Sweet Potato Spinach Brunch Casserole

Sweet Potato Spinach Brunch Casserole


Sweet Potato Tots 2 Bags
Red Pepper 1
Cremini Mushrooms 1 lb
Baby Spinach 2 Cups
Eggs 6-8
Onion 1
Sharp White Cheddar Cheese 1/2 Cup
Garlic Cloves 2

I used Sweet Potato Puffs for these and I don’t think I would use them again as they were too soft.  The original recipe was for regular Potato Tots so feel free to use those.  I would recommend using the Sweet Potato Tots if you want that flavor just not the puffs.

  1. Bake the Tots according to the package.
  2. While those are baking wash and halve or quarter the mushrooms, chop the Onions & Red Pepper add those to a pan with a little Olive Oil and cook for about 3-4 minutes then add the Mushrooms crushed Garlic and cook for a few more minutes.
  3. Pre Heat the Oven to 400 Degrees.
  4. Spray a large frying pan or ovenproof Dutch oven/Casserole dish with cooking spray.
  5. Gently mix the Tots with the Spinach, Mushroom & Onions & Peppers.  Place in the dish.
  6. Make 8 small wells and carefully break an egg into each.
  7. Sprinkle with grated cheese and bake until the eggs are done to your liking, about 15 to 18 minutes.
  8. Serve Hot.




15 min


25 min



Skill Level