Possibly one of the best things I’ve enjoyed in a long time, this egg casserole feels light on the fork but tastes heavy on the flavor. Chopped ham, shredded cheddar, and thinly sliced sweet potato make this recipe a breakfast winner.
I walked through the mall last night. The mall is probably one of my least favorite places on earth. I’m revealing this information so you understand that I was one step shy of a pissy mood, there in the mall.
As I was walking along, I noticed decorated evergreen boughs hung from the ceiling. Already. On October 26. Before Halloween. Seriously?
I’ve come to expect Christmas, Christmas everywhere on November 1, but a week before that? On October 26?
Can we all get permission to slow down for a hot second? Can we ask to press pause on this next-next-Next-NEXT monster being shoved in our faces at every turn?
Maybe it’s just me. I’m always up for a good revolt, but I’ll tell you, when I started noticing the Christmas decorations and (gasp!) a massive holiday store display, I was seriously confused.
The weather has just turned cool, and I bought Halloween candy the same day but I saw those decorations. Walking through the mall and taking all this in, I was just like, what are we doing?
I’ve just barely found time to bake pumpkin things, and now they want me to drop it like a bad habit and move right on to peppermint? I simply cannot.
I will, however, get on board and share the perfect egg casserole for your Christmas breakfast table. I’m kidding. Make this tomorrow and don’t even think about Christmas until we’ve had time to go trick-or-treating and give thanks around a table with family and friends.
I eat eggs all of the time, and I get so tired of them. Hard boiled eggs are great, but I’m picky and like them warm fresh out of the boil. Scrambled eggs with cheese are my go to, but after the third night in a row, I’m probably just going to eat popcorn to dinner.
An egg sandwich? Great, when I actually have bread on hand. Egg salad? Ditto. At this point, you may be wondering just what kind of food blogger I am.
The kind that bakes an egg casserole on Sunday and then takes the leftovers to lunch on Monday. Here’s what I especially liked about this recipe:
Ham, Cheddar, and Sweet Potato Egg Casserole Recipe Notes
The nice thing about this egg casserole recipe? There’s no bread involved. My family usually enjoys a ham, egg, and cheddar casserole for Christmas breakfast, but that version has a lot of bread in it. Don’t get me wrong, I love it, but I also appreciate an egg casserole that is lighter on the carbs.
I’m a cheese with eggs kind of girl, but all too often, I can’t pick up on the cheese. This egg casserole does not have that problem. I could taste the cheese. You will taste the cheese. And it will be a delight.
- 1 large sweet potato
- 1/2 pound baked ham, chopped
- 1 cup grated cheddar cheese
- 8 large eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- Peel and thinly slice the sweet potato into thin rounds. A mandoline works great here if you have one.
- Layer the sweet potato slices across the bottom of a lightly-greased 9 x 13 baking dish. Don't be afraid to overlap the slices - they will shrink up as they bake.
- Bake at 375 degrees F for 20 minutes until the sweet potato is soft.
- Remove the baked sweet potato dish from the oven and sprinkle the chopped ham and grated cheddar over the top.
- In a large bowl, lightly beat the eggs with the milk, salt, pepper, garlic powder, and ground mustard.
- Gently pour the egg mixture into the baking dish over the sweet potatoes, ham, and cheddar.
- Return the dish to the oven and bake for 45 minutes until the eggs are set.
- Allow the casserole to stand for at least 10 minutes to set up and cool slightly before serving.
The idea with layering the sweet potatoes across the bottom of the pan is that they will form a crust. However, some of them, if not all of them, are probably going to float up into the casserole once you pour in the egg mixture. This is absolutely fine.
Recipe slightly adapted from The Wellness Mama Cookbook.