This hearty egg casserole makes a great center piece for breakfast or brunch. Left-overs can be sliced down the middle and lightly pan fried to go in a sandwich or wrap. Roast the potatoes in advance to speed things up in the morning - you could even blend the custard the day before so that all you have to do is throw everything in a pan and bake. If you're not into sweet potatoes, swap them out for white, or do a 50/50 white/sweet mix.
As always with eggs, please please please get them from a reliable source that treats their chickens well which is no small feat. Otherwise, this becomes breakfast sadness casserole, and who wants to eat sadness for breakfast?