shredded cheddar (Or mozzarella, or that bag of ‘Mexican blend’ you forgot in the fridge.)
2 handfuls of baby spinach (Kale if you’re feeling fancy or, like me, just need to use up what’s wilting.)
1 bell pepper, diced (Red’s prettiest, but orange is a laugh.)
1 small red onion, chopped, or skip if onions have wronged you.
3 chicken sausages, diced. Sometimes I use cooked bacon, or just leave it veggie.
1 teaspoon smoked paprika (Or a cheeky dash of chili flakes if that’s your thing.)
Salt and pepper, to taste. (I always add more after baking, but that’s a me problem.)
Olive oil (for roasting and greasing)

How To Pull It All Together (It’s Simpler Than It Looks)

Preheat your oven to 200°C (or 400°F). Full honesty: sometimes I forget until halfway through chopping. It’ll all work out.
Toss your sweet potatoes with olive oil, salt, and pepper. Spread them on a baking tray and roast until they’re soft and getting toasty around the edges (about 25 mins, but check after 20, ovens can be liars).
Meanwhile, in a big bowl, crack the eggs (try not to drop shell in, but it happens!). Add cottage cheese, smoked paprika, a handful of shredded cheese, salt, and pepper. Whisk it like you mean it. This is where I usually sneak a taste — raw eggs and all, living on the edge.
Once sweet potatoes are done, reduce oven to 180°C (350°F). Grease your 9×13-inch casserole pan real well. Like, go overboard. Scraping stuck bits is a mood killer.
Layer roasted sweet potatoes on the bottom. Top with chopped veggies, spinach, sausage. Pour egg mixture over everything. Sprinkle with the rest of the cheese. (If at this stage it looks like a weird vegetable swamp, relax, it always pulls together.)
Bake, uncovered, about 35–40 mins; you want the eggs pretty set. If it jiggles in the middle, give it another 5. Sometimes it takes longer, and I have no idea why.
Let it cool for 10 mins before you slice. Or do what I do and attack it with a spatula as soon as it’s cool enough not to burn your mouth (good luck!).

Notes: Lessons Learned the Messy Way

If you undercook the sweet potatoes, you’ll end up with little hard cubes poking through — not nice. Actually, I find it works better if I cut them smaller than I think I want.
One time, I tried adding leftover cooked quinoa for more bulk. It was… meh. I probably wouldn’t do that again, but you might love it?
Don’t swap out all the cheese for low-fat unless you’re very into rubbery textures. Trust me.

If You Wanna Mix Things Up (Here’s What I’ve Tried)

Add a handful of feta and chopped sun-dried tomatoes. Proper Mediterranean vibes, but maybe skip the smoked sausage then.
I once went wild and mixed in some cooked broccoli. Tasted fab. Looked less fab. Green and orange isn’t everyone’s color combo.
Tried to do a dairy-free version with oat milk and vegan cheese. Erm… let’s just say it *tasted* mostly of sweet potato. Not one for the repeat list, but you might prove me wrong!

Stuff You’ll Need (But Don’t Stress Over Equipment)

Big casserole dish (mine’s 9×13-inch, but I once used a deep cake tin in a pinch — needed a bit longer in the oven, mind)
Chopping board and trusty knife
Mixing bowl
Whisk or big fork (or literally shake it in a jar if you’re feeling chaotic)

Honestly, if you just have a baking tray, you could make mini versions as egg muffins — though they stick like mad, so lots of oil, friend.

Protein-Packed Sweet Potato Egg Casserole

How To Store It (If It Lasts)

It’ll keep, sealed up in the fridge, about four days. But honestly, in my house it never lasts more than a day — I’ve even eaten it cold for lunch, and it’s pretty brilliant straight out of the box. Not sure about freezing; I did once, and texture was a bit sad, but not inedible.

How I Like to Serve It (And a Family Quirk)

Best straight out of the oven, with a dollop of Greek yoghurt or hot sauce. Once, we crumbled some crisp bacon on top before serving, and it was next level. My dad swears it goes well with baked beans (he’s not wrong), and my mate Jo puts it on a slice of sourdough like it’s toast — each to their own!

What I’ve Learned (Don’t Skip These Steps, Trust Me)

I once tried to speed through roasting the sweet potato at a lower temp – total mush, zero caramelization. Not great.
Forgot to oil the dish properly, and yeah, spent 10 mins chiseling bits off. Use more oil than you think. (Here’s a quick guide I like on Nonstick Baking from Sally’s Baking Addiction.)
Letting it cool sounds boring, but if you slice too soon, the slices fall apart and look a mess (though I still eat them). I’ve stopped rushing that step now.

Your Questions — Answered For Real

Can I prep this overnight? Yup! Mix it all together, leave in the fridge, and pop in the oven in the morning. I’d wait to add the eggs ‘til just before baking, or it gets weirdly… spongy?
Does it reheat well? Oh yes, microwave works fine. Or the oven if you want to crisp the top again.
What if I don’t eat meat? Skip the sausage! Add more veggies or maybe some cooked lentils (almost wrote “peas” but I think that would be a disaster, actually).
How spicy can you make it? I went overboard with chili once, and it nearly took the roof of my mouth off; but a pinch is lovely. Trust your taste buds.
Could I turn this into muffins? Absolutely — just watch the baking time (20-25 mins), and use muffin liners. If you forget, like me, you’ll be scrubbing pans for ages.

Let me know how it turns out for you, or if you discover any wild variations — I’m all ears (and always hungry!)

BTW, if you’re really into casseroles, check out this Minimalist Baker version for more inspo.

Protein-Packed Sweet Potato Egg Casserole: A Hearty, Cozy Bake