Whisk together the eggs and leftover sweet potato casserole. Stir in the vegetables.
Heat a medium oven-safe non-stick skillet over medium heat. Add oil and pour in egg mixture. Cook for 8 minutes.
Sprinkle with cheese, and transfer to oven.
Bake for 12-15 minutes until cooked through and cheese is bubbly. Serve with cranberry sauce if desired. Enjoy!
Notes
*Make sure not to use the marshmallow or crumble topping part of the sweet potato casserole. You can substitute with regular mashed sweet potatoes or other mashed squash.