Make-Ahead Breakfast Casserole With Sweet Potato Tots, Scallions, and Feta

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 8 Servings

Ingredients

• 12 eggs
• 3cups frozen sweet potato tots
• 1 bunch scallions, thinly sliced (whites and greens), about 1 cup
• ¾cup crumbled feta cheese
• Salt and pepper, to taste

Directions

1. Heat oven to 350° and coat a 9×13″ baking dish with nonstick cooking spray.

2. Beat eggs in a large bowl, and season with salt and pepper.

3. Add frozen sweet potato tots, sliced scallions, and cheese into baking dish in an even layer, then pour in eggs on top.

4. Bake in the 350° oven for 50 minutes, or until eggs are cooked through and the center of the casserole doesn’t jiggle.

5. Let casserole cool for at least 5 minutes, then cut into 8 squares.

6. Store leftovers in an airtight container in the refrigerator for up to 4 days.