Every Christmas season, I have a holiday brunch reunion with some of my closest girlfriends. It gets tricky to think of a brunch idea that’s different from past years, and is still delicious but not complete junk food. This sweet potato noodle casserole, inspired by Inspiralized, fits all those criteria while surely being a brand new healthy indulgence for your guests. It’s also great for a quick and delicious weekend breakfast, and can be stored in the fridge for meals throughout the week.


Serves: 4-6



  • 4 sweet potatoes
  • 1 small red onion
  • 2 tbsp olive oil
  • 2 cups baby spinach
  • 1 cup chopped cherry tomatoes
  • 6-8 eggs
  • 1 cup crumbled feta cheese
  • 1 ripe avocado, sliced lengthwise
  • 6-8 tbsp fresh salsa (plus extra for serving, if desired)
  • 2 tbsp chopped fresh basil (optional)



  1. Preheat oven to 350F. Chop the red onion and cook in olive oil, in a large saucepan over medium heat, until softened (about 5 minutes).
  2. Meanwhile, spiralize the sweet potatoes using the “spaghetti noodle” blade. Add the sweet potato noodles and the spinach to the saucepan with the onions, and continue cooking for an additional 5 minutes, or until sweet potatoes soften slightly.
  3. Spray a large casserole dish with cooking spray and add the sweet potato noodle, onion, and spinach mixture, spreading it out evenly in the dish. Crack the eggs over top, dispersing them over the noodles. Sprinkle the cherry tomatoes and crumbled feta over top.
  4. Bake uncovered for about 15 minutes, or until the egg whites are fully cooked, being careful not to overcook the yolks. Remove from oven, top with salsa, basil and sliced avocado, and serve immediately. (Tip: The easiest way to serve is to cut into portions, similar to how you would slice a lasagna, and then remove from the casserole dish with a spatula.)



Sweet potato noodle breakfast casserole