While I’ve shared lots of breakfast recipes on this blog, most of them, like cornbread breakfast casserole and lemon pancakes are considered more of a “special occasion” idea in our household.

But today, I’m sharing a recipe that, along with my orange ginger chicken, gets made the MOST in our house, probably on a bi-weekly basis.

While this particular version is made with sweet potatoes, bacon and goat cheese, this classic breakfast casserole is endlessly adaptable to make with whatever you have on hand.

The primary idea here is simply cleaning out the fridge of whatever vegetables and cheese you have, pouring eggs over it, and baking. The ingredients may differ, but the technique is always the same.

Like my egg muffins recipe, we actually eat this Sweet Potato Breakfast Casserole most often as a meal prep recipe that I’ll make over the weekend, and then we’ll reheat pieces for lunch on weekdays.

This sweet potato breakfast recipe is also equally at home as part of a brunch buffet. Adults and the kids alike both love this casserole.

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A few times a month, I assemble what I call a “platter dinner.” Sometimes it’s premeditated (like this one) and other times it’s literally just filling a big cutting board with all of the odds and ends I find around the kitchen, adding a bread basket and calling it a meal.

Either way, it’s one of my favorite ways to eat dinner. It’s low-stress, low-mess and a lot of fun.

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