If you’ve ever wanted a breakfast dish that feels like a warm, comforting hug from the inside, then you absolutely have to try this Sweet Potato & Egg Breakfast Casserole Recipe. It’s packed with vibrant, wholesome ingredients like sweet potatoes that bring a natural sweetness alongside tender kale and creamy goat cheese, all brought together by fluffy baked eggs. This casserole is not only a feast for your taste buds but also a colorful and nourishing way to start your day, perfect for lazy weekend mornings or feeding a crowd with ease.
Ingredients You’ll Need
The beauty of this Sweet Potato & Egg Breakfast Casserole Recipe lies in its simplicity. Each ingredient plays a crucial role — from the earthy sweetness of sweet potatoes to the fragrant herbs that lift the flavors, and the silky eggs that bind everything together perfectly.
- Olive oil: Adds a rich, fruity base for sautéing the vegetables.
- Red onion: Brings a mild sharpness and delicate crunch when cooked.
- Garlic cloves: Infuse the dish with warm and aromatic depth.
- Sweet potatoes: The star ingredient offering natural sweetness and a creamy texture once baked.
- Dried thyme: Adds a subtle earthiness that complements the potatoes beautifully.
- Dried rosemary: Provides a fragrant piney note for added complexity.
- Kale: Packs a nutrient punch and a tender, slightly bitter contrast.
- Large eggs: These create the fluffy, custard-like base that holds everything together.
- Milk (or plant-based alternative): Adds moisture and helps the eggs set with a smooth texture.
- Goat cheese: Offers tangy creaminess that melts delightful pockets throughout.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
How to Make Sweet Potato & Egg Breakfast Casserole Recipe
Step 1: Prep Your Oven and Pan
First, preheat your oven to a cozy 350 degrees Fahrenheit and grease a large 9×9-inch casserole dish generously with olive oil or cooking spray. This simple step ensures your casserole won’t stick and makes cleanup easier.
Step 2: Sauté Aromatics
Next, heat olive oil over medium heat in a large skillet. Toss in the diced red onion and minced garlic and let them sweat gently for about three minutes until fragrant and translucent. This builds the foundation of flavor for your casserole.
Step 3: Cook the Sweet Potatoes with Herbs
Add those brightly colored cubed sweet potatoes to the skillet along with dried thyme and rosemary. Stir frequently and cook for about ten minutes until the sweet potatoes start to soften but still hold their shape, releasing their natural sugars and fragrant herbal notes.
Step 4: Whisk the Eggs
While the sweet potatoes cook, crack the eggs into a large bowl, add the milk, and season well with salt and pepper. Whisk everything vigorously until the mixture is smooth and uniform — this will create a fluffy custard texture once baked.
Step 5: Add Kale and Transfer to Baking Dish
Stir the torn kale into the skillet with the sweet potatoes and cook just until it wilts gently, about two minutes. Then transfer this colorful mixture evenly into your prepared casserole dish, spreading it out as the base layer.
Step 6: Pour in the Egg Mixture and Add Cheese
Carefully pour the whisked eggs over your warm vegetable blend, making sure it distributes evenly. Scatter chunks of goat cheese on top to add creamy tang and richness that will melt beautifully as it bakes.
Step 7: Bake to Perfection
Pop the casserole into the oven and bake for 35 to 45 minutes, or until the eggs are fully set. To check doneness, pierce the center with a knife; it should come out clean with no liquid visible. If not, give it a few more minutes.
Step 8: Rest and Serve
Once baked, allow your Sweet Potato & Egg Breakfast Casserole Recipe to rest for five minutes—this helps everything settle so it slices neatly. Then cut into squares and serve warm for a truly satisfying breakfast experience.
How to Serve Sweet Potato & Egg Breakfast Casserole Recipe
Garnishes
To elevate your casserole, try sprinkling some fresh chopped parsley or a pinch of crushed red pepper flakes on top right before serving. These simple garnishes add a pop of color and a touch of brightness or gentle heat.
Side Dishes
This casserole pairs wonderfully with crisp bacon or savory sausages for those who like a hearty breakfast, and a fresh fruit salad balances the richness with juicy sweetness. A side of whole grain toast or warm tortillas also completes the meal with some extra texture.
Creative Ways to Present
For a brunch gathering, serve the casserole in individual ramekins or scooped onto pretty plates with a drizzle of avocado crema or a dollop of salsa verde. This Sweet Potato & Egg Breakfast Casserole Recipe also works as a great picnic dish—just slice, pack, and enjoy cold or at room temperature!
