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Sweet Potato Breakfast Casserole

As demonstrated in the December 2022 episode of Live It in a Pinch.


Watch the episode here.


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  • 4½ cups raw shredded sweet potato
  • 12 eggs
  • 1 Tbsp taco seasoning
  • 2 tsp garlic powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 cup skim milk
  • 1 cup sharp cheddar cheese, divided
  • 1 red bell pepper, diced
  • ½ cup chopped green onions and/or cilantro
  • 4 cups raw baby spinach or kale


  1. Shred potatoes using a box grater or food processor, then set aside. 
  2. Preheat oven to 375° and line a 9×13 baking dish with parchment paper.
  3. In a large mixing bowl, whisk together eggs, seasoning and milk. Fold in ½ cup cheese, diced bell pepper, green onion/cilantro, spinach/kale and sweet potatoes. Mixture will be very thick. 
  4. Spread evenly into prepared baking dish. Bake for 1 hour.
  5. Remove from oven and sprinkle remaining ½ cup of cheese over the top of the casserole. Return to oven and bake until cheese is just melted.
  6. Allow casserole to cool slightly before serving.



  • This casserole is excellent on its own or served with hot sauce or salsa!
  • Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
  • Assemble casserole up to 48 hours ahead of time. Refrigerate until ready to bake per instructions.

Nutrition Facts

Amount per serving
Yield: 12 servings

Calories  174

Total Fat  8.3 g

Saturated Fat  3.6 g

Cholesterol  196 mg

Sodium   408 mg

Total Carbohydrate  14.4 g

Dietary Fiber  2.2 g

Total Sugars   5.4 g

Protein  10.9 g

Vitamin D  19 mg

Calcium  136 mg

Iron  3 mg

Potassium  438 mg

Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.

For more recipes and to watch past episodes of Live It, visit