Make Ahead and Storage
Storing Leftovers
After enjoying a hearty meal, you can store any leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors tend to meld even more, making each bite just as delicious the next day.
Freezing
To save for even longer, you can freeze portions of this casserole individually wrapped in plastic wrap and then foil, or in freezer-safe containers. It’s best eaten within 2 months for peak flavor and texture.
Reheating
When ready to enjoy again, thaw frozen portions overnight in the fridge and reheat gently in the oven at 350 degrees Fahrenheit until warmed through. You can also microwave individual servings for about 1 to 2 minutes, though the oven helps maintain that perfect texture best.
FAQs
Can I use other greens besides kale in this casserole?
Absolutely! Spinach, swiss chard, or even arugula can be great substitutes, providing similar texture and nutrition while slightly changing the flavor profile.
Is goat cheese necessary or can I substitute it?
If you’re not a fan of goat cheese, feta or ricotta work well as alternatives. For a dairy-free version, try a plant-based cheese or omit it altogether — the casserole is still delicious.
How do I make this casserole vegan?
You can swap the eggs with a chickpea flour batter or silken tofu blend and use a plant-based milk and vegan cheese. Adjust baking time as needed for the best set.
Can I prepare this casserole the night before?
Yes, assemble everything the night before and keep it covered in the fridge. Then bake fresh in the morning for a time-saving weekday breakfast solution.
What makes sweet potatoes better than regular potatoes in this recipe?
Sweet potatoes add a unique natural sweetness that pairs beautifully with the herbs and savory eggs, plus they’re packed with vitamins and fiber, boosting the nutritional value of the dish.
Final Thoughts
I truly hope you fall in love with this Sweet Potato & Egg Breakfast Casserole Recipe as much as I have. It’s one of those recipes that feels special yet is incredibly easy to pull together, making mornings something to look forward to. Give it a try and watch it become an instant favorite in your home, perfect for any day you want a nourishing and hearty breakfast that doesn’t skimp on flavor or comfort.
Print
Sweet Potato & Egg Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 53 minutes
- Total Time: 1 hour 13 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A wholesome Sweet Potato & Egg Breakfast Casserole featuring tender sweet potatoes, sautéed kale, fragrant herbs, and creamy goat cheese baked to perfection. This hearty and nutritious dish is perfect for a comforting breakfast or brunch, serving 8 with a balance of flavors and textures.
Ingredients
Vegetables & Herbs
- 1/2 small red onion, diced (approx. 3/4 cup)
- 4 large cloves garlic, minced
- 5 cups sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups kale, torn and tightly packed
Egg Mixture
- 10 large eggs
- 1/2 cup milk or plant-based alternative
- Salt and pepper, to taste
Additional Ingredients
- 3 Tbsp olive oil
- 4 ounces goat cheese (113 grams, small log)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch casserole dish lightly with olive oil or cooking spray and set it aside.
- Sauté Aromatics: Heat olive oil over medium heat in a large skillet. Add diced red onion and minced garlic, sautéing for about 3 minutes until fragrant and slightly translucent.
- Cook Sweet Potatoes: Add the cubed sweet potatoes along with dried thyme and rosemary to the skillet. Cook for approximately 10 minutes, stirring frequently, until the sweet potatoes start to become tender but are not fully cooked.
- Prepare Egg Mixture: While the sweet potatoes cook, crack all the eggs into a large mixing bowl. Add the milk and season generously with salt and pepper. Whisk thoroughly until combined and slightly frothy.
- Add Kale: Return to the skillet and stir in the torn kale. Cook for about 2 minutes until the kale is wilted. Remove from heat and transfer the entire sweet potato and kale mixture to the prepared casserole dish, spreading it out evenly.
- Combine and Add Cheese: Pour the whisked egg mixture evenly over the sweet potato and kale in the casserole dish. Distribute pieces of goat cheese over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 35 to 45 minutes or until the eggs are completely set. To check, pierce the center with a knife to ensure no liquid egg remains. If liquid is visible, bake for a few more minutes until set.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes. Cut into squares and serve warm for a comforting breakfast or brunch.
Notes
- You can use plant-based milk instead of dairy milk if preferred.
- Swap goat cheese for feta or ricotta if desired for a milder flavor.
- Make sure to check doneness by piercing the casserole to avoid undercooked eggs.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Add cooked sausage or bacon for a non-vegetarian variation.